Jolada rotti
Jolada rotti is an unleavened Indian bread made out of jowar (sorghum).[1] It is coarser than a roti. It can be either soft or hard in texture, compared to a khakhra or cracker with respect to hardness. The name literally translates into sorghum bread, jolada rotti is also called as jawarichi Bhakri in neighboring Maharastra.
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| Alternative names | Bijapur billi jollad rotti / bhakri |
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| Type | Bread |
| Place of origin | India |
| Region or state | Maharashtra, Karnataka |
| Serving temperature | Both hot and normal |
| Main ingredients | Flour |
Jolada rotti is part of the staple diet of most of the districts of North Karnataka, where it is eaten with pulse curries such as jhunka, enne gai, Shengdana Chutney or other assorted chutnies.
See also
References
Jolada Rotti
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