Jonna rotti
Alternative namesJonne Rotte, Bijapur billi, jollad rotti, bhakri
Place of originIndia
Region or stateMaharashtra, Karnataka, Telangana, Andhra Pradesh
Serving temperatureBoth hot and room temperature
Main ingredientsSorghum bicolor

Jolada rotti is an unleavened Indian bread made of sorghum bicolor[1][2][3][4] It is coarser than a roti. It can be either soft or hard in texture, compared to a khakhra or cracker with respect to hardness. The name literally translates as "sorghum bread". Jolada rotti is part of the staple diet of most of the districts of North Karnataka, where it is eaten with Pulse curries such as jhunka, yengai, shenga chutney or other assorted chutnies. Jowar rotti is also called as jawarichi bhakri in neighboring Maharastra.

See also


  1. ^ Alimam, Fatin Abd Almoneim Omer. 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 (PDF). University of Gezira. pp. 16–17. Retrieved 25 June 2021.
  2. ^ Aruna, C.; Visarada, K. B. R. S.; Bhat, B. V.; Tonapi, Vilas A. (22 August 2018). Breeding Sorghum for Diverse End Uses. p. 26. ISBN 9780081018804.
  3. ^ 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.[1]
  4. ^[bare URL PDF]
Jolada rotti