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Traditional recipes have largely been influenced by what was grown and available locally earlier in history. In the drier districts, jowar (sorghum), bajra (millet) and ragi are still in use, while eating rice is seen as a symbol of prosperity. In the Delta and coastal districts, rice plays a major role in the cuisine.
Jowar bhakri – Jowar bhakris are the most common type of bhakri. The dough is prepared by mixing jowar flour with hot water and then flattened by hand. [4] Bajra bhakri – Bajra bhakris are mainly prepared in winter, especially near the festival of Sankranti. The preparation is similar to jowar bhakris.
Jowar and Bajra features more prominently in their cuisine. Telangana cuisine is noted for not including dishes such as idli and dosa , typical of other South Indian cuisines. [ 1 ]
Telugu cuisine is the part of South Indian cuisine characterized by their highly spicy food. The Telangana state lies on the Deccan plateau and its topography dictates more millet and roti (leavened bread) based dishes. Jowar and Bajra features more prominently in their cuisine.
Pearl millet is called bajra in Northern Indian states. There was a time when pearl millets along with finger millets and sorghum were the staple food crops in these states but it reduced to a mere cattle fodder crop after the Green Revolution in the 1960s.
In Maharashtra and Gujarat, breads are also made from grains like jowar (Sorghum bicolor), ragi (Eleusine coracana), rice and bajra (pearl millet), and are called "rotla" in Gujarat and "bhakri" in Maharashtra. In southern India and the West Coast, most pancakes are made from peeled and split black lentils (urad dal) and rice.
Telangana has two types of cuisines, the Telugu cuisine and Hyderabadi cuisine. Telugu cuisine is the part of South Indian cuisine characterized by their highly spicy food. The Telangana state lies on the Deccan plateau and its topography dictates more millet and roti (leavened bread) based dishes. Jowar and Bajra features more prominently in ...
The name literally translates to "sorghum bread". Jowar roti is part of the staple diet of most of the districts of North Karnataka, where it is eaten with pulse curries such as jhunka, yengai, shenga (peanut) chutney or other assorted chutneys. It is called jawarichi bhakri in neighboring Maharashtra.