Jolada rotti is an unleavened

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

made of

sorghum bicolor ''Sorghum bicolor'', commonly called sorghum () and also known as great millet, broomcorn, guinea corn, durra, imphee, jowar, or milo, is a Poaceae, grass species cultivated for its grain, which is used for food for humans, animal feed, and ethan ...

https://iihs.co.in/knowledge-gateway/wp-content/uploads/2020/06/UrbanARC2019_ConferenceProceedings.pdf#page=96 It is coarser than a

roti Roti (also known as chapati) is a round flatbread native to the Indian subcontinent. It is popular in India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, Myanmar, Malaysia, Indonesia, Singapore, Thailand, Guyana, Suriname, Jamaica, Trinid ...

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

khakhra Khakhra is a thin cracker common in the Gujarati cuisine of western India, It is made from mat bean, wheat flour and oil. It is served usually during breakfast. See also * Gujarat * Gujarati people * Indian cuisine * List of Indian breads Ind ...

or cracker with respect to hardness. The name literally translates as "sorghum bread". Jolada rotti is part of the staple diet 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 o ...

of North Karnataka, where it is eaten with

Pulse In medicine, a pulse represents the tactile arterial palpation of the cardiac cycle (heartbeat) by trained fingertips. The pulse may be palpated in any place that allows an artery to be compressed near the surface of the body, such as at the nec ...

curries A curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine. In southern India, leaves from the curry tree may be included. There are many varieties of curry. The choice of spices for each dish in tradi ...

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. The dish is also referred to ...

, yengai, shenga chutney or other assorted chutnies. Jowar rotti is also called as jawarichi

bhakri Bhakri () is a round flatbread (roti) often used in the cuisine of the states of Gujarat, Maharashtra, Rajasthan, and Karnataka in India. The bhakri prepared using jowar or bajra is coarser than a regular wheat chapati. Bhakri can be either soft ...

in neighboring

Maharastra Maharashtra (; , abbr. MH or Maha) is a state in the western peninsular region of India occupying a substantial portion of the Deccan Plateau. Maharashtra is the second-most populous state in India and the second-most populous country subdivi ...

References

Karnataka cuisine Indian breads Unleavened breads Flatbreads Sorghum {{Kar-stub