Jolada Paddu | Jolada Gunpangla | Jowar Appe : Gluten-free

‘Gunpanglas‘ are known by many names such as paddus, appes, paniyarams, ponganalu and many more. They are quite a popular breakfast dish all across South India. Millets are known for being packed with nutrients. These Jowar appes have the added nutritional value of jowar in them, making them a healthier version of the traditional recipe.

Paddus are made by steaming batter in moulds. The batter is similar in composition to that used for making idlis and dosas except the consistency varies slightly…this being thicker than the dosa batter. Remember the Jowar Dosas I made a few days ago? I had set aside half the batter. It was re-fashioned into these paddus the next morning for breakfast.

What’s in a name?

Jowar is known by many names such as great millet, durra, jowari / jowar, or milo. In India the name various regionally too – jwaarie/ jwari (Marathi), jowar/ juar (Hindi) , jola (Kannada), jondhalaa, cholam (Tamil), or jonnalu (Telugu) are just a few to name.

Jowar comes in ivory, purple, deep red and brown colours. It is available as a whole grain, flour, dalia (broken), and rava (semolina) form, which can be used in a variety of dishes.

Culinary uses of Jowar

Jowar is widely used to make flat breads called as bhakri/ jowar roti/ jolada rotti. I personally made the switch to making jolada rotti on daily basis about a decade ago. The jowar grains are also popped just like corn which can be used to make mixture similar to Cornflakes Chivda. Also, these aralu/ popped jowar is powdered and used to make Aralu Hittina Unde/ Popped Jowar Laddu. Recently, I made Jowar Upma/ Jolada Uppittu – you give this gluten-free breakfast dish a try.  Following a gluten-free diet means one can’t enjoy pooris. But with almost 90% gluten-free Jowar Poori/ Jolada Vade/ Vadappi we enjoyed this delicacy almost after 17 years! Jowar can also be used to make idlis, laddus, and thalipeeth too. Jolada rotti are a staple in my home since we follow a gluten-free diet to the extent possible. With Jolada Gunpangla, now I have another reason to include this healthy millet in my family’s diet.

Health benefits of Jowar

Jowar is the world’s fifth most important grain because of its health benefits. It is gluten-free and is found to be helpful for people suffering from irritable bowel syndrome/ IBS. It’s excellent fibre content helps in preventing constipation and helps adding satiety even to smaller meals. It is rich in antioxidants that help in scavenging free radicals that cause inflammation in the body. Jowar has low glycemic index/ GI that helps in diabetes control.

Sharing Jowar Appe Recipe below. If you are looking for more ways to include millets in your diet, do check the following millet-based recipes:

  1. Amaranth/ Rajgira Paratha
  2. Aralu Hittina Unde/ Popped Jowar Laddu
  3. Bajra Roti/ Sajje Rotti/ Pearl Millet Flatbread
  4. Foxtail Millet Upma
  5. Jowar Dosa/ Jolada Dose : gluten-free
  6. Jowar Poori/ Jolada Vade/ Vadappi
  7. Jowar Upma/ Jolada Uppittu
  8. Methi Thalipeeth
  9. Ragi Banana Walnut Cake : No-oven recipe
  10. Ragi Dosa
  11. Ragi/ Finger Millet Laddu
  12. Ragi Idli V1.0 – with idli rawa
  13. Ragi Idli V2.0 – with boiled red rice
  14. Ragi-Jowar Talipettu
  15. Ragi Masala Roti

Jolada Gunpangla Recipe

Makes 42 paddus approx.
1 Cup = 160 ml

Ingredients:

  • Jowar, whole – 1/2 cup
  • Urad, whole/ split – 1/2 cup
  • Rice, boiled/ sona masoori – 1 cup
  • Poha/ rice flakes/ avalakki, medium – 1/4 cup
  • Methi/ fenugreek seeds – 1/4 tsp
  • Salt – 3/4 tsp
  • Water as required for soaking and grinding.
  • Onion- 1, medium, finely chopped
  • Green chilli – 1, finely chopped or 1/2 tsp green chilli paste
  • Coriander leaves – 2 tbsp, finely chopped
  • Curry leaves – 6 to 8, finely chopped
  • Ginger – 1/2 inch piece, grated
  • Cumin seeds – 1 tsp
  • Salt – 1/2 to 3/4 tsp approx.

Instructions

1)Pick & rinse jowar well. Rinse whole urad, and rice too.

2) Soak overnight or for atleast 6-8 hours – jowar, whole urad, rice, and methi seeds separately in sufficient water. Note: Urad almost doubled in volume, choose container accordingly.

3) Soak poha in water 15 minutes before grinding.

4) Drain and grind jowar and methi together with water as required. Do not add too much. Start with 1 cup, add more if at all required. Grind to a fine consistency. Transfer to a container atleast 2-3 times the colour of total batter to allow the batter rising after fermentation.

5) Grind urad dal with sufficient water to a fine consistency and add to the jowar mix.

6) Grind rice and soaked poha with sufficient water to a fine consistency. Transfer to the large container.

7) Add salt. Mix well.

8) Cover with a loose lid/ plate. Aeration is necessary for fermentation.

9) Keep in a warm place overnight for fermentation.

10) Next morning, gently mix the batter. Note: You may use a day old batter too for making paddus. I used this batter to make Jowar dosa on day 1 and Jowar paddu on day 2. I ensured keeping half the batter refrigerated without adding any water.

11) Add finely chopped onion, coriander leaves, curry leaves, green chilli paste, grated ginger, cumin seeds, and salt to the batter.

12) Mix well but not vigorously, be gentle.

13) Heat a paddu pan on high flame. Add a few drops of oil in each cavity. Using a brush spread it well.

14) When the pan is hot enough, reduce heat. Add paddu batter in each cavity. Fill only 3/4th capacity. Increase the flame to high. Cover and cook for a couple of minutes.

15) You’ll notice that the appes have risen and tops are almost cooked.

16) Using a paddu pick, pry the sides and flip them. Reduce heat to medium and cook for a couple of minutes.

Gunganglas are most commonly served with coconut chutney. But, since my boys are intolerant to coconut, I am always trying to find different chutneys to serve them with. Here I have served them with instant Onion Chutney. It is quite quick and easy to make and comes together within 10-15 minutes. It has the perfect balance of spiciness, sourness and sweetness… All that makes a chutney lip-smackingly delicious!

Sharing below a wide range of options for chutneys to choose from that pair very well with these Jolada Gunpanglas.

  1. Red Chilli-Garlic Chutney
  2. Cucumber Chutney
  3. Green Tomato Chutney
  4. Gongura Pachadi : Andhra special
  5. Instant Raw Mango Chutney
  6. Raw Mango Chutney
  7. Ridgegourd Peel Chutney : Heerekai Sippe Chutney/ Turai Ke Chhilke Ki Chutney
  8. Kara Chutney : Spicy Red Tomato Chutney
  9. Onion Chutney
  10. Plum Chutney : Aloo Bukhara Chutney
  11. Sesame Seeds Chutney
  12. Niger Seeds Chutney Powder : Gurellu/ Uchellu/ Karale Seeds Chutney Powder
  13. Roasted Gram Chutney Powder : Putani/ Hurigadale/ Bhuna Chana Chutney Powder

If you happen to try this Jowar appe Recipe; leave a comment, let me know how it turned out. Use in your Instagram posts – #theredplatechroniclesbymeenadanti and tag @theredplatechronicles . To see more of my work, follow me on

Have a great day!
Love
M❤️

Leave a comment