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Blogging Marathon# 32: Letter J
Theme: A-Z Vegetarian Dishes from Andhra Pradesh
Dish: Jonna Pindi Kudumulu (Jowar Modak)

Letter J stands for fruit like Jampandu (Guava) and I can’t seem to think of any vegetable name that starts with ‘J’!!!!!! J stands for Jonna Pindi/ Jonna Rawa (jowar flour/ rawa). Jonna or jowar or sorghum is a healthy grain that is now slowly being used more and more because of its health benefits. 

J also stands for snack items like crunchy Janthikalu.

For today’s J dish I decided to make kudumulu or modak with jonna pindi or jowar flour. I saw this recipe on a Telugu cooking show. I was skeptical on how these would taste, because I’ve always used jowar in savory preparations and never in sweet preparations. I was pleasantly surprised how tasty these kudumulu came out to be. They had a very earthy and sweet flavor that was very addictive.

The original recipe did not have the filling, but I wanted to add some crunch and additional sweeteness through the nuts and raisins. You can use coconut filling or any other filling that you normally would for modak or kozhukattai. These are great to offer as neivedyam to god and are also great as light snack.

Print Recipe
Jonna Pindi Kudumulu (Jowar Modak) Yum
Jonna Pindi Kudumulu (Jowar Modak)
Course dessert
Cuisine andhra
Prep Time 30 minutes
Cook Time 10 minutes
Servings
modak
Ingredients
  • 1 cup Jonna pindi (Jowar flour/ Sorghum flour)
  • ½ cup Jaggery (Bellam)
  • ¼ tsp Cardamom Ground
  • 2 tsp Ghee
  • ¼ cup Cashews Almonds Raisins , & - chopped (optional)
Course dessert
Cuisine andhra
Prep Time 30 minutes
Cook Time 10 minutes
Servings
modak
Ingredients
  • 1 cup Jonna pindi (Jowar flour/ Sorghum flour)
  • ½ cup Jaggery (Bellam)
  • ¼ tsp Cardamom Ground
  • 2 tsp Ghee
  • ¼ cup Cashews Almonds Raisins , & - chopped (optional)
Jonna Pindi Kudumulu (Jowar Modak)
Instructions
  1. In a pan, combine jaggery with 1½cups of water and heat the mixture until jaggery melts. Add  ground cardamom and mix well.
  2. Slowly add jowar flour to the mixture and stir continuously to avoid forming lumps. Cook until the mixture starts to leave the sides of the pan, about 3-4 minutes. Add the ghee and mix well. Remove from heat and let the mixture cool slightly.
  3. Lightly grease idli mold or other container for steaming and keep ready.
  4. Divide the jowar mixture into lemon size balls. Take a ball and flatten it on your palm, place 1-2 tsp chopped dry fruits and close it from all sides and form into either a round or conical shaped kudumulu/ modak. Repeat with the remaining dough. If you choose not to add the filling, then simply make kudumulu with the dough.
  5. Place kudumulu on the grease container and steam for 10 minute as you would for idlis.
  6. Enjoy them hot or at room temperature.
Recipe Notes

Logo courtesy : Preeti

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32.

Previously on A-Z Vegetarian Dishes of Andhra Pradesh:

A for Aava Pettina Aratikaya Kura

B for Bagara Baingan

C for Chimmiri

D for Dosakaya Pachadi

E for Erra Gummadikaya Pulusu

F for Firni

G for Gongura Pulihora

H for Haleem/ Vegetarian Haleem

I for Iguru/ Vankaya-Senagapappu Iguru

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21 thoughts on “Jonna Pindi Kudumulu (Jowar Modak)”

  1. That’s really some innovation right…so nice that it turned out well..sometimes I hear athamma recollecting at the weird combinations the cookery show comes out with..:)

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