Have you ever tried popping sorghum? It is amazing! Like corn, sorghum grain has moisture locked inside it so it pops when heated in a dry skillet with oil. Sorghum popcorn is much healthier than corn, it’s easier to digest, and is loaded with nutrients.
I had a bunch of sorghum grain to make saathumavvu for my 2nd daughter and I though of making it info flour, then I came to know about this recipe by my MIL when she told me that we can pop the seeds and snack over them.
So after a 5 month gap in blogging(roller coaster of handing both kids and back to back family functions). I wanted to come back with this healthy recipe, were many of my friends wanted to known about this recipe when I shared my eldest daughter school snacks and lunch combo photos in watsapp.
So lets see what is this sorgham?
Sorghum ( Sorghum bicolor) is a less well-known grain in the world food market. It comes in a distant fifth for most produced grains—behind barley, rice, wheat, and corn. While dwarfed by better-known grains (or cereals), sorghum is an important crop that has long played a vital role in certain diets.
What are the benefits of sorghum grains?
A cup of sorghum grains contains almost 13 grams of dietary fiber, meaning that your digestive tract can keep your food moving along smoothly, preventing cramping, bloating, constipation, stomach aches, excess gas, and diarrhea.
How to Use Sorghum?
Sorghum can be eaten and prepared like any other grain. It's more like wheat than most grains, but doesn’t have any gluten so works well as a substitute when baking or cooking gluten-free foods.
You can also soak and cook it to make a porridge.
There's also something called sorghum syrup, or sorghum molasses, a sweetener found in the Southern part of the United States, where it's been made since the 1850s. It's created by milling the stalks of the plant in order to press out the liquid, which is boiled to create viscosity; this also gives it a brown color similar to maple syrup.
LETS GET COOKING:
Popped Sorgham- How To Make Whole Grain Sorghum Popcorn
Course : Snacks
Cuisine : Indian
Prep time : 5 minutes
Process time : 10 minutes
Total time : 15 minutes
Sorgham seeds - 1 cup
Coconut oil/ ghee - 1 tsp
Salt - as per taste
In a pan, add coconut oil or ghee, once heated add salt and mix it.
Now add the sorgham seeds into it then sauté it with medium heat.
When the seeds started to pop, cover the lid with little opening so that the steam can escape.
Once the popped sound is stopped, shake the pan slightly, so that remaining seeds can pop.
Then transfer into bowl and serve.
“Some people are like popcorn: they will only succeed when under heat or pressure.”
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