Jolada rotti is a specialty North Karnataka

Karnataka

Karnataka , the land of the Kannadigas, is a state in South West India. It was created on 1 November 1956, with the passing of the States Reorganisation Act and this day is annually celebrated as Karnataka Rajyotsava...

 unleavened Indian bread

Indian bread

Indian breads are a wide variety of flatbreads and crêpes which are an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture and food habits....

 made out of jowar (Sorghum)

Commercial sorghum

Commercial sorghum refers to the cultivation and commercial exploitation of species of grasses within the genus Sorghum . These plants are used for grain, fibre and fodder. The plants are cultivated in warmer climates worldwide...

. The name literally translates into jowar bread.

Jolada rotti is part of the staple diet of most of the districts

Districts of Karnataka

The Indian State of Karnataka is located within 11°30' North and 18°30' North latitudes and 74° East and 78°30' East longitude. It is situated on a tableland where the Western and Eastern Ghat ranges converge into the Nilgiri hill complex, in the western part of the Deccan Peninsular region of India...

 of North Karnataka, where it is eaten with pulse curries

Curry

Curry is a generic description used throughout Western culture to describe a variety of dishes from Indian, Pakistani, Bangladeshi, Sri Lankan, Thai or other Southeast Asian cuisines...

 such as Jhunka

Jhunka

Junka is a dish prepared in North Karnataka and Maharashtra. It is also known by the name of "Pitla". Its chief ingredient, gram flour , is mixed with water to form a stiff paste. It is then sauteed in oil with other ingredients and served with roti or more traditionally with Bhakri. The dish is...

, enne gai

Enne gai

Enne-gai is a specialty North Karnataka made out of egg plant, which is slit open and stuffed with spices.Enne-gai is eaten with Indian breads like Jolada rotti which is part of the staple diet of most of the districts of North Karnataka....

 or with assorted chutnies

Chutney

Chutney is a a condiment used in South Asian cuisine that usually contains a spice and vegetable mix.Chutneys are wet or dry, having a coarse to fine texture. The Anglo-Indian loan word refers to fresh and pickled preparations indiscriminately, with preserves often sweetened. At least several...

.

One need to eat Jollad Rotti with following curries (Pallya):
Stuffed bell pepper, stuffed brinjal (yengai), Bijapur style Brinjal (Tumbagayi) and Jawari Pundi Pallya, hesar kaalu, jhunkad vadi and any fresh salads. Some chutneys that go well are Shenga hindi (kind of peanut chutney with garlic), aradidda khara etc. Another way to eat it is with hot jhunka or pitla - called jhunka bhakri or pitla bhakri. This is a famous combination in Belgaum and Maharashtra.

Making of bili (white) jolada rotti

• Take finely ground jowar ata (flour) 250 grams in a wide mouthed vessel with shallow depth. It can also be a large plate with long edges.
• In a separate vessel take just little water (1/2 a cup) and bring it to boil. Add the boiling water to make a dough from the Jowar flour which is already taken in the shallow pan. This dough is called jigatu in Kannada.
• Now take this jigatu and add dry jowar flour and knead it thoroughly with just enough water to make dough of such consistency as chapati dough (may be even less water than that).
• To make rotti you should press/beat the circular dough with the palm of your hand on a flat surface such as the kitchen platform. Initially use the right hand to beat it in the form of a circle and use the left hand to maintain a circle.
• Dry flour may be used to avoid the dough sticking to the flat surface while preparing the rotti. This is the crucial step.
• Once the rotti is ready, it should be carefully transferred to a hot Tawa
  Tava
  A tava, tawa, saj, or sac is a large, flat or convex disc-shaped griddle made from metal, usually sheet iron, cast iron, sheet steel or aluminium. It is used in south, central, and west Asia for cooking a variety of flatbreads and as a griddle for meat...
  
  .
• When the lower part of the rotti gets slightly dry apply water on the upper surface of the roti with a piece of soft cloth and allow it to remain until the water just evaporates a little.
• Then carefully reverse the rotti and bake the other side, pressing this side while baking- if pressed gently with a cloth, the roti puffs separating into two layers with steam in side.
• Remove it from the Tawa and serve it hot.