Jolada Ganji Recipe (Jowar Savoury Porridge)

'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.  Course : Lunch Ingridients : 1/2 cup Jowar Flour (Sorghum) 1-1/2 cup Water , or buttermilk 1 teaspoon Lemon juice , (skip if you are using buttermilk) Salt , to taste To temper 1 tablespoon Oil 1 teaspoon Mustard seeds (Rai/ Kadugu) 1/2 teaspoon Black Urad Dal (Split) 3 Green Chillies , finely chopped 1 Onion , finely chopped 1 sprig Curry leaves , roughly torn Instructions 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.