December 2025

The Secret to Perfect Jowar Poha

Jowar Poha with curry leaves and peanuts — Our signature Jowar Poha - జొన్న పోహా

When we first started experimenting with millet dishes, Jowar (జొన్న / Jonna) poha was one of our biggest challenges. Sorghum millet is hard, chewy, and nothing like the soft, flaky poha we're used to.

It took us dozens of attempts to crack the code. But once we did, jowar poha became one of our favorite dishes - and now it's one of yours too.

The Secret: 12-Hour Soak

Here's what most people get wrong: they try to cook jowar like rice. Quick soak, boil, done.

That doesn't work. Jowar needs time.

Millets soaking in water — The overnight soak - where the magic begins

The magic number is 12 hours. Soak your jowar grains in plenty of water the night before. By morning, they've absorbed water, softened, and started to break down the anti-nutrients that make millets hard to digest.

This isn't just about texture - it's about nutrition too. Soaking activates enzymes that make the nutrients in jowar more bioavailable. Your body can actually absorb what you're eating.

The Pressure Cooker Step

Pressure cooker on stove — The humble pressure cooker - essential for perfect millet texture

After soaking, we pressure cook the jowar briefly. Just 2-3 whistles - enough to make the grains tender but not mushy.

This is different from regular poha, which doesn't need cooking at all. Jowar is a whole grain, so it needs that extra step. But here's the thing: this makes it more filling than regular poha. You'll stay satisfied for hours.

The Tempering: Where the Magic Happens

Tadka tempering with mustard seeds and curry leaves — The tadka - mustard seeds, curry leaves, and pure magic

Now comes the fun part. Heat oil (we use a mix of coconut and groundnut), add mustard seeds, and let them pop. Then:

Curry leaves: Generous handful. Fresh, not dried. This is non-negotiable.
Green chilies: Slit them for milder heat, chop them for fire. Your choice.
Onions: Sliced thin, cooked until just softened.
Peanuts: Roasted until golden. The crunch is essential.
Turmeric: Just a pinch for color and earthiness.

Colorful Indian spices — The bold spices that make Hyderabadi food legendary

Add the cooked jowar to this tempering. Toss well. The grains should be coated in all those aromatic flavors.

Traditional stone grinding for chutney — Our signature coconut chutney - freshly ground, perfectly spiced

The Finishing Touch

Salt to taste. A squeeze of lemon. Fresh coriander if you like it.

The result? A breakfast that's:

Spicy and aromatic
Filling without being heavy
Good for your gut
Actually delicious

The Next-Day Effect

Here's something nobody talks about: what happens the day after you eat millet.

We're not going to be graphic, but let's just say your digestive system works like it's supposed to. That fiber does its job. You feel lighter, cleaner, more energized.

This is what real health food does. Not just tastes good going in, but makes you feel good coming out.

Why We Keep the Full Recipe Secret

We've shared the basics here. But our exact proportions, our specific technique, the little tweaks that make our jowar poha special - those stay in our kitchen.

Not because we're precious about it. But because some things you have to taste to understand. Come to Enjoy Sehat and try it yourself. Then you'll know what we mean.

Pro tip: Order our jowar poha with extra coconut chutney on the side. Trust us on this one.