Jowari is rich in fibre. It has many words in different states, namely, Cholam in Tamil Nadu and Jonna in Andhra Pradesh. It is used to make Rotis, Bhakri, cheeela, dosa, etc. Jowari is rich in proteins. Jowari helps in weight loss. It is a member of the millet family. The fibre is a bulking agent that helps stool pass smoothly through the digestive tract.
Ingredients
Javari flour(Jonna Pindi)- 1/4kg(1cup)
Cumin/jeera – 1tbsp
Sesam seeds – 1tbsp
Salt – To taste
Oil – To deep fry
Hot Water – as required
Tortilla press/puri press
1 Onion (Brunoise(fine dice))
Green mirchi – 5 numbers (fine dice)
Few curry leaves (fine-chapped)
Bengal gram(chana dal) – 3 tbsp
Instruction
In a mixing bowl add Javari flour (Jonna Pindi) and all ingredients except oil and mix well. Make a dough by Adding hot water little by little to make a soft and smooth dough.
Make small lemon-sized balls out of the dough.
Take each ball and place a ball of dough between greased plastic sheets and gently press it with a tortilla/puri press (if you don’t have a tortilla press, you can use a plate or round cup to press) to form a disc that is not too thick or too thin.
Make use of a finger hole to prick each Vadappa in a few places.
This will prevent the bubbles from forming in the hot oil. Heat the oil in a pan. When the oil is hot enough, keep the flame on medium and 1 or 2 Vadappalu in the oil. Deep frying, keep the flame low and then fry the Vadappa till golden brown.
Deep fry them till they are crispy and the sizzling sound starts to suppress. Remove the crispy Vadappa from the oil and place it in paper napkins to drain excess oil. Tasty and crispy Vadappa is now ready to serve.
