Jolada rotti - Revision history

27.6.14.252 at 20:51, 24 September 2021

2021-09-24T20:51:59Z

← Older revision		Revision as of 02:21, 25 September 2021
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	\| alternate_name = Bijapur billi jollad rotti / bhakri		\| alternate_name = Bijapur billi jollad rotti / bhakri
	\| country = [[India]]		\| country = [[India]]
	\| region = [[Maharashtra]], [[Karnataka]]		\| region = [[Maharashtra]], [[Karnataka]],[[Telangana]]
	\| creator =		\| creator =
	\| type = [[Bread]]		\| type = [[Bread]]

imported>Jonathansammy: source added

2021-06-25T22:12:39Z

source added

← Older revision		Revision as of 03:42, 26 June 2021
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	'''Jolada rotti''' is an unleavened [[Indian bread]] made out of ~~'''~~[[~~Maize~~]]~~'''~~. ~~So Corn or Maize in English is called Jola in Kannada (Indian~~) ~~language~~.		'''Jolada rotti''' is an unleavened [[Indian bread]] made out of [[Sorghum bicolor]]<ref>{{cite book \|last1=Alimam \|first1=Fatin Abd Almoneim Omer \|title=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 \|publisher=University of Gezira \|pages=16-17 \|url=http://repo.uofg.edu.sd/bitstream/handle/123456789/2192/Fatin%20Abd%20Almoneim%20Omer%20Alimam%20.pdf?sequence=1&isAllowed=y \|access-date=25 June 2021}}</ref> <ref>{{cite book\|title=Breeding Sorghum for Diverse End Uses\|page=26\|url= https://books.google.com/books?id=2aRqDwAAQBAJ&pg=PA26}}</ref><ref>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.[https://www.proquest.com/openview/ddfd94cab5a8db484fd7d7e48bcb5e46/1?pq-origsite=gscholar&cbl=54977]</ref> <ref>[https://iihs.co.in/knowledge-gateway/wp-content/uploads/2020/06/UrbanARC2019_ConferenceProceedings.pdf#page=96]</ref>
			It is coarser than a [[roti]]. It can be either soft or hard in texture, compared to a [[khakhra]] or [[Cracker (food)\|cracker]] with respect to hardness. The name literally translates into ''sorghum bread'', jowar rotti is also called as jawarichi [[Bhakri]] in neighboring [[Maharastra]].
	~~Where as [[Commercial sorghum~~\|~~Jowar (sorghum) is however a type~~ of ~~millet and should not be confused as Jola]]~~.<ref>{{cite book\|title=Breeding Sorghum for Diverse End Uses\|page=26\|url= https://books.google.com/books?id=2aRqDwAAQBAJ&pg=PA26}}</ref> It is coarser than a [[roti]]. It can be either soft or hard in texture, compared to a [[khakhra]] or [[Cracker (food)\|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 Karnataka\|districts]] of North Karnataka, where it is eaten with [[pulses\|pulse]] [[curry\|curries]] such as [[jhunka]], enne gai, Shengdana Chutney or other assorted [[chutney\|chutnies]].		Jolada rotti is part of the [[staple diet]] of most of the [[Districts of Karnataka\|districts]] of North Karnataka, where it is eaten with [[pulses\|pulse]] [[curry\|curries]] such as [[jhunka]], enne gai, Shengdana Chutney or other assorted [[chutney\|chutnies]].

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	~~{{en-Wikipedia}}~~

CleanupBot: /* References */clean up, add source tag

2021-06-01T21:22:23Z

References: clean up, add source tag

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>Jonathansammy: content added but do feel it is wrong to say that Jola is maize

2021-04-14T14:29:08Z

content added but do feel it is wrong to say that Jola is maize

New page

{{Use dmy dates|date=August 2019}}
{{Infobox prepared food
| name = Jonna rotti
| image = Another Vegetarian Meal.jpg
| image_size = 240px
| caption =
| alternate_name = Bijapur billi jollad rotti / bhakri
| country = [[India]]
| region = [[Maharashtra]], [[Karnataka]]
| creator =
| type = [[Bread]]
| served = Both hot and normal
| main_ingredient = [[Flour]]
| variations =
| calories =
| other =
}}

'''Jolada rotti''' is an unleavened [[Indian bread]] made out of '''[[Maize]]'''. So Corn or Maize in English is called Jola in Kannada (Indian) language.

Where as [[Commercial sorghum|Jowar (sorghum) is however a type of millet and should not be confused as Jola]].<ref>{{cite book|title=Breeding Sorghum for Diverse End Uses|page=26|url= https://books.google.com/books?id=2aRqDwAAQBAJ&pg=PA26}}</ref> It is coarser than a [[roti]]. It can be either soft or hard in texture, compared to a [[khakhra]] or [[Cracker (food)|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 Karnataka|districts]] of North Karnataka, where it is eaten with [[pulses|pulse]] [[curry|curries]] such as [[jhunka]], enne gai, Shengdana Chutney or other assorted [[chutney|chutnies]].

==See also==
* [[List of Indian breads]]
* [[Lahoh]]

==References==
{{reflist}}
[[File:ಜೋಳದ ರೊಟ್ಟಿ.jpg|thumb|Jolada Rotti ]]
{{Indian bread}}
{{Flatbreads}}

{{DEFAULTSORT:Jolada Rotti}}
[[Category:Karnataka cuisine]]
[[Category:Indian breads]]
[[Category:Unleavened breads]]
[[Category:Flatbreads]]
[[Category:Sorghum]]

{{India-cuisine-stub}}
{{Kar-stub}}