Ever tried making Jowar popcorn?
LFC Hyderabad | October 2025
From stovetop to microwave, members compared methods and results—some kernels popped, many burned. The verdict? Season well, keep portions small, and you just might get yourself a crunchy batch of ‘popjowar’.
Niharika: Have any of you tried making popcorn with jowar?
Keerthana: I have! It’s pretty similar to making it with regular dry corn itself.
Prachi: Hi, I have also tried, and it came out well.
Niharika: So I tried making it today. Very few kernels popped, and the rest are getting burnt. Any tips? I boiled the jowar and dried them on a cloth overnight, and tried both, a thick kadai and microwave roasting.
Prachi: I didn’t soak it. This is how I made it-
Sharing both stovetop and microwave methods
Method 1: Stovetop
- Heat the pan – Use a heavy-bottomed pan or kadai. Heat it well on medium flame before adding the grains.
- Add the jowar—put 2-3 tbsp of jowar at a time (don’t overcrowd, else they won’t pop well).
- Once added, cover with a tight lid. The grains will start popping within 30–60 seconds.
- Shake occasionally—lift and shake the pan gently to avoid burning.
- Remove quickly—once the popping slows down, transfer to a bowl. Repeat with the remaining jowar.
- Season by adding salt, chaat masala, peri peri, or a drizzle of ghee for flavour.
Method 2: Microwave
- Take 2 tbsp jowar and add it to a microwave-safe bowl.
- Cover with a microwave-safe lid (or plate, leaving a tiny vent).
- Microwave on high for 2–3 minutes, listening for the grains to pop.
- Season as desired.
Niharika: Looks like the microwave gave the best results of them all!
Sonam: So interesting! I’ve never had popped jowar before. Does it taste like popcorn? It looks just like popcorn in the picture! Not like the puffed jowar that I’ve had from the market.
Niharika: The taste will be based on seasoning, so it should be the same as popcorn. Technically, popjowar!
