jolada rotti with onion brinjal palya
Traditional Karnataka meal of soft gluten-free jolada rotti paired with flavorful onion–brinjal palya made using vangibath powder.
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Cooking tools:
- Tortilla press
- Griddle
- Saucepan
- Skillet
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Parchment paper
- Plate
- Serving bowl
Ingredients
- 1 cup jolada hittu / jowar flour
- 1¼ cups water
- 1 tsp oil
- ½ tsp salt
- 1 big brinjal / badanekayi
- 2 onions, diced
- Small key-lime sized tamarind, washed and soaked in water
- Few curry leaves
- Salt to taste
- Little turmeric powder
- Jaggery, to taste
- 3 tbsp oil
- ½ tsp mustard seeds
- 2 tsp mixed chana dal and urad dal
- A pinch of hing
- 1½ tbsp vangibath powder
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