Jowar pops recipe – Quick, healthy and delicious spiced jowar puffs recipe in just 20 mins. Jowar pops are available in many places in super markets either plain or spiced. Homemade jowar puffs are more fresh, crunchy and the aroma that comes from the pops while they are getting done is great.
During Tholi Ekadasi, we make ladoos with the jowar puffs to offer as naivedyam. I made these spiced puffs along with the ladoos almost 4 months ago to celebrate the festival. I make these spiced puffs very often as they are super healthy for everyone.
These make a low calorie snack & very healthy as they are loaded with calcium, minerals and vitamins. To make these Jowar pops, I buy the whole grains and wash them well. Drain and air dry them on a cotton cloth for 30 mins then make the puffs.
These are diabetic friendly and gluten free. Regular consumption of Jowar helps to maintain an ideal weight and strengthens the bones.
Making jowar pops or puffs is not difficult but about 10% of them will not pop for some unknown reason. These unpoped grains are still light and edible but is not good for toddlers to eat. Since they are not completely popped, it may not be gentle on a young kids’ tummy. So you can powder, roast a bit & use them to make ladoos. I will also share the ladoo recipe when I make them the next time.
Jowar pops recipe
Jowar pops recipe | Spiced jowar puffs recipe | Jonna pelalu
Ingredients (240 ml cup used)
- 250 grams of good quality Jowar/ sorghum/ Jonnalu
- 1 tbsp oil
- 1/4 to 1/2 tsp red chili powder
- salt as needed
- 1/4 tsp turmeric / haldi
- Roasted Peanuts as desired
- Fried gram as desired.
How to make the recipe
Wash and drain jowar. Air dry them by spreading on a cloth for about 30 mins or until they dry completely (no dripping water).
To a dry heavy bottom pot, add some jowar and spread them across to a thin layer. Do not crowd them. You can add as much as possible but there must be enough space for them to pop well.
Cover with a loose fitting lid leaving a small vent allowing the steam to escape.
Put on the flame to medium high. Do regulate the flame as needed. With in few minutes, they will begin to pop. Do not do them on a very high or very low flame.
Once they stop popping, switch off and set them aside.
Making spiced jowar pops
Allow the jowar puffs to cool completely.
Add oil to a wide mixing pan, heat the oil slightly and switch off. If you like to have some roasted peanuts in this, fry them in the same pan until golden. You can also add some chopped garlic and curry leaves if you like.
Add salt, chili powder and turmeric. Cool the ingredients in the pan, add the jowar puffs and mix.
Cool completely and store spiced jowar pops in a air tight jar. Keeps good for 2 to 3 weeks.
How to make jowar pops at home
1. Wash jowar in lot of water and drain them quickly. Do not allow them to soak up in water. Drain to a colander. Spread them on a cotton cloth and allow to air dry until all the water dries up. I do not allow to dry sometimes I use another cloth and wipe off the water.
2. I use a 4.5 liters steel cooker that is wide enough to make these. Add some grains good enough to spread them in a single layer. Make sure you do not add too many grains at one time. It is good to make these in a wide steel pot.
3. Cover with a loose fitted lid leaving a vent for the steam to escape. Put on the flame to medium high. Very high flame will burn them and very low flame will not pop them. So keep the flame right. With in minutes, you will hear them popping. Once the popping reduces, transfer to a wide dry utensil. Continue to make the next batch.
4. I made a lot in just 15 mins. Allow them to cool completely.
5. Heat a pan with oil. When the oil turns slightly hot, switch off the stove. Add salt, turmeric and chili powder. You can also fry peanuts, garlic & curry leaves before adding the spice powders.
6. Mix everything well and check the salt. Allow this to cool down a bit.
7. Add pops little by little and mix.
8. Cool these and store in a air tight jar.
Serve jowar puffs as a snack.