Jolada rotti is an unleavened Indian bread made out of jowar. It is coarser than a roti, It can be either soft or hard in texture compared to a Khakra or cracker with respect to hardness. Making jolada rotti needs a lot of practice. Here I have store-bought rotis with homemade side dishes.
Ingredients
For Tomato Thokku:
8 fully riped tomatoes
Gooseberry size tamarind
2 tsp salt
4 dry red chillies
For the masala powder:
2 tsp mustard
1 tsp fenugreek seeds/ methi
2 tsp cumin seeds/jeera
For the tempering:
1/4 cup gingelly oil or any refined oil
1 tsp mustard
4 dry red chillies
1.5 tsp red chilli powder
1 tsp hing / asafoetida powder
2 tblsp jaggery
Procedure
Wash tomatoes and chop roughly. Add in the salt dry red chillies , very little water and cook it for 5-10 mins
Let it cool, once it comes to room temperature grind it with tamarind into a little coarse paste, keep aside.
Dry roast mustard, methi seeds and cumin seeds, separately till each ingredient is slightly brown and fragrant.
Remove from heat and let it cool. Grind the roasted spices into a fine powder and keep them aside.
Heat oil in a pan, add in the mustard seeds, red chilli bits when the oil is hot. Once the mustard crackles add hing.
Add in the red chilli powder, let it fry for few seconds.
Now add the ground tomato,chilli paste, jaggery, let it boil for 15- 2o mins on a high flame
Keep stirring the mixture to avoid scorching at the bottom.
Once the oil leaves the sides of the pan and the mixture becomes thick add in the roasted, ground spice powder. Saute for 5 mins and turn off the flame
And your thokku is ready. Store it in a clean glass jar once it comes to room temperature.
You can store it in the refrigerator for upto a month.
Always use a clean and dry spoon to scoop out the thokku.
Enjoy with dosa, idli, paratha, roti or chapati.
Ingredients
For stuffed Brinjal/Yennegayi
4 small brinjals
5 tsp + 2 tsp oil
1 tsp jeera/cumin seeds
1 finely chopped onions
1 sprig of curry leaves
For the stuffing:
1 finely chopped onion
1/4 cup chopped coriander leaves
4 tblsp roasted peanut (powdered)
3 tblsp toasted sesame seeds(powdered)
1 tsp sambar powder
1 tsp misal masala powder
1/2 tsp kanda lahsoon masala
1/2 tsp red chilli powder
1/2 tsp turmeric powder
Salt to taste
1 tsp tamarind pulp
Jaggery to taste (optional)
Mix all the above ingredients and keep aside
Procedure
Wash brinjals, cut the ends and make + cut on the stem side
Put 2 tsp oil in a pan and fry the brinjals adding a little salt, till it is half cooked
Transfer the roasted brinjals to a plate, stuff them with the prepared stuffing,
Heat oil in a thick bottomed Kadai, add jeera,curry leaves and chopped onions, fry till they turn transparent.
Put the stuffed brinjals,remaining masala, and 1/2 cup water. Cook with a lid covered,
Once the brinjals are cooked garnish with chopped coriander leaves and serve with roti.
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