<p>Jolada Rotti, a traditional unleavened flatbread made from sorghum (<em>Sorghum bicolor</em>), 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.</p>


Jolada Rotti- A Traditional Flatbread Bridging Nutrition and Heritage in Karnataka: A Review