Jowar upma | Jonna upma | Jowar recipes - Swasthi's Recipes (2024)

Hi Paul,
You can simply soak them overnight and cook in a pot. Then temper following this recipe. There are different kinds of jowar. Some take as long as 60 minutes on the stovetop, to cook in a pot. You may need about 3 to 4 cups per cup of jowar, depending on the age and kind. Hope this helps.

Hi Maria,
Actually they won’t soften until cooked. Soak them in 4 cups of water

Hi Rita,
No it won’t turn like rubber but will be chewy.
Yes you can soak the jowar and drain completely. Add to blender and crush but the texture won’t be the same it will be like upma/khichdi, wet.
Look for jowar rava online. You can soak and use it directly in many dishes.

Hi Rohit
No! You can boil them in a pot but the texture won’t be good & it takes a lot of time. If the grains are old (old crop/harvest) they take much longer. Whole grains are best cooked under pressure & there is no nutrition loss.

Hi Swasthi,

Is it ok for a 3 year old to eat jowar dishes during summers

Hi Flavia,
Yes I did serve jowar to my toddlers even during summer. Especially this recipe is good as jowar is soaked well. As always people eating jowar and ragi need to consume more water.

Hello Swasthi, Thanks for this wonderful recipe. Me and my husband loved it. I have a question- does it tastes good for the lunch box? I wanted to include this in my kids diet and they don’t get to heat the food in microwave in school. Any tips would be much helpful.

Thanks again for the wonderful recipes. Keep up the good work.

-Sailaja.

Hi Sailaja,
You are welcome. Glad you both loved it. For the lunch box it gets a bit chewy and kids may not finish in time. Instead of the whole jowar, sometimes I pulse them in the mixer to get broken wheat like texture. Then rinse and soak it. This one turns a bit softer & not chewy. Just try this way and check if they like it. Thanks for trying.

Hi Sarika,
Jowar is a neutral grain that does not generate heat in the body like wheat or millets. I have eaten jowar during both my pregnancies, even prior & after. I have never even heard about avoiding it while planning or during pregnancy. But jowar is very dehydrating so we usually eat jowar roti with lots of fresh cucumber, onions & kosambari. Then finish up with buttermilk. You have to drink lots of water to digest jowar as it may constipate. Hope this helps. Just go ahead and consume 3 to 4 times a week

Hi Santosh
Sorry for the delay. I was on a vacation so couldn’t reply. I don’t have the recipe on the blog. I sometimes make it by pouring very hot water to the flour and knead to make dough. Quickly make balls and roll them with rolling stick gently and toast them immediately. Smear some water with a cloth while toasting. Remove to a cloth and keep them covered while hot. This is the only way I make now. But remember to use fresh ground flour( milled with in 30 days).

Hi Bala
Yes you can try with ragi and jonna without adding milk

Thanks for the recipe (Jowar upma). Looks perfect and healthy. Will definitely try to prepare this.

Just a small suggestion. Can you add pinterest button on your blog? it will be easy to tag for all of us.

Welcome Anjan
Yes sure I will do it.

Hi Lakshmi
They will turn hard if they are roasted and not popped. You can make a snack following the same method mentioned above by soaking, pressure cooking and then seasoning with spice powders.

Hi Francine
Do try it. yes they are curry leaves. Sorry I forgot to include it.
Thanks a lot for the mention I will update soon

Thanks Shravani
I make Jonna dosa with the same measurements. I almost make it every week. But if the batter is not blended smooth or tawa is not greased well or batter doesn’t ferment well that can happen. Also you may try changing the rice. It works well with aged parboiled rice and even with idli rice for me. Hope this helps for your next try

Welcome Ankita
Yes it works. You can also make bajra khichdi with some dal,

Hi Krishna
I soak the jowar rava in hot water for 2 hours and then drain off the water and keep it aside to cook. Then use it to make upma, khichdi, pulihora or lemon jowar, curd jowar and even pongal. I usually add it to the talimpu / tadka and saute for 3 to 4 minutes to prevent turning sticky. While cooking use up the water that was used to soak it. Pressure cook for 2 to 3 whistle on a low to medium heat using 1 cup rava:2.5 cups water. It does take some time but cooks very well.
I have never tried the store bought jowar rava. We make our own jowar rava by washing and drying them in sun. Then milling them in a rava mill. The above method works very well for us since the rava is fine, I guess the same method works for store bought rava.. Hope this helps.

Hi
Any high soluble fibre foods like oats, whole grains are good to reduce LDL. i.e bad cholesterol in the body.. To increase your HDL, i.e good cholesterol, exercise and stress free life is very important.

Thanks Sarala, glad to know it is helpful. You can also try the jowar dosa. It turns out very good

Welcome GMRaju,
So happy to know it has helped you. Thanks a ton for your kind words. Yes it is indeed a very good food for recovery after any kind of sickness. I wish your little son a speedy recovery. May god bless him.
🙂