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Jowar roti
ज्वार की रोटी
A soft sorghum flatbread, the everyday grain swap in much of Maharashtra and Karnataka.
This is Ayurvedic wellness guidance, not medical advice. Consult your doctor before making health changes.
25 minServes 2DinnerSuits Kapha, PittaChildren eat it
You'll need
- 1 cup jowar (sorghum) flour, plus extra for dusting
- Hot water, as needed
- A pinch of salt
- Ghee, for finishing
Method
- Mix the jowar flour with salt and enough hot water to bring it together into a soft, slightly sticky dough.
- Divide into balls. Pat each one out by hand on a floured surface or between sheets of plastic, since jowar dough is delicate to roll.
- Cook on a hot tawa, pressing gently with a cloth, until both sides have light brown spots and it puffs slightly.
- Finish with a little ghee while hot.
Why this dish
Sorghum is a gluten-free millet with a different digestive rhythm than wheat, which is why it's long been a staple grain in households that want variety in their daily roti.
These are tags to help you find dishes that fit how you eat. They aren't a recommendation for your condition: that conversation belongs with your doctor.
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