How to Cook Jowar
Here is a detailed guide about how to cook jowar perfectly each time.
Servings: 1 Cup
Calories: 669kcal
Equipment
Ingredients
- 1 Cup whole Jowar pearls (sorghum millet)
- 3 Cup water
- a pinch of salt
- ½ teaspoon cooking oil
Instructions
- Rinse whole jowar 2 – 3 times under running water.
- Drain and cover with fresh water. Soak minimum 12 hours and maximum 24 hours (change soaking water every 8 hours).
- Drain the soaked water completely. Transfer the soaked jowar to a pressure cooker and add 3 cups of fresh water, ¼ teaspoon salt, and ½ teaspoon cooking oil or ghee.
- Close the lid and cook on medium flame for minium 6 whistles and maximum 8 whistles. Turn off the heat and allow the pressure to drop naturally before opening the lid.
- Open the lid and check a grain—it should be tender with a pleasant bite.
- Pour the cooked jowar into a fine-mesh colander to drain any excess water. Spread the grains on a wide plate and gently fluff with a fork. Let them cool for 10 minutes before using in dishes.
Video
Nutrition
Calories: 669kcal | Carbohydrates: 143g | Protein: 22g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 47mg | Potassium: 672mg | Fiber: 12g | Calcium: 75mg | Iron: 8mg