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Ingredients (for Jolada Hittina Menthya Kadbu) 🍲
1. 1 cup jowar (sorghum) flour
2. 2 cups water (same measurement as flour)
3. rock Salt – 1 tbsp (adjustable)
4. Oil – 1 tbsp + 3 tbsp (for mixing & frying)
5. Jowar flour – for coating
6. Chopped onion – 1 medium
7. Curry leaves – 8–10
8. Turmeric powder – ½ tsp
9. Menthyam (methi) soppu (fresh fenugreek leaves) – chopped
10. Salt – 1 tbsp (adjustable)
11. Chilli paste – 1 tbsp
12. Tomato – 1, chopped
13. Jowar flour balls (cooled) – as needed
14. Dal (thoor dal) – 1 cup
15. Water – 2 cups (for dal)
16. Garam masala – 1 tbsp
17. Oil – for frying ladoos

Method:
1. Boil 2 cups water with 1 tbsp oil. Add rock salt (1 tbsp).
2. Add 1 cup jowar flour slowly, stirring to avoid lumps, and cook till it forms a smooth dough.
3. Take a pan, add 3 tbsp oil, heat, then add chopped onion, curry leaves, turmeric powder, menthya soppu, salt (1 tbsp), chilli paste, and chopped tomato. Mix & cook 2 mins.
4. Make small balls of the cooled jowar flour dough.
5. Add 1 cup dal + 2 cups water to the masala, boil 4–5 mins.
6. Add 1 tbsp garam masala, mix well.
7. Add the jowar flour balls (ladoos) into the masala, cover & simmer 2 mins.
8. Open lid, stir slowly, and serve hot.

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