A simple culinary mission has blossomed into a transformative economic movement in Kalaburagi, Karnataka. What began 18 months ago as a district-led initiative to produce nutritious jowar rottis has now empowered over 1,000 rural women, turning homemakers into savvy entrepreneurs.

The Kalaburagi Rotti Utpadakara Sahakara Sangha (Producers’ Cooperative Society) now churns out nearly 3,000 rottis daily—ranging from soft, kadak, sajji, to dhapati and sengada holige—alongside unique chutneys. These healthy, millet-based flatbreads have caught the attention of health-conscious buyers across Karnataka and are now available through platforms like Amazon, Swiggy, and Zomato.

The brainchild of Deputy Commissioner Fouzia Taranum, this initiative taps into local staples—jowar and bajra—cultivated in Kalaburagi’s rain-fed fields. The administration supported 150 Self-Help Groups (SHGs) with rotti-making equipment and subsidies. Each SHG has at least six members who now earn ₹250–₹300 per day by supplying rottis at ₹5 each to the cooperative, which then retails them at ₹7.

Women like Ayyamma Kumbar and Sharanamma Patil, once confined to domestic roles, now contribute to their household incomes and local economies. “Rotti once filled our stomachs, now it fills our wallets,” says Kumbar with pride.

This millet movement also revives healthier food habits. “Urban diets shifted to rice and wheat, causing nutritional deficiencies. Promoting jowar and bajra not only helps health but stabilizes farm incomes too,” says DC Taranum, who received a national award for this initiative.

With urban counters opening and online reach expanding, Kalaburagi Rotti is fast becoming Karnataka’s go-to health food.