Have you ever been to northern region of Karnataka where you can witness the beauty of plain, leveled land in acres that can literally grow any sort of lentils, legumes and cereals? Have you seen those amazingly strong women who walk miles together to their fields and work there like men? Have you ever tasted their staple food Jolada rotti with spicy lentil curry and chutney powders? If not, You must do it once in your life at least. I can see you nodding your head as you read this post because you are like me who love this super food of North Karnataka. We both are twins on this food train right??
Today, in fact right now, I am over excited and over enthusiastic to share my ever favorite lunch which lives at the surface of my food dreams always. Is it sounding weird and strange to you? Obviously it can seem so because basically I belong to coastal region and my taste-buds actually should revolve around rice or rice based lunch. But, but, but this sorghum flatbread or jolada rotti tops my all other favorite food just because 10+ years of my childhood was amazingly spent in northern Karnataka eating all such wonderful, healthy, natural food.
I would say the difficulty level of jolada rotti preparation is not easy meaning you got to know the trick of patting and sliding. The flour is mixed with hot water and kneaded to very soft, crack-less dough. Remember, unlike wheat flour this sorghum flour is not high in gluten, so dough is not so glutenous. But as you pat the dough over flat surface with enough dusting, it expands. Also as you pat, you need to slide it, so that the flatbread freely moves while being expanded to thin circle. Otherwise it sticks to the surface itself making the whole process worthless. I have included a video below to make the process easier for you.
Jolada rotti is enjoyed much with authentic side dishes from North Karnataka like stuffed brinjal or blackeyed peas gravy and chutney powder with yogurt.