In This article Explained how to make healthy and instant Jowar (Sorghum) Paddu without the need for curd, soda, or fermenting rice and lentils overnight.
It is a quick breakfast option that is soft on the inside and crispy on the outside.
Ingredients
Jowar Flour (Jolada Hittu): 1 cup (Note: If your flour doesn’t already contain rice, you can add a little rice flour for extra crispiness).
Semolina (Chiroti Rava): 2 tablespoons.
Onions: Finely chopped (use a generous amount for better taste).
Green Chilies: Finely chopped.
Curry Leaves & Coriander Leaves: Finely chopped.
Cumin Seeds (Jeera): 1 teaspoon.
Salt: To taste.
Sugar: A pinch (optional, for a golden-brown color).
Water: As required.
Cooking Oil: For frying.
Step-by-Step Instructions
Prepare the Batter : In a mixing bowl, combine 1 cup of jowar flour with 2 tablespoons of fine rava. Add cumin seeds, a generous amount of chopped onions, green chilies, curry leaves, and coriander leaves. Add salt to taste.
Mix with Water : Mix the dry ingredients by hand first. Gradually add water to reach a medium consistency (neither too thick nor too watery).
Rest the Batter : Let the batter rest for 20 to 30 minutes. This allows the rava to soak and the jowar flour to set, eliminating the need for baking soda.
Prepare the Paddu Pan : Grease the Paddu (Appam) pan with oil and heat it over a medium flame.
Cooking : Pour the batter into each cavity of the pan. Cover with a lid and cook for a few minutes.
Flip and Crisp : Remove the lid, add a few drops of oil on top of each paddu, and flip them over to cook the other side until they turn golden brown.
Serving: Once both sides are cooked and crispy, remove them from the pan. Serve hot with coconut chutney or spicy garlic chutney.
Key Tips
Color: Adding a tiny bit of sugar to the batter helps achieve a beautiful golden-brown crust .
Texture: The jowar flour used in the video was previously milled with a bit of rice; if yours is pure jowar, adding a spoonful of rice flour helps with the binding.
Instant Option: While resting for 30 minutes is recommended, you can add a pinch of baking soda if you are in a hurry to cook them immediately.
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Hi, I’m Shreejith! For over 5 years, I’ve been sharing my love for authentic flavors through My Indian Recipe. My mission is to simplify traditional Indian cooking—from regional classics to healthy modern twists—so you can easily “Taste the Tradition” in your own kitchen. Every recipe I share is crafted to bring a piece of India’s rich culinary heritage to your table.