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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]] | ||
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}} | }} | ||
'''Jolada rotti''' is an unleavened [[Indian bread]] made out of | '''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]]. | |||
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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{{India-cuisine-stub}} | {{India-cuisine-stub}} | ||
{{Kar-stub}} | {{Kar-stub}} | ||
Latest revision as of 02:21, 25 September 2021
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| 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 |
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.
See also[edit | edit source]
References[edit | edit source]
- ↑ 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]
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