In our quest to find gluten-free, whole foods Jowar is an excellent alternative to rice and wheat.
Andhra Pradesh has a popular dish called the Jonna Sankati or Jowar Sankati. It is usually a dumpling made of millet flour. Here we used broken Jowar/ Sorghum to prepare it.
Wholesome, filling and healthy. It is very easy to make.
- Sorghum (Jowar) Grits/ Sorghum rawa: ½ cup
- Water: 2 cups
- Rock Salt: to taste
- Sorghum flour: 1 tbsp
- In a heavy-bottomed vessel, boil water with salt.
- When the water boils, add Sorghum grits as you continuously stir to avoid lumps from being formed.
- Use a whisk to stir to ensure lumps are broken.
- Cover and cook for around 20 minutes, stirring frequently
- Once the sorghum is cooked the mix will look more opaque. And soft on chewing.
- Mix one tablespoon sorghum flour with ¼ cup water and stir it into the cooked sorghum.
- Cook for a few more minutes. Turn off the flame and keep it covered for 10 minutes.
- The sankati is ready to be served in a thick porridge form or once cooled can be shaped into dumplings with a wet palm.
- Serve with spicy chutney like chana-curry-leaves-chutney-oil-free
- or spicy curries like vegetable-spicy-curry-thiruvadarai-kootu-oil-free
- If you don’t have sorghum grits readily available, you can make them yourself with whole sorghum grains.
- Soak sorghum in adequate water for 2 hours.
- Drain and spread on a dry cloth and allow it to dry for around 20 minutes.
- Place the soaked, dried sorghum in a mixie and pulse until the grains are broken into grits.
- Use a winnowing action to remove any loose husk.
- Store the grits in a dry container in a refrigerator and use it as and when needed.
- Food group: Millets.
- Millets are gluten-free, rich in fiber and high on nutritional value. They are a good option to add variety to your meals or when you want to go grain-free.
- Replace them in recipes that call for rice.