Yes, you read that right! These are made of whole jowar grain. Just like corn/ maize, jowar grains also pop on heating, forming these tiny white cloud-shapes.
Sorghum pop are proportionately smaller than the popcorn but have the advantage of being made with zero-oil. Unlike popcorn, sorghum pop do not need any oil or butter to pop. The only oil used in making this savoury snack is for the tempering which makes it a low-calorie healthy snack.
Whole jowar grain is soaked in hot water for 5-10 minutes, drained & spread on an absorbent kitchen towel and allowed to dry completely. On adding them to a hot thick-bottomed kadai/ pressure cooker, the grains begin to pop.
The popped to un-popped ratio for jowar pop was 3:1… Which basically means that if I tried to pop one cup of whole jowar; atleast a quarter cup of grains remained un-popped. One cup of jowar yielded approximately five cup of popped jowar.
These popped jowar are further used to make many different dishes apart from jolada aralu oggarane. Another savoury version of these involves adding a tempering of the usual mustard seeds, cumin seeds, curry leaves, red chillies, peanuts/ almonds & cashew nuts along with sauteed onions which upon cooking is cooled to room temperature before adding to jowar pop. The seasoning can be made in advance and mixed fresh when guests arrive. Makes for a fun, quick snack. Try it and surprise then with this snack. I’m sure it will be a conversation starter!
Popped jowar is ground to fine powder and made into Aralu Hittina Unde/ Popped Jowar Laddus around Nagpanchami festival.
To make the snack peanut-free to cater to my family’s dietary constraints, I have used almonds and cashew nuts. You may substitute them with equivalent amount of peanuts for a regular version of this snack.
Sharing Jolada Aralu Oggarane Recipe below. It makes for a perfect jar snack you can make in bulk and snack on whenever hungry. It is quite filling and makes for a perfect travel snack too. Check my other jar snack recipes too:
For easy of documenting and also because these jowar pops can be further used in several other ways; I have divided the recipe into two parts: first one is about how to make the jowar grains pop and the second one is about seasoning them.
How to make jowar pop/ jolada aralu?
Ingredients:
- Jowar – 1 cup
- Water – 2 cup
Instructions:
1) In a saucepan, bring water to a boil.
2) Add jowar grains to it and turn on heat. Let them rest for upto 10 minutes.
3) Using a soup strainer, drain the jowar grains.
4) Spread them on an absorbent kitchen towel for upto 6 hours or overnight until they dry completely.
5) Once completely dry, gather them into a bowl.
6) Heat a pressure cooker or a thick bottomed kadai on medium heat. Add a fistful of jowar and cover with a lid (transparent if available). Within few seconds, the jowar begin to pop. Open the lid only when the sound are far apart or stop totally. Remove the popped jowar from cooker into a colander. Repeat with the remaining grains. Shake the colander for the un-popped grains to separate. Wait for them to cool down completely before storing.
How to make savoury sorghum pop/ jolada aralu oggarane?
Ingredients:
- Popped jowar – 5 cup
- Oil – 2 tbsp
- Mustard seeds – 1/2 tsp
- Cumin seeds – 1/2 tsp
- Curry leaves – 1 stalk
- Almond – 1/4 cup
- Fried chana dal/ putani/ hurigadale – 1/2 cup
- Cashew nut halves – 1/4 cup
- Garlic – 10 cloves, lightly crushed
- Turmeric powder – 1/4 tsp
- Red chilli powder – 1-1/2 tsp
- Salt – 1/2 tsp
- Powdered sugar – 1-1/2 tsp
Instructions:
1) Heat oil in a thick bottomed kadai/ pan. Add mustard seeds, cumin seeds, and curry leaves. Allow the seeds to crackle.
2) Add almonds. (Add peanuts now, in case you are using those)
3) Saute them on med-low heat until you see the first crack in an almond.
4) Add the roasted chana dal.
5) Saute for one minute.
6) Add cashew nuts.
7) Add gently pound garlic cloves.
8) Saute until both cashew nuts and garlic turn light brown. Turn off heat.
9) Wait for one minute so that the temperature of oil reduces. Else, spice powders burn and also salt forms a clump. Add turmeric powder, red chilli powder, and salt. Mix well.
10) Add this to the popped jowar.
11) Add powdered sugar.
12) Mix well. Allow to cool down completely. Store in an air-tight jar.
If you happen to try this Jolada Aralu Oggarane 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
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Have a great day!
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The Red Plate Chronicles 
Sounds Healthy and yummy, will surely try out and update a 👍 feedback
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Thank you so much, Eskitha. Jowar pop is undoubtedly a healthier option. Look forward to your feedback.
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