https://indianpedia.org/index.php?action=history&feed=atom&title=Jolada_rottiJolada rotti - Revision history2026-07-30T11:29:25ZRevision history for this page on the wikiMediaWiki 1.45.4https://indianpedia.org/index.php?title=Jolada_rotti&diff=218424&oldid=prev27.6.14.252 at 20:51, 24 September 20212021-09-24T20:51:59Z<p></p>
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{{Infobox prepared food<br />
| name = Jonna rotti<br />
| image = Another Vegetarian Meal.jpg<br />
| image_size = 240px<br />
| caption = <br />
| alternate_name = Bijapur billi jollad rotti / bhakri<br />
| country = [[India]]<br />
| region = [[Maharashtra]], [[Karnataka]],[[Telangana]]<br />
| creator = <br />
| type = [[Bread]]<br />
| served = Both hot and normal <br />
| main_ingredient = [[Flour]]<br />
| variations = <br />
| calories = <br />
| other = <br />
}}<br />
<br />
'''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><br />
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]].<br />
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]].<br />
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==See also==<br />
* [[List of Indian breads]]<br />
* [[Lahoh]]<br />
<br />
==References==<br />
{{reflist}}<br />
[[File:ಜೋಳದ ರೊಟ್ಟಿ.jpg|thumb|Jolada Rotti ]]<br />
{{Indian bread}}<br />
{{Flatbreads}}<br />
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{{DEFAULTSORT:Jolada Rotti}}<br />
[[Category:Karnataka cuisine]]<br />
[[Category:Indian breads]]<br />
[[Category:Unleavened breads]]<br />
[[Category:Flatbreads]]<br />
[[Category:Sorghum]]<br />
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