Raichur: A cook at Lingsugur in Raichur district has given it a tasteful and fashionable touch. jowar bread, much to the delight of the eaters.
Signature Dish by Veerabhadrayaswamy Pitrimath:, 32, has made it into the menu for celebrations such as birthdays, house-warming, and christening/wedding ceremonies. Thanks for the lip-smacking dish, patrimony Receive invitations to create and sell masala roti at food fairs across the state.
Pitrimath, who lives in Tadkal on the outskirts of Lingasgur town, told TOI that they started experimenting to give an otherwise ground. High tide Roti A spin off like the ‘masala papad’ (starter in the restaurant) from a year ago. “Since jowar roti is a healthier alternative to papad, we fried the kharak rotis prepared 2-3 days back and garnished it with chopped vegetables, chutney powder and spices. By the time we prepared our unique delicacy, the pandemic struck, leaving us with no social gatherings. But when we did, we started pushing masala jowar rotis, and customers gave positive feedback. Those who had turned to chapatis were shocked tidal loaves Now returning to the new variety of roti,” he said.
Mysore agri-marketing expert Krishna Prasad said he had tasted it. Masala Jowar Bread during a Griha Pravesh ceremony in Lingsugur. “Jowar roti is not new to the people of North Karnataka as it is their staple food. But elsewhere in the state, people find it difficult to consume. However, the new delicacy is delicious, crunchy and appealing as well. Such efforts will increase the value of indigenous jowar roti,” he said.
Mallikarjuna Hosapalya, an agricultural writer from Tumakuru, said, however Spice Roti is fried in oil, it looks dry. “Although this chutney is topped with powder, it is not very spicy. If it penetrates restaurants across the state, the popularity and demand of jowar rotis will increase,” he said.
Ningayya, who prefers this dish for his family events, said that the masala jowar rotis cost a little more than the normal ones. “But since we don’t have to serve two bhajis with this roti, it makes sense financially,” he said.
Prasad said he plans to invite Pitrimath to food fairs in Mysore, Bengaluru and other cities. “We want to encourage and support jowar growers with this initiative,” he added.
Signature Dish by Veerabhadrayaswamy Pitrimath:, 32, has made it into the menu for celebrations such as birthdays, house-warming, and christening/wedding ceremonies. Thanks for the lip-smacking dish, patrimony Receive invitations to create and sell masala roti at food fairs across the state.
Pitrimath, who lives in Tadkal on the outskirts of Lingasgur town, told TOI that they started experimenting to give an otherwise ground. High tide Roti A spin off like the ‘masala papad’ (starter in the restaurant) from a year ago. “Since jowar roti is a healthier alternative to papad, we fried the kharak rotis prepared 2-3 days back and garnished it with chopped vegetables, chutney powder and spices. By the time we prepared our unique delicacy, the pandemic struck, leaving us with no social gatherings. But when we did, we started pushing masala jowar rotis, and customers gave positive feedback. Those who had turned to chapatis were shocked tidal loaves Now returning to the new variety of roti,” he said.
Mysore agri-marketing expert Krishna Prasad said he had tasted it. Masala Jowar Bread during a Griha Pravesh ceremony in Lingsugur. “Jowar roti is not new to the people of North Karnataka as it is their staple food. But elsewhere in the state, people find it difficult to consume. However, the new delicacy is delicious, crunchy and appealing as well. Such efforts will increase the value of indigenous jowar roti,” he said.
Mallikarjuna Hosapalya, an agricultural writer from Tumakuru, said, however Spice Roti is fried in oil, it looks dry. “Although this chutney is topped with powder, it is not very spicy. If it penetrates restaurants across the state, the popularity and demand of jowar rotis will increase,” he said.
Ningayya, who prefers this dish for his family events, said that the masala jowar rotis cost a little more than the normal ones. “But since we don’t have to serve two bhajis with this roti, it makes sense financially,” he said.
Prasad said he plans to invite Pitrimath to food fairs in Mysore, Bengaluru and other cities. “We want to encourage and support jowar growers with this initiative,” he added.
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