Popped Jowar with Black Sesame
Prep 5 min · Cook 10 min · Serves 8
Make
Ingredients
- whole jowar (sorghum grain) — 250 g (printed as 'Sorghum'; the method pops the whole grains)
- black sesame seeds — 100 g
- salt (to taste)
Method
- Dry-roast the jowar in a heavy pan over high heat, stirring, until the grains burst open like tiny popcorn. Tip them into a bowl.
- Toast the black sesame separately on a low flame until it smells nutty and fragrant.
- Add salt to the warm sesame and grind it to a fine paste.
- Toss the popped jowar with the sesame paste until it is evenly coated.
- Serve with tea, or alongside a corn soup.
Tips
- General practice: pop the jowar in small batches in a pan with a lid, shaking it often, so the grains open evenly instead of burning.
Recipe from FSSAI, Shree Anna (Millets) Recipes, PDF p. 126 (printed p. 112), written in our own words.