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Top 5 dishes made from jowar millet flour
1 . Jackfruit flour Thalipeeth
Jackfruit flour Thalipeeth
Happy Independence day to all 🇮🇳🇮🇳A delicious and wholesome recipe of jackfruit flour combined with besan and rice flour from Maharashtrian cuisine. Thalipeeth is a favourite breakfast/ lunch / dinner recipe . Jackfruit flour is a nutrient rich food , ideal for diabetic people with low glycemic index and high on vitamins and minerals. It keeps you full for long and aids in slow release of sugar in the blood. This recipe is gluten free and low on sugar and fats. To celebrate independence day, I have incorporated the tiranga colours orange, white and green in the ingredients of this recipe! 🇮🇳🇮🇳
#GoldenApron23 #jackfruitflour #thalipeeth #pancake #breakfast #diabeticfood #protein #lowGI #lowglycemicindex #meals #tiffin #lunchbox #glutenfree #vegetarian #lowoil #lowfat #lowsugar #IDS
Ingredient
1/2 cup
Jackfruit flour
1/2 cup
rice flour
1/2 cup
jowar millet flour
1 tablespoon
Ginger garlic paste
1 tsp
Cumin powder
2 tsp
Coriander powder
2 tablespoons
Curd
1/4 tsp
Hing
1 tablespoon
Oil
Cooking instructions
* Step 1
First, mix all the ingredients in a bowl and mix well with hands to incorporate the onions and spice flavours.
* Step 2
Mix in curd, oil and make a very soft dough with hot water. Cover and rest it for 10 minutes.
* Step 3
Then heat a skillet. Take large round portions of the dough and press in round shapes on it. You can also press on a plastic sheet and place it on hot skillet in case you are worried about hot tawa.
* Step 4
Make small holes in the centre and a couple around it. Pour oil or ghee in and around the edges. Cover and cook till golden on both sides.
* Step 5
Make all similar. Serve with pickle, yoghurt, or raitha. Ideal for all meals, all ages and to carry in tiffin boxes, journeys and outings too.
Note: if there is a photo you can click to enlarge it
2 . Cabbage Onion Skillet Cakes
Cabbage Onion Skillet Cakes
This Maharashtrian staple recipe is ideal and very healthy for tiffin, breakfast and all the meals. It's rich in protein , minerals like calcium, iron , Zinc, and vitamin B complex, A and energy.
#TR #cookpadindia #tiffin #lunchbox #kids #thalipeeth #tawa #skillet #savoury #multigrain #cucumber #riceflour #besan #breakfast
Ingredient
1 cup
Besan
1 cup
Whole wheat flour
1/2 cup
Rice flour
1/2 cup
Jowar Millet flour
1 cup
Grated cabbage
1/2 cup
Curd
1 tsp
Ginger garlic paste
1/2 tsp
Turmeric powder
Cooking instructions
* Step 1
First, sift all the flours in a deep bowl. Then add in all the other ingredients.
* Step 2
Mix well to form a semi solid dough. Cover and keep for 10 minutes.
* Step 3
Then heat a skillet and grease it with a little oil or oil spray. Then take out a large ball of dough and press it directly on the skillet to a round shape with your fingers. Wet your fingers before pressing the doughball on the tawa.
* Step 4
Then make 4 holes on the round dough and pour little oil in each one. Then cover and let it cook on medium heat till golden brown on the base.
* Step 5
Turn it over and cook the top till golden brown. Then remove and serve hot with fresh Yoghurt, butter, pickle, butter or raitha. Make all the skillet cakes or thalipeeth similarly. Pack in your tiffin box or serve at breakfast.
Note: if there is a photo you can click to enlarge it
3 . Jowar and Dill Leaves Rotti
Jowar and Dill Leaves Rotti
This delicious millet flatbread recipe of Jowar and Dill Leaves Rotti is wholesome, nutritious and ideal for all ages and all meals. It's a summer special recipe as jowar and dill leaves are both cooling in nature and aid in weight loss too.
Dill leaves are also called shepuchi bhaji in Marathi and Sua ki sabji in Hindi. It's Sabaski in Kannada.
This recipe called Jolada Sabaski Rotti in Kannada.
Do give it a try.
#SM #Jowar #Millet #sorghum #meals #rotti #lunch #dillleaves #shepuleaves #sabaski #greenleaves #skilletbread #breakfast #dinner #highprotein #ironrich #hicalcium #hifibre
Ingredient
2 cup
Jowar millet flour
1/2 cup
Wheat flour
1/2 cup
Rice flour
1/2 cup
Grated carrots
1/2 cup
Freshly grated coconut
1 tsp
Grated ginger
1/2 cup
Yoghurt
1 tsp
Cumin seeds
1 tablespoon
oil for dough
Cooking instructions
* Step 1
First, mix all the flours and spices. Then add all the vegetables, Coconut and yoghurt.
* Step 2
Then combine well with fingers. Rub in 1 tablespoon of oil for crispiness.
* Step 3
Then mix all ingredients together and use hot water to form a soft dough. Keep covered for 10 minutes.
* Step 4
Then heat a skillet. Take out large black sized portions from the dough and press on the skillet with fingers to a round shape.
* Step 5
Make holes in the centre and pour oil in them and on the edges. Then cover and cook on medium flame and on both sides till golden and crisp.
* Step 6
Now make all of them similarly. Serve hot with fresh yoghurt, pickle and ghee or butter. Enjoy.
Note: if there is a photo you can click to enlarge it
4 . Amaranth and Jowar Pancakes (Dhirde)
Amaranth and Jowar Pancakes (Dhirde)
#thc
#thcweek8
#amaranth
#jowar
#millets
#cookpadindia
This super healthy recipe of amaranth and Jowar millet pancakes is of my mother who is an expert in making pancakes/ chilla or Dhirde as we call in Marathi. It is a complete meal in itself as it has the vitamin C and A rich amaranth, calcium, vitamin A and protein rich Spinach and iron with energy rich jowar millet.
Try this super food recipe.
Ingredient
1 tablespoon
Chopped garlic
1 tablespoon
Chopped ginger
1 cup
Jowar millet flour
1 cup
Chickpea or besan flour
1/2 cup
Rice flour
2 tsp each
Cumin and coriander powder
1 tsp
Chilli powder
1 tsp
Turmeric powder
1 tsp
Sesame seeds
1/2 tsp
Ajwain seeds
to taste
Salt
1 tablespoon
Lemon juicel
1 tablespoon
Curd
1 tsp
Sugar
as required
Water to mix
1 tablespoon
Ghee
Cooking instructions
* Step 1
First, chop the cleaned spinach and amaranth leaves finely.
* Step 2
Then heat a pan. Add ghee and then add Ginger, garlic and saute well. Add the chopped leaves and stir cook till they are soft in high flame for 5 to 7 minutes.
* Step 3
Now add lemon juice and switch off flame. Then cool the mixture. Grind it to a smooth paste by adding 2 tablespoon water. (Cooking the leaves quickly ensures more absorption of nutrients.)
* Step 4
Now mix the flours, spices, curd and season as per taste. Add the leaves mixture and mix well.
* Step 5
Now, add water and make it to pouring consistency. Keep covered for 10 minutes.
* Step 6
Heat a skillet. Pour laddlefulls of mixture and spread in rounds in pancake or chilla shape. Pour a spoonful of melted ghee around, cover and cook till done. Turn over and cook till done from bothe sides.
* Step 7
Make all the pancakes in similar way. Serve hot and fresh with chutney, curd, pickle or just ghee. Enjoy!
Note: if there is a photo you can click to enlarge it
5 . Veggies and Millets Chila (Dhirde)
Veggies and Millets Chila (Dhirde)
#GA4
#Week22
#milletpancakes
#Chila
#pancakes
#cookpadindia
#cookpad
Ingredient
1/2 cup
Besan/ gram flour
1.5 cups
Whole wheat flour
1/2 cup
Jowar millet flour
2 tablespoons
Bajra flour
2 tablespoons
Rice flour
2 tablespoons
Ragi flour
1/2 cup
Spinach Puree
1/4 cup
Chopped methi leaves
2 tablespoon
Finely chopped cabbage
1/4 cup
Grated carrots
1 tablespoon
Ginger garlic paste
2 tablespoons
Chopped coriander
1 tsp
Chopped mint leaves
1 tsp
Turmeric powder
1 tablespoon
Cumin powder
1 tablespoon
Coriander powder
1 tablespoon
Chilli powder
2 pinch
Baking soda
1 tsp
Sugar
as per taste
Salt
Cooking instructions
* Step 1
First, take a deep bowl. Sieve all the flours in it. Then add all the spices, salt and whisk well.
* Step 2
Then, add the vegetables and mix with hand whisk. Then make a smooth batter by adding buttermilk. Add water if needed to make a thick but pouring consistency of batter.
* Step 3
Then add 1/4 tsp baking soda and 1 tsp sugar and whisk well. Keep aside covered for 10 minutes.
* Step 4
Then heat a skillet or dosa rawa. Pour laddlefulls of batterand spread in a round shape. Pour oil from sides and cover with lid. Cook till base is golden brown. Then pour little oil on top and turn the top side down.
* Step 5
Cook the top side now, covered with lid till it is golden brown. Store in a hot case while you make all in same process. Serve hot with curd, chutney, ketchup or any dip. Enjoy.
Tip: you can make the batter in advance and keep in fridge till use without adding soda. Add it before you prepare the pancakes. It stays for 2 days in fridge.
Note: if there is a photo you can click to enlarge it
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