Jowar Popcorn

By: Tejaswi Rathod
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1-2 Servings
Known as Jwari chya Lahya in Maharashtra and Jowar Dhani in Gujarat, jowar popcorn is a crunchy, easy-to-make snack for movie nights at home. Tejaswi’s parents introduced her to the traditional snack (her father is Gujarati and mother, Maharashtrian), instilling happy memories of the popped millet kernels in her, especially of festive occasions. In Maharashtra, the preparation is a staple during Makar Sankranti, and in Gujarat, it is enjoyed during Uttarayan and Navratri.

Jowar kernels (soaked and dried) ½ cup
Oil 2 tablespoons
Salt a pinch

What You Will Need

A kadhai or a pan with a lid, a spatula, a spoon, a serving bowl

Instructions

1

Prepare the jowar kernels by rinsing them, then soaking them in water for 8-10 hours.

2

Wash the soaked kernels, drain out any excess water, then sun-dry or air-dry them. The kernels should be completely dry before use.

3

You can prepare extra kernels and store them in an airtight container for later use.

4

Place a kadhai over the stovetop on medium heat. Add the oil and allow it to heat up for a minute or two.

5

Test if the oil is hot enough by adding a few kernels to the kadhai. If they start popping, it means the oil is ready.

6

Add the remaining kernels to the kadhai. Be careful, as the hot oil will sputter when it comes in contact with the kernels.

 

7

Stir the kernels continuously using a spatula to ensure even heating and to prevent them from burning. Partially cover the kadhai so that the jowar doesn’t pop out of the pan.

 

8

Continue stirring the kernels until they start popping. This process takes about 5-7 minutes.

 

9

Once most of the kernels have popped, turn off the flame. Let the pan sit semi-covered for a minute to allow any remaining kernels to pop. Do not cover the pan entirely, or the popcorn might get soggy.

10

Transfer the popcorn to a bowl. Sprinkle salt over it and toss while still hot. Serve warm.

Tips

  1. Test the oil by dropping 1-2 kernels in the pot before adding all the kernels.   
  2. If the jowar kernels are popping out of the pan, partially cover the pan with a lid.
  3. The process of soaking and drying the jowar kernels will take a day or two, perhaps more during the monsoons. Plan to soak and dry them in advance.

Variations

You can use jowar popcorn in a variety of dishes as an ingredient. They taste great in dishes such as a chaat, energy bars, s’mores or even as salad toppers.

Tejaswi Rathod is a sociology graduate who, along with her mother, co-founded Relic Treat with millets as its backbone. Their business is focused on producing wholesome millet flours, dry snacks, and fresh millet-based meals in order to promote sustainable agriculture and healthy eating.

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