The process of cooking the flour in hot water is called Alayle in Konkani. Flour is called as Peet in Konkani. Thus the name. These rotis are just amazingly soft and melt in the mouth type. Initially it is little bit difficult to get the shape of a roti. But slowly with practice it can be mastered. This makes a good, healthy breakfast recipe and can be served with sides like Garlic (Loseny in Konkani) Chutney, Mashroom Curry (Alambe Ambat in Konkani), Masoori Bhaji, Jhunka or Enagai. Jolada Rotti is very famous among North Karnataka(Hubli, Dharwad,
Gokak, Bijapur) ‘Lingayat’ people. Here I have used Rice flour for the
preparation. The process remains same while preparing Jowar Roti, the
difference being Jowar Flour instead of Rice Flour.
Preparation Time: 40 minutes
- 2 cups rice flour
- 2 cups water
- 2 table spoon plain flour (Maida)
- 2 spoon oil
- Take a thick bottomed vessel and add water and salt to it.
- Heat the vessel and bring water to boil.
- Then slowly add rice flour and plain flour mixing it continuously.
- Heat till there is no water & the flour is of chapathi dough consistency.
- Make small balls from the dough. Knead well. Use oil if required.
- Take the ball and roll out each with rolling pin.
- Apply as much dough as required.
- Fry on both sides on a hot tava.
- Apply ghee at the end.
PS: The dough has to remain hot while rolling out, once cold its not possible to roll them out. So ensure that you keep the dough covered every time you take a little of the mixture. The method remains the same when you use flour too. Kneading is very important otherwise the shape of roti will not be round. Don’t worry if there is no uniformity in balls of dough, take care to avoid the lumps though.