JOLADA ROTTI - JOWAR ROTI

For Suggi Aashraya, Jolada Rotti (Jowar Rotti) made without a single grain of rice flour is a testament to authenticity. Many commercial versions add rice flour to make the dough easier to handle, but our traditional hand pat rottis use 100% Sorghum, staying true to the heritage of North Karnataka.

Product Description

Our Jowar Rotti is the real deal. We use only high-quality, farm-fresh jowar that is ground into a fine flour. Using the traditional "Uchhu" method—where the flour is mixed with boiling water to create a natural elasticity—our artisans hand-pat each rotti until it is paper-thin.

By excluding rice flour, we ensure you get the full nutritional profile and the authentic, slightly sweet, earthy taste of pure sorghum. It is naturally gluten-free, vegan, and has a much lower glycemic index than wheat or rice-mixed alternatives.

The "No Rice Flour" Advantage

• Purely Diabetic Friendly: Without rice flour, the rotti has a lower glycemic load, helping to prevent sugar spikes.

• Authentic Flavor: You taste the natural sweetness of the jowar, which is often masked by the neutral taste of rice.

• Better Fiber Profile: Pure jowar is a superior source of dietary fiber and complex carbohydrates.

• True to Tradition: This is the exact way rottis have been made in the kitchens of Vijayapura and Bagalkot for generations.

Product Specifications

• Ingredients: 100% Whole Jowar Flour, Boiling Water, and a pinch of Salt.

• Variety: Available as Soft (Kulaicha) for immediate consumption or Crisp (Kadak) for long-term storage.

• Purity: No preservatives, no softening agents, and 0% Rice Flour.

The Ultimate Pairing

To honor the purity of this rotti, serve it with:

• Badane Ennegayi: The classic stuffed brinjal curry.

• Shenga Chutney Pudi: Peanut chutney powder mixed with cold-pressed oil.

• Zunka/Pithla: A thick gram flour-based accompaniment.

• Fresh Curd & Onions: For a cooling, rustic lunch.