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+ servings
South indian mixture

Jolada avalakki mixture - sorghum jar snack

Prep Time 10 mins
Cook Time 10 mins
Total Time 25 mins
Course Snacks, Traditional
Cuisine diabetic friendly, Fusion, gluten free, Indian, Karnataka, Kids choice, One pot, South indian, Summer, Vegan, Vegetarian, Winter
Servings 10 people
Calories 181 kcal


Main ingredient

  • 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
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