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Different types of millets (jowar, bajra, ragi) are the common grains used for making bhakris. These millet bhakris are popular in the Deccan plateau regions of India (Maharashtra and Northern Karnataka) as well as the semi-arid regions of Rajasthan. [2] [3] In the coastal Konkan and Goa regions of western India rice flour is used for making ...
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.
Thalipeeth roti: Maharashtrian roti is made with bajra, jowar, rice, chickpea, and spices, served with yogurt or ghee, also popular in Karnataka. Missi roti: Rajasthani roti similar to chapati with added spices like red chili, cumin, and turmeric, served with gravy or vegetables.
Flatbreads can be wheat-based, such as the traditional trigonal ghadichi poli [2] or the round chapati that is more common in urban areas. Bhakri is an unleavened bread made using grains such as ragi or millet, bajra or bajri or jwari and forms part of daily meals in rural areas. [3] [4]
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.
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.
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.
Jowar and Bajra features more prominently in their cuisine. Due to its proximity with Maharashtra , Chhattisgarh and northwest Karnataka, it shares some similarities of the Deccan plateau cuisine. Telangana has some unique dishes in its cuisine, such as jonna rotte (sorghum), sajja rotte (penisetum), or Uppudi Pindi (broken rice).