Jolada rotti
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| Alternative names | Jonne Rotte, Bijapur billi, jollad rotti, bhakri |
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| Type | Bread |
| Place of origin | India |
| Region or state | Maharashtra, Karnataka, Telangana, Andhra Pradesh |
| Serving temperature | Both hot and room temperature |
| Main ingredients | Sorghum |
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Jōḷada roṭṭi (Kannada), Jowar roti, or Jonna rotte (Telugu), is an unleavened Indian bread made of sorghum, similar to bhakri.[1][2][3][4] 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 to "sorghum bread". Jowar roti is part of the staple diet of most of the districts of North Karnataka, where it is eaten with pulse curries such as jhunka, yengai, shenga (peanut) chutney or other assorted chutneys. It is called jawarichi bhakri in neighboring Maharashtra.
See also
References
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- ^ Page Module:Citation/CS1/styles.css has no content.Alimam, Fatin Abd Almoneim Omer. Effects of X- Rays, Gamma Rays and Ultra Violet Light on some Nutritional and Minerals Contents of the Second Generation Sorghum (Sorghum bicolor (L.) Monech.) Seeds (PDF). University of Gezira. pp. 16–17. Retrieved 25 June 2021.
- ^ Page Module:Citation/CS1/styles.css has no content.Aruna, C.; Visarada, K. B. R. S.; Bhat, B. V.; Tonapi, Vilas A. (22 August 2018). Breeding Sorghum for Diverse End Uses. Woodhead. p. 26. ISBN 9780081018804.
- ^ Kumar, P. and Harshavardhan, M., 2020. Arbuscular Mycorrhiza Fungi and Polyamines in Mitigation of Rhizosphere Salts: With Special Reference to Leaf Pigmentation. Journal of Pharmaceutical Sciences and Research, 12(3), pp.427-432.[1]
- ^ Millet Trails, from market-town to city-region: Exploring sustainable food narratives in Bangalore iihs.co.in
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