To begin making Jolada roti, heat water in a pan and add salt and oil to the water

Mix it well

When it starts boiling, add the rice flour and mix continuously to avoid any lumps till all the water is absorbed

Once the water is absorbed, turn off the heat and allow it cool for 5 minutes

After 5 minutes, add the jowar flour to the cooked rice flour and knead well

Keep adding little hot water at a time until the dough becomes soft and non-sticky

Knead properly, as we will make the roti’s immediately without giving any resting time to the dough

Keep the dough covered with clean damp cloth so that it does not dry

The next step is to cook the rotis

Keep a iron tawa/griddle on medium flame

Dust your rolling surface with little whole wheat flour

Now we will start making the rotis using our hands

Divide the dough into 6 - 8 equal portions and roll out a portion of the dough into a round and thick roti using your hands

You can shape the roti by pressing out a circle with your fingers as well

Place the roti over the preheated skillet and cook it for a few seconds on one side or till a few bubbles appear on top

Turn over the roti and cook the other side for a few more seconds

Lift the roti with tongs and roast over the direct flame till brown spots appear on both the sides

Similarly, prepare the remaining Jolada Rotis

Serve Jolada Roti Recipe (Jowar Bhakri) along with Karnataka Style Badanekai Yennegai Gojju Recipe (Stuffed Brinjal Recipe), a bowl of Yogurt (Curd) and Uchellu Chutney for North Karnataka inspired meal