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ABSTRACT

Jolada Rotti, a traditional unleavened flatbread made from sorghum (Sorghum bicolor), is a culturally and nutritionally significant staple of Karnataka, India, particularly in its northern districts. Sorghum (jowar) is an ancient, drought-tolerant grain resilient to semi-arid conditions, making it vital for food security and climate-resilient agriculture. Beyond its role as a source of complex carbohydrates, dietary fiber and essential minerals, Jolada Rotti reflects the agrarian ethos and identity of rural Karnataka, embodying values of self-reliance and harmony with nature. The present review explored the traditional preparation methods, nutritional composition and health benefits of Jolada Rotti from previously documented studies. The preparation involves kneading freshly milled jowar flour with warm water and salt to form a pliable dough. The prepared dough is then hand-rolled into thin discs-traditionally on a rotti mane-and cooked on a hot iron or clay griddle (tava). The review also compared the macronutrient and mineral profile of sorghum against other staples like rice and wheat. Jolada Rotti is a nutrient-dense food, providing 72 g of carbohydrates, 10-11 g of protein and 6-9 g of fiber per 100 g, significantly outperforming rice and wheat in fiber and mineral content especially iron and magnesium. Its low glycemic index and gluten-free nature make it ideal for managing diabetes and gluten intolerance. While traditionally a rural staple served with accompaniments like ennegai (stuffed eggplant curry), the dish has seen a modern resurgence in urban restaurants and through government nutritional schemes like school mid-day meals.

INTRODUCTION

The culinary diversity of India is deeply rooted in the use of indigenous grains (Kapoor et al., 2022; Barman et al., 2026), with millets occupying a central position due to their exceptional nutritional profile, ecological adaptability and deep cultural significance (Mehta et al., 2024; Munirathnam et al., 2026). In recent years, the global resurgence of millets as smart foods has emphasized their potential in addressing malnutrition and promoting sustainable food systems (Mukherjee et al., 2025). Among these, sorghum (Sorghum bicolor), locally known as jowar, stands out as one of the oldest and most resilient cereal crops (Kodirekkala, 2024) cultivated across semi-arid regions of India (Kulkarni et al., 2023), particularly in the Deccan Plateau. Sorghum is a hardy, drought-tolerant grain that requires minimal agricultural inputs, making it ideal for cultivation in rain-fed and resource-limited regions (Khalifa and Eltahir, 2023).
       
Nutritiously, sorghum is rich in complex carbohydrates, dietary fibre and essential micronutrients such as iron, phosphorus and calcium (Tasie and Gebreyes, 2020). It is also a gluten-free millet with a low glycaemic index, making it suitable for individuals with gluten intolerance and diabetes mellitus (Fatima et al., 2025). Beyond its nutritional benefits, sorghum cultivation supports environmental sustainability by reducing water use and maintaining soil health, thereby contributing to climate-resilient agriculture (Nilahyane et al., 2023).
       
As an essential culinary icon of North Karnataka, Jolada Rotti is an unleavened flatbread crafted from jowar flour that holds deep cultural significance in regions like Belagavi, Dharwad, Haveri and Gadag (Shobana et al., 2022). The making of this staple requires a specialized technique of hand-patting hot water-kneaded dough into thin rounds before firing them on a flat tava until they achieve a soft, pliable texture. To create a wholesome nutritional profile, it is customarily paired with robust accompaniments such as ennegai or saaru (Ankita and Seth, 2025; Rao, 1986).
       
The consumption of Jolada Rotti reflects the agricultural ethos, cultural identity and lifestyle of Karnataka’s rural population, embodying values of simplicity, self-reliance and harmony with nature (Narendra et al., 2023; Ankita and Seth, 2025). Its prominence in the daily diets of farming communities is due to its energy-yielding properties essential for physically demanding livelihoods and as millet-based foods regain global attention (Mukherjee et al., 2025), Jolada Rotti stands as a living example of traditional dietary wisdom aligning with modern nutrition science (Joshi, 2025).
       
Despite its dietary significance, there is limited systematic documentation on its physicochemical characteristics and culinary applications (Mahajan et al., 2023; Kane-Potaka  et al., 2021).This review aims to bridge this gap by exploring the traditional preparation methods, properties and health benefits of Jolada Rotti (Yadav et al., 2023), highlighting its relevance as a sacred and sustainable food practice that connects health, heritage and environmental consciousness within Karnataka’s food systems (Ankita and Seth, 2025).
 
Origins of jolada rotti in rural Karnataka, India
 
Jolada Rotti, a traditional unleavened flatbread made from jowar (Sorghum bicolor), occupies a prominent place in the culinary heritage of Karnataka, particularly in its northern districts such as Belagavi, Dharwad, Haveri and Gadag, with origins deeply intertwined with the agrarian culture of the Deccan Plateau where sorghum cultivation has been practiced for centuries (Ankita and Seth, 2025) (Fig 1).

Fig 1: Major jowar production districts in Karnataka.


       
The crop’s resilience, drought tolerance and minimal input requirements made it an indispensable part of subsistence farming systems in semi-arid regions (Mwamahonje et al., 2024) and its historical significance lies in its adaptation to the local environment and lifestyle as a dietary staple for farming communities relying on hardy grains capable of withstanding erratic rainfall and poor soil fertility (Kodirekkala, 2024; Kasanaboina et al., 2025). The simplicity of its preparation-mixing hot water with jowar flour, hand-rolling the dough and cooking it on a tava (flat griddle)- reflects an exceptional skill-set of rural households in creating nourishing meals with limited resources (Kaur et al., 2022).
       
Traditionally, Jolada Rotti is consumed with flavored accompaniments such as enegai (stuffed brinjal curry), yenne badanekai, or saaru (lentil-based gravy), forming a wholesome and balanced meal that provided the energy required for the physically demanding routines of agricultural life (Ankita and Seth, 2025). The dish’s widespread acceptance across rural Karnataka is attributed to its affordability, nutritional value and cultural symbolism (Shah et al., 2024). Besides, it embodies the cultural ethos and agrarian identity of northern Karnataka, representing values of simplicity, self-reliance and harmony with nature (Ankita and Seth, 2025).
       
The practice of preparing and sharing Jolada Rotti has been passed down through generations, signifying familial bonds and the preservation of ancestral wisdom. In recent years, renewed global interest in millet-based foods has brought attention to traditional dishes like Jolada Rotti for their nutritional and ecological benefits (Joshi, 2025).
       
Being gluten-free, rich in dietary fibre and possessing a low glycaemic index, this flatbread is highly suitable for individuals with diabetes and gluten intolerance (Saini et al., 2021). Its environmental benefits, such as reduced water use and soil conservation, further highlight its role in promoting sustainable and climate-resilient agriculture (Gorripati et al., 2023).
       
Despite its cultural and nutritional importance, there has been limited systematic research documenting its physicochemical properties, nutritional composition and traditional preparation methods (Kapoor et al., 2022b), as most studies on sorghum focus on agronomic aspects rather than culinary significance within regional cuisines (Pereira and Hawkes, 2022). Ultimately, Jolada Rotti stands as a living testament to Karnataka’s agricultural wisdom, environmental consciousness and culinary heritage (Chanakya and Raina, 2024), continuing to symbolize the sustenance, resilience and cultural pride of rural communities while aligning traditional dietary practices with contemporary concepts of health and sustainability (Singh et al., 2024).
       
Its origins are deeply intertwined with the agrarian culture of the Deccan Plateau, where sorghum cultivation has been practiced for centuries. The crop’s resilience, drought tolerance and minimal input requirements made it an indispensable component of subsistence farming systems in semi-arid regions (Khalifa and Eltahir, 2023). The historical significance of Jolada Rotti lies in its close adaptation to the local environment and lifestyle. As a food derived from jowar, one of the most ancient and climate-resilient grains (Kodirekkala, 2024), it became a dietary staple among farming communities who depended on hardy crops capable of withstanding erratic rainfall and poor soil fertility. The simplicity of its preparation-mixing hot water with jowar flour, hand-rolling the dough and cooking it on a tava (flat griddle)-reflects the ingenuity of rural households in creating nourishing meals from limited resources (Krishikosh, n.d.).
       
Traditionally, Jolada Rotti is consumed with flavorful accompaniments such as ennegai (stuffed brinjal curry), yenne badanekai, or saaru (lentil-based gravy), forming a wholesome and balanced meal (Rao, 1986; Ankita and Seth, 2025). Its consumption provided not only sustenance but also the energy required for the physically demanding routines of agricultural life. The dish’s widespread acceptance across rural Karnataka can be attributed to its affordability, nutritional value and cultural symbolism. Beyond its role as a staple food, Jolada Rotti embodies the cultural ethos and agrarian identity of northern Karnataka (Narendra et al., 2023). It represents values of simplicity, self-reliance and harmony with nature-core elements of the region’s traditional lifestyle (Ankita and Seth, 2025).
       
In recent years, renewed global interest in millet-based foods has drawn attention to traditional dishes such as Jolada Rotti for their nutritional and ecological benefits (Mukherjee et al., 2025). It is gluten-free, rich in dietary fibre and has a low glycaemic index, making it suitable for individuals with diabetes and gluten intolerance (Fatima et al., 2025). Its environmental advantages, including reduced water use and soil conservation, further emphasize its role in promoting sustainable and climate-resilient agriculture (Nilahyane et al., 2023). Notwithstanding its cultural and nutritional importance, systematic research documenting the physicochemical properties, nutritional composition and traditional methods of preparing Jolada Rotti remains limited (Mahajan et al., 2023). Most existing studies on sorghum have concentrated on agronomic or nutritional dimensions, with little attention given to its culinary significance within regional cuisines (Kane-Potaka  et al., 2021). Thus, Jolada Rotti stands as more than merely a food item; it is a living testament to Karnataka’s agricultural wisdom, environmental consciousness and culinary heritage. It continues to symbolize sustenance, resilience and cultural pride among rural communities, aligning traditional dietary practices with contemporary concepts of health and sustainability (Joshi, 2025; Ankita and Seth, 2025).
 
Traditional preparation of jolada rotti: Ingredients and cooking technique
 
Jolada rotti, also known as sorghum flatbread, is a traditional staple food widely consumed in North Karnataka and parts of Maharashtra (Kane-Potaka  et al., 2021). It is made primarily from jowar flour (Sorghum bicolor), a gluten-free cereal grain valued for its high fiber content, complex carbohydrates and essential micronutrients such as iron, phosphorus and B vitamins (Mystkowska et al., 2024). Jowar is known for its ability to regulate blood glucose levels (Kawalkar et al., 2025). This regulation is primarily due to its high dietary fiber and resistant starch content, which slow down the digestion process and ensure a gradual release of sugar into the bloodstream. Furthermore, it promotes digestive health (Singh et al., 2023). The use of sorghum in everyday meals represents an important aspect of sustainable nutrition, particularly in semi-arid regions where the crop thrives with minimal water and inputs (Kugedera and Kokerai, 2023). The preparation of jolada rotti begins with kneading freshly milled jowar flour using warm water and a pinch of salt in order to form a soft, pliable dough. The dough is then divided into small portions and flattened into thin discs using the palms or a wooden press, a skill traditionally mastered by hand without the aid of rolling pins. In rural households, this step is often performed on a flat wooden board known as a rotti mane. The rolled dough is cooked on a hot clay or iron griddle (tava), where it puffs slightly as moisture escapes, resulting in a soft, pliable flatbread with a light roasted aroma. The cooking process involves controlled heat and careful timing to prevent cracking or burning, reflecting the skill and experiential knowledge passed down through generations (Deshpande et al., 2017).
 
Cultural dimensions and dietary pairings
 
Traditionally, jolada rotti is served warm and eaten with spicy curries, lentil-based gravies, or dry chutneys made from peanuts or sesame seeds (Parimala and Sudha, 2013). A common and culturally significant pairing is with ennegai (stuffed brinjal curry) or soppina palya (green leafy vegetable curry), often accompanied by a dollop of ghee or curd (Ankita and Seth, 2025). The rotti is torn into pieces and eaten by hand, which enhances tactile connection and promotes mindful eating (Shivakumara and NU, 2023). In traditional households, serving jolada rotti on banana leaves or metal plates is customary, emphasizing hygiene and sustainability (Kumar and Dubey, 2025). The act of preparing and sharing rotti within families or community gatherings underscores its cultural importance as a symbol of hospitality and nourishment (Peshin et al., 2025) (Fig 2).

Fig 2: Traditional household preparation of jolada rotti using hand-rolled jowar dough.


       
Beyond its nutritional value, jolada rotti represents the resilience of local food traditions and their relevance in promoting dietary diversity in modern contexts (Shaji et al., 2025).
 
Nutritional profile of jolada rotti: A wholesome and traditional sorghum-based food
 
Jolada Rotti, a signature staple of Northern Karnataka, is an unleavened flatbread prepared from sorghum (Sorghum bicolor) flour, water and minimal oil (Dhanvijay and Vali, 2018). The dish holds deep cultural and agricultural significance, particularly among dryland farming communities, owing to sorghum’s resilience in semi-arid climates and its role as a food security crop (Biagetti et al., 2021). In recent decades, Jolada Rotti has gained popularity as a nutritious alternative to wheat-based flatbreads due to its favorable nutrient profile and functional health benefits (Dega and Barbhai, 2023).
 
Macronutrient composition
 
Sorghum is rich in complex carbohydrates, providing a steady release of energy and supporting glycemic control (Espitia-Hernández  et al., 2020). It contains significant dietary fiber, particularly insoluble fiber, which supports digestive health and enhances satiety (Stefoska-Needham, 2024) (Table 1). Jowar also offers moderate protein levels, with a well-balanced amino acid profile compared to many other millets (Babypriyanka et al., 2024). Though its protein is lower than wheat (Khoddami et al., 2021), sorghum’s fiber compensate through additional metabolic benefits.

Table 1: Macronutrient and mineral profile of sorghum (jowar), rice and wheat (per 100 g).


 
Micronutrient profile
 
As mentioned in Table 1, Sorghum is naturally rich in essential micronutrients, including iron, phosphorus, magnesium and B-complex vitamins vital for energy metabolism and red blood cell function (Khalid et al., 2022). It also contains polyphenols, flavonoids and antioxidants that play a protective role against oxidative stress and chronic inflammation (Elsafy et al., 2024). Furthermore, certain varieties of sorghum have notable levels of phytochemicals such as tannins, which exhibit anti-diabetic and cholesterol-lowering properties (Espitia-Hernández  et al., 2020).
 
Comparative nutritional value
 
Compared to commonly consumed cereals such as rice and wheat, sorghum provides higher dietary fiber, better mineral content and superior antioxidant activity (Khalid et al., 2022). Unlike wheat, sorghum is naturally gluten-free, making Jolada Rotti suitable for individuals with celiac disease or gluten sensitivity (Singh et al., 2024b).
 
Nutritive value
 
Sorghum is recognized for its high concentration of essential nutrients that contribute to overall health maintenance. It contains a diverse profile of vitamins and minerals, with significant levels of iron and phosphorus that support metabolic functions. The grain’s dense nutritional matrix, characterized by a complex carbohydrate structure and quality proteins, ensures a sustained release of energy throughout the day (Kodirekkala, 2024; Khalid et al., 2022).
 
Health benefits and functional properties
 
Jolada roti provides a wide range of health benefits and functional attributes, making it a valuable traditional food with modern nutritional relevance; produced from sorghum flour, it has a low glycemic index which helps regulate blood sugar levels by slowing carbohydrate digestion and absorption (Shobana et al., 2022). Its rich dietary fiber and polyphenol content further contribute to improved glucose metabolism and reduced postprandial spikes, supporting better glycemic control in both healthy individuals and those with metabolic conditions (Khan et al., 2024). Studies have also shown that the regular consumption of sorghum-based foods such as jolada roti can reduce total cholesterol and LDL levels, thereby aiding in lipid profile management (Ducksbury et al., 2021). Owing to the presence of antioxidants such as phenolic acids, flavonoids and tannins, sorghum helps in reducing oxidative stress and inflammation, which are key contributors to cardiovascular diseases (Espitia-Hernández  et al., 2020). Research additionally indicates that sorghum possesses cardioprotective properties through mechanisms such as strengthening endothelial integrity and supporting the regulation of blood pressure (Singh et al., 2024), while its phenolic compounds have been linked to enhanced vascular functioning and lower atherogenic risks (Stefoska Needham, 2024). Jolada roti is also recognized for its substantial soluble and insoluble fiber content, which plays an essential role in supporting digestive health by increasing stool bulk, stimulating peristaltic movement and alleviating constipation (Jindal and Nikhanj, 2023; Sharma et al., 2024). Its high fiber and moderate protein levels promote satiety, reduce overeating and support weight management by delaying gastric emptying and lowering overall calorie intake (Passos et al., 2025). The complex carbohydrates in sorghum digest slowly and provide sustained energy release, reducing hunger pangs and improving metabolic stability throughout the day (Khoddami et al., 2021). Furthermore, sorghum is a source of important minerals such as iron, phosphorus and magnesium, contributing to bone health and overall nutritional adequacy, especially for women and individuals engaged in physically demanding work (Abebe et al., 2025). Jolada roti has historically been a staple for farming communities due to its ability to provide strength, endurance and balanced nutrition and it continues to be valued today as a wholesome, plant-based and sustainable food option (Hazareesingh, 2020). Unlike fermented foods such as dangke, jolada roti does not undergo microbial fermentation and therefore does not naturally contain beneficial probiotic microflora (Ankita and Seth, 2025). However, its moderate moisture levels make it vulnerable to microbial contamination if not handled or stored properly, particularly in warm and humid environments (Ravi and Rana, 2024). Improper storage-such as keeping roti in unclean containers or at room temperature for extended periods-can allow the growth of spoilage organisms and foodborne pathogens including Bacillus cereus and Staphylococcus aureus (Patil et al., 2022). To prevent contamination, safe food handling practices such as hand hygiene, use of clean utensils and avoidance of cross-contamination are essential (Mazzocchi et al., 2025). Since consumption of spoiled jolada roti may lead to gastrointestinal discomfort, especially in vulnerable populations, guidelines emphasize hygienic cooking, consuming the roti fresh and avoiding prolonged storage without refrigeration.
 
Microbiological and safety aspects of jolada rotti
 
Jolada rotti, a traditional flatbread made from sorghum flour and widely consumed in North Karnataka, is usually prepared and eaten fresh. Similar to Ragi Mudde, Jolada Rotti does not undergo fermentation and therefore does not support the growth of beneficial microbial flora (Ankita and Seth, 2025). Despite being a low-moisture product compared to steamed foods, improper handling and storage can still enable microbial contamination, particularly from surface contact and post-cooking exposure (Ravi and Rana, 2024). Factors such as high environmental humidity, inadequate kitchen sanitation and the use of unclean storage cloths or containers can contribute to the growth of spoilage organisms and foodborne pathogens such as Aspergillus spp., Bacillus cereus and Staphylococcus aureus (Patil et al., 2022). Leaving Jolada Rotti at room temperature for extended periods, especially in warm climates, heightens the risk of contamination (WHO, 2006). Safe preparation practices-including maintaining hand hygiene, ensuring utensils and preparation surfaces are clean and avoiding cross-contamination during rolling and cooking—are essential to prevent microbial hazards (FAO, 2011). Consumption of contaminated Jolada Rotti can lead to foodborne illness, with serious consequences for vulnerable groups such as children, pregnant women and the elderly (Bryan, 1988). Therefore, hygiene-focused cooking guidelines should highlight fresh consumption, the use of clean storage materials and the avoidance of long-duration storage at ambient temperatures (Adams and Moss, 2008; Lund et al., 2000). Future research could examine appropriate packaging or low-cost storage technologies to improve the microbial safety and shelf life of Jolada Rotti (Kumar et al., 2015; Katiyar et al., 2014).
 
The evolving landscape of jolada rotti consumption: from traditional to modern adaptations
 
Jolada Rotti, a traditional sorghum-based flatbread central to the cuisine of North Karnataka, has undergone notable transitions in its mode of consumption and cultural positioning (Asrani et al., 2022). Traditionally consumed with curries such as yennegai and jhunka, it has long been valued for its high fiber content, gluten-free nature and slow-energy release properties (Parimala and Sudha, 2013). The renewed focus on millets in public health and agricultural policy has stimulated innovations in Jolada Rotti products, including ready-to-cook dough, vacuum-packed rotis and ready-to-eat variants designed for easier preparation and longer shelf life (Hema et al., 2022). These developments appeal particularly to urban consumers seeking nutrition-focused convenience foods and have expanded the reach of Jolada Rotti beyond its regional stronghold (Macheka et al., 2025).
 
Jolada rotti in urban restaurants as revival of millets
 
Aligned with India’s millet renaissance, Jolada Rotti has made its way to mainstream restaurant menus in metropolitan cities. Popular eateries in Bengaluru, Pune, Hyderabad and Mumbai now serve Jolada Rotti as part of curated millet thalis or alongside premium curries, presenting it in a gourmet context (Dani and Dasgupta, 2021). This urban popularity reflects evolving consumer preferences toward indigenous grains perceived as healthy, sustainable and culturally rooted (Kane-Potaka  et al., 2021; Archana et al., 2026). The dish is increasingly promoted as an aspirational, nutrition-forward food among millennials, diaspora communities and culinary enthusiasts exploring local cuisines (Meek, 2023).
 
Mid-day meals and health-oriented diet incorporation
 
Government and institutional interventions have contributed to the widespread re-adoption of sorghum-based meals (Khalid et al., 2022). Under millet-focused nutritional schemes, districts across Karnataka and Maharashtra (Yadav et al., 2024) have piloted Jolada Rotti as part of school mid-day meals and Anganwadi feeding programs to combat micronutrient deficiencies while supporting regional farming systems (Singh et al., 2024). Its gluten-free property and low glycemic index have also positioned Jolada Rotti as a preferred carbohydrate source in therapeutic diets-including diabetic, cardiovascular and weight-management meal plans (Ducksbury et al., 2021). Nutritionists increasingly recommend sorghum-based preparations for improved gut health and sustained energy (Ahmad et al., 2024).
 
Digital campaigns and millet startups promoting sorghum-based foods
 
Millet startups and digital campaigns have reshaped the public perception of Jolada Rotti by highlighting its health benefits and culinary versatility. Brands such as Millets Amma, Slurrp Farm and Satvam Millet Foods actively promote sorghum-based products via social media, cooking workshops and collaborations with dieticians (Medda, 2025). Influencers and chefs demonstrate creative pairing options and modern recipes, strengthening the appeal of Jolada Rotti among younger consumers (Soni, 2024). These branding and awareness initiatives are transforming Jolada Rotti from a traditional rural staple into a contemporary wellness-centric food.

CONCLUSION

Jolada Rotti represents a culturally significant heritage food of Karnataka while simultaneously offering substantial nutritional and functional benefits. Traditionally consumed in the dryland regions of the state, this sorghum-based flatbread reflects the adaptive wisdom of indigenous food systems developed in response to local climatic and agricultural conditions. Nutritionally, Jolada Rotti provides a balanced macronutrient profile comprising complex carbohydrates, moderate protein and high dietary fibre, which together support sustained energy release, digestive health and prolonged satiety. Its rich micronutrient composition, including essential minerals and vitamins, further enhances its value in improving overall dietary quality. A major advantage of Jolada Rotti is its gluten-free nature, making it suitable for individuals with gluten intolerance or celiac disease. In the context of increasing lifestyle-related disorders and growing interest in traditional diets, Jolada Rotti aligns well with contemporary health priorities. Its integration into modern dietary practices illustrates how traditional foods can contribute meaningfully to nutrition security and wellness.

ACKNOWLEDGMENT

The present study was supported by RNS Institute of Technology.
 
Disclaimers
 
The views and conclusions expressed in this article are solely those of the authors and do not necessarily represent the views of their affiliated institutions. The authors are responsible for the accuracy and completeness of the information provided, but do not accept any liability for any direct or indirect losses resulting from the use of this content.

CONFLICT OF INTEREST

The authors declare that there are no conflicts of interest regarding the publication of this article. No funding or sponsorship influenced the design of the study, data collection, analysis, decision to publish, or preparation of the manuscript.

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    ABSTRACT

    Jolada Rotti, a traditional unleavened flatbread made from sorghum (Sorghum bicolor), is a culturally and nutritionally significant staple of Karnataka, India, particularly in its northern districts. Sorghum (jowar) is an ancient, drought-tolerant grain resilient to semi-arid conditions, making it vital for food security and climate-resilient agriculture. Beyond its role as a source of complex carbohydrates, dietary fiber and essential minerals, Jolada Rotti reflects the agrarian ethos and identity of rural Karnataka, embodying values of self-reliance and harmony with nature. The present review explored the traditional preparation methods, nutritional composition and health benefits of Jolada Rotti from previously documented studies. The preparation involves kneading freshly milled jowar flour with warm water and salt to form a pliable dough. The prepared dough is then hand-rolled into thin discs-traditionally on a rotti mane-and cooked on a hot iron or clay griddle (tava). The review also compared the macronutrient and mineral profile of sorghum against other staples like rice and wheat. Jolada Rotti is a nutrient-dense food, providing 72 g of carbohydrates, 10-11 g of protein and 6-9 g of fiber per 100 g, significantly outperforming rice and wheat in fiber and mineral content especially iron and magnesium. Its low glycemic index and gluten-free nature make it ideal for managing diabetes and gluten intolerance. While traditionally a rural staple served with accompaniments like ennegai (stuffed eggplant curry), the dish has seen a modern resurgence in urban restaurants and through government nutritional schemes like school mid-day meals.

    INTRODUCTION

    The culinary diversity of India is deeply rooted in the use of indigenous grains (Kapoor et al., 2022; Barman et al., 2026), with millets occupying a central position due to their exceptional nutritional profile, ecological adaptability and deep cultural significance (Mehta et al., 2024; Munirathnam et al., 2026). In recent years, the global resurgence of millets as smart foods has emphasized their potential in addressing malnutrition and promoting sustainable food systems (Mukherjee et al., 2025). Among these, sorghum (Sorghum bicolor), locally known as jowar, stands out as one of the oldest and most resilient cereal crops (Kodirekkala, 2024) cultivated across semi-arid regions of India (Kulkarni et al., 2023), particularly in the Deccan Plateau. Sorghum is a hardy, drought-tolerant grain that requires minimal agricultural inputs, making it ideal for cultivation in rain-fed and resource-limited regions (Khalifa and Eltahir, 2023).
           
    Nutritiously, sorghum is rich in complex carbohydrates, dietary fibre and essential micronutrients such as iron, phosphorus and calcium (Tasie and Gebreyes, 2020). It is also a gluten-free millet with a low glycaemic index, making it suitable for individuals with gluten intolerance and diabetes mellitus (Fatima et al., 2025). Beyond its nutritional benefits, sorghum cultivation supports environmental sustainability by reducing water use and maintaining soil health, thereby contributing to climate-resilient agriculture (Nilahyane et al., 2023).
           
    As an essential culinary icon of North Karnataka, Jolada Rotti is an unleavened flatbread crafted from jowar flour that holds deep cultural significance in regions like Belagavi, Dharwad, Haveri and Gadag (Shobana et al., 2022). The making of this staple requires a specialized technique of hand-patting hot water-kneaded dough into thin rounds before firing them on a flat tava until they achieve a soft, pliable texture. To create a wholesome nutritional profile, it is customarily paired with robust accompaniments such as ennegai or saaru (Ankita and Seth, 2025; Rao, 1986).
           
    The consumption of Jolada Rotti reflects the agricultural ethos, cultural identity and lifestyle of Karnataka’s rural population, embodying values of simplicity, self-reliance and harmony with nature (Narendra et al., 2023; Ankita and Seth, 2025). Its prominence in the daily diets of farming communities is due to its energy-yielding properties essential for physically demanding livelihoods and as millet-based foods regain global attention (Mukherjee et al., 2025), Jolada Rotti stands as a living example of traditional dietary wisdom aligning with modern nutrition science (Joshi, 2025).
           
    Despite its dietary significance, there is limited systematic documentation on its physicochemical characteristics and culinary applications (Mahajan et al., 2023; Kane-Potaka  et al., 2021).This review aims to bridge this gap by exploring the traditional preparation methods, properties and health benefits of Jolada Rotti (Yadav et al., 2023), highlighting its relevance as a sacred and sustainable food practice that connects health, heritage and environmental consciousness within Karnataka’s food systems (Ankita and Seth, 2025).
     
    Origins of jolada rotti in rural Karnataka, India
     
    Jolada Rotti, a traditional unleavened flatbread made from jowar (Sorghum bicolor), occupies a prominent place in the culinary heritage of Karnataka, particularly in its northern districts such as Belagavi, Dharwad, Haveri and Gadag, with origins deeply intertwined with the agrarian culture of the Deccan Plateau where sorghum cultivation has been practiced for centuries (Ankita and Seth, 2025) (Fig 1).

    Fig 1: Major jowar production districts in Karnataka.


           
    The crop’s resilience, drought tolerance and minimal input requirements made it an indispensable part of subsistence farming systems in semi-arid regions (Mwamahonje et al., 2024) and its historical significance lies in its adaptation to the local environment and lifestyle as a dietary staple for farming communities relying on hardy grains capable of withstanding erratic rainfall and poor soil fertility (Kodirekkala, 2024; Kasanaboina et al., 2025). The simplicity of its preparation-mixing hot water with jowar flour, hand-rolling the dough and cooking it on a tava (flat griddle)- reflects an exceptional skill-set of rural households in creating nourishing meals with limited resources (Kaur et al., 2022).
           
    Traditionally, Jolada Rotti is consumed with flavored accompaniments such as enegai (stuffed brinjal curry), yenne badanekai, or saaru (lentil-based gravy), forming a wholesome and balanced meal that provided the energy required for the physically demanding routines of agricultural life (Ankita and Seth, 2025). The dish’s widespread acceptance across rural Karnataka is attributed to its affordability, nutritional value and cultural symbolism (Shah et al., 2024). Besides, it embodies the cultural ethos and agrarian identity of northern Karnataka, representing values of simplicity, self-reliance and harmony with nature (Ankita and Seth, 2025).
           
    The practice of preparing and sharing Jolada Rotti has been passed down through generations, signifying familial bonds and the preservation of ancestral wisdom. In recent years, renewed global interest in millet-based foods has brought attention to traditional dishes like Jolada Rotti for their nutritional and ecological benefits (Joshi, 2025).
           
    Being gluten-free, rich in dietary fibre and possessing a low glycaemic index, this flatbread is highly suitable for individuals with diabetes and gluten intolerance (Saini et al., 2021). Its environmental benefits, such as reduced water use and soil conservation, further highlight its role in promoting sustainable and climate-resilient agriculture (Gorripati et al., 2023).
           
    Despite its cultural and nutritional importance, there has been limited systematic research documenting its physicochemical properties, nutritional composition and traditional preparation methods (Kapoor et al., 2022b), as most studies on sorghum focus on agronomic aspects rather than culinary significance within regional cuisines (Pereira and Hawkes, 2022). Ultimately, Jolada Rotti stands as a living testament to Karnataka’s agricultural wisdom, environmental consciousness and culinary heritage (Chanakya and Raina, 2024), continuing to symbolize the sustenance, resilience and cultural pride of rural communities while aligning traditional dietary practices with contemporary concepts of health and sustainability (Singh et al., 2024).
           
    Its origins are deeply intertwined with the agrarian culture of the Deccan Plateau, where sorghum cultivation has been practiced for centuries. The crop’s resilience, drought tolerance and minimal input requirements made it an indispensable component of subsistence farming systems in semi-arid regions (Khalifa and Eltahir, 2023). The historical significance of Jolada Rotti lies in its close adaptation to the local environment and lifestyle. As a food derived from jowar, one of the most ancient and climate-resilient grains (Kodirekkala, 2024), it became a dietary staple among farming communities who depended on hardy crops capable of withstanding erratic rainfall and poor soil fertility. The simplicity of its preparation-mixing hot water with jowar flour, hand-rolling the dough and cooking it on a tava (flat griddle)-reflects the ingenuity of rural households in creating nourishing meals from limited resources (Krishikosh, n.d.).
           
    Traditionally, Jolada Rotti is consumed with flavorful accompaniments such as ennegai (stuffed brinjal curry), yenne badanekai, or saaru (lentil-based gravy), forming a wholesome and balanced meal (Rao, 1986; Ankita and Seth, 2025). Its consumption provided not only sustenance but also the energy required for the physically demanding routines of agricultural life. The dish’s widespread acceptance across rural Karnataka can be attributed to its affordability, nutritional value and cultural symbolism. Beyond its role as a staple food, Jolada Rotti embodies the cultural ethos and agrarian identity of northern Karnataka (Narendra et al., 2023). It represents values of simplicity, self-reliance and harmony with nature-core elements of the region’s traditional lifestyle (Ankita and Seth, 2025).
           
    In recent years, renewed global interest in millet-based foods has drawn attention to traditional dishes such as Jolada Rotti for their nutritional and ecological benefits (Mukherjee et al., 2025). It is gluten-free, rich in dietary fibre and has a low glycaemic index, making it suitable for individuals with diabetes and gluten intolerance (Fatima et al., 2025). Its environmental advantages, including reduced water use and soil conservation, further emphasize its role in promoting sustainable and climate-resilient agriculture (Nilahyane et al., 2023). Notwithstanding its cultural and nutritional importance, systematic research documenting the physicochemical properties, nutritional composition and traditional methods of preparing Jolada Rotti remains limited (Mahajan et al., 2023). Most existing studies on sorghum have concentrated on agronomic or nutritional dimensions, with little attention given to its culinary significance within regional cuisines (Kane-Potaka  et al., 2021). Thus, Jolada Rotti stands as more than merely a food item; it is a living testament to Karnataka’s agricultural wisdom, environmental consciousness and culinary heritage. It continues to symbolize sustenance, resilience and cultural pride among rural communities, aligning traditional dietary practices with contemporary concepts of health and sustainability (Joshi, 2025; Ankita and Seth, 2025).
     
    Traditional preparation of jolada rotti: Ingredients and cooking technique
     
    Jolada rotti, also known as sorghum flatbread, is a traditional staple food widely consumed in North Karnataka and parts of Maharashtra (Kane-Potaka  et al., 2021). It is made primarily from jowar flour (Sorghum bicolor), a gluten-free cereal grain valued for its high fiber content, complex carbohydrates and essential micronutrients such as iron, phosphorus and B vitamins (Mystkowska et al., 2024). Jowar is known for its ability to regulate blood glucose levels (Kawalkar et al., 2025). This regulation is primarily due to its high dietary fiber and resistant starch content, which slow down the digestion process and ensure a gradual release of sugar into the bloodstream. Furthermore, it promotes digestive health (Singh et al., 2023). The use of sorghum in everyday meals represents an important aspect of sustainable nutrition, particularly in semi-arid regions where the crop thrives with minimal water and inputs (Kugedera and Kokerai, 2023). The preparation of jolada rotti begins with kneading freshly milled jowar flour using warm water and a pinch of salt in order to form a soft, pliable dough. The dough is then divided into small portions and flattened into thin discs using the palms or a wooden press, a skill traditionally mastered by hand without the aid of rolling pins. In rural households, this step is often performed on a flat wooden board known as a rotti mane. The rolled dough is cooked on a hot clay or iron griddle (tava), where it puffs slightly as moisture escapes, resulting in a soft, pliable flatbread with a light roasted aroma. The cooking process involves controlled heat and careful timing to prevent cracking or burning, reflecting the skill and experiential knowledge passed down through generations (Deshpande et al., 2017).
     
    Cultural dimensions and dietary pairings
     
    Traditionally, jolada rotti is served warm and eaten with spicy curries, lentil-based gravies, or dry chutneys made from peanuts or sesame seeds (Parimala and Sudha, 2013). A common and culturally significant pairing is with ennegai (stuffed brinjal curry) or soppina palya (green leafy vegetable curry), often accompanied by a dollop of ghee or curd (Ankita and Seth, 2025). The rotti is torn into pieces and eaten by hand, which enhances tactile connection and promotes mindful eating (Shivakumara and NU, 2023). In traditional households, serving jolada rotti on banana leaves or metal plates is customary, emphasizing hygiene and sustainability (Kumar and Dubey, 2025). The act of preparing and sharing rotti within families or community gatherings underscores its cultural importance as a symbol of hospitality and nourishment (Peshin et al., 2025) (Fig 2).

    Fig 2: Traditional household preparation of jolada rotti using hand-rolled jowar dough.


           
    Beyond its nutritional value, jolada rotti represents the resilience of local food traditions and their relevance in promoting dietary diversity in modern contexts (Shaji et al., 2025).
     
    Nutritional profile of jolada rotti: A wholesome and traditional sorghum-based food
     
    Jolada Rotti, a signature staple of Northern Karnataka, is an unleavened flatbread prepared from sorghum (Sorghum bicolor) flour, water and minimal oil (Dhanvijay and Vali, 2018). The dish holds deep cultural and agricultural significance, particularly among dryland farming communities, owing to sorghum’s resilience in semi-arid climates and its role as a food security crop (Biagetti et al., 2021). In recent decades, Jolada Rotti has gained popularity as a nutritious alternative to wheat-based flatbreads due to its favorable nutrient profile and functional health benefits (Dega and Barbhai, 2023).
     
    Macronutrient composition
     
    Sorghum is rich in complex carbohydrates, providing a steady release of energy and supporting glycemic control (Espitia-Hernández  et al., 2020). It contains significant dietary fiber, particularly insoluble fiber, which supports digestive health and enhances satiety (Stefoska-Needham, 2024) (Table 1). Jowar also offers moderate protein levels, with a well-balanced amino acid profile compared to many other millets (Babypriyanka et al., 2024). Though its protein is lower than wheat (Khoddami et al., 2021), sorghum’s fiber compensate through additional metabolic benefits.

    Table 1: Macronutrient and mineral profile of sorghum (jowar), rice and wheat (per 100 g).


     
    Micronutrient profile
     
    As mentioned in Table 1, Sorghum is naturally rich in essential micronutrients, including iron, phosphorus, magnesium and B-complex vitamins vital for energy metabolism and red blood cell function (Khalid et al., 2022). It also contains polyphenols, flavonoids and antioxidants that play a protective role against oxidative stress and chronic inflammation (Elsafy et al., 2024). Furthermore, certain varieties of sorghum have notable levels of phytochemicals such as tannins, which exhibit anti-diabetic and cholesterol-lowering properties (Espitia-Hernández  et al., 2020).
     
    Comparative nutritional value
     
    Compared to commonly consumed cereals such as rice and wheat, sorghum provides higher dietary fiber, better mineral content and superior antioxidant activity (Khalid et al., 2022). Unlike wheat, sorghum is naturally gluten-free, making Jolada Rotti suitable for individuals with celiac disease or gluten sensitivity (Singh et al., 2024b).
     
    Nutritive value
     
    Sorghum is recognized for its high concentration of essential nutrients that contribute to overall health maintenance. It contains a diverse profile of vitamins and minerals, with significant levels of iron and phosphorus that support metabolic functions. The grain’s dense nutritional matrix, characterized by a complex carbohydrate structure and quality proteins, ensures a sustained release of energy throughout the day (Kodirekkala, 2024; Khalid et al., 2022).
     
    Health benefits and functional properties
     
    Jolada roti provides a wide range of health benefits and functional attributes, making it a valuable traditional food with modern nutritional relevance; produced from sorghum flour, it has a low glycemic index which helps regulate blood sugar levels by slowing carbohydrate digestion and absorption (Shobana et al., 2022). Its rich dietary fiber and polyphenol content further contribute to improved glucose metabolism and reduced postprandial spikes, supporting better glycemic control in both healthy individuals and those with metabolic conditions (Khan et al., 2024). Studies have also shown that the regular consumption of sorghum-based foods such as jolada roti can reduce total cholesterol and LDL levels, thereby aiding in lipid profile management (Ducksbury et al., 2021). Owing to the presence of antioxidants such as phenolic acids, flavonoids and tannins, sorghum helps in reducing oxidative stress and inflammation, which are key contributors to cardiovascular diseases (Espitia-Hernández  et al., 2020). Research additionally indicates that sorghum possesses cardioprotective properties through mechanisms such as strengthening endothelial integrity and supporting the regulation of blood pressure (Singh et al., 2024), while its phenolic compounds have been linked to enhanced vascular functioning and lower atherogenic risks (Stefoska Needham, 2024). Jolada roti is also recognized for its substantial soluble and insoluble fiber content, which plays an essential role in supporting digestive health by increasing stool bulk, stimulating peristaltic movement and alleviating constipation (Jindal and Nikhanj, 2023; Sharma et al., 2024). Its high fiber and moderate protein levels promote satiety, reduce overeating and support weight management by delaying gastric emptying and lowering overall calorie intake (Passos et al., 2025). The complex carbohydrates in sorghum digest slowly and provide sustained energy release, reducing hunger pangs and improving metabolic stability throughout the day (Khoddami et al., 2021). Furthermore, sorghum is a source of important minerals such as iron, phosphorus and magnesium, contributing to bone health and overall nutritional adequacy, especially for women and individuals engaged in physically demanding work (Abebe et al., 2025). Jolada roti has historically been a staple for farming communities due to its ability to provide strength, endurance and balanced nutrition and it continues to be valued today as a wholesome, plant-based and sustainable food option (Hazareesingh, 2020). Unlike fermented foods such as dangke, jolada roti does not undergo microbial fermentation and therefore does not naturally contain beneficial probiotic microflora (Ankita and Seth, 2025). However, its moderate moisture levels make it vulnerable to microbial contamination if not handled or stored properly, particularly in warm and humid environments (Ravi and Rana, 2024). Improper storage-such as keeping roti in unclean containers or at room temperature for extended periods-can allow the growth of spoilage organisms and foodborne pathogens including Bacillus cereus and Staphylococcus aureus (Patil et al., 2022). To prevent contamination, safe food handling practices such as hand hygiene, use of clean utensils and avoidance of cross-contamination are essential (Mazzocchi et al., 2025). Since consumption of spoiled jolada roti may lead to gastrointestinal discomfort, especially in vulnerable populations, guidelines emphasize hygienic cooking, consuming the roti fresh and avoiding prolonged storage without refrigeration.
     
    Microbiological and safety aspects of jolada rotti
     
    Jolada rotti, a traditional flatbread made from sorghum flour and widely consumed in North Karnataka, is usually prepared and eaten fresh. Similar to Ragi Mudde, Jolada Rotti does not undergo fermentation and therefore does not support the growth of beneficial microbial flora (Ankita and Seth, 2025). Despite being a low-moisture product compared to steamed foods, improper handling and storage can still enable microbial contamination, particularly from surface contact and post-cooking exposure (Ravi and Rana, 2024). Factors such as high environmental humidity, inadequate kitchen sanitation and the use of unclean storage cloths or containers can contribute to the growth of spoilage organisms and foodborne pathogens such as Aspergillus spp., Bacillus cereus and Staphylococcus aureus (Patil et al., 2022). Leaving Jolada Rotti at room temperature for extended periods, especially in warm climates, heightens the risk of contamination (WHO, 2006). Safe preparation practices-including maintaining hand hygiene, ensuring utensils and preparation surfaces are clean and avoiding cross-contamination during rolling and cooking—are essential to prevent microbial hazards (FAO, 2011). Consumption of contaminated Jolada Rotti can lead to foodborne illness, with serious consequences for vulnerable groups such as children, pregnant women and the elderly (Bryan, 1988). Therefore, hygiene-focused cooking guidelines should highlight fresh consumption, the use of clean storage materials and the avoidance of long-duration storage at ambient temperatures (Adams and Moss, 2008; Lund et al., 2000). Future research could examine appropriate packaging or low-cost storage technologies to improve the microbial safety and shelf life of Jolada Rotti (Kumar et al., 2015; Katiyar et al., 2014).
     
    The evolving landscape of jolada rotti consumption: from traditional to modern adaptations
     
    Jolada Rotti, a traditional sorghum-based flatbread central to the cuisine of North Karnataka, has undergone notable transitions in its mode of consumption and cultural positioning (Asrani et al., 2022). Traditionally consumed with curries such as yennegai and jhunka, it has long been valued for its high fiber content, gluten-free nature and slow-energy release properties (Parimala and Sudha, 2013). The renewed focus on millets in public health and agricultural policy has stimulated innovations in Jolada Rotti products, including ready-to-cook dough, vacuum-packed rotis and ready-to-eat variants designed for easier preparation and longer shelf life (Hema et al., 2022). These developments appeal particularly to urban consumers seeking nutrition-focused convenience foods and have expanded the reach of Jolada Rotti beyond its regional stronghold (Macheka et al., 2025).
     
    Jolada rotti in urban restaurants as revival of millets
     
    Aligned with India’s millet renaissance, Jolada Rotti has made its way to mainstream restaurant menus in metropolitan cities. Popular eateries in Bengaluru, Pune, Hyderabad and Mumbai now serve Jolada Rotti as part of curated millet thalis or alongside premium curries, presenting it in a gourmet context (Dani and Dasgupta, 2021). This urban popularity reflects evolving consumer preferences toward indigenous grains perceived as healthy, sustainable and culturally rooted (Kane-Potaka  et al., 2021; Archana et al., 2026). The dish is increasingly promoted as an aspirational, nutrition-forward food among millennials, diaspora communities and culinary enthusiasts exploring local cuisines (Meek, 2023).
     
    Mid-day meals and health-oriented diet incorporation
     
    Government and institutional interventions have contributed to the widespread re-adoption of sorghum-based meals (Khalid et al., 2022). Under millet-focused nutritional schemes, districts across Karnataka and Maharashtra (Yadav et al., 2024) have piloted Jolada Rotti as part of school mid-day meals and Anganwadi feeding programs to combat micronutrient deficiencies while supporting regional farming systems (Singh et al., 2024). Its gluten-free property and low glycemic index have also positioned Jolada Rotti as a preferred carbohydrate source in therapeutic diets-including diabetic, cardiovascular and weight-management meal plans (Ducksbury et al., 2021). Nutritionists increasingly recommend sorghum-based preparations for improved gut health and sustained energy (Ahmad et al., 2024).
     
    Digital campaigns and millet startups promoting sorghum-based foods
     
    Millet startups and digital campaigns have reshaped the public perception of Jolada Rotti by highlighting its health benefits and culinary versatility. Brands such as Millets Amma, Slurrp Farm and Satvam Millet Foods actively promote sorghum-based products via social media, cooking workshops and collaborations with dieticians (Medda, 2025). Influencers and chefs demonstrate creative pairing options and modern recipes, strengthening the appeal of Jolada Rotti among younger consumers (Soni, 2024). These branding and awareness initiatives are transforming Jolada Rotti from a traditional rural staple into a contemporary wellness-centric food.

    CONCLUSION

    Jolada Rotti represents a culturally significant heritage food of Karnataka while simultaneously offering substantial nutritional and functional benefits. Traditionally consumed in the dryland regions of the state, this sorghum-based flatbread reflects the adaptive wisdom of indigenous food systems developed in response to local climatic and agricultural conditions. Nutritionally, Jolada Rotti provides a balanced macronutrient profile comprising complex carbohydrates, moderate protein and high dietary fibre, which together support sustained energy release, digestive health and prolonged satiety. Its rich micronutrient composition, including essential minerals and vitamins, further enhances its value in improving overall dietary quality. A major advantage of Jolada Rotti is its gluten-free nature, making it suitable for individuals with gluten intolerance or celiac disease. In the context of increasing lifestyle-related disorders and growing interest in traditional diets, Jolada Rotti aligns well with contemporary health priorities. Its integration into modern dietary practices illustrates how traditional foods can contribute meaningfully to nutrition security and wellness.

    ACKNOWLEDGMENT

    The present study was supported by RNS Institute of Technology.
     
    Disclaimers
     
    The views and conclusions expressed in this article are solely those of the authors and do not necessarily represent the views of their affiliated institutions. The authors are responsible for the accuracy and completeness of the information provided, but do not accept any liability for any direct or indirect losses resulting from the use of this content.

    CONFLICT OF INTEREST

    The authors declare that there are no conflicts of interest regarding the publication of this article. No funding or sponsorship influenced the design of the study, data collection, analysis, decision to publish, or preparation of the manuscript.

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