ಜೋಳದ ಮುದ್ದೆ/Sorghum Flour Rounds with dill leaves bassaru

Jowar/Sorghum roti or Jowar rounds is a very popular among households of north Karnataka. I had savored Jowar rotis which were made on a regular basis by my grandmother; when I was offered jowar rounds in one of my friends place.....I had no words coz I had never heard of people eating jowar rounds. My friend gigled and said...this is white mudde, taste it and you may like it. I liked but did not make it for a long time. I was preparing dill leaves bassaru for our lunch and thought of making ragi mudde. Since the covers of jowar flour and ragi flour looked the same, I just picked it up and poured the flour into hot water.....ehhh.....rest is history. I enjoyed eating jowar mudde after a long time, and rest of the mudde is kept aside to make rotis for dinner. Such kitchen accidents..are beneficial, it brings back long last memories. You can read more about Jowar/Sorghum here.
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Jowar rounds are made similar to ragi rounds.
Step 1: 1 cup water : 1cup flour
Step 2: Heat the water, when you see that small bubbles forming at the bottom, switch off the stove.
Step 3: Mix 1/2 cup flour with water untill no lumps seen.
Step 4: Bring back the stove in action, stirring the flour mixture contineously, slowly add remaining flour.
Step 5: When the flour mixture starts leaving the bottom of the vessel, switch off the stove. Cover the vessel and leave it aside for next 5 mins. After 5 mins,make round balls and serve with bassaru or curd.
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Dill Leaves bassaru
Bassaru or basida saaru = filtered and made is justified by the method of making the saaru. As you ride over to read the recipe, you will understand the meaning too. It is popular in Mysore & Mandya districts of Karnataka.
Ingrediants
Dill Leaves : 1 big bunch, washed and chopped finely.
Toor Dal : 1.5 cups
Onion, garlic, curry leaves 1 each (chop onion and garlic into fine pieces)
Sambar powder - 2tsp
Wet grated coconut : 2tbsp
Tamarind Paste : 1.5tbsp
Jaggery : tsp
Salt
Blend together : 4 tbsp of cooked dal, 1/2 garlic, coconut, sambar powder and water to make smooth paste.
tadka/tampering : oil, jeera, curry leaves and hing/asafoetida. Heat oil and add the tadka ingrediants in the order mentioned.
Original recipe calls for red chillies and jeera instead of sambar powder. It is just my convinience to use a powder which has everything in it.
Pressure cook/open cook dill leaves with little turmeric and more water to make saaru. when dal is cooked, filter it to remove the water from dal.
Add the masala paste and tadka to the stock water. Add tamarind paste, jaggery, salt and bring it to boil. Simmer it for 5-8 mins and remove it from the stove. Let it sit closed for next 15 mins or till you serve.
Palya/Stirfried vegetable:
With the rest of the dal and dill leaves mixture, stirfried 'palya'/vegetable is made. Heat oil in a pan, add mustard seeds, onion n garlic sautee till onion are transparent. Add curry leaves and dill and dal mix to it with some salt. Stirr to mix the ingrediants and warm it up. Serve with hot rice and bassaru.

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