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Healthy no Rice Jowar Paniyaram / Jolada paddu …Its super healthy , gluten free and since it has no rice in it.. its diabetic friendly and weight watchers delight .
How many of you agree breakfasts are most important meal of the day ?? I strongly believe ” Eat Breakfast Like a King, Lunch Like a Prince, and Dinner Like a Pauper ” and hence keep searching for new breakfast varieties to experiment in my kitchen .
Recently , in one of the FB food groups i stumbled upon this ” Jowar Paniyaram / Sorghum Appe / Jolada hittina Paddu ” . It immediately caught my attention as it was new to me , looked soft n fluffy , simple recipe with handy ingredients .. and above all very very healthy . I went ahead and bookmarked the recipe as must try. I am glad i did try ..everyone loved them to the core. Now these Jowar Appe have entered my regular breakfast menu list. .
If you are looking to include these millet in your diet , you must try this Sorghum Appe …yes.. don’t forget to pep it up with some seasoning , dip it in your favorite chutney and relish it hot.. Yumm !!
Few points to note while making Jowar Paddu :
- If you have whole jowar you can use it too instead of flour. Soak it for 4-5 hours and grind it separately .
- The batter should be not too thick or too watery.This has to be slightly thin than idli batter,but little thick than the dosa batter.
- Seasoning,flavoring you can add of your choice .You can add some other greens /grated carrot /sweet corn.
- The leftover batter can be used for making dosa as it comes very great.
- Always cook over low flame and you will get a crunchy and crisp outer while the interior of the paniyaram will be soft and spongy.
- Serve the guliyappas immediately while they are still hot and crisp because that’s when they taste the best
You can also see some more jowar recipes like Jowar bhakri , masala jowar roti etc .
JOLADA PADDU / JOWAR APPE / SOGHUM PANIYARAM
Smitha Kalluraya
Print Recipe Pin Recipe
Course Breakfast
Cuisine south indian
Servings 25 number
Ingredients
- 1 cup Jowar Flour / Jolada hittu / Sorghum, (see notes)
- 1/2 cup Urad dal
- 1 tsp Fenugreek seeds / methi
- to taste Salt
To temper :
- 1-2 tbsp Oil
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Urad dal
- 1 tablespoon Channa dal
- few Curry Leaves, roughly torn
- 2-4 nos Green Chillies, finely chopped
- Small piece Ginger, finely chopped
- 1 cup Dill leaves/ sabsige Soppu , optional
- 1 no onion, , medium size
Instructions
Soak urad dal and methi seeds for about 4 hours .
Grind it in a mixer to a smooth batter adding little water .
To the ground urad n methi mix batter add jowar flour and salt.
Mix well such that no lumps are formed . Close and keep the batter aside overnight to ferment well .
Next morning , you will observe that the batter would have risen . Beat the batter slightly and adust the consistency .
Prepare a tempering . Heat oil in a pan. When it is hot, add mustard seeds ,urad dal and channa dal . Let it splutter. Add curry leaves , g.chillies ,ginger and onion . Saute for 2-3 mins so that the raw smell goes. Pour the tempering to the batter . Add chopped dill leaves to the batter . Mix everything well .
Heat the special appe pan on medium heat. Put a few drops of oil in each hollow of the pan, so that the batter does not stick to the pan.
Pour the batter into each hollow of the pan and cover the pan.Let the appe cook on medium - low heat.When the top looks cooked and bottom would have turned golden brown, turn the appe with help of a small spoon.Allow it to cook uncovered for another couple of minutes. Remove from the heat and follow the same procedure with the rest of batter.
Serve hot Jowar paniyaram with chutney and sambar .
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February 26, 2016 By Smitha Kalluraya
12
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About Smitha Kalluraya
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12 Comments
Reply
Sony P
February 26, 2016 at 2:33 pm
looks healthy !
Reply
SADASHIVA
February 26, 2016 at 3:50 pm
Looks nice and I think you are referring to the Post Jowar Paddu by Geetha Bhatta in face book group FOODIE.. Nice presentation and well explained
Reply
Meri Rasoi
February 26, 2016 at 6:56 pm
they look super delicious!!
Reply
Magees kitchen
February 27, 2016 at 5:16 pm
Jowar give nice flavour for appe, idly and dosa….Such a healthy collection of recipes, love it.
Reply
Vibha Sp
March 4, 2016 at 12:07 pm
Interesting recipe , I vl try it dear thank u
Reply
Noodle
March 7, 2016 at 9:15 am
Stumbled across your blog when I was searching for flaxseed chutney pudi recipe. You have some really great stuff here. I have already added this paniyaram into my weekly menu. Thanks for sharing!
Reply
asha gt
September 22, 2016 at 5:50 am
Great ideas
Reply
Vijaya
January 9, 2017 at 5:15 am
Healthy Breakfast…
Reply
srav
January 9, 2017 at 1:29 pm
very healthy breakfast..i gen add ragi to dosa mix to make this..never thought of adding jowar..will try it next time..i have a ques is ur paniyaram pan iron one? i want to get an iron pan but dont know if they will stick to the bottom…
Reply
Smitha Kalluraya
January 16, 2017 at 3:10 am
yes thats an iron one.. u need to season it first.. later they won’t stick
Reply
Roopali
January 14, 2017 at 11:26 pm
Hi Smitha, can you link me to the chutney recipe that goes along with this appe
Reply
Smitha Kalluraya
January 16, 2017 at 3:07 am
You can have it with some basic coconut chutney or tomato chutney… have posted both here …
