Jolada Ganji Recipe (Jowar Savory Porridge)
Experience the flavors of North Karnataka with this traditional, gluten-free delight – Jolada Ganji, a savory porridge made from jowar flour (sorghum). Commonly known as “Jolada Mudde,” this dish offers a unique, comforting texture and is perfect for a wholesome breakfast or lunch. With its smooth consistency and aromatic tempering of spices, it’s a dish that can easily become a staple in your weekly menu. Whether served as a thick porridge or shaped into balls, this dish promises both taste and nutrition, making it an ideal choice for those seeking a vegetarian, healthy option.
Cuisine: North Karnataka
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Jowar Flour (Sorghum) | 1/2 cup |
| Water or Buttermilk | 1-1/2 cups |
| Lemon Juice | 1 teaspoon (skip if using buttermilk) |
| Salt | To taste |
| For Tempering | |
| Oil | 1 tablespoon |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| Black Urad Dal (Split) | 1/2 teaspoon |
| Green Chillies | 3, finely chopped |
| Onion | 1, finely chopped |
| Curry Leaves | 1 sprig, roughly torn |
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Servings: 2
Nutritional Information (per serving):
- Calories: 210 kcal
- Carbohydrates: 40g
- Protein: 4g
- Fat: 6g
- Fiber: 5g
- Sodium: 350mg
Instructions
-
Prepare the Jowar Mixture:
- In a mixing bowl, add the 1/2 cup of jowar flour along with salt to taste.
- Gradually pour in 1-1/2 cups of water or thin buttermilk while stirring continuously to prevent lumps. Mix until the mixture is smooth and free of lumps.
-
Temper the Spices:
- Heat 1 tablespoon of oil in a heavy-bottomed pan (or kadai).
- Add 1 teaspoon of mustard seeds and let them splutter. Follow with 1/2 teaspoon of black urad dal and sauté for a few seconds.
- Once the dal turns golden, add the finely chopped green chillies and onion. Sauté until the onions turn translucent.
- Add the roughly torn curry leaves and sauté for another 30 seconds, releasing their aroma.
-
Cook the Jowar Ganji:
- Slowly pour the jowar flour mixture into the tempered spices. Stir continuously to avoid any lumps from forming.
- Cook the mixture over low flame, stirring constantly until it thickens and turns glossy. This will take about 8–10 minutes.
- Once the desired consistency is achieved, switch off the flame. If you prefer a thicker porridge, reduce the amount of water; for softer consistency, add a little more water.
-
Serve:
- Once done, transfer the Jolada Ganji to serving bowls. This dish pairs wonderfully with a side of Mixed Vegetable Sambar for a balanced and hearty meal.
- Optionally, you can shape the mixture into soft balls (Mudde) for a more traditional presentation.
Tips for the Perfect Jolada Ganji:
- Consistency: The key to perfecting Jolada Ganji is in adjusting the water. For a porridge-like consistency, use more water, and for balls, reduce the water and cook the mixture to a firmer texture.
- Buttermilk: Using buttermilk instead of water adds a tangy flavor to the dish, enhancing the overall taste. If you prefer a less tangy version, you can skip the lemon juice.
- Spices: Adjust the number of green chillies based on your spice preference. You can also add a pinch of turmeric to the tempering for extra flavor and color.
This Jolada Ganji is not only a delicious and nutritious dish but also a quick and easy recipe, making it perfect for busy weeknights or lazy weekends. Enjoy the delightful taste of jowar in a savory form with this comforting recipe from North Karnataka!
