Jwari/Sorgham/Jola/Jonna in english, kannada and telugu respectively. Jwari is considered to be a healthy gluten free millet and the flour can be used in making tasty rolled roti and also the patted roti. This patted roti is a popular dish of North karnataka people in their daily menu for lunch as rice is for us. I just tried out making semiya out of jwari flour and it is instant and turned out yummy. Of course i used a little fresh coconut milk and it turned out awesome. I have already put up rolled roti on this blog a few years back and it is one of the breakfast menu in my house since long. Here goes the recipe of Jwari semiya.!!!!!
What you need to have:
1 Jwari atta(fine) – 1 cup (heaped)
2. Fresh coconut milk – 1/4 cup(optional)
3. Salt- as per taste
4. Water – 1 cup or a little more (including coconut milk)
What you do with what you have:
- Sieve jwari atta in the sieve and keep it aside. Extract coconut milk by grinding fresh coconut adding water to a medium coarse consistency. Strain and extract milk .
2. Place a wide pan with 3/4 cup of water in it on medium flame. Once water boils, add coconut milk to it. Slowly add sieved jwari atta to it and simmering the flame keep stiring it till it turns thick and comes together to form chapati dough.
3. Dip your hands in cold water and make round or any shape of your choice and cook it in a wide pan or steam in the cooker like you steam idli for about 10 minutes.
4. When done insert a knife and if it comes out clean it is done. Just pass through the semiya mould and relish with any chutney of your choice. yummmmmmmm!!
Time taken: 30 minutes
Good to remember: 1. Jwari flour should be fine to make soft semiya else it either may not pass through the mould or it may turn hard as well.
2. The water while cooking should not exceed the measurement as there are chances that while making semiya it may break into pieces turning the dish a total disaster.
3. One can even avoid coconut milk and use only water to cook jwari atta.