Jolad rotti or Jowar rotti is a must in any North Karnataka(Hubli, Dharwad, Belgaum, Gokak, Bijapur) ‘ Lingayat ‘ house. Lingayat women are experts in making these. A lot of experience is required in making these in the traditional way.
The dough is prepared by mixing the jowar flour with hot water and then the roti/rotti is spread using the palm. You can see the details here .
I tried making these rotis in the traditional way for 2-3 times with little success. Though I could spread it to get the perfect shape, I couldn’t make it very thin(I like these rotis very thin and soft). Then aayi gave me this idea and I am able to successfully make the rotis the way I like in no time.
If you are a Bangalorean, don’t miss the “Jolad rotti oota” in Kamat Minerva (at Minerva circle). The taste is superb there. They serve jowar roti with 2-3 sides, one of them is always ‘ Ennegayi (stuffed brinjal) ‘, and butter.
Ingredients: Jowar flour(Jolad hittu) 1 cup Water 1 and 1/2 cups Salt
Method: Heat water and add salt. When it starts boiling, add the flour and mix continuously till all the water is absorbed. Take off the heat.
When it is still hot, knead the dough on a flat board. Spread using the rolling pin (For rolling, apply dry flour as much as needed. If the roti breaks, make it into a ball again, apply some more flour and roll).
Fry on the heated tava like chapathis. These taste great when served hot.
Serves : 2 Preparation time : 10min
A few days back, one of my reader, Suma left a comment saying, “Just one request..can you post recipe of brinjal curry dharwad style if possible, i tasted it back in India & it was mouth watering!!”. So here I am with this delicious dish.
I have seen ‘N’ number of ways of making ennegayi . I have atleast 4-5 recipes of this dish. But I thought the best way to have the authentic recipe would be to ask any Lingayat friends, because they are the experts in making this dish. This recipe is from my friend Smitha’s mother. I had collected it 1 year back. On Suma’s request, I prepared it again and as always, I fell in love with it.
Ingredients: 7 small round eggplants(brinjals) 1/2 cup onion 1/2 tea spn very thick tamarind extract 1 tea spn jaggery 1 tea spn chopped garlic 1/2 cup fresh/frozen coconut 1/2 cup ground nuts(peanuts) 1 tea spn garam masala 4-5 red chillies 1 strand curry leaves 2-3 strands coriander leaves 1 tbl spn oil Salt
Instead of ground nut(peanut), sesame seeds or gurellu/huchchellu (which is probably available only in India, while searching for this on the net, I got this ) can be used.
Method: Heat 1 tea spn of oil and fry onions till they turn translucent. Now add curry leaves, garlic, peanuts, red chillies and coconut. Fry for some time. Grind this with all other ingredients ( except brinjal and oil) to paste without adding water (if required, add very little water). Put 4 slits in the brinjal keeping the stems intact. Stuff the ground masala in them.
Heat oil in a non stick pan. Add the brinjals, pour the remaining masala on top and fry for some time. Now add 1/2 cup water and cover the lid.
Cook on a very low flame till brinjals are completely done (it takes around 20-25mins).
Serve hot with Jowar roti/Jolad rotti .
Serves : 3 Preparation time : 40min
