![\"](\"\/mahanandi\/images\/sorghumroti\/jonnarotiimagecopyrighted4.jpg\")
<\/center><\/p>\nVery popular in villages and small towns as an accompaniment to meat and vegetable gravy curries, sorghum roti<\/em> is one of the traditional recipes of India. As the name suggests, the rotis<\/em> are prepared from sorghum flour. Instead of rolling pin, hands are used to shape the sorghum dough into a round, flat, thin circle. Because sorghum flour is gluten-free flour, it’s very tough to spread the dough without breaking the shape, and one really needs hands-on experience and many failed attempts to get the skill.<\/p>\n I am very sad to say that it is becoming one of those ‘dying’ kind of recipes. My mother and grandmother generations perfected the sorghum roti preparation. But coming to my generation, the ‘educated’, the ‘sophisticated’ ones, who can talk about baguettes and brie’s for hours and goes to great lengths to prepare and showoff knowledge of foreign cuisines, have no interest and can’t give the time of the day to learn or master the technique of this classic Indian recipe. It is not that we don’t like the taste. We love it! Imagine the warm paratha<\/a><\/em> taste, multiply by 10 times, that’s how a good, well made sorghum roti tastes. In artisan hands, it puffs like puri<\/em> – all on its own. No leavening agents and oil or ghee are added. Just fresh sorghum flour, warm water and touch of fire – pure grain power in its glory. <\/p>\n Making a prefect sorghum roti is a skill that I wanted to master with all my heart. For me, it is not just a recipe, but an Indian tradition that I wished to be a part of. The process is difficult to explain in written words and pretty much useless. Again this is one of those recipes, where one must be in the kitchen next to the cook, to know what they are talking about. One really needs a visual experience to understand the recipe. Well that’s how I feel anyway, so I’m going to keep the recipe directions simple for a change, and instead show the process in images.<\/p>\n Prepare dough by gradually adding and mixing hot water. After a rest period of 10 to 15 minutes, the dough is kneaded and divided into lemon sized balls. Then, using palm of the right hand, on a flat board, the dough is spread into flat, thin round.<\/p>\n Recipe origin and source: Rayalaseema(Andhra, India) and Amma.<\/small><\/p>\n","protected":false},"excerpt":{"rendered":" Very popular in villages and small towns as an accompaniment to meat and vegetable gravy curries, sorghum roti is one of the traditional recipes of India. As the name suggests, the rotis are prepared from sorghum flour. Instead of rolling pin, hands are used to shape the sorghum dough into a round, flat, thin circle. […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[55,111,173,172],"tags":[],"class_list":["post-378","post","type-post","status-publish","format-standard","hentry","category-authentic-andhra","category-bajrijowar-flour","category-jowar-jonnalu","category-millet"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/378","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=378"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/378\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=378"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=378"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=378"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"Spreading](\"\/mahanandi\/images\/sorghumroti\/jonnarotiimagecopyrighted1.jpg\")
<\/center><\/p>\n![\"Cooking](\"\/mahanandi\/images\/sorghumroti\/jonnarotiimagecopyrighted2.jpg\")
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\nThe doughspread is carefully lifted and placed on a hot iron tava<\/em> (griddle). We use a separate tava<\/a><\/em> just for making these rotis. On medium-high heat, roti<\/em> is roasted slowly. Water is applied with a cotton cloth on the surface of roti<\/em>, before turning it to the other side. <\/p>\n![\"Roti](\"\/mahanandi\/images\/sorghumroti\/jonnarotiimagecopyrighted3.jpg\")
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\nAfter two to three minutes of cooking, roti<\/em> is turned to the other side and cooked until done. <\/p>\n
\n![\"Sorghum](\"\/mahanandi\/images\/sorghumroti\/jonnarotiimagecopyrighted8.jpg\")
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\nJonna Rotte<\/em> (Sorghum Roti<\/em>) with curry ~ our meal today.
\n<\/center><\/p>\n