Jowar Balls with Brahmi leaves chutney

I always prepare simple dishes which are nutritious, this one is again another simple one. This is again another favorite lunch time preparation.......Jowar is again used much in North Karnataka, due to the humid conditions.
Now a days, migration is common from one place to another and people miss their homeland food.

I have always cherished this dish in my childhood.....whenever I used to visit my grandmother in holidays. 

You need Jowar flour about 2 table spoons for 2 servings.
Cooking time is 10 to 15 minutes 
Prepration is 5 minutes.

Jowar flour 2 table spoons
water 2 cups or 200 ml
salt to taste 

For the Chutney or tambuli as we call it. 
Brahmi Leaves handful
Ghee 1 teaspoon
green chilli one 
1/4 tablespoon fried gram
Cumin seeds 1 teaspoon


Jowar balls
Take water in a bowl once it starts boiling add 1 spoon of flour mixed with flour....we add this for nice texure.
Once it starts boiling add the flour and salt  let it cook for exactly 10 minutes and then take it out from the stove and mix it with spatula, later make balls with the help of hand using little cold water to dip your hands.
Serve hot with ghee poured on it.

For Chutney
Fry brahmi leaves with little ghee and then add fried gram, green chilli,cumin seeds and grind it and mix it with little curds adding salt.
Add tempering of mustard and curry leaves with pinch of Asafotida.

Serve hot