The mixture is a south Indian snack for festivals and other days. The deep fried crunchy, savoury snack now doubt is very very tasty. It is the deep fried part that makes trouble. So, it is either a bowl of low oil kara pori (rice puffs mixture) or avalakkchiwda that I resort to during these times.
Going through the facebook pages one day, I chanced upon the Jollada (sorghum, jowar) avalakki mixture and I did happen to have a small pack I picked up from a recent travel. A-ha!!!! It was instant gratification and I really enjoyed trying out that batch.
I felt it is flakier and crispier than the rice flakes version. That finished before even I could snap a picture.
It prompted me to get another bigger bag when I chanced upon it and enjoy the 1 tsp oil version, varying slightly on the original recipe to add in my preferences. Oh yes… We did manage to capture a video version too so you could see how easy it is.
Here it is
Sorghum or Jowar
Sorghum, cheru cholam, Jola, jowar is a grain widely used in North Karnataka ( India) cuisine to prepare flatbread. Also called “Milo” it was predominantly a fodder grain. the plant exhibits the high tolerance to drought and hence a crop researched more and more in the recent years.
It is one of the top 5 healthiest grains of the world.
Rich in calcium. Iron, phosphorus and fibre, this grain is effective in control of cholesterol and bowel disorders like constipation.
This grain is high protein and low fat in comparison to corn.
Moreover, It is gluten-free and effective for coeliac patients.
The biggest advantage of this recipe is that it is a great jar snack. grab a handful when you are hungry as soon as you are back home and be guilt free ( not so oily, as you crave for). Further, here is something we love to do. Add this to a bowl of Kachumber salad, right before eating and you have a more sumptuous quick meal( don’t keep it too long for it to go soggy)
Easy jar snacks on the blog for after school snacks
The original recipe to the mixture is here and scroll down for the details of the low oil, nut loaded version.
Jolada avalakki mixture - sorghum jar snack
- 3 cups sorghum flakes (store bought)
- 1 tsp cooking oil
- 1/4 tsp mustard seeds
- 1/4 tsp Urad Dal ,skinned black gram
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder (vary as per taste)
- salt to taste
- 1 pinch Asafoetida
- 6-7 curry leaves
Nuts and seeds
- 1/4 cup almonds Add more if you like
- 1/4 cup cashewnuts
- 2 tbsp melon seeds
- 2 tsp sesame seeds
- Keep all the ingredients ready
- Set a heavy bottomed pan on medium heat
- When the pan is hot add the mustard seeds and the urad dal
- As the mustrad begins to splutter, add the nut and roast them well
- When the nuts are crunchy, add the curry leaves to crisp
- Follow this with salt, asafoetida, chilli powder, turmeric and saute for a quick minute. ( be careful as the chilli powder tends to burn)
- Add the jowar flakes and mix well, so the flavourings coat the flakes well.
- Remove from heat and allow it to stay in the heat of the pan for 5 minutes
- Transfer to a dry airtight container to keep.
- Use a dry bowl to remove the necessary amount. Any bit of moisture will make it go soggy.
- Serve with a cup of tea or topping a salad.
Vary the nuts and seeds as per what you have, you can add peanuts, pepitas, macadamia nuts, sunflower seeds or any other. The chilli powder I have used is a mild one, so vary the amount based on the heat you can tolerate.
Sodium: 84mgSugar: 1gFiber: 3gPotassium: 205mgCholesterol: 0.004mgCalories: 181kcalMonounsaturated Fat: 4gPolyunsaturated Fat: 2gSaturated Fat: 1gFat: 8gProtein: 6gCarbohydrates: 26g
Tried this recipe?Let us know how it was!