JOLADA/JOWAR ROTTI

Ingredients:- Makes around 6 rottis
Jowar Flour - 1 1/4 Cup + 1/4 Cup for dusting
Water - 1.5 Cups
Salt - 1/2 tsp
Oil/Ghee - 1/2 tsp

Method Of Preparation:
Heat 1 1/2 Cups of water in a vessel. Do not use non-stick as it involves lot of stirring. Add salt and oil/ghee. When its hot, [not boiling] add 1/4 cup flour and mix making sure there are no lumps. 

Keep stirring. In about 2-3 minutes it will start to thicken.

Reduce the flame to medium. Add remaining flour.  

Mix well.  Close the lid and let it cook on medium heat for 5 minutes.

Switch off and transfer the contents to a mixing bowl.

Note: You can add 1/4 cup water to the vessel if the dough is stuck at the bottom. By the time dough is warm enough to handle this would soften the mass at the bottom. Transfer that as well. 

Knead the mix for 5 minutes. Add more flour if the dough feels soft and knead well.

Make balls of the dough and knead each of them for at least 30 seconds before rolling. 

Take a ball and flatten it on the rolling stone. Use flour. 

The dough will be very soft. Roll on the sides very lightly and make a rotti. 

Note: If you find it difficult to roll using flour then roll it on a plastic sheet using oil. 

Heat a tawa on high heat. Place the rotti. Let it cook for 2-3 minutes.

Take some water in a bowl. Take a tissue or a cloth. Dip the cloth in the water and brush on the uncooked side of the rotti. Let it dry for 30 seconds and then turn the rotti around.

Cook rotti well for another 2 minutes. 

Serve hot with any sabji. This goes very well with Ennegayi/Stuffed Brinjal curry.

I served along with hulisoppu/mixed-lentil-beans-curry and javalikayi/cluster beans fry

JAVALIKAYI/CLUSTER BEANS FRY

Ingredients:
Javalikayi/Cluster Beans - 1/4 Kg
Onion - 1/2
Green Chilli - 1
Mustard seeds - 1/2 tsp
Oil - 1 Tbsp
Jaggery/Brown sugar - 1 tsp
Salt - 1 tsp
Turmeric powder - 1/2 tsp
Tamarind pulp concentrate - 1/2 tsp
Curry Leaves - 2 -3
Urad Dal - 1/2 tsp [Optional]
Coconut flakes - 1 Tbsp

Method Of Preparation:
Remove the ends of javalikayi. Wash and cut them into 1.5 inch pieces.

Heat oil in a vessel. When its hot, add mustard seeds. After they splutter, add urad dal and fry for 10 seconds. Now, add broken curry leaves, chopped green chillies and onions. Fry for a minute. Add javalikayi pieces and fry for 2-3 minutes. Add salt, turmeric powder, tamarind pulp and mix well. Add 1/4 cup water. close the lid and let it cook for 20 minutes. Stir in between.

Add coconut flakes, jaggery and more water if required. Cook for 5 more minutes. Serve hot with chapati or rice. I served along with jolada rotti.