Jolada rotti

Jonna rotti
Alternative names	Bijapur billi jollad rotti / bhakri
Type	Bread
Place of origin	India
Region or state	Maharashtra, Karnataka,Telangana
Serving temperature	Both hot and normal
Main ingredients	Flour

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Jolada rotti is an unleavened Indian bread made out of Sorghum bicolor^[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 into sorghum bread, jowar rotti is also called as jawarichi Bhakri in neighboring Maharastra. 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.

ReferencesEdit

↑ 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.
↑ Breeding Sorghum for Diverse End Uses. p. 26.
↑ 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]
↑ [2]

Jolada Rotti

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[1] 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.

[2] Breeding Sorghum for Diverse End Uses. p. 26.

[3] 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]

[4] [2]

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Jolada rotti

See alsoEdit

ReferencesEdit