1. Instant Jowar Chilla
A chilla, or savoury pancake, is a classic Indian breakfast that’s both quick and satisfying. Using jowar flour makes it a healthy, gluten-free option. The "instant" in this recipe comes from using flour rather than soaking whole grains. The batter comes together
in just a couple of minutes, and each chilla cooks in less than three minutes. Ingredients: 1 cup jowar flour, 1/4 cup finely chopped onions, 2 tbsp chopped coriander, 1 finely chopped green chilli, 1/4 cup curd (optional), water to mix, and salt to taste. Method: In a bowl, combine the jowar flour, onions, coriander, green chilli, and salt. If using, add the curd. Slowly add water while whisking to form a smooth, lump-free batter with a pouring consistency, similar to a standard dosa batter. Heat a non-stick tawa or griddle and lightly grease it with oil. Once hot, pour a ladleful of batter and spread it into a thin circle. Drizzle a little oil around the edges and cook on medium flame for about two minutes, or until the edges start to lift and the base is golden brown. Flip and cook the other side for another minute. Serve hot with green chutney or pickle.
2. Quick Jowar Upma
Upma is a comforting porridge-like dish, and using jowar rava (cream of sorghum) gives it a wonderfully rustic texture and nutty flavour. While traditional jowar upma involves soaking whole grains for hours, this version with jowar rava is much faster. With your vegetables prepped, the entire dish can be on your plate in about 10 minutes of active cooking time. Ingredients: 1 cup jowar rava, 1 small onion (chopped), 1/2 cup mixed vegetables (like carrots, peas, and beans), 1 tsp mustard seeds, 1 tsp urad dal, a few curry leaves, 1 dry red chilli, 2.5 cups of water, oil, and salt. Method: In a pan, heat a tablespoon of oil. Add the mustard seeds, urad dal, dry red chilli, and curry leaves. Once the seeds splutter, add the chopped onion and sauté until translucent. Add the mixed vegetables and cook for two minutes. Pour in the water and bring it to a rolling boil. Add salt to taste. Slowly add the jowar rava while stirring continuously to prevent lumps. Cover the pan, lower the flame, and let it cook for 7-9 minutes, or until the rava is cooked through and has absorbed all the water. Garnish with fresh coriander and serve hot.
3. Speedy Jowar Flakes Poha
Just like the more common rice poha, jowar flakes offer a fantastic base for a quick, tempered breakfast. Jowar flakes are light, easy to digest, and cook in virtually no time, making this a true 10-minute meal from start to finish. Ingredients: 1.5 cups jowar flakes, 1 small onion (chopped), 1/4 cup roasted peanuts, 1 tsp mustard seeds, a pinch of turmeric powder, 1 slit green chilli, a few curry leaves, juice of half a lemon, oil, and salt. Method: Gently rinse the jowar flakes in a strainer and set aside to soften for a couple of minutes. Be careful not to make them mushy. Heat oil in a pan and add mustard seeds. Once they pop, add the curry leaves and green chilli. Add the chopped onions and sauté until soft. Add the peanuts and turmeric powder, and stir for a minute. Add the softened jowar flakes and salt. Mix gently but thoroughly. Cover and cook on low heat for two minutes. Turn off the heat, squeeze lemon juice over the top, and garnish with coriander. Serve immediately.
4. Savoury Jowar Porridge
For a truly comforting and warm start to your day, a savoury jowar porridge is perfect. This recipe uses jowar flour to create a smooth, thick porridge that is reminiscent of ragi malt or a hearty soup. It’s incredibly quick, taking about 8-10 minutes on the stovetop. Ingredients: 1/2 cup jowar flour, 2 cups water or buttermilk, 1/4 tsp cumin powder, a pinch of asafoetida (hing), salt and pepper to taste, and 1 tsp of ghee or oil for tempering (optional). Method: In a bowl, mix the jowar flour with 1/2 cup of water to create a smooth, lump-free paste. In a saucepan, bring the remaining 1.5 cups of water (or buttermilk for a tangy flavour) to a gentle boil. Slowly pour the jowar paste into the saucepan, whisking continuously to ensure it remains smooth. Add salt, pepper, cumin powder, and asafoetida. Continue to cook on a low flame for 7-8 minutes, stirring occasionally, until the porridge has thickened to your desired consistency. For extra flavour, you can add a simple tempering of mustard seeds and curry leaves. Serve warm.
5. 5-Minute Sweet Jowar Pancake
When you crave something sweet but healthy, this jowar pancake fits the bill. Using jaggery as a sweetener and basic pantry ingredients, you can whip up these fluffy treats in minutes. They are perfect for kids and adults alike. Ingredients: 1 cup jowar flour, 1/2 cup grated jaggery (or to taste), 1/2 tsp cardamom powder, a pinch of salt, milk or water to make the batter, and ghee for cooking. Method: In a bowl, mix the jowar flour, cardamom powder, and salt. Dissolve the grated jaggery in about 1/4 cup of warm water or milk, then strain it to remove impurities. Add the jaggery water to the flour mixture. Gradually add more milk or water as needed to form a thick but pourable batter, similar to a regular pancake batter. Heat a pan and grease it with a little ghee. Pour a small ladleful of batter and let it spread naturally into a small, thick pancake. Cook on low heat for about 2 minutes. When bubbles appear on the surface, flip it over. Cook for another minute until both sides are golden brown. Serve the sweet pancakes warm.
