If you have guilt feeling while eating noddles and still cant resist to eat noodles, this recipe is for you. Jowar millets is popularly used in making jowar bhakri / flatbread. However, jowar flour when steamed offers some properties like gluten present in maida and can be used for making noodles.
Jowar sevai or jowar noodles is noodles made from jowar flour / sorghum millet flour and tempered along with spices and crunchy vegetables.
- 2 cups Jowar Flour / Sorghum millet flour
- 1 teaspoon oil
- 1 teaspoon Salt
- 1 1/2 cups water
- 1 teaspoon oil
- 6 -7 Curry Leaves
- 2 Green Chilli Chopped, or as per taste
- 1 pinch Asafoetida / hing
- 1 teaspoon Mustard- Cumin Seeds
- 1 Onion, medium sized and chopped
- 1 teaspoon chopped Garlic
- Salt to taste
- 1 tablespoon Capsicum
- 1 tablespoon grated Carrot
- 1 tablespoon shredded Cabbage
- Chopped Coriander Leaves
- Add salt in the flour. Mix it well.
- Then add boiling water in the flour slowly and make a dough.
- Knead the dough for about 5 minutes using your palm. Your noodles will not break if the dough is properly bound.
- Extrude dough into noodles using sev press. For this, grease a sev press and sieve plate with oil. Add cylindrical portions of dough in sev press / sev sancha and extrude. Apply little oil on the noodles to avoid sticking.
- Now steam these extruded noodles in steamer. Take steamer or big pot on which sieve will fit perfectly. Fill the half of steaming pot with water. Steam it around 10 min on high flame and the n for 5 minutes on low flame.
- Once done let the noodles cool down and then smoothly separate them. You can break them into any desired lengths.
- Now heat oil in pan, splutter mustard seeds, cumin seeds, Curry Leaves, Chilies and Asafetida.
- Add onion and garlic. Saute till onion turns little brown.
- Add remaining vegetables and salt.
- Saute and mix well for few minutes.
- Cover and cook for 1-2 minutes.
- Garnish it with coriander leaves.
- Jowar noodles / jowar sevai are ready to serve along with ketchup / sauces of your taste!