HomeBREAKFAST RECIPES SORGHUM FLOUR/MIXED FLOUR/JOLADA HITTINA/MISHRA HITTINA VADE/POORI…….. a north Karnataka delicacy
21 April, 2018

SORGHUM FLOUR/MIXED FLOUR/JOLADA HITTINA/MISHRA HITTINA VADE/POORI…….. a north Karnataka delicacy

Posted in : BREAKFAST RECIPES, DEEP FRIED CRISP BREAD| POORI, Millets preparation| on by : Divya Suresh

I would like to call this vade/poori as “five flours vade/poori” instead of calling this as ‘jolada vade’ (sorghum flour vade). But they …the people of north Karnataka call it by that name, so obviously it should be the name. Actually all the whole grains & lentils combined together and floured in the mill in a large quantity and stored and whenever we want to prepare the vade we can use as much quantity of flour required for that day. Then the four is mixed with some regular minimum spices and pooris/vade are made. Today I served this with amla/pudina-nellikayi/amla chutney and also made gasagase/Poppy seeds payasa along with that. The below mentioned quantity of ingredients yields 20 nos., of big sized vade/poori.

Actually the quantity is in Kg’s (kilogram), but I have reduced it to the measuring cups to make it easy for you all. Get 4 cups of sorghum/Jowar/jola, 2 cups of whole wheat, 1 cup of rice, 1 cup of split bengal gram/chickpeas and 1 cup of split black gram mixed together and floured in the mill.

OR

You can use the ready flours in the same quantity and mix them well together. Today I have used chickpea flour (kadlekalina hittu) instead of split bengal gram flour (kadle hittu)

 

 

Ingredients :

  • The above mentioned/milled mixed flour – 3 cups
  • Oil for… deep frying the vade/poori

To grind into a paste :

  • Ajwain/carom seeds – 1/2 tsp
  • Cumin seeds – 1 tsp
  • Black pepper powder – 1/4 tsp
  • Coriander powder – 1/2 tsp
  • Green chilli – 5 nos.,
  • Chopped coriander leaves – 1/2 cup
  • Salt to taste (I have used 1 tsp of rock salt)

 

PROCEDURE :

  • Gather everything listed under the heading ‘to grind into a paste’ in the mixie jar and make fine paste using little water

  • Now add in ground paste to the flour and combine everything well and knead into a soft but stiff dough using required water

 

  • Pinch a portion and roll into a little thick circles or oval shape and deep fry them in the oil on both the sides

  

  • Serve the jolada vade/poori with any chutney