Method:

Take a cup of water in a pan, bring it to boil, mean while add jowar flour in a clean bowl,

Add 1/2 cup of hot water into the bowl, stir with a spoon to a thick batter in consistency.

Add required warm water to make a smooth dough,

knead it properly 5 to 6 min, ( for best result, knead it on a clean surface/slab)

The consistency of the flour, must be smooth, not sticky, if it is sticky add little more flour to knead it to a dough.

Divide the dough to big lemon size ball, dust the floor, roll it to a circular shape / go on tapping gently, keep rotating it slowly to spread/flatten it to a circular shape.

Heat a pan / tawa, when it is hot, take the prepared roti on your hand, put it on the tawa,

Cook it for a minute, take water in a small bowl , dip a soft cotton cloth in water, apply it / wipe it all around the top face of the hot roti, flip it to cook the other side in a high flame.

It begins to puff, cook until done, take care not to over roast or burn it, turn the rotti with flat spatula and slowly press the edges using a clean dry cotton cloth , so that rotti can puff up. Flip rotti’s and cook it on both sides.

Jolada rotti is ready. Continue the same procedure for rest of the dough.

Serve them hot with any side dish. These rotti’s taste delicious with Enne gai/yengai (stuffed egg plant curry),  peanut chutney, yogurt and chopped raw onion slices.

Note –

Please check the consistency of your atta. Also note the dough should be used immediately. Dont keep like you would your wheat flour dough. Also if you feel the dough is getting dry you can add some more water and work it before making the roti. Try making small rotis in the beginning.