 | |
| Alternative names | Jonne Rotte, Bijapur billi, jollad rotti, bhakri |
|---|---|
| Type | Bread |
| Place of origin | India |
| Region or state | Maharashtra, Karnataka, Telangana, Andhra Pradesh |
| Serving temperature | Both hot and room temperature |
| Main ingredients | Sorghum 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.
