Jōḷada roṭṭi (Kannada), Jowar roti, or Jonna rotte (Telugu), is an unleavened

Indian bread Indian breads are a wide variety of flatbreads and crêpes that are an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture and food habits. Ingredients Most flatbreads from northern India are unleavened and ...

made of

sorghum ''Sorghum bicolor'', commonly called sorghum () and also known as great millet, broomcorn, guinea corn, durra, imphee, jowar, or milo, is a species in the Poaceae, grass genus ''Sorghum (genus), Sorghum'' cultivated for its grain. The grain i ...

.Millet Trails, from market-town to city-region: Exploring sustainable food narratives in Bangalore
iihs.co.in It is coarser than a

roti Roti is a round flatbread originating from the Indian subcontinent. It is commonly consumed in many South Asian, Southeast Asian, Caribbean, East African, and Southeast African countries. It is made from stoneground whole-wheat flour, kno ...

. It can be either soft or hard in texture, compared to a khakhra or

cracker Cracker, crackers or The Crackers may refer to: Animals * ''Hamadryas'' (butterfly), or crackers, a genus of brush-footed butterflies * '' Sparodon'', a monotypic genus whose species is sometimes known as "Cracker" Arts and entertainment Films ...

with respect to hardness. The name literally translates to "sorghum bread". Jowar roti is part of the

staple diet A staple food, food staple, or simply staple, is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard diet for an individual or a population group, supplying a large fraction of energy needs and ...

of most of the

districts A district is a type of administrative division that in some countries is managed by the local government. Across the world, areas known as "districts" vary greatly in size, spanning regions or counties, several municipalities, subdivisions ...

of North Karnataka, where it is eaten with

pulse In medicine, the pulse refers to the rhythmic pulsations (expansion and contraction) of an artery in response to the cardiac cycle (heartbeat). The pulse may be felt ( palpated) in any place that allows an artery to be compressed near the surfac ...

curries Curry is a dish with a sauce or gravy seasoned with spices, mainly derived from the interchange of Indian cuisine with European taste in food, starting with the Portuguese, followed by the Dutch and British, and then thoroughly internation ...

such as

jhunka Jhunka or zunka is a gram flour porridge or a gram flour curry, similar to polenta. It is a traditional Indian dish prepared in Maharashtra, North Karnataka, and Goa. It is also known by the name of pithla or pithle. When served with bhakri, the ...

, yengai, shenga (peanut) chutney or other assorted

chutneys A chutney () is a spread typically associated with cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt, or curd, cucumber, spicy coconut, spicy onion, ...

. It is called jawarichi

bhakri Bhakri () is a round flatbread often eaten in the cuisines of the states of Maharashtra, Gujarat, Rajasthan, and Karnataka in India. Bhakri is prepared using jowar or bajra, which is coarser than a regular wheat chapati. Bhakri can be either sof ...

in neighboring

Maharashtra Maharashtra () is a state in the western peninsular region of India occupying a substantial portion of the Deccan Plateau. It is bordered by the Arabian Sea to the west, the Indian states of Karnataka and Goa to the south, Telangana to th ...

References

Karnataka cuisine Indian breads Unleavened breads Flatbreads Sorghum Hindu cuisine Indian cuisine South Asian cuisine Vegetarian cuisine Vegetarian dishes of India {{Kar-stub

See also

References