Jowar Porridge / Jowar ko Kholey

Name: Jowar Porridge / Jowar ko Kholey
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1/2 cup Jowar flour; 1 inch Ginger made into paste; 6 cups Water; as per taste Salt; For Tempering-; 1 tbsp Ghee; 1 whole dry red chilli; 1 fistful dried Chana / Bengal Gram

Jibita Khanna @Jibitakhanna

#jowar
#GA4
#week16
My granny often used to cook porridge with Kodo millet flour and buckwheat (phaapar) flour especially in the winters and temper it with black soyabeans ( which we call भटमास) it was a delicacy for us in those days, as it used to be specially brought from Darjeeling and Sikkim.(Pancakes/ GILO ROTI both sweet and savoury also taste awesome with it and DHIDO too .) Once in a while I cook it too as and when I get the flours . As I have Jowar flour , I have cooked the Jowar Porridge in the same way & tempered it with Bengal Gram. It's a simple, delicious, wholesome, gluten-free breakfast which you must try !!! It keeps you warm in the winter too😀❄️

Jibita Khanna @Jibitakhanna

Saved

Ingredients

20 mins

2 servings

1/2 cupJowar flour
1 inchGinger made into paste
6 cupsWater
as per taste Salt
For Tempering-
1 tbspGhee
1whole dry red chilli
1fistful dried Chana / Bengal Gram

Saved

Steps

20 mins

1

First mix the room temperature water, jowar flour, salt and ginger paste. You can start with 3 cups water in this way you don't have to take too big kadai or pan. Bring to a boil about 3-4 cups water and keep it ready to add in between. I added about 3 cups more hot water in between the cooking process.
2

After mixing it, put on the flame and cook, stirring it frequently, so that no lumps form, as you see it thickens too much, add a cup of water, in this way add hot water whenever you require. (As said earlier I added 3 more cups of hot water while cooking.)
3

When it almost cooked for 15 minutes....lower the flame and prepare for tempering, héat ghee and add the whole dry chilli and then the washed Bengal Gram - which you are going to wash just before adding in the ghee no need to soak...this will help the grams to crackup (the skin). It will hardly take a minute.
4

Pour it over the Jowar Porridge and mix well and cook for another 2-3 minutes. Serve hot !!! Bon Appetit!!!

Saved

Cooksnaps

Saved

Jibita Khanna @Jibitakhanna

on December 30, 2020 03:21

http://instagram.com/jibitakhanna_foodiepediaFollow me for my Yummy recipes.....I too will follow you for your Yummy recipes ☺️I cook both veg and non veg recipes keeping in mind the health too.Cooking is my passion, my cooking has no boundaries. I love trying new recipes and recreate recipes as per my taste and available ingredients, wherever I stay and treating my family and friends who inspires me a lot to try something new as they too enjoy the foods prepared by me. Since they love to eat I get inspired to cook and bake.