Milo / Sorghum / Jonnalu/ Jowar/ Cholam / Makai/ Bhutta / Jola / Juar
It is also called milo and low in gluten. Its seeds, somewhat round and smaller than peppercorns, can be ground into flour.
Sorghum is one of the five top cereal crops in the world, along with wheat, oats, corn, and barley. It is used to make foods as couscous, sorghum flour, porridge and molasses. Bhakri (Jolada rotti in Northern Karnataka), a variety of unleavened bread usually made from sorghum, is the staple diet in many parts of India, such as Maharashtra state and northern Karnataka state. In eastern Karnataka and the Rayalaseema area of Andhra pradesh, roti (Jonna rotte) made with sorghum is the staple food.
Having tried idiyappam/ string hoppers with all kinds of grains found this one to be very very tasty and healthy too. Yet to post my ragi(finger millet) idiyappam and kambu(pearl millet) idiyappam. During my stay in India a neighbour got these fresh sorghum/jonna from her native harvested in their field. Later mom powdered them from a mill and then it was our try for many things out of it, which came out good.
Sorghum flour/ Jonna pindi/ Chola maavu - 2 cups
Onion - 2 medium
Green chillies - 4 or 5
Ginger - 1 inch
Curry leaves - few
Oil - 2 tbsp
Mustard seeds - few
Urad dhal - few
Grated coconut - 2 or 3 tbsp
Salt as needed
In a pan dry roast the flour for few minutes like 4 - 5 minutes. Transfer to a mixing bowl and add little salt. Pour in hot water little by little and mix to a soft dough. Cover with a wet cloth. Grease your idli plates with oil and with a idiyappam press fill it with some dough and press. Steam on high for 15 - 20 minutes. Remove and cool for few minutes. Crumble lightly.
In a different pan heat oil and add mustard seeds, urad dhal and curry leaves. Wait till they splutter and add onions. Fry for 3 - 4 minutes and add chopped ginger and garlic. Fry till onions are nice brown. Add little salt too. Finally add in the crumbled idiyappam and mix. Garnish with grated coconut and chopped coriander leaves.