17 JONNA PINDI (SORGHUM FLOUR) UPMA

Jonna Pindi / Cholam Maavu/ Sorghum Flour / Jowar Flour Upma/ Uppittu


Jonna is also known as Milo and very low in gluten. This is an other interesting recipe using sorghum flour. Is a very healthy and tasty dish for breakfast. Try this out if you are tired of making upma with rawa, semiya, puha or anything else for a change and definitely you will love it and will start making it again and again.

Sorghum Flour(Jonna Pindi) - 2 cups
Onion - 1 large or 2 medium chopped
Green Chillies - 5 or 6 slit long( as spice needed)
Ginger - 1 inch grated or chopped fine
Curry leaves - 1 sprig
Mustard seeds - 1/4 tsp
Urad dhal - 1/4 tsp
Oil - 1 - 1 1/2 tbsp
Salt as needed
Coriander leaves - some chopped


Dry roast sorghum flour in a pan until you get a nice aroma for 3- 4 minutes or you can take the flour in a microwavable container and keep in the microwave for 2 minutes. Remove and keep aside.

Heat oil in a pan and add mustard seeds, urad dhal and curry leaves. ( Can also add a pinch of hing and a tbsp of channa dhal). Wait till it splutters and add chopped onion. Fry till tansculent and add slit green chillies and ginger. Fry everything till onions are golden brown. ( can also add some salt for the onions). Next add water in the ratio of 1:2 . So for 2 cups of flour add 4 cups of water. Allow it to boil and bubble up. Then add the flour and let it alone without mixing or stirring for 4 - 5 minutes until the flour is cooked. Do not cover the pan ( or you can close halfway with a lid). Next hold the pan/vessel and with the spatula or a wooden spoon/ladle mix well evenly and allow it cook in low flame for another few minutes. Garnish with some chopped coriander leaves and serve with pickle or chutney.

Can use some broken red chillies instead of green chillies.

Sending this entry to Srivalli's Breakfast Mela.