Sorghum (Jowar)

  • Jowar Flour
  • Jowar Rawa
  • Jowar Flakes*
  • Jowar Noodles*
  • Jowar Vermicelli*
  • Jowar Pasta*
  • Jowar Biscuits*

* Will be launched shortly..

Recipes :

Methi Jowar Roti / Paratha

INGREDIENTS

Jowar Flour / Sorghum Flour: 1.5 cups
Fenugreek Leaves: 1 cup, packed
Roasted Cumin Powder : 1 tsp
Red Chilli Powder: 1.5 tsp
Turmeric Powder: 1/4 tsp
Salt to taste
Oil

METHOD

  • Heat a teaspoon of oil in a pan and add the fenugreek leaves and fry for 2 - 4 minutes and set aside.
  • Bring 1.5 cups of water to boil. Add salt, red chilli powder, cumin powder, turmeric powder and roasted fenugreek leaves and mix well.
  • Now add the sorghum flour, combine with water by stirring it well.
  • Switch off the heat immediately. Cover with a lid and allow it to cool.
  • Knead the dough till soft and divide into balls.
  • Roll out each dough ball into a circle, using wheat flour for dusting.
  • Put the roti on a hot pan, cook for a minute. Add a little oil around the edges, turn and fry the other side.
  • When light brown patches appear on both sides take into a bowl and cover with a lid immediately. Serve with raita.

Masala Jowar Roti ~ Spicy Sorghum Roti

INGREDIENTS

Sorghum Flour / Jowar Flour : 1 cup
Onion : 1
Chopped Green Chillies : 1 or 2
Handful of chopped coriander
A big pinch of Turmeric powder
Wheat flour for dusting
Salt to taste
Oil

METHOD

  • Peel and chop the onion into very small pieces and set aside.
  • Mix the jowar flour, salt, chopped onion, chopped green chillies, turmeric and mix well.
  • Add boiling water and knead it into smooth dough.
  • Divide the dough into small balls and set aside.
  • Roll out each ball into a circle, using wheat flour for dusting.
  • Put the roti on a hot pan, cook for a minute.
  • Add a little oil around the edges, turn and fry the other side. Take it out and serve hot.

Jowar Rava Idli

INGREDIENTS

Jowar rava - 4 cups
Urad dal - 2 cups
Methi seeds - 2 tsp
For the Masala:
1 carrot, diced fine or grated
½ cup peas
6 green chillies (adjust as per taste)
A few springs coriander
Salt to taste

METHOD

  • Wash and soak the urad dal overnight with the methi seeds.
  • In the morning rinse and decant the water from the jowar rawa twice. Drain completely.
  • Grind the urad dal to a fine paste and add to the washed jowar rawa and mix well.
  • Set aside to rise/ferment till evening.
  • In the evening grind the coriander and green chillies with salt.
  • In the last round add the peas and pulse 1-2 times.
  • Mix the carrots, green chillies and coriander springs and the peas. Adjust the seasoning.
  • Transfer to greased idli moulds and steam for 20 minutes.
  • Serve hot with sambhar and chutney.