Jowar Flour Idli / Jonna Pindi Idli / Sorghum Flour Idli

Sorghum, a millet is an important cereal crop grown in the world, for ages. This grain which is called jowar in Hindi, jonnalu in Telugu, jola in Kannada and cholam in Tamil is a traditional staple in south and western parts of India. Sorghum is gluten-free, nutritious, rich in protein and iron, making it a great alternative to rice. It is also a complex carbohydrate, meaning it takes longer to digest thus helping manage blood sugar spikes after meals, making it suitable for diabetics.

I have been trying to incorporate millets in our diet as much as possible in the recent years. These idlis which are made with this healthy grain is one such experiment. The standard, traditional version of idlis are made with urad dal / skinned black gram and rice or cream of rice. I have been making idlis replacing a portion of rice with jowar flour to make them healthier. 

I use rice / rice rava and sorghum flours in equal proportions or sometimes slightly more sorghum flour than rice in the recipe. I am guessing that replacing the entire rice with sorghum flour will interfere with the texture of the idlis. I don't have access to sorghum grain, either in whole or cracked form and so I haven't experimented much with the proportions or replaced the rice entirely with sorghum. Maybe using sorghum grain works if rice needs to be completely eliminated. I will update the recipe when I can get hold of some sorghum grain.

Using rice rava / idli rice and sorghum flour in equal proportions will yield soft, fluffy idlis and one would not find these idlis any different from the regular version. They make a healthy, gluten free and guilt free meal for anytime of the day. Serve them warm with chutney and sambhar. Here is a version made with idli rice and sorghum flour and check the recipe to know the consistency of the idli batter.

Ingredients: 

3/4 cup sorghum flour / jowar flour 

3/4 cup cream of rice / idli rava

1/2 cup skinned black gram / urad dal

1 & 3/4 tsp. salt

Water to grind the batter (I used a little more than a cup.)

Directions:

* Rinse black gram / urad dal thoroughly twice with water and soak in water in a container for about 3 hours. Similarly rinse cream of rice / idli rava with water and soak in water in another bowl. 

* Drain the water from both black gram and cream of rice containers. Squeeze out the water from the idli rava as much as possible.

* Add black gram, salt and water (as needed) to a blender and grind finely. (Skip adding salt while grinding if living in a hot climate. Add salt to the fermented batter before making idlis.)

* When the black gram is ground, add cream of rice / idli rava and run the blender for a couple of minutes to blend. Next add the sorghum flour and again run the blender to combine. Add extra water if needed. The final batter should be of thick, pouring consistency.

* Transfer the batter to a container and cover it. Leave it in a warm place to ferment overnight. 

 If living in a cold place, leave the batter container in the oven with the light on. Don't turn on the oven. The batter may take 8 - 10 hours to ferment in a warm place. It may take longer to ferment in cold climate, may be up to 16 - 18 hours.

* Heat water in a idli cooker / pressure cooker / steamer base on medium heat.

* Grease the idli plates and fill the moulds with the batter. Place the idli stand in the steamer and close the lid. Don't use the pressure valve if using pressure cooker.

* On low medium flame, steam for about 20 - 25 minutes or until when the surface of the idlis don't stick when touched with moist fingers. Turn off the stove and let sit for about 10 minutes.
* Run a sharp spoon around the edges of idlis and remove the idlis.

* Serve them warm for breakfast along with coconut chutney and/or sambhar.

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A - Z Karnataka Recipe Series ~ J for Jolada Vade / Jowar Vadi

So far in my A - Z Karnataka Series
A - Akki Halbai
B - Biscuit Roti
C - Congress Kadalekayi
D - Davanagere Benne Dose
E - Ellu Pajji
F - Field Beans / Avarekalu Payasa
G - Girmit
H - Hitakida Avarekalu Huli
I - Iyengar Bakery Style Masala Toast

Today we are onto the alphabet "J' in my A - Z Karnataka recipe series. This alphabet was a no brainer considering that there are not many ingredients that start with 'J' in Kannada language and jowar aka jola is a staple in the northern parts of the state. I did not even try to explore a 'J' recipe as I had early on decided that I am going to cook something using this millet. 

There are several jowar based recipes in Karnataka cuisine including rotti, mudde and these vade. Jolada rotti aka sorghum flour flat bread is a staple meal in northern Karnataka, and eaten on a daily basis. I would have loved to post the recipe if I had mastered the art of jowar roti making which seriously needs some skill and expertise. These vade or vadi also come from the northern Karnataka region and eaten as a snack though they make a great lunch item too. They are almost spicy on their own and there is no need to toil for a side dish to go with these vadis. They pair well with a simple coconut or peanut chutney.

There are two ways to make these vadi, the following one being the simple one prepared using dry ingredients. The other method involves using freshly ground paste of skinned black gram and other ingredients which needs some advance prep work. These vade or vadi are not like the regular, crispy fritters though they are called so. They look like pooris and are prepared on the similar lines as bedmi poori, a famous breakfast option from the northern parts of India.

Ingredients: (Yield - 25 to 30 vade)
1 cup sorghum flour / jowar flour 
1 cup wheat flour 
2 - 3 tbsp. gram flour / chickpea flour 
2 - 3 tbsp. skinned black gram flour / urad dal flour
1 tsp. salt
1 tsp. red chili powder or to taste
1 tbsp. coriander powder
1/2 tbsp. cumin powder
A handful of cilantro leaves, minced
A sprig of curry leaves, minced
Lukewarm water to prepare the dough 
Oil to fry vade

Directions:
* Combine all ingredients except water and oil in a mixing bowl.
 
* Add luke-warm water in small increments and knead into a stiff and smooth dough. (I used a little less than 1.5 cups). Add 1/4 tsp. oil to the prepared dough and knead once. Cover and let the dough rest for a couple of hours. 

* Knead the dough again for few seconds before making the vadi. Pinch big marble sized portions of dough and shape them to smooth balls. Work with one portion at a time while keeping the rest covered.
* Heat about 1-5 to 2 cups oil in a pan / small kadai on medium flame. There is no need to bring the oil to a smoking point. Pinch a small portion of the dough into the hot oil. If it immediately swims to the surface, then the oil is hot enough to fry. If the dough ball stays at the bottom, then it needs some more heating. 
* Grease a rolling board / work surface or a thick plastic sheet. Pat a dough ball into a thin, 3 - 4 inches circle of uniform thickness with greased fingers. Sprinkle some white sesame seeds on top and press, if preferred. (I used sesame seeds only for first batch as some of the sesame seeds don't stick to the vadi while frying.)

* Gently drop it into the hot oil from the sides. It usually starts puffing up and if it doesn't, gently tap it with the back of the ladle. (Don't worry if it still doesn't puff up. Some may not puff up.)

* Flip it once it puffs up and cook the other side as well. for few seconds. Remove with a slotted spoon and place it on a plate lined with absorbent paper towels.

* Repeat the shaping the dough circles and frying part with the remaining dough.  
* Serve them with coconut or peanut chutney or peanut powder. 


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Jowar Kothimbir Vadi (Vegan and Gluten Free)

It is turn today for kothimbir vadi, a spicy and locally popular snack from the state of Maharashtra. As the name suggests, kothimbir or the cilantro is the star of the dish. Cilantro is not used as a garnish here but forms a major component of the dish. If you leave out cilantro, it no longer would be a kothimbir vadi. The spicy and crispy vadis are delicious to snack on or even work as a light meal. 

A thick batter made with chickpea flour, aromatic cilantro and flavorful spices is steamed and then cut into desired shapes. The batter can be pan fried or steamed, cut into pieces and fried. In case of steaming, if the batter resembles a thick dough, then it can be shaped into rolls and steamed like Gujarati muthias and then cut into slices. If the batter is slightly on the pourable side (like mine is in this post) then it can be poured into a container and steamed. The steamed vadi can be eaten as it is if one wishes to keep it healthy. Or they can be deep fried or shallow fried or even air-fried until golden and crisp making it an enjoyable treat with a cup of coffee / tea or can be eaten even as a dinner. 

I have a favorite recipe of kothimbir vadi which gets made now and then in my home. In fact, it was made three times in the past two months, of course with different flour bases. Chickpea flour is of course the original base of a kothimbir wadi recipe and sorghum flour can also be used. I have tried even with bajra / millet flour and it works fine too. Today's version uses jowar flour / sorghum flour along with chickpea flour. The original recipe is healthy and protein packed on it's own but I keep changing the flour base just for variation. I would recommend not to skip the frying part for this jowar kothimbir vadis. The crispy vadis are a treat and the shallow frying doesn't need much oil. I skip garlic from the recipe but feel free to add it if you like it.

Ingredients: (Yield - 2 or 3 servings)
1 cup tightly packed cilantro leaves / 1 big bunch
1/2 cup sorghum flour / jowar flour 
1/2 cup chickpea flour / besan
1/4 cup rice flour
1/8 tsp. turmeric powder
Salt to taste
1/4 tsp. or more red chili powder 
1 heaped tsp. white sesame seeds
1 heaped tsp. cumin seeds
1 tsp. green chili paste
1 tsp. ginger paste or grated
1/4 tsp. baking soda
1 tsp. lemon juice
3/4 cup + 2 tbsp. water
Oil for shallow frying

Method:
* Wash and drain cilantro. Chop them roughly.

* Sieve chickpea flour. Add all ingredients to a bowl, except the water and oil.

* Mix all the ingredients well. (Note that turmeric and baking soda react and the dish may end up looking orange / red. Use a tiny quantity of turmeric and if the final dish looks different colored than yellow, don't be alarmed.) 
 
* Add about 3/4 cup water next and combine to mix. Add a little extra if needed to make a thick batter and stir well to remove any lumps if present. (I needed 2 tablespoons extra.)

* Grease a plate with at least one inch depth and pour the batter into it. Steam until a skewer inserted in the middle comes clean. (The final dish doesn't rise much and so choose a plate or container enough to hold the batter. I steamed in my pressure cooker with out the weight on. It took me around 30 minutes on low-medium flame.)

* Remove the steamed vadi from the steamer and let it cool a bit. 

* Then run a knife around the edges and flip over to unmold it. Slice into desired shapes - square, diamond or wedges. Pan fry or air fry the slices if vadis need to be crispy.
* Heat oil in a skillet / pan and Add as many vadi pieces as the pan can accommodate. Fry until the bottom side of the vadis turn crispy and golden.

* Flip and fry until the other side of the vadis turn crisp and golden brown too.  Repeat the frying part with the remaining vadi pieces.

* They are spicy on their own but can be served with ketchup. sauce or a chutney.

So far my recipes in the series,

First week - Indian Traditional Sweets
Malaadu / Hurigadale Unde
Dry Gulab Jamun
Coconut Burfi / Kobbari Mithai
Almond Halwa / Badam Halwa
Elaneer Payasam
Godhuma Sojjappalu

Second week - Snacks from Gujarat, India
Damni Dhokla
Doodhi Muthia / Lauki Muthia
Dal Pandoli

Sev Khamani

Methi Khakhra
Pressure Cooker Khandvi

Third Week - Snacks
Bafauri
Soy Beans Guggillu / Sundal

Jhal Muri

Roasted Phool Makhana
Kalmi Vada Chaat
Spicy Corn Chaat

Fourth Week - Regional Snacks 
Aakukoora Pappu Chekkalu
Millet Handvo (Baked Version)
Ratlami Sev

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Jowar Flour Laddu / Sorghum Flour - Nut Laddus

When I recently was discussing about travel food with my daughter, she gave me a list of foods that she would prefer to eat on a trip. It occurred to me that those are our family favorites I pack when we take long road trips and I realized with surprise that unknowingly I have created a tradition of our own. My kids one day probably would get nostalgic about our trips and reminisce about how their mom would stuff any vacant space in the car with food and other paraphernalia while dad is watching with dismay. 😇. 

Anyway while we were at it, the girl requested me to make some laddus. My daughter is not big on desserts but prefers a few selected ones like these peanut laddus for instance. I carry a load of homemade spicy snacks, energy bars and other sweets to munch on, especially if we are going to be on the road for a week or two and those laddus are a must for her. She got these energy balls to try this time which we all enjoyed. These laddus are loaded with healthy ingredients like jowar flour, raisins, a medley of nuts and jaggery which all contribute equally to make these laddus delicious and rich. The laddus do not need any ghee and the moisture from the ingredients used is enough to shape them. The laddus are firm though they look moist in the images. Try these easy and quick laddus on a festival day or as a after school treat for little ones. 

Ingredients: (Yield 12 laddus)
3/4 cup jowar ka atta / sorghum flour / jonna pindi
1/2 cup mixed nuts - I used skinned peanuts, almonds, cashews and walnuts
1/2 cup grated, dry coconut
1/4 cup raisins
3/4 cup powdered jaggery
1/8 tsp. ground cardamom

Directions:
* Roast jowar flour stirring continuously, on low flame until you notice aroma, about 7 -8 minutes.
* Toast nuts on low flame for about a minute or so. (I just toasted them in a microwave.)
* Let the flour and nuts cool down.
* Pulse the nuts finely in a food processor until they start to clump if possible and transfer to a mixing bowl. Then add jowar flour, coconut and raisins to the food processor and grind them fine. Now add back the ground nuts, jaggery and cardamon to the food processor. Pulse a few times until all the ingredients are mixed thoroughly and finely ground.
* Transfer the mixture to a mixing bowl and make lemon sized balls from the mixture.
* Store them in an airtight container. Freeze them if wishing to save longer and thaw them before serving.

This post is an entry for Blogging Marathon #97 and BM - 'Kids' Delight' event hosted by Renu this month with 'Travel Food' theme.



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