'Jolada' means Jowar/sorghum, a gluten free grain. This traditional dish, the 'Jolada Mudde' is a North Karnataka breakfast special. It is tasty and can be cooked within a few minutes. Mixing the jowar flour in water or thin buttermilk without lumps and then adding it to the tempered mixture of green chillies , onions and curry leaves gives this dish a smooth texture. Though this dish is popularly called as 'Mudde' means balls /rounds , it is often served in a semi solid consistency. When less water is added they can even be shaped into balls. A healthy dish that can included in your weekly menu.
Serve Jolada Mudde along with Mixed Vegetable Sambar for a weekday dinner.
If you like this recipe, you can also try other Jowar Recipes such as
Cuisine: North Karnataka
Course: Lunch
Diet: Vegetarian
Equipments Used: Hard Anodised Kadai (Wok), Glass Mixing Bowl
Cooks in 15 M
Total in 20 M
To begin making the Jolada Ganji recipe, In a mixing bowl, add the jowar flour, salt and water or thin buttermilk.
Mix well without any lumps. Heat a heavy bottomed kadai or pan with oil and temper with ingredients given under ' to temper'.
Once tempered, add the jowar flour mixture and keep stirring over low flame. The mixture will thicken and turn glossy. Switch off.
Serve Jolada Ganji along with Mixed Vegetable Sambar for a weekday dinner.
You can whisk 1/4 cup of thick yoghurt and add 1 cup of water to dilute and make buttermilk. Adjust water quantities.