Juar Jo Dhodho/Sindhi Jowar Roti

mayurisjikoni

8 years ago

EVENT: MEGA BLOGGING MARATHON#92

THEME: A-Z FLATBREADS AND MORE – INDIAN FLATBREADS

What is Mega Blogging Marathon?

Well, its a group of bloggers who get together to post a dish for 26 days according to the chosen theme. For more details check out the initiator Srivalli’s page here. For this theme we had a choice of 3:

1. A-Z Indian Flatbreads that are not made using batter e.g. like rotis

2. A-Z Indian Flatbreads using batters e.g. dosa

3. A-Z International Flatbreads.

I decided to opt for option number 1. India has such a huge variety of flatbreads to offer that are made on the stove top, in the tandoor, in the oven, under the grill or fried. Its going to be a challenge to look for flatbreads beginning with all the letters of the alphabet as for this group cannot use batter based flatbreads. However, am up for this challenge.

Day 10 is for an Indian Flatbread beginning with letter J. A few days ago I made janta roti for this BM. The rotis were soft and all that, managed to roll them after using lots of flour. Hubby and I had it with Dalma but I was not totally satisfied. Now trying to make it again when I’m trying to get over my list of cooking before I travel, I wasn’t willing to go through preparing the roti. It will have to wait till I’m not running against the clock.

That meant I had to look for another flatbread beginning with J. Not still too sure about jackfruit so that’s out. I was on Shobha’s blog Shobha’s Food Mazaa actually commenting on lolo, a sweet jaggery flatbread when I decided to check out other flatbreads on her blog. The life saver appeared immediately, a roti using juar, jowar or sorghum flour. Don’t confuse it with jau which is barley.

Though it looks so similar to the Indori Masala Roti, this one tasted different with onion and coriander in it. It turned out more softer than the Indori Masala Roti.I also made it totally gluten free by not adding wheat flour. As a result had a few cracked edges but hey doesn’t that make the paratha look rustic. So J is for Juar Jo Dhodho or a Sindhi Style Jowar Roti.

Someone commented that for this BM my blogs are missing the usual stories or thoughts that I usually like to write about. Truthfully, I’m trying to get the posts ready before I travel, so don’t really have time to add any stories or thoughts unless something comes up when I post the recipe on the designated day.

Here’s the recipe for a healthy, gluten free and flavorful breakfast roti or Indian Flatbread.

JUAR JO DHODHO/SINDHI JOWAR ROTI

Makes about 6-8 depending on the size you roll

Recipe Source: Shobha’s Food Mazaa

2 cups jowar (juar, barley) flour

½ cup finely chopped onion

½ cup finely chopped fresh coriander

1-2 green chillis, sliced thinly

1 tbsp oil

½ – ¾ tsp salt

⅓ – ½ cup warm water

ghee or oil for roasting

extra flour for dusting

Mix flour and salt in a big bowl.
Add oil and rub it into the flour.
Add chopped chili, coriander and onion.
Mix well and keep it on the side for 10-15 minutes. I allowed this resting time as the salt helps to release a bit of water from the onions.
Adding little water at a time, make the dough which is not too soft or too hard.
Divide the dough into 6 to 8 parts and roll each into a ball.
Heat a tawa, frying pan over medium heat.
Press the ball gently between the palms of your hands.
Coat it with flour and roll it out into a circle of about 5 to 6 inches in diameter.
Put the rolled roti on the hot tawa.
Let it roast for 1-2 minutes.
Flip over and let it roast for 1-2 minutes.
Smear the top part with oil or ghee and flip it over.
Let it roast till it becomes light golden colour.
Smear 1 tsp oil or ghee on the top part and roast till done.
Repeat steps 8 to 15 with the remaining dough.
Serve hot juar jo dhodho with yogurt, pickles or chutneys of your choice for breakfast.