'Jola' in Kannada means Jowar/sorghum, a gluten free millet that has been in our cuisine for generations. This dish the 'Jolada Kanji' is a North Karnataka breakfast special. It is tasty and can be cooked within a few minutes.
'Kanji ' means porridge. Mixing the jowar flour in water or thin buttermilk without lumps and then adding it to the tempered mixture of green chillies , onions and curry leaves gives this dish a smooth texture.
Though some call this as 'Mudde' means balls /rounds , that is dunked in Saaru or sambar. When less water is added to the jowar flour and cooked , they can even be shaped into mudde. This dish is wholesome start to the day and is so tasty. It is quite similar to the Tamilnadu tiffin dish, Mor Kali.
Jolada Kanji /Kali/ Mudde:
Preparation time : 5 minutes
Cooking time : 12-15 minutes
Serves : 2
1 cup = 250 ml
1/2 cup jowar flour/sorghum
1 &1/2 cup water or buttermilk
1 teaspoon lemon juice ( skip if you are using buttermilk)
salt to taste
To temper :
1 tablespoon oil
1 teaspoon mustard seeds
1/2 teaspoon urad dal/split and husked black gram
2-3 green chillies ( finely chopped)
1 onion ( finely chopped)
1 sprig curry leaves ( roughly torn)
1. In a mixing bowl, add the jowar flour, salt and water or thin buttermilk.
2. Mix well without any lumps.
3. Heat a heavy bottomed kadai or pan with oil and temper with ingredients given under ' to temper'.
4. Once tempered, add the jowar flour mixture and keep stirring over low flame.
5. The mixture will thicken and turn glossy.
6. Switch off.
Serve hot with your choice of chutney or sambar.
Chef tip : You can whisk 1/4 cup of thick yoghurt and add 1 cup of water to dilute and make buttermilk. Adjust water quantities.
Happy Cooking !