23 June 2020

Jowar / Sorghum Masala Bhat

This Sorghum /  Jowar / Cholam is a nutritious whole grain variety with high  high fibre content and protien rich as well. I mostly made adai / paniyaram using the ground batter. Cooking the whole grain like rice and using had become my new found liking.

Made a spicy dish with soya beans which is again a protien rich legume variety.

What I used:
Jowar / Cholam – 1 cup
Onion – 1
Tomato - 2, medium
Soya beans - 1/2 cup,  cooked (can be replaced with vegetables)
Ginger and Garlic - 1/2 tsp grated each
Green chilli - 1, slit
Bay leaf - 1
Clove, Cardamom if you wish to add
Ghee - 1 tsp
Oil - 1 tsp
Coriander Leaves
Mint leaves
Red chilli powder - 1/2 tsp
Biryani Masala (optional)
Garam Masala (optional)
Salt - as required

Rinse jowar remove dirts if any, soak it overnight.

In a wider pressure cooker fill it with one cup, place another bowl which can sit inside add jowar, 4 cups water and pressure cook for 12-14 whistles on low to medium heat. If you're cooking directly you can reduce the timing but in this method I found Jowar cooked exactly as I wanted hence I went for the old method how my amma used to cook.

After the pressure fully subsides drain excess water from Jowar and use it as you want.

Mean while warm ghee + oil in a pan add bay leaf, other aromatics as you wish sauté it, add onion, green chillies ginger garlic sauté well.

Add tomatoes, chilli powder other spices if using cook on low heat, add soya beans / veggies, salt mix well and cook until well combined.

Add drained jowar, mix well, cook it covered for a minute add mint, coriander mix and it's done.

It depends on the quality of Jowar cooking time varies.

Cooked Jowar can be made into upma, pulao or it can be just be replaced instead of rice and used.

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