JOWAR DHANI is the Indian name for Sorghum popcorn. Jowar is a cereal grain native to Africa. Also known as white millet,
whole jowar kernels can be steamed, boiled, added to soups and stews or ground into a flour that can be used as a substitute for wheat flour in baked goods.
INGREDIENTS
Mix well.
I like to close the pan with the lid and toss it a couple times to incorporate all spices well to ease the mixing process with the spatula.
Cook on a medium low flame till all the jowar is heated well and crisp and crunchy all over, keep tossing in between.
whole jowar kernels can be steamed, boiled, added to soups and stews or ground into a flour that can be used as a substitute for wheat flour in baked goods.
This crop is usually harvested during the Holi festival and offered along with all seasonal crops to the Holy pyre before they are consumed. This ritual is followed in India till date, it symbolizes good crop, prosperity and wholesomeness that the crop will last and not go bad the entire year of storage till the next crop is ready.
In India we start getting these Jowar dhani before the start of April around Holi. It marks the arrival of spring in India. My Mom preps a sacred thali each year with kalash filled with water and a coconut inserted with mango leaves in it. Kumkum, Haldi, Raw rice, kapur / camphor, Clay diya, ghee, agarbatti / incense, matchstick, khajoor / dates, jowar dhani / raw popped dhani, raw mango ( season's first raw mango / or any crop is offered to the Holy pyre and then eaten ) , flowers and some more prasad for distributing.
I love Dhani. We used to get a bori(20 kg packing) in burlap bags back then during this time for family and friends. I and my brother used to munch on it, while prepping packets for distribution among relatives and neighbors. It was fun and I used to get an upset stomach due to more intake of it. It used to much it on like crazy and till date too it's the same. As they say some habits do not go. Well Love for a thing is crazy right. And I am crazy for Dhani any day.
Even before I knew of corn kernels this was our own Indianized version of popcorn. I have a four year old kid now born in USA and a popcorn fanatic, as all these GMO's and stuff scare us, but still people do love popcorn and grab these munchies once a while. So we fondly call the corn kernel popcorn as " big popcorn" and these dhani as " mini popcorn " . It's funny she used to say popcorn as "KOPKON" when she first spoke it.
INGREDIENTS
Jowar dhani / juwar dhani - 500 gm
green chilli, garlic, ginger paste OR finely chopped - 1 tbsp (optional)
asafoetida - a pinch
turmeric powder - 1/4 tsp
red chilli powder ( optional ) - 1 tsp
ghee / oil
salt
Note - This recipe is very generous. You can totally add in or omit any ingredients as per your choice. This is the way I make it as I like it spicy.
My Mom used to do cook it with minimal or no-spice when we were toddlers and roast in ghee instead of oil. That too tastes yumm...
This recipe is a great snack and stores for weeks, kids friendly, diabetic friendly, gluten free and works good for homemade food on-the-go.
PROCEDURE
You get readily popped jowar/juwar dhani in Indian grocery stores.
Heat oil in a non stick pan, add green chilli, garlic, ginger paste OR finely chopped.
I premade some over the weekend so using that. Saute well as we do not want any water content in it. This is my tweek to this recipe.
Add asafoetida and turmeric powder followed by the popped jowar dhani.
Mix well.
I like to close the pan with the lid and toss it a couple times to incorporate all spices well to ease the mixing process with the spatula.
Cook on a medium low flame till all the jowar is heated well and crisp and crunchy all over, keep tossing in between.
Add the red chilli powder and salt at the very end to avoid burning of spices and retain the red color of the chilli powder.
Masala jowar dhani is ready when it is crisp and crunchy. Switch off the flame and immediately transfer the contents of the pan to a container to completely cool down.
Store in a air tight container in a cool dry place once cooled down.
Plating accompaniments
Eat it warm with a cup of hot chai OR snack on if hungry any time of the day. Kids love it and so do adults.
In my family we love having raw unflavoured dhani too with mejdhool dates with a warm glass of milk. Tastes delish.
It is the best and easy snack for movies , picnics , Birthday parties , on-the-go and anytime of the day.
Enjoy this Healthy munch on... I bet you can just munch on and on and on...
Masala jowar dhani is ready when it is crisp and crunchy. Switch off the flame and immediately transfer the contents of the pan to a container to completely cool down.
Store in a air tight container in a cool dry place once cooled down.
Plating accompaniments
Eat it warm with a cup of hot chai OR snack on if hungry any time of the day. Kids love it and so do adults.
In my family we love having raw unflavoured dhani too with mejdhool dates with a warm glass of milk. Tastes delish.
It is the best and easy snack for movies , picnics , Birthday parties , on-the-go and anytime of the day.
Enjoy this Healthy munch on... I bet you can just munch on and on and on...
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