Juar jo dhodho or Sindhi jowar roti is an easy meal. It is a sorghum flatbread which is usually eaten for breakfast. A big bowl of yogurt and a dollop of white butter goes best with it. However, if you like to go vegan, serve it with sandhyala achar or onion pickle. You might as well eat it with pickled onions, tomato or a mint chutney and kale smoothie. This dish is similar to potato pancake.
Both jowar ki bhakri and bajre ki roti have been integral flatbreads in Indian kitchen depending on the season. Nowadays millet and gluten free grains, are used as an alternative to wheat in the West. It might be new to the west but our Ayurveda has always emphasized on eating variety of flour. Corn, sorghum, millet and barley are common and used since generations.
You can eat 'Jowar' or sorghum millet both as a grain and a flour. This gluten-free flour is full of nutrition.
Power packed with iron, protein, dietary fiber and calcium.
- Good for the heart and digestion.
- Helps you improve bone strength.
- Also, helps you prevent diabetes, cancer.
In this dish, we do add some wheat flour to jowar to improve its elasticity.
If you would like it gluten-free, add some boiled potatoes while kneading. Although the bread is vegan, you can pair it with yogurt, pickle or some curry.
- Jowar or sorghum flour
- Green onion stalk chopped
- Green garlic chopped green chilly finely chopped
- Warm water for kneading
- Salt as per taste
How to make juar jo dodho?
- Chop green garlic, green onions and keep salt ready.
2. Add warm water to flour to knead the dough.
3. Add green garlic, green onion salt to flour.
4. Knead it into a medium soft dough.
5. Using a baking sheet, slowly roll the dough with a rolling pin or level it using palms to make a thick roti.
6. Heat a cast iron pan. Cook the flatbread evenly on both sides by adding oil and flipping it with a spatula.
You can make this jowar roti gluten free by kneading it with warm water and adding boiled potatoes to the sorghum flour. If you do not want to be particular on gluten free version, add some wheat flour to it to improve elasticity.
Looking for more traditional bread recipes?
Read the Juar jo dhodho recipe below
Juar jo dhodho recipe
- 2 cup Jowar or sorghum flour
- 4 green onion stalk chopped
- ½ cup green garlic chopped green chilly finely chopped
- 1 ¼ cup warm water for kneading
- Salt as per taste
- 2-3 tablespoon oil for roasting
- Add the flour with warm water.
- Add remaining ingredient, knead into a medium soft dough,add more water if required.
- Take some part of dough and shape it into a roti/flat bread by flattening with back of your palms.
- (Alternatively you can put some dough in between baking sheet/edible polythene sheet and roll with a rolling pin slowly to flatten it)
- Heat the pan for few minutes.Put the flatbread on the pan and pour 1-2 drops of oil on it.Let it cook on both sides.
- Serve warm with yogurt.
- Serve hot with mint chutney, if vegan,with yogurt dip for non vegan option.
Sorghum flour has no gluten in it. Hence it becomes difficult to roll it. Use a parchment paper while rolling the bread with rolling pin. This will help avoid breakage. Alternatively, you may press a ball of dough in your greased palms repeatedly to get a thick bread.