 | |
| Alternative names | Bijapur billi jollad rotti / bhakri |
|---|---|
| Type | Bread |
| Place of origin | India |
| Region or state | Maharashtra, Karnataka |
| Serving temperature | Both hot and normal |
| Main ingredients | Flour |
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 Jowar (sorghum) is however a type of millet and should not be confused as Jola.[1] 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
References
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