jolada rotti with onion brinjal palya |jowar/sorghum rotti with onion eggplant curry
Jolada rotti served with onion–brinjal palya is a classic Karnataka comfort meal. The soft, gluten-free jowar rotti pairs perfectly with the flavorful palya made using onions, brinjal, tamarind, jaggery, and vangibath powder. Together, they create a wholesome, satisfying, and traditional dish that is best enjoyed hot.
Jolada Rotti (Jowar Roti)
Jolada rotti is a traditional Karnataka flatbread made using jowar (sorghum) flour. It is naturally gluten-free, soft when eaten hot, and pairs beautifully with spicy curries or palya. Making jolada rotti needs a little practice, but once mastered, it becomes very comforting and rewarding.

Why a Tortilla Press Is Helpful for People with Wrist or Shoulder Pain

Traditional jolada rotti making involves hand-patting the dough, which can place repeated strain on the wrists, fingers, elbows, and shoulders. For people experiencing wrist pain, shoulder stiffness, arthritis, or general joint discomfort, this repetitive movement can become tiring and sometimes painful. Using a tortilla press reduces the physical effort required, making the process more comfortable while still preserving the authenticity of the rotti.

Benefits of Using a Tortilla Press:

• Reduces strain on wrists and shoulders by avoiding continuous hand-patting.

• Minimizes repetitive motion, which can aggravate joint pain over time.

• Requires less hand strength, as even pressure is applied through the press.

• Helpful for seniors and people with arthritis or limited joint mobility.

• Saves time and energy, reducing overall fatigue during cooking.

• Gives evenly pressed rotis, which cook uniformly and need less handling on the tava.

Using a tortilla press is a simple kitchen adaptation that allows people with joint discomfort to continue preparing traditional foods like jolada rotti with greater ease and comfort.

Disclaimer:

This information is shared for general awareness and kitchen convenience only. It is not intended as medical advice. Individuals with chronic pain, severe joint issues, or medical conditions should consult a healthcare professional or physiotherapist before making changes to their daily activities.

Ingredients for jolada rotti:

• 1 cup jolada hittu / jowar flour
• 1¼ cups water
• 1 tsp oil
• ½ tsp salt

Method:

1. Boil 1¼ cups of water in a pan. Add oil and salt and mix well.
2. Reduce the heat and gradually add jowar flour, mixing continuously to avoid lumps.
3. Turn off the heat, cover the pan, and let it rest for 5 minutes.
4. Grease your hands and gently knead the warm dough until smooth.
5. Divide the dough into 8–10 equal portions and keep them covered to prevent drying.
6. Heat a greased tava on medium-high heat.
7. Grease two plastic sheets or parchment paper and place one dough ball between them.
8. Use a tortilla press to gently press and form a rotti.
9. Carefully remove the rotti and place it on the hot tava.
10. Cook for 30–45 seconds, flip, and cook the other side until light brown spots appear.
11. Add oil if needed and remove once cooked.
12. Repeat the same process with the remaining dough and serve hot
    

    Onion–Brinjal Palya (ಈರುಳ್ಳಿ–ಬದನೆಕಾಯಿ ಪಲ್ಯ):

    Onion–brinjal palya is a simple yet flavorful Karnataka-style dry curry prepared using vangibath powder. The tanginess from tamarind and mild sweetness from jaggery balance the spices beautifully. This palya tastes best with jolada rotti and also pairs well with chapati or rice.

Ingredients for making onion brinjal – eggplant palya:

1. 1 big brinjal / badanekayi
2. (or 2–2.5 cups chopped brinjal)
3. 2 onions, diced
4. Small key-lime sized tamarind, washed and soaked in water
5. Few curry leaves
6. Salt to taste
7. Little turmeric powder
8. Jaggery, to taste

For seasoning:

1. 3 tbsp oil
2. ½ tsp mustard seeds
3. 2 tsp mixed chana dal and urad dal
4. A pinch of hing
5. 1½ tbsp vangibath powder

Method:

1. Wash and cut the brinjal and keep it aside.
2. Heat oil in a pan on medium-low heat. Add hing and mustard seeds.
3. Once the mustard seeds pop, add chana dal and urad dal and roast until golden brown.
4. Add diced onions, sprinkle a little salt, add curry leaves and turmeric powder. Sauté until onions turn soft.
5. Add chopped brinjal, salt to taste, mix well, cover, and cook until the brinjal becomes soft, stirring in between.
6. Add tamarind extract, jaggery, and vangibath powder.
7. Mix well and cook on low heat for 2–3 minutes.
8. Turn off the heat and serve hot with jolada rotti, chapati, or rotti.