Jolada rotti · Indian · Main Course
Jolada rotti
Born in India
“Sorghum bread that's coarser than roti, eaten soft or hard with pulse curries across North Karnataka.”
0 people have eaten this dish and left their thoughts across 5 platforms
8 in 10 mention coarser than roti first
8 in 10 say it's worth it for the versatile texture
4 in 10 would come back the same week
Synthesised from Google · TripAdvisor · Reddit · Yelp · 1 food blog · Updated August 2026
The story the reviews tell
Jolada rotti is a sorghum bread that anchors the daily tables of North Karnataka—coarser and more rugged than refined roti, it arrives soft or snapping-hard depending on how it's made. The grain itself, jowar, gives the bread its name and earthy substance, and it's built to companion the region's pulse curries, chutneys made from peanuts and other seeds that cling to its toothy surface.
What makes this version distinct
Jōḷada roṭṭi (Kannada), Jowar roti, or Jonna rotte (Telugu), is an unleavened Indian bread made of sorghum, similar to bhakri. It is coarser than a roti. It can be either soft or hard in texture, compared to a khakhra or cracker with respect to hardness. The name literally translates to "sorghum bread". Jowar roti is part of the staple diet of most of the districts of North Karnataka, where it is eaten with pulse curries such as jhunka, yengai, shenga (peanut) chutney or other assorted chutneys. It is called jawarichi bhakri in neighboring Maharashtra.
Signature elements
What people love
- coarser than roti
- versatile texture
- staple diet staple
- pairs with curries and chutneys
Know before you go
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