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 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.
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.
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.
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
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.



DK said...

Oh this is v interesting! Never heard of Jowar mudde ! I use Sorghum flour often, will do good to try this one :) thanks for the info :)

Namratha said...

Jowar mudde, wow, never heard of it! should tell amma...:)

Kribha said...

I have never done this before. But I remember my mom doing something called 'cumbu' which is similar to this. Bassaru and paalya looks so good.

Red Chillies said...

White Raagi mudde? I had to laugh at that Lakshmi. Thank God for your 'accident' in the kitchen, we got this new concept. I love sabbajige bas saaru!

Vanamala Hebbar said...

hmmm jolada mudde chanagidhe ivagale beku ansthaidhe :).

Lakshmi said...

@ Dk,
Do give it a try. One has to develop taste for new dishes....

@ Namratha,
hehee...north and south Karnataka seridre hege aagodu, jolada mudde mathe bassaru..

Good to hear that you have seen something similar..bassaru and palya was good. We had a fulfiling lunch.

@Red Chillies,
Yeah! White face went white when I was offered it for the first time. But since everyone on the dining table ate it without any sound, I slowly started eating/swallowing mudde. It tasted good. I laughed aloud when I came home, but mom was plain..she said she knew was my turn to frown again...

@ Vanamala,
:) Thanks dear!

bird's eye view said...

Never had jowar mudde though i love raagi mudde with nuggekai huli. My version of bassaru is different - no onions - though i use saarina pudi, much easier on me :)

Lakshmi said...

@birds eye view,
I know there are many ways to make bassaru. I would love to know your version. Will wait for you to publish it.

Latha said...

Thali looks good LAksmi. I make my sabsige soppu bassaru with green beans, dill and toor dal! Its an awesome combination and gives a volume palya :-) Your gojjavalakki also looks delicious :-)

PNI said...

Me too. I have had raagi mudde. Just yesterday I made Jolada rotti as we are tying to feed gluten free food for our son. Will try the mudde as well.

Lakshmi said...

Thanks PNI. Try to eat jolada mudde when it is hot :)

Anonymous said...

Hi Lakshmi,

How much water has to be taken for the jowar mdde?

Lakshmi said...


Step 1: 1 cup water : 1cup flour

I usually keep little more(half cup) water and drain it off before I mix mudde. I feel a bit safe by doing this.