Mitahara – by Mansi Desai

Jowar dhani (puffed sorghum) is primarily eaten during the spring season. 

As winter fades and the colors of spring begin to bloom, Jowar Dhani (puffed sorghum) makes its seasonal appearance in kitchens and markets. Traditionally enjoyed during the vibrant festival of Holi (celebrated in March or April), this humble, airy grain holds a special place in the Holika Dahan ritual, where it is offered as a symbol of gratitude for a fresh, abundant harvest.

Beyond its cultural significance, Jowar Dhani is a beautiful reminder of seasonal eating. Light, crunchy, naturally gluten-free, and rich in fiber, it’s the perfect snack to help the body transition from the heaviness of winter to the warmth of summer. Mainly this snack helps us to avoid cough and cold with in-between seasons. You’ll often spot it in stores during March and April, but its charm truly shines during Holi celebrations — when food, tradition, and togetherness come together in the most colorful way. 🌸✨

A light, crunchy, and festive snack made with puffed sorghum, aromatic spices, and roasted peanuts. This gluten-free treat is especially popular during Holi and springtime!

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📝 Ingredients

• 4 cups jowar dhani (puffed sorghum)
• 2 tablespoons oil
• ½ cup raw peanuts
• 2 tablespoons roasted chana dal (dalia)
• 1 teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 1–2 green chilies, finely chopped
• 8–10 fresh curry leaves
• ¼ teaspoon turmeric powder
• ½ teaspoon red chili powder
• A pinch of hing (asafoetida)
• Salt to taste
• ½ teaspoon chaat masala (optional)
• 1 teaspoon powdered sugar (optional, for slight sweetness)
• 1 tablespoon roasted sesame seeds (optional)
• 1–2 teaspoons lemon juice (optional, at the end)

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👩‍🍳 Instructions

1️⃣ Roast the Jowar Dhani

If not already crisp, dry roast the puffed sorghum in a large pan on low heat for 2–3 minutes. Remove and set aside.

2️⃣ Prepare the Tempering

Heat oil in a wide pan on medium heat.
Add:

• Peanuts and roast until golden and crunchy.
• Add roasted chana dal and sauté for 30 seconds.

Now add:

• Mustard seeds (let them splutter)
• Cumin seeds
• Hing
• Green chilies
• Curry leaves

Sauté until aromatic.

3️⃣ Add Spices

Lower the heat and add:

• Turmeric
• Red chili powder
  Stir quickly so the spices don’t burn.

4️⃣ Mix Everything

Add the roasted jowar dhani to the pan.
Sprinkle salt, chaat masala, and powdered sugar (if using).

Mix gently on low heat for 2–3 minutes until everything is evenly coated.

5️⃣ Finish & Cool

Turn off the heat.
Add sesame seeds and lemon juice if using.
Mix well and let it cool completely.

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🥣 Storage

Store in an airtight container for up to 2 weeks at room temperature.

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✨ Tips

• Keep the flame low after adding spices to prevent burning.
• You can add roasted cashews for a richer version.
• For a healthier twist, reduce oil and dry roast peanuts separately.

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