Millet popcorn served in a banana leaf cone – a traditional Indian millet snack made from puffed sorghum using a pressure cooker, oil-free and healthy.
Ancient Revival Recipes, Millet recipes, Recipes, Snacks, Sorghum recipes

Millet Popcorn, How to make Jowar Popcorn

This popcorn may look and smell just like the one at the movies, but it’s actually made from millet — good old jowar.

It’s crunchy, light, and so easy to make at home. I used a pressure cooker to puff it without any oil, and it turned out just perfect. One such popcorn that tastes like regular corn, smells like theatre popcorn, but is actually super healthy millet popcorn — and honestly, we couldn’t stop munching.

⚠️ Note:
This Jowar Popcorn recipe is a creation by Sandyathome. Please do not copy, rewrite, or reuse the content or images. Kindly respect the effort behind this revival recipe.

A simple, forgotten snack brought back with love.

Bite of History – Millet Popcorn


Millets like jowar have been a part of our food culture for generations — long before snacks came in shiny packets.

In village kitchens, jowar was often puffed in hot sand and served plain in paper cones or banana leaves. It didn’t need seasoning or oil — the warmth and crunch were enough. Though not written in ancient scripts, the tradition lived on quietly through grandmothers and street vendors.

This jowar popcorn brings that tradition home — with a little twist. I used a pressure cooker instead of sand, but the result felt just as nostalgic. Simple, light, and full of old-world comfort — a snack from the past, made for today.

Jump to Recipe

Ingredient Roles – Millet Popcorn

IngredientRole in the Recipe
Jowar (Sorghum)The base grain that pops when dry heated. It’s a traditional millet, high in fiber and nutrients — offering a wholesome, crunchy snack.
Salt (optional)Enhances the mild, nutty flavor of puffed jowar. You can skip it for a cleaner, unsalted taste.
Millet Popcorn, How to make Jowar Popcorn
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Millet Popcorn, How to make Jowar Popcorn

Recipe by Sandhya Riyaz
5.0 from 3 votes
Course: Snack, After-school Bites, Light TiffinCuisine: Indian, Millet Revival, South Indian InspiredDifficulty: Easy
Servings

3

servings
Prep time

2

minutes
Cooking time

15

minutes

A healthy, oil-free popcorn made from jowar (sorghum) using a pressure cooker — crunchy, light, and rooted in millet tradition.

Ingredients for Millet Popcorn

  • ½ cup, ½ Whole jowar grains (sorghum)

  • Salt, a pinch

Directions to make Jowar Popcorn

  • Preheat & Add:
    Heat a dry pressure cooker (without gasket or whistle) on medium-high. Add 2–3 tbsp of jowar and an optional pinch of salt.
  • Pop:
    Close the lid without the weight and wait for the popping sound (1–2 mins). Shake the cooker gently in between to avoid burning. Turn off the heat once the popping slows (3–5 mins total).
  • Cool & Store:
    Open carefully, transfer to a plate, and let the popped jowar cool completely. Store in an airtight jar and enjoy anytime!
    Then repeat the same process in small batches until all your jowar is done puffing. Store the cooled popcorn in an airtight container.

Notes

  • 1 cup = 250 ml
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Directions to make Millet popcorn with step by step images

  • Heat a dry pressure cooker (without gasket or whistle) on medium-high flame for a minute.
    Add 2–3 tablespoons of jowar along with a pinch of salt (optional).
    Close the lid either way without placing the weight/whistle. Wait for about 1–2 minutes — you’ll hear light popping sounds.
    Gently shake the cooker occasionally to prevent the grains from burning. Once the popping slows down (around 3–5 minutes total), turn off the heat.
    Wait a few seconds for the popping to stop, then carefully open the lid. Transfer the puffed jowar to a plate and let it cool completely.
    Repeat the same process with the next batch until all your jowar is popped. Store in an airtight container and enjoy anytime!
Puffed sorghum popcorn served as a crunchy Indian snack – a gluten-free millet recipe made in a pressure cooker, perfect for kids.
Millet Popcorn/ Jowar Popcorn by Sandhya Riyaz

Pro tips – Sorghum Popcorn

  • Always puff in small batches — overcrowding the cooker may lead to uneven popping or burning.
  • If your jowar grains feel moist, sun-dry or dry roast them for a minute before popping.
  • Use a heavy-bottomed pressure cooker or iron body cooker for best results.
  • The popping sound is gentle — stay close and listen. Once it slows, turn off the flame immediately.
  • Store only after the popcorn cools fully to retain crispness.

FAQs – Millet Popcorn

Can I make jowar popcorn at home without using sand?

Yes! This recipe uses a pressure cooker without sand, making it safe and easy to prepare jowar popcorn at home.

Why is my jowar not popping in the pressure cooker?

If your jowar isn’t popping, it may be too moist or old. Always use dry, clean, unpolished jowar grains and puff them in small batches on high heat while shaking occasionally.

How to store puffed sorghum popcorn to keep it crisp?

Let the popcorn cool completely before storing. Use a glass or steel airtight container to maintain freshness for up to 2 weeks.

Is jowar popcorn healthier than regular popcorn?

Yes, jowar popcorn is a millet-based, gluten-free snack with high fiber and no additives — making it a much healthier alternative to store-bought popcorn.

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