Well the dish isn't as complicated as the name might suggest and is one of those easiest snack you can get your hands on. I remember Athamma making this sometime ago for a festival and on a repeated request made it again. When I finally came to know what goes in, I was quite surprised.

I made this again this weekend and I wondering how just few ingredients could end up being so tasty!





Savory Jowar Balls

Recipe: Savory Jowar Balls
Preparation Time : 15 mins
Makes : 10 balls
Recipe Level: Easy/ Beginner
Recipe/Post by: Srivalli

Ingredients Needed:

Jowar - 1 cup
Ginger Garlic paste - 1/4 tsp
Chili powder - 1 tsp
Cumin Seeds - 1/2 tsp
Ajwain - 1/4 tsp
Salt to taste

Cooking Soda a pinch
White Sesame Seeds - 1 tsp
Hot water as required

Oil for Deep frying

Procedure:

Take the flour in a bowl, add all the ingredients. Add some hot water and mix with a spoon.

After couple of minutes when you are able to handle, mix well together to form balls. The dough will be like a chapati dough.

Divide into small balls and deep fry in hot oil.

Cook in low flame as the entire ball has to be cooked.


Special Notes/Tips:

Add very little water and make sure to mix with spoon as the water will be hot.
Don't let the dough stand for long as it will tend to absorb more oil.
Cook on low flame to ensure even cooking on all sides.


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5 comments

  1. nivedita // 8 July 2010 at 22:54  

    HI,
    Jowar being our Main North Karnataka food, I did not knew about this one.
    If I had got this recipe before, I would have gone for the jowar preparation competition which was organised last month here.
    Thanks for the recipe.
    Book marked it.

  2. Priya (Yallapantula) Mitharwal // 8 July 2010 at 23:40  

    Valli, that sounds great and quick too.

  3. Sum // 9 July 2010 at 12:15  

    Interesting and simple recipe! Thanks for sharing..

  4. Miri // 9 July 2010 at 13:55  

    This must be a healthy snack to have because of the fibre content!

  5. Pelicano // 9 July 2010 at 22:35  

    I would assume that some people might add a small amount of oil to the dough- for some reason it keeps more oil from being absorbed and also makes it crispier. But, though I've never seen these before, they remind me a bit of the Maddur vadas of Mysore. Very nice post- and you can bet I'll be trying these!