1 July, 2017
SORGHUM FLAKES/JOLADA AVALAKKI/JOWAR POHA MIXTURE
Sorghum flakes/Jowar poha/jolada avalakki is processed following “the process standardized for flakes preparation using flakes machine”, which is one of the millet and has a very good taste and is rich in essential health nutrients. Particularly I’m using it since last 3 years, which I saw in one of the stores in Gandhi bazar (namma Bengaluru), during my visit. It is very much easily available in “namma Bengaluru” (Gandhi bazar circle & D V G road).
Sorghum is considered to be an ancient grain or super grain (due to their high level of protein), meaning the grain has remained unchanged by modern science and breeding technologies over time. It is rich in omega-3 fatty acids and antioxidants, and is naturally gluten-free.
One of the easiest method of eating this flakes is … add some sugar/jaggery and grated fresh coconut, mix well and eat or…. one more is this below recipe which I’m going to share with you all today. We make kharada (Spicy) avalakki (poha) in this same method, so I have just tried this also in the same way. There is no any particular measurement for adding either peanuts, coconut, roasted gram or spices, you can add it generously as per your taste, but just to help the learners/beginners I have mentioned the measurement of the ingredients.
Please have a look at other millet preparations in my blog ⇒ little millet potato bath , little millet curd bath , little millet bisibelebath , little millet tangy bath , finger millet/ragi Idly , finger millet/ragi mudde , finger millet juice , finger millet dosay , finger millet rotti , Sorghum semolina Idly , sorghum semolina rotti , finger millet masala dosay
- Sorghum flakes/Jolada avalakki – 4 cups
- Peanuts – 1/2 cup
- Roasted gram – little less than 1/2 cup
- Dry coconut flakes – 1/2 cup
- Oil – 1 tsp (adjust as I prefer to use less)
- Mustard seeds – 1/2 tsp
- Curry leaves – few
- Turmeric powder – 1/2 tsp
- Red chilli powder – 1 tsp (which gives color but less spicy)
- Hing – 1/4 tsp
- Salt to taste
- Heat oil in a pan, add in mustard seeds, peanuts, roasted gram and coconut flakes, fry till light brown
- Now add in red chilli powder, turmeric powder, hing and salt
- Put in sorghum flakes/jolada avalakki, mix everything well on a low flame
- Remove from the fire, transfer it in to a bowl, allow it to cool completely
- Then store in a air tight container.