Jonna Rotte Recipe / Kamareddy’s Special Jonna Rotte

AuthorAnkita
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The sheer smell of slow-roasted Jonna Rotee makes you irresistible and with a perect accompaniment and nice ambience it will make you feel like heaven... Make this nourishing Jonna rotte on a rainy evening and relish it with your favorite book in hand..with a sip of sizzling hot infused tea...

Table Of Contents

1. Jonne Rotte

2. A Prelude On Jonne Rotte

3. Jowar In Wellness

4. Ingredients Required To Make Jonne Rotte

5. Cooked Directions

6. Tried And Tested Tips

7. Faqs

8. Some Suitable Accompaniments

9. Serving Ideas

10. Nutritional Value

Jonna Rotte is the staple food of Kamareddy, Telungana made of jowar flour, a highly nutritious crop that grows widely in the districts of Telungana. Jonna Rotte is the South Indian flat bread made of sorghum flour popularly called as jowar.

A Prelude On Jonna Rotte:

A highly power packed protein food, this Jonne Rotte comes as a healthy breakfast to kick start your day with its rustic look and earthy flavor. It is a common practice in the districts of Telungana to prepare jowar flour in bulk as Jonna Rotte is a common staple dish preferred at any part of the day and mostly served with regular vegetables like bendakaya veppudu, majjiga pulusu, sorakaya pappu, gutti venkaya curry or any other routine accompaniments of  Telungana Cuisine. Jonne Rotte when accompanied by Kooralu tastes awesome and reaches its zenith when you have a sip of zafrani chai in between.

Biological Facts Of Jowar:

The botanical name of jowar is sorghum Vulgare and it belongs to the poaceae family, plantae kingdom and it is also called as sorghum Bicolor. It is a grain cultivated both for human consumption and as well as for animal feed. It is also called as the great millet or the Indian millet. It grows in arid soils and can even withstand acute drought that shows it survival capacity.

Jowar In Wellness:

Its chief ingredient jowar has a host of health benefits to offer. First of all, it improves digestion as it has a lot of fiber. It is rich in iron and boosts our immune system. It is gluten free and helps in regulating the blood sugar levels. Regular consumption of jowar like this Jonna Rotte is supposed to reduce free radicals in the body that causes the aging process. Its high nutrient composition makes it a wholesome meal and a best suited millet to take on daily basis.It contains magnesium, Vitamins like B And E, apart from being rich in anti oxidants.

If there is an easy and delicious way to make your meal wholesome, why not make this crumbly Jonna Rotte that comes with a native touch and authentic flavor? With just two ingredients make this nutritious rotte and nourish your body and as well as your mind.

Here is the recipe of Jonna Rotte that would allure you with is earthy aroma..

 

 

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Jonna rotte recipe
Yields1 Serving
Prep Time20 minsCook Time40 minsTotal Time1 hr

Ingredients Needed To Make Jonna Rotte:

 1 Cup Of Jowar Flour
 4 tsp Ghee
 Required Amount Of Salt And Water

Directions To Make A Perfect Jonna Rotte:

Step 1: Make The Dough
1

Add a cup of jowar flour to a bowl and tip in the required salt. Splash in hot water little by little and mix it roughly with a spoon and wait for a while. When it cools down, sprinkle a little more hot water and make a smooth dough. Knead it gently for a while and add a teaspoon of ghee to make it soft and aromatic. When it reaches the desired smooth texture just close the bowl with a damp muslin cloth and let it rest for a while.

Step 2: Make The Roti Balls
2

Approximately after twenty minutes take the dough and give a final knead to check the overall moisture and consistency of the dough. Knead it for a minute or two with a little ghee and now make small balls out of it ( as if you do for regular roti )and keep aside.

Step 3: Make It Chukka
3

Heat a tawa and set the flame in high mode. Place a jowar ball over a chakla and roll it over with a belan and make a circular base. Topple it over the hot tawa and press the roti with a damp white cloth to retain the moisture. Rotate it along while you do so, and when the jonna rotte starts to puff up just flip to the other side and let it get cooked too.

4

Now pull out the tawa with your left hand and hold the jonna rotte in a chimta on the other hand, and just place it over the open flame. When it puffs up completely do it for the other side too and take it out the second when it puffs up fully. Similarly, make the other rotis and turn off the flame.

Step 4: Serve Hot:
5

Now the delicious jonna rotte is ready and serve it hot with garlic chutney or avakkaya pachadi for a lazy sunday brunch.

Tried And Tested Tips That May Help You:

1. Sift the jowar flour before use to make it fine and you can buy jowar millet in bulk and grind it in the nearby shop and store it in your pantry. Whenever you make Jonna Rotte or any other jowar recipe you can use this flour as it is more aromatic and nutritious than the store bought ones. Because when you grind the whole jowar by yourself, the husk is not removed from the flour which keeps the flour raw and unrefined. It would retain all the goodness of jowar as such.

2. Use only hot water to make the dough as jowar flour is thick and hard when compared to wheat flour.

3. The consistency of the dough should be that of a regular roti dough.

4. You can use any flour like wheat or maida for dusting other than jowar.

5. It has a shelf life for about two to three days in the Indian climate and for about five to seven days in other cold countries.

6. Be sure of serving it hot as it may tend to harden after a while.

FAQs:

1. Can we take Jonne Rotte when we are in the weight loss regime?

Yes, by all means. In fact, it is the best choice to take jonna rotte every day as it has a lot of fiber and it makes you feel full for a long time while keeping you active and energetic the whole day.

2. Why do we press the jonne rotte with damp cloth while making it?

We do so in order to retain the moisture and if we use only oil or ghee it may tend to become hard in course of time. Whereas, a few drops of water will keep the dough soft and palatable and that too when spread evenly throughout.

Some suitable accompaniments:

Jonna Rotte goes extremely well with salads and raitas. For example, cucumber perugu is a  simple yet a lovely choice. Similarly, munagakku pappu and bendakaya masala will be a delicious combination. As this rotte is versatile, it could go with any native side dishes that is commonly prepared in any Telungana household.

Simple Serving Ideas:

  1. As much as possible serve it fresh and hot to relish its ultimate taste and flavor and make it chukka to enthrall your guests in its earthy aroma and puffed up structure.
  2. Spread assorted accompaniments like curries, pappu, pulusu, raita, curd and pickle to make the palates comfortable with several dips. Because this Jonna Rotte with one dry curry may feel a bit hard on the teeth and jaw.
  3. Have some juice along like fruit juices, lemonade or buttermilk to enjoy the ease of it.

 

Ingredients

 1 Cup Of Jowar Flour
 4 tsp Ghee
 Required Amount Of Salt And Water

Directions

Step 1: Make The Dough
1

Add a cup of jowar flour to a bowl and tip in the required salt. Splash in hot water little by little and mix it roughly with a spoon and wait for a while. When it cools down, sprinkle a little more hot water and make a smooth dough. Knead it gently for a while and add a teaspoon of ghee to make it soft and aromatic. When it reaches the desired smooth texture just close the bowl with a damp muslin cloth and let it rest for a while.

Step 2: Make The Roti Balls
2

Approximately after twenty minutes take the dough and give a final knead to check the overall moisture and consistency of the dough. Knead it for a minute or two with a little ghee and now make small balls out of it ( as if you do for regular roti )and keep aside.

Step 3: Make It Chukka
3

Heat a tawa and set the flame in high mode. Place a jowar ball over a chakla and roll it over with a belan and make a circular base. Topple it over the hot tawa and press the roti with a damp white cloth to retain the moisture. Rotate it along while you do so, and when the jonna rotte starts to puff up just flip to the other side and let it get cooked too.

4

Now pull out the tawa with your left hand and hold the jonna rotte in a chimta on the other hand, and just place it over the open flame. When it puffs up completely do it for the other side too and take it out the second when it puffs up fully. Similarly, make the other rotis and turn off the flame.

Step 4: Serve Hot:
5

Now the delicious jonna rotte is ready and serve it hot with garlic chutney or avakkaya pachadi for a lazy sunday brunch.

Jonna Rotte Recipe / Kamareddy’s Special Jonna Rotte

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