Jowar Aappam / Sorghum Appam / White Cholam Aapam | Jowar Recipes

Appam is a weekly once dish in my house. I have already put many appam varieties like Appam with Coconut Milk, Egg Aappam, Beetroot Aappam, Ballon Vine Appam, PalakAppam.  This aappam made with jowar/sorchum/cholam which I saw in a blog (here). I have tried it and it came out well. I strongly recommend for you too to try.

Click HERE to view Jowar Recipes.

Recipe Cuisine : South Indian| Recipe Category: Breakfast

Preparation Time: 30 mins  | Cooking Time: 10 mins | Yields: 20 nos.

Ingredients:

Raw Rice	2 cups
Cholam / Sorghum /Jowar	2 cups
Urad Dal	¾ cup
Fenugreek Seeds	1 tbsp
Salt	As required
Oil (for making appam)	As required

Procedure:

1. Wash and soak the raw rice for 3 hrs.

2. Wash and soak the cholam for 7 hrs.

3. Wash and soak the urad and fenugreek seeds together for 3 hrs.

4. First grind the urad dal into fine paste using grinder or mixie with sprinkle water little by little.

5. After ground the urad dal, take the urad dal paste from the grinder and keep it aside.

6. Grind the raw rice into little bit coarse paste.

7. Then add the cholam and grind them together into find paste.

8. Mix this raw rice – cholam paste with urad dal paste.

9. Add salt and mix them well with your hands. Close the lid of the pan and allow it to ferment for 8 hrs or overnight.

10. After fermentation mix the batter with ladle and transfer into small bowls. Then keep it in the refrigerator for later use.

11. Before making aappam, add little bit water with the batter. The batter should be in pouring consistency.

12. Heat the appam pan and pour few drops of oil. Then pour ladle full of batter into the pan. Now rotate the pan in a circular motion, so that the batter spreads all over the pan. See this video for how to make aappam.

13. Now pour few drops of oil and close the lid of the pan. Cook for 2-3 mins or till the appam is cooked well.

14. Then take it out from the pan and serve with spicy chutney.

    Tasty, Healthy  and mouthwatering appam is ready!

Note:

1. You should not use parboiled rice instead of raw rice. Raw rice only gives nice texture to the appam.

2. Adjust the urad dal level according to your urad dal.

Read More

Jowar Buttermilk Porridge / Chola Ambuli / Sorughum Buttermilk Poridge

In Villages, People soak Jowar, grind, ferment and add buttermilk to it. This recipe is called "Ambuli" and is very famous in my region. In today's busy world, we cannot prepare such a elaborate recipe. Jowar Porridge is a good alternative because it is quick and easy to make with Jowar Flour.

Recipe Cuisine : South Indian | Recipe Category: Beverages

Preparation Time: 5 mins  | Cooking Time: 10 mins | Yields: 2 cups

Ingredients:

Jowar Flour / White cholam Powder	3 tbsp
Buttermilk	1 cup
Salt	As required
Water	2 cups

Procedure:

1. In a bowl, add jowar flour and 1 cup of water. Leave it for 3 mins.

2. Then mix them well without lumps.

3. Add 1 cup of water in a thick bottom vessel. Bring it into boil. Keep the flame at simmer.

4. When it starts boiling, add jowar mixture (from 2) slowly.

5. Stir continuously with ladle because avoid to stick at the bottom of the vessel.

6. Cook them till they become thick. Switch off the flame and allow it to cool down completely.

7. Now add buttermilk and salt. Mix them well. Serve it at room temperature or refrigerate and serve.

        Healthy healthy and cool cool jowar porridge is ready!

Read More

Jowar Poori / Sorghum Poori / White Cholam Poori | Poori Recipes

We make Jowar Roti (Jolada Rotti) using Jowar flour. Jowar Poori is contribution with my earlier millet poori recipes. The key difference between Jowar Poori and others is that not many could find the difference between Jowar Poori and Wheat Poori.

Recipe Cuisine : South Indian | Recipe Category: Breakfast

Preparation Time: 10 mins  | Cooking Time: 10 mins | Yields: 10 nos.

Ingredients:

Wheat Flour	3/4 cup (1 cup = 240 ml)
Jowar Flour	¼ cup
Salt	As required
Water	As required
Oil	For deep fry

Procedure:

1.  In a wide bowl, add wheat flour, jowar flour and salt; mix them well. Add water little by little and knead into soft and tight dough.  Keep it aside for 5 mins.

2. Divide the dough into equal lemon size balls. Either roll it into a medium size circular rounds or press them using the machine.

3. Heat the oil in a pan and slide the poori. After few seconds, press it with the help of the ladle with the holes.

4. When it puffs up, turn it over carefully and fry the poori till the poori becomes crisp and golden color.

5. Take it out from the oil and drain the oil using the tissue paper.

     Tasty and aromatic poori / puri is ready to serve.

Note:

1. Don’t add more water, because the poori absorbs more oil.

2. Don’t leave the dough more than 15 mins, otherwise the poori absorbs more oil.

Related Links:

1. WheatPoori

2. FoxtailMillet Poori

3. Finger Millet Poori

4. Palak Poori

5. Pearl Millet Poori 

6. Tomato Poori

Read More