Mulangi Joladdha Rotti

Today I am sharing lesser known  tasty  and healthy Maharastrian special authentic  rotti recipe. You can serve it hot as breakfast or even lunch. This Mulangi Joladdha Rotti  is easy and quick recipe. Mulangi Jolladha Rotti is prepared  commonly in Maharashtra during the winter season as mulangi will be very tasty and fresh during winters.so lets us learn to prepare this fiber rich Rotti today.

Jola is called as Sorghum in English and jowar in hindi. Sorghum is a  power house  in terms of nutrients , and can provide those individuals  with vitamins as well as high levels of magnesium  , iron ,copper , calcium , potassium as well as nearly half the daily required intake of proteins and lot of dietary fiber. It is acceptable for people with wheat allergies to eat. Sorghum  improves  our immunity levels in the body. Soghum las very low glycemic index so very good for diabetic patients  and very good for weight loss as it very rich in fiber.

Do try this healthy Mulangi Joladdha Rotti recipe and let me know your feed back in the comments section . Do not forget to share the recipe with friends and relatives  and visit my blog foe more such recipes.

Preparation time  –  15 minutes

Roasting time  – 15 minutes

Total time  – 30 minutes

Makes  – 5 to 6 rotti

Mulangi Joladdha Rotti served with butter.
Mulangi Joladdha Rotti

Ingredients :-

  • 2 cups  joladdha  hittu  ( jowar flour )
  • 1 1/2 cups mulangi grated  (radish grated )
  • 2 cups water
  • 2 tbsp fresh coconut grated
  • 1/4  cup spring onions finely chopped
  • 1/4  cup coriander leaves finely chopped
  • 6 to 8 green chilly fine chopped  (not too spicy chilly )
  • 1 tbsp garlic fine chopped
  • 1/2  tsp cumin seeds
  • 1/2  tsp carom seeds  (ajwain )
  • Pinch asafetida
  • 1/2  tsp turmeric powder
  • 1 tbsp oil
  • Oil for roasting
Mulangi Joladdha Rotti before roasting

Method :-

Heat the oil in a thick bottom vessel  , add in cumin and carom seeds and allow to splutter.

Immediately add in ginger , garlic , green chilly and curry leaves and sauté for 30 sec  and then add radish or mulangi and sauté slightly on high flame just for one minute .

Put in hot boiling water now and give a nice mix once.

Then put in salt , spring onions , coriander leaves and jowar flour gradually and go on mixing simultaneously  till water is fully absorbed on medium flame to avoid the lumps.

Use wooden stick to mix the flour, cover the lid on the dough and allow to cool down for 1 minute.

Transfer the dough in big plate and knead dough properly by applying little oil.

If the dough is too soft apply little jowar flour or if dough is too dry drizzle little water and knead properly.

Divide into 5 to 6 equal portions, then take a tawa and apply oil on entire tawa properly.

Place one portion of dough in the centre of tawa , flatten the dough on the tawa nicely applying oil to the fingers, spread the rotti over entire tawa.

Drizzle oil over and around the rotti nicely and roast the rotti with tawa om medium flame.

Another method for roasting the rotti is , place a plastic sheet on the slab and grease the sheet nicely with oil and place a portion of dough on the sheet.

Flatten the dough using your finger and spread the dough like a thin rotti over entire sheet.

Heat the tawa nicely and spread the oil on tawa with oil.

Then place the sheet with rotti in up side direction towards tawa and carefully losen the rotti on tawa using the spatula.

Drizzle oil all over the rotti and roast on tawa till crispy.

Roast the rotti properly from both sides.

When rotti gets properly roasted and becomes crispy, transfer in serving plate.

Enjoy the Mulangi Joladdha Rotti with a dash of butter , tomato chutney , curds or as it is.

Mulangi Joladdha Rotti served with butter , tomato chutney and curds .
Mulangi Joladdha Rotti

Tips :-

  • Avoid over roasting of mulangi for the crunchy taste in rotti .
  • You may use half cup of finely chopped onion.
  • Use fresh jowar flour as far as possible for the best results.
  • You  may even pack this rotti as a lunch even for the childrens.

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