Jonna Rotte - Puntikoora Pappu | How to make Jonna Rotte - Puntikoora Pappu

By Swapna Sunil  |  9th Jul 2016  |  
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  • Jonna Rotte - Puntikoora Pappu, How to make Jonna Rotte - Puntikoora Pappu
Jonna Rotte - Puntikoora Pappuby Swapna Sunil
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About Jonna Rotte - Puntikoora Pappu Recipe

Jowar roti also known as Poor Man's bread is made using Jowar flour / sorghum flour.

Jonna Rotte - Puntikoora Pappu is an authentic dish which is perfect to serve on all occasions. The Jonna Rotte - Puntikoora Pappu is delicious and has an amazing aroma. Jonna Rotte - Puntikoora Pappu by Swapna Sunil will help you to prepare the perfect Jonna Rotte - Puntikoora Pappu in your kitchen at home. Jonna Rotte - Puntikoora Pappu needs 480 minutes for the preparation and 60 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Jonna Rotte - Puntikoora Pappu. This makes it easy to learn how to make the delicious Jonna Rotte - Puntikoora Pappu. In case you have any questions on how to make the Jonna Rotte - Puntikoora Pappu you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Swapna Sunil. Jonna Rotte - Puntikoora Pappu will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Jonna Rotte - Puntikoora Pappu

Ingredients to make Jonna Rotte - Puntikoora Pappu

  • For jowar roti : 2 cups + as needed jowar flour
  • 1/2 cup : Whole Wheat flour
  • 1/8 tsp salt
  • Hot water as needed ( i used around 1 1/4 cup as every flour is different you might need more or less )
  • For The dal : 2 cups : Gongura leaves chopped
  • 1 cup : Cooked Moong dal
  • 1/2 cup : Soaked and boiled whole brown chana
  • 3 nos : garlic cloves chopped
  • 4 nos : green chillies split
  • 2 nos : Dry red chillies broken to pieces
  • few curry leaves
  • 2 tbsp : ghee / Oil
  • 1/2 tsp : mustard seeds
  • 1/2 tsp : cumin seeds
  • 1/8 tsp : turmeric
  • salt to taste
  • water as needed

How to make Jonna Rotte - Puntikoora Pappu

  1. For Jowar roti : In a bowl add the flours and salt, mix. Add hot water little by little using a spoon keep mixing the flour until it forms dough ball.
  2. Once it forms a ball, keep it covered aside for at least half hour. Later knead the dough well and add dry flour if the dough turns sticky.
  3. Next divide into portions. Roll and pat and set aside. Now dip each roll in dry flour ( you can use jowar flour / wheat flour ) Start rolling it gently into a chapati by patting with your palm or by gently rolling with a rolling pin.
  4. Once rolled transfer it carefully (as it's gluten free it might break so be gentle and careful) On to a hot tawa.
  5. Fry like normal rotis using oil but traditionally water is sprinkled instead of oil, so i followed the same. Cook on both sides sprinkling water.
  6. Jowar roti is now ready serve it with dal or any mild gravy.
  7. For the Dal : Wash and soak brown chana overnight and cook them until soft. Cook the moong dal separately until soft but not mushy.
  8. In a pan / Kadai add the ghee once its hot add the mustard, cumin seeds allow them to splutter.
  9. Next add the green chillies, red chilli pieces, Garlic chopped, turmeric and saute for couple of seconds until raw smell from garlic evaporates.
  10. Next add the chopped Gongura leaves and saute.
  11. Now stir in the cooked Moong Dal and brown chana, adjust its consistency by adding water as needed.
  12. Cook this for couple of minutes and add the salt.
  13. Stir and check the seasoning.
  14. Now the Jonna rotte along with Gongura pappu us ready to be served.

My Tip:

Adding wheat flour gives that gluten touch that jowar flour lacks making its rolling way easier.

Reviews for Jonna Rotte - Puntikoora Pappu (1)

Vrinda Dinesh Belchada2 years ago

Are the Tongue leaved available throughout the year or seasonal and what is the other option

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