Hyderabad’s arterial roads and bylanes are increasingly scented with the earthy aroma of firewood and freshly baked jowar (sorghum) rotis in the evenings. Once considered a rural staple, these millet‑based flatbreads have found a new urban audience, becoming a popular dinner option across the city. For many women vendors, the humble roti has also become a reliable source of livelihood.

On roadside carts from Sitafalmandi to Secunderabad, women set up stalls by dusk, kneading dough and tending to coal or firewood stoves. “I set up my stall at 5:30 p.m. and wrap up by 10p.m. Some customers buy the food every day. I sell rotis worth ₹1,000 to ₹1,500 daily,” said Anusha, who runs a cart near Sitafalmandi. She makes each roti fresh as customers arrive, stirring the firewood and rolling out the dough.

For working professionals and students, these rotis are a convenient, wholesome alternative to chapatis. “I buy them on days I don’t have time to cook. I usually pair them with a curry. They taste best when eaten quickly, otherwise they turn crispy,” said Sreedhar, a student. Priced at ₹15 per piece, the rotis are larger than regular chapatis. Vendors often offer combinations, such as jowar roti (jonna rottey) with aloo curry for ₹25, which has become a popular dinner choice.

Bujji, a vendor from Manikeshwari Nagar, has seen her business grow steadily. “I have been selling jonnarottey for four years. Earlier, I sold inside the colony. The sales increased after shifting to the main road. Now I sell 400–450 rotis daily,” she said. Her customers include local residents and office‑goers returning home.

The rising cost of LPG has pushed many vendors to switch to rotis, which require simpler equipment and cheaper fuel. “I used to sell idli and dosa, but gas prices skyrocketed. jonna (jowar) rottey is better cooked on firewood or coal,” explained Ms. Anusha.

Supplies are sourced from local shops, particularly in Warsiguda, where vendors buy jowar flour. The preferred variety is known for its freshness and sweetness, making it ideal for the rotis. Customers, meanwhile, are increasingly health‑conscious, drawn to millet’s reputation as a nutritious grain.