4 JONNA UNDRALLU / SORGHUM FLOUR MINI BALLS

JOnna Undrallu / Cholam Mani or Ammini Kozhukattai/ Sorghum Flour Mini savory Balls

 

I was away from blog for many months. Though was clicking some pictures, I was not updating. May be as I had a very busy summer with house full of guests for 2 months around a dozen :D.  After everyone left I felt  very lazy to kick start to post when one day I saw Priya’s status in FB asking to join the Sunday brunch event. Without any thought I just replied that I am in as it was the best time to wake up my blog and also to join in an event.  When I was looking at my pictures as what to post an idea came up to post an appropriate one for the festival. We usually make this undrallu very often for snack and also with many twists loved by all. It is very easy and also very healthy. Try it out for a change and you will not be disappointed.

 

Jowar Flour/ Sorghum Flour – 1 cup

Salt – as needed

Oil – 2 tsp( preferably gingelly oil)

Mustard seeds -  very little

Urad dhal – very little

Asafoetida – 2 pinch

Red Chillies – 3 or 4 broken

Curry leaves - few

Grated coconut – 2 tbsp

Take a bowl  with the flour, add salt and a tsp of oil. Mix well and slowly add hot water and make a soft dough. It should not be very had or very watery. When pressed with your fingers/fist it should nost stick but easily go in. Apply a drop of oil in your palm and pinch a piece of dough and make small balls, as small as you can so that it will cook easily and also very easy to bite. Prepare balls with all the dough and place in a steaming plate and steam for 15 mts in a pressure pan without weight or in a idli cooker or anything else that you steam with. Remove and keep aside.

Heat remaining oil in a pan and when hot add mustard seeds, urad dhal and asafoetida . When it splutters up add broken red chilies and curry leaves. Stir once or twice and add in steamed balls and grated coconut. Mix well and serve. Can have this as a meal or snack.

Sending this to Sunday Brunch event started by Veena and Priya

Read more of "JONNA UNDRALLU / SORGHUM FLOUR MINI BALLS"

17 JONNA PINDI (SORGHUM FLOUR) UPMA

Jonna Pindi / Cholam Maavu/ Sorghum Flour / Jowar Flour Upma/ Uppittu


Jonna is also known as Milo and very low in gluten. This is an other interesting recipe using sorghum flour. Is a very healthy and tasty dish for breakfast. Try this out if you are tired of making upma with rawa, semiya, puha or anything else for a change and definitely you will love it and will start making it again and again.

Sorghum Flour(Jonna Pindi) - 2 cups
Onion - 1 large or 2 medium chopped
Green Chillies - 5 or 6 slit long( as spice needed)
Ginger - 1 inch grated or chopped fine
Curry leaves - 1 sprig
Mustard seeds - 1/4 tsp
Urad dhal - 1/4 tsp
Oil - 1 - 1 1/2 tbsp
Salt as needed
Coriander leaves - some chopped


Dry roast sorghum flour in a pan until you get a nice aroma for 3- 4 minutes or you can take the flour in a microwavable container and keep in the microwave for 2 minutes. Remove and keep aside.

Heat oil in a pan and add mustard seeds, urad dhal and curry leaves. ( Can also add a pinch of hing and a tbsp of channa dhal). Wait till it splutters and add chopped onion. Fry till tansculent and add slit green chillies and ginger. Fry everything till onions are golden brown. ( can also add some salt for the onions). Next add water in the ratio of 1:2 . So for 2 cups of flour add 4 cups of water. Allow it to boil and bubble up. Then add the flour and let it alone without mixing or stirring for 4 - 5 minutes until the flour is cooked. Do not cover the pan ( or you can close halfway with a lid). Next hold the pan/vessel and with the spatula or a wooden spoon/ladle mix well evenly and allow it cook in low flame for another few minutes. Garnish with some chopped coriander leaves and serve with pickle or chutney.

Can use some broken red chillies instead of green chillies.

Sending this entry to Srivalli's Breakfast Mela.

Read more of "JONNA PINDI (SORGHUM FLOUR) UPMA"

29 SORGHUM / JONNA / JOWAR IDLI

Milo-Sorghum Idli/ Sorghum flour idli/ Jonna Idli/ Jowar(Jwari) Idli/ Cholam Idli


It is also called milo and low in gluten. Its seeds, somewhat round and smaller than peppercorns, can be ground into flour.

Sorghum is one of the five top cereal crops in the world, along with wheat, oats, corn, and barley. It is used to make foods as couscous, sorghum flour, porridge and molasses. Bhakri (Jolada rotti in Northern Karnataka), a variety of unleavened bread usually made from sorghum, is the staple diet in many parts of India, such as Maharashtra state and northern Karnataka state. In eastern Karnataka and the Rayalaseema area of Andhra pradesh, roti (Jonna rotte) made with sorghum is the staple food.

Also the flour if more than a month old will not be good for making rottis.( A tip from a friend). Instead can make use of them in recipes like idli/dosa/idiyappam/upma.


Sorghum seeds/ Jonnalu/ Jowar/ Cholam - 2 cups
Urad dhal - 1 cup
Rice flour - 3 - 4 tbsp Or can also use idli rawa
Salt as needed
Cooking soda - 2 pinch

For the veggies:-
Mixed veggies like carrot, beans, peas corn etc
Salt
Chilli and cumin powder - 1/2 tsp each
Sambar powder - 1/2 tsp
Oil - 1 tsp


Soak Sorghum seeds and urad dhal separately for 4 - 5 hours. Grind both seperately and mix in a deep vessel together. To it add salt and rice flour or idli rawa( it is otpional to soak ahead). You can also use sorghum flour for making this idli. Then for this grind the urad dhal. In a vessel mix in sorghum flour and rice flour or rawa with emough water like a batter consistency. Add in urad dhal batter and mix with salt and ferment overnight.


Heat oil and add in the veggies. Mix and fry can also cover with a lid. Stir fry till firm but cooked. Mix in salt and the powders. Remove and cool.

Can make plain idlis or with veggies just like the ones here.

Grease idli plates with oil and mix in veggies with the idli batter and a pinch of soda. Mix gently in one direction only. Pour the batter in idli moulds and steam on high for 15 - 20 mts( or as much it takes for your regular idlis). Check or steam cook for another 5 minutes. Serve with you favourite chutney and enjoy your healthy idlis.

Read more of "SORGHUM / JONNA / JOWAR IDLI"

23 IDIYAPPAM WITH SORGHUM FLOUR ( JONNALU / CHOLAM / JOWAR / JOLA)

Milo / Sorghum / Jonnalu/ Jowar/ Cholam / Makai/ Bhutta / Jola / Juar

It is also called milo and low in gluten. Its seeds, somewhat round and smaller than peppercorns, can be ground into flour.


Sorghum is one of the five top cereal crops in the world, along with wheat, oats, corn, and barley. It is used to make foods as couscous, sorghum flour, porridge and molasses. Bhakri (Jolada rotti in Northern Karnataka), a variety of unleavened bread usually made from sorghum, is the staple diet in many parts of India, such as Maharashtra state and northern Karnataka state. In eastern Karnataka and the Rayalaseema area of Andhra pradesh, roti (Jonna rotte) made with sorghum is the staple food.


Having tried idiyappam/ string hoppers with all kinds of grains found this one to be very very tasty and healthy too. Yet to post my ragi(finger millet) idiyappam and kambu(pearl millet) idiyappam. During my stay in India a neighbour got these fresh sorghum/jonna from her native harvested in their field. Later mom powdered them from a mill and then it was our try for many things out of it, which came out good.

Sorghum flour/ Jonna pindi/ Chola maavu - 2 cups
Onion - 2 medium
Green chillies - 4 or 5
Ginger - 1 inch
Curry leaves - few
Oil - 2 tbsp
Mustard seeds - few
Urad dhal - few
Grated coconut - 2 or 3 tbsp
Salt as needed


In a pan dry roast the flour for few minutes like 4 - 5 minutes. Transfer to a mixing bowl and add little salt. Pour in hot water little by little and mix to a soft dough. Cover with a wet cloth. Grease your idli plates with oil and with a idiyappam press fill it with some dough and press. Steam on high for 15 - 20 minutes. Remove and cool for few minutes. Crumble lightly.



In a different pan heat oil and add mustard seeds, urad dhal and curry leaves. Wait till they splutter and add onions. Fry for 3 - 4 minutes and add chopped ginger and garlic. Fry till onions are nice brown. Add little salt too. Finally add in the crumbled idiyappam and mix. Garnish with grated coconut and chopped coriander leaves.

Read more of "IDIYAPPAM WITH SORGHUM FLOUR ( JONNALU / CHOLAM / JOWAR / JOLA)"