Jonna Sangati
A smooth, dense mound of cooked jowar dough, kneaded while hot with a wooden stirrer, eaten as the everyday staple in dryland Telangana instead of rice.
- Prep
- 10 min
- Cook
- 40 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 190 kcal
Equipment
- •Heavy-bottomed pot
- •Wooden mathu (stirrer)
Nutrition
Per serving, approximate
- Calories
- 190 kcal
- fat
- 1 g
- carbs
- 40 g
- fibre
- 6 g
- protein
- 5 g
- calories
- 190 kcal
Instructions
- 1
Mix a quarter of the jowar (sorghum) flour with 150 ml cold water. Stir until it forms a smooth, lump-free paste.
- 2
Bring the remaining water to a fast boil in a heavy pot.
- 3
Pour in the paste while stirring constantly to avoid lumps. Let the water boil again.
- 4
Sprinkle in the remaining dry jowar flour a little at a time. Stir firmly as you add it.
- 5
Turn the heat down to low and cover the pot. Let the mixture steam for 10 minutes.
- 6
Beat and mash the hot dough firmly inside the pot with a sturdy wooden stick until smooth. Add hot water if needed.
- 7
Wet your hands and shape the hot dough into a smooth dome. Serve immediately while warm.
Chef's tips
Beating the dough while it is piping hot is key to making smooth sangati (millet dough ball). Use a strong wooden stick and serve right away before it hardens.
Ingredient substitutions
- jowar flour → ragi flour for ragi sangati
Storage
Best eaten fresh and hot; hardens significantly once cooled.
Reheating
Difficult to reheat well; occasionally softened by steaming briefly.
Common mistakes to avoid
- •Not beating the hot dough firmly enough, leaving the sangati lumpy.
Serving suggestions
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