Showing posts with label Jowar Flour (Jonna Pindi). Show all posts
Showing posts with label Jowar Flour (Jonna Pindi). Show all posts

Jowar Flour Vegetable Dosa



BM #133 Week 3 Day 1 -

This week I shall continue with the A-Z Dosa series and the starting letters this month are J, K and L.

This Vegan, Gluten free, Rice free, Dosa has become a weekly lunch staple. It is such a filling meal and keeps us full for about 5-6 hours and a perfect recipe for weight loss or diabetes control.

The choice of vegetables used can be altered based on availability of the veggies.

Recipe Source Nisa Homey (Sorry - Couldn't locate the link)
Ingredients - 

Jowar Flour 1 cup
Spinach, Cabbage, Carrot, Onion finely chopped/grated 2 cups
Coriander leaves finely chopped 2 Tbsp
Ginger, grated 1 tsp
Green Chili paste 1 tsp
Cumin Seeds 1/2 tsp
Ajwain / Vaamu 1/2 tsp lightly crushed
Asafotida 1/4 tsp
Turmeric and Pepper powder 1/4 tsp each


Method Of Preparation -

In a mixing bowl, add all the finely chopped vegetables, coriander leaves, ginger, green chili paste, cumin seeds, ajwain, asafotida, turmeric, black pepper powder and salt.

Add in the jowar flour and mix well. Gradually add water and mix into a thick batter. (It should be similar to the idli batter consistency - thick but pourable).

Cover and set aside for 10-15 minutes.

On a heated tava(griddle), pour a ladleful of batter and spread it in a circular motion to make dosas. Spray some oil if preferred. Let the dosa cook underside and then flip it on to the other side and remove as soon as it is done.

Continue for the rest of the batter or as required. 

Serve with any choice of chutney.

BMLogo


Preparation Time 
Serves/Makes

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Posted by Harini R on Sunday, April 17, 2022
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Masala Jonna Rotte / Masala Jowar Ki Roti



BM #119 Week 4 Day 1 - 

On a lazy weekend morning, I was not in a mood to make breakfast. But we were all hungry and I was craving for something very filling which would give me enough time to laze around and cook something for a late lunch. 

Traditionally Jonna Rotte or Jowar ki roti is eaten by farmers who do a lot of physical work and Jonna rotte is supposed to sustain the farmers for a good 4-5 hrs. It is supposedly not so easily digestible and therefore requires a little activity for it to get digested. 

This same kind of Masala Roti is usually made with rice flour (known as Sarvapindi or Akki Rotti). Jowar is high in protein, fiber and other nutrients. It can form part of a gluten-free diet.

- post updated on 12/24/2020

Ingredients - 

Jowar Flour / Jonna Pindi 2 cups
Onion (Finely Chopped) 1 cup
Carrot (Grated) 1 cup
Garam Masala 1/2 tsp (optional)
Mirchi Powder 1/2 tsp
Peanuts, coarsely crushed 1/4 cup (optional)
Hot Water 1 cup
Oil (Veg oil or Olive oil) 2 Tbsp
Salt as per taste


Method Of Preparation - 

In a mixing bowl, add the jowar flour, grated carrots, finely chopped onions, salt, mirchi powder, garam masala and 1 Tbsp of oil.

Add hot water to the flour mix and knead to a soft dough (chapati dough consistency).

Divide the dough into 10-12 equal portions and make rotis with each part. I did this by greasing a plastic sheet and pressing the dough portion with my finger tips forming a 3-4 inch circular roti. 

On a hot griddle/tawa spray some oil and gently place the roti and spray oil as per need. If the roti breaks, quickly press it back into place to form a neat circle.

Cook on both the sides until they are golden brown and store them in a covered box. (Like a chapati box)

Serve the rotis warm with sliced onions (Optional) and Palak Dal. 

Makes about 12 rotis
Preparation Time 45 min 

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Posted by Harini on Thursday, December 24, 2020
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Flatbread Thali 4 - Dhapate - Day 14



BM #116 Day 14 -

 Today's flatbread comes from the state of Maharashtra. This rustic flatbread is nutritious and filling and easy to make as well.

 In the thali featuring Dhapate are Garlic Chutney, Green Chili Thecha, Onion-Tomato Koshimbir and yogurt.

 The Green Chili Thecha which I made for this thali has become a frequent addition on our dining table. The Garlic Chutney is a staple too. My husband and older one can live off those two accompaniments. 

 Here are the previous flatbreads this week..
Flatbread Thali 3 - Garlic Butter Roti With Pizza Dough - Day 13

 Recipe Source here through Shalaka
Ingredients - 

 Jowar Flour 2 cups
Whole Wheat Flour 1 cup + more for dusting
Besan 1/2 cup
Coriander Powder 1 tsp
Turmeric, Salt and Red Chili Powder as needed
Garlic-Green chili paste 2 tsp (or as needed)
Cumin seeds, coarsely crushed 1 tsp 
Ajwain / Vaamu, coarsely crushed 1 tsp 
Coriander leaves, finely chopped 3 Tbsp
Water as needed to knead the dough
Oil to shallow fry
Sesame seeds 2-3 Tbsp

Method Of Preparation -
In a mixing bowl, mix the flours and the rest of the ingredients listed above except water, oil and sesame seeds.

 Gradually add water to knead the mixture to form a soft dough.

 Pinch 8 equal portions of the dough each the size of a small orange. Knead each portion and roll into a smooth disc.

 Dip one side of a disc in the sesame seeds and start flattening the disc on a floured surface. Typically it is patted with clean hands but I tried using the rolling pin and generously dusting with flour and it worked for me.

 Heat a griddle and gently transfer the flattened disc onto the griddle, brush some oil on the it and allow both the sides to cook. Brush oil on the other side as well.

 Remove onto an insulated container to keep them warm.

 Continue with the rest of the dough portions.

 Serve with Teekha Thecha, Lahsun ki chutney, Onion-Tomato Koshimbir and Yogurt.



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 Preparation Time 30 minutes
Makes 8

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Posted by Harini R on Wednesday, September 16, 2020
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Jonna Pindi Idli ~ Jowar Flour Idli - A-Z Andhra Dishes



BM #112 Week 2 Day 1 - 

 This week I plan to showcase some more Andhra Dishes to continue the A-Z series. So far in the series I have posted the following..

Coming to Jonna Pindi Idli, I have made Jowar Dosas before but when I saw the use of jowar flour in Suma's space, I tried it immediately and thanks to her I have an easier version of making idlis and even dosas with the same batter.

 Recipe Source here
Ingredients - 

 Jowar Flour 3/4 cup
Urad Dal 1/2 cup
Idli Rava 3/4 cup
Fenugreek Seeds 1/4 tsp
Salt as needed

Method Of Preparation -

Wash and Soak Urad Dal and Fenugreek in a bowl for 2-3 hours. Cover and set aside.

Wash and soak Idli Rava in a different bowl for 2-3 hrs. Cover and set aside.

Grind urad dal adding jowar flour and water as needed to make a smooth batter. Don’t make the batter too runny.
Drain the idli rava and Add it to the batter along with salt.

Cover and set aside in a warm place for fermentation. 

Pour the batter into the idli plates as needed and steam for 15 minutes on medium heat. 

Carefully unmould the idlis and serve it with chutney, podi and/or sambar.
BMLogo




Preparation Time plus Fermentation time for Batter 8-10 hrs + 15 minutes
Makes 28-30 Idlis

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Posted by Harini R on Sunday, May 10, 2020
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T - Thalipeeth



BM #92 Day 20 -

 Starting the last week of this series with the letter T for Thalipeeth. Thalipeeth is a traditional Maharashtrian flatbread with a unique blend of grains.

 The recipe calls for 6 kinds of whole grains and legumes. I am able to source them but have no means of milling them. So I asked for alternatives and was told the flours can work well but they need to be dry roasted to get a near close taste of the traditional Bhajaniche Thalipeeth. Bhajaniche means roasted.

 The resultant flatbread felt like the Sarvapindi which we make with just rice flour, just that the earthy flavors of jowar and bajra were dominant in this thalipeeth.

 Recipe Source Shalaka
Ingredients - 
For the traditional Bhajaniche thalipeeth -
Wheat Grains 1 cup
Rice 1 cup
Jowar 2 cups
Bajra 2 cups
Chana Dal 1/4 cup
Urad Dal 1/4 cup
Coriander seeds 1/4 cup
I used the following  - 
Wheat Flour 1/4 cup
Rice Flour 1/4 cup
Jowar Flour 1/2 cup
Bajra Flour 1/2 cup
Besan 1 Tbsp
Urad Flour 1 Tbsp
Coriander Powder 1 Tbsp
Other Ingredients - 
Salt, Chili Powder, Hing, Turmeric as needed
Onions finely chopped 1/4 cup
Coriander leaves finely chopped 2 Tbsp
Oil 2 tsp + more to shallow fry

Method Of Preparation -
Traditionally all the ingredients for the Bhajani are dry roasted and milled.

 Alternatively the flours can be dry roasted and used for the thalipeeth.

 In a mixing bowl, add the dry roasted flours, mix in salt, chili powder, hing and turmeric as needed.

 Add oil and mix well until it resembles bread crumbs. Add in finely chopped onions and coriander leaves.

 Add warm water to knead a soft dough.

 Make about 7-8 equal portions of the dough and roll them into thin discs between greased sheets of plastic. The dough can be patted down on a greased sheet to about 4 inches in diameter.

 Make a small perforation in the middle of the disc before gently transferring it onto the hot griddle.

 Spray oil in the perforation and around the disc, cover and allow it to cook. When the steam starts to sizzle, remove the cover and flip the thalipeeth. Allow it to cook the other side as well.

 Remove and continue with the rest of the dough.

 Serve warm with just butter, or yogurt or any pickle.


BMLogo


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92




Preparation Time 30 minutes
Makes 7-8

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Posted by Harini R on Monday, September 24, 2018
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Cholam Koozh ~ Fermented Jowar Buttermilk



BM #87 Day 6 - 

 Cholam Koozh or Fermented Jowar Buttermilk is yet another rustic breakfast drink popular among the farmers. Made with simple and basic ingredients like Jowar flour and buttermilk, it is a boon to the farmers who toil hard in the scorching sun. 

 As the modern world is slowly waking up to the benefits of consuming fermented foods, it is high time we incorporate this simple buttermilk into our daily routine. It is especially important in summer. It keeps the body nourished as well as cool guarding against sun strokes and the like.

 With this we come to the end of Week 1 in this series of 'Explore The Flavors'. Here is a recap of the breakfast dishes posted here...

 Day 1 - Tomato Upma - No Onion No Garlic
Day 2 - Chawal Ke Faraa ~ Steamed Rice Dumplings
Day 3 - Taravani Annam ~ Fermented Rice
Day 4 - Masala Ghavan
Day 5 - Chira Doi Gur
Day 6 - Cholam Koozh ~ Fermented Jowar Buttermilk

Ingredients - 

 Jowar Flour 3 Tbsp
Salt as needed
Buttermilk 2 cups or as needed

Method Of Preparation -
Mix 3 tablespoons of jowar flour in 3/4 cup of water ensuring no lumps.

 Cover and set aside in a warm place for fermentation preferably overnight.

 The next morning, In a heavy bottomed pan, heat a cup of water and allow it come to a rolling boil.

 To this boiling water, slowly add the fermented jowar mixture while continuously stirring to avoid lumps.

 Cook until the mixture becomes thick. Remove from fire and allow it to cool.

 Add this mixture to buttermilk adding salt as needed. 

 Garnish with coriander leaves and onions and enjoy this coolant for a filling breakfast. [I avoid raw onions on a weekday morning for obvious reasons :)].


BMLogo

 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87




Preparation Time 15 minutes + Fermenting time 10-12 hours
Serves 2-3

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Posted by Harini R on Saturday, April 7, 2018
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Eggless Multi Grain Pineapple Pancakes



BM #82 Week 4 Day 3 - 

 To end this week's series of bookmarked recipes, check out these multigrain pineapple pancakes. I feel these multigrain pancakes are glorified Dosas which are the current generation's favorite. 

 I alter the ingredients and fruits and try out various combinations. My little one loves pineapple and so the pineapple walnut combo is made more often.

 Ingredients - 

 Wheat Flour 1/4 cup
Maida/All Purpose Flour 3 Tbsp
Jowar Flour 1 Tbsp
Ragi Flour 1 Tbsp
Baking Powder 1 tsp
Salt a pinch
Sugar 1 tsp
Cinnamon Powder 1/2 tsp
Walnuts crushed 2 Tbsp
Pineapple Finely chopped 3 Tbsp
Buttermilk 1/4 cup + more if needed
Flax seed Powder 1 tsp + 2 Tbsp warm water

Method Of Preparation -
Whisk in the flours, baking powder, cinnamon powder, sugar and salt. Add in the walnuts and coat them with the flour.

Blend the flax seed powder and water and set aside for a couple of minutes.

Pour the flax seed water into the flour mixture and gently mix to make a lump free batter. Add buttermilk to get the right consistency.

Fold in the pineapples into the batter.

Heat a griddle and grease it with butter.

Pour a ladle full of batter on the hot griddle, wait for bubbles to pop and flip. Let it cook on the other side as well and remove. Continue with the rest of the batter.

Serve them with maple syrup and fruits on top and a glass of milk for a filling breakfast.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#82..

 Preparation Time 20 minutes
Makes 8 pancakes

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Posted by Harini R on Sunday, November 26, 2017
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Jowar Cabbage Muthia


Jowar Cabbage Muthia

 BM#68 Day 23 -.

 The next 4 days of this week will see the last of this series. But I am sure I am going to post many more recipes using millets. 

 These muthiya were one of the first recipes I made for this series. In fact a few more recipes using jowar but since I was following the pattern of Bajra, Ragi, Jowar and Little Millet, I had to keep them in the drafts.

 These muthiyas made for a very filling snack and enjoyed by my family.

 Recipe Source here
Ingredients - 

 Jowar Flour 1 cup
Cabbage, finely shredded 1 cup
Salt, Turmeric as needed
Ginger+Garlic+ Green chili paste as needed
Lemon Juice 1 Tbsp
Asafotida 2 pinches
Seasoning (Oil 1 Tbsp, Cumin seeds 1 tsp, Sesame seeds 1 tsp)
Garnish with chopped coriander leaves
Jowar Cabbage Muthia

 Method Of Preparation -
In a mixing bowl, add all the ingredients except the seasoning.

 Sprinkle as much warm water as needed to knead into a stiff dough.

 Make about 6-7 1-inch thick logs and place them in a steamer.

 Steam them for about 15-20 minutes. Allow it cool.

 Remove them, slice into bite sized pieces and set aside.

 In a heated pan, add oil and cumin seeds and sesame seeds. After they crackle, add in the sliced pieces and saute until they are slightly brown all over.

 Garnish with coriander leaves and serve with chutney of your choice.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68




 Preparation Time 40 min
Serves 3-4

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Posted by Harini R on Tuesday, September 27, 2016
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Jowar Roti Quesadilla


Jowar Roti Quesadilla

 BM #68 Day 15 - 

 This fusion of a recipe has been a fantastic idea which our family has instantly taken to. I must compliment my teenage daughter who has suggested this fusion. Her reasoning was that she loves quesadillas and since I was looking for a millet based recipe, she threw the idea into the mix and this quesadilla was born.

 These were fantastic and very filling. Please note that the jowar rotis I make are about 3 1/2 to 4 inches in diameter. So these make tiny quesadillas. If you are lucky enough to get ready made jowar rotis, this would be a breeze to make. I know that jowar rotis are commercially available in every street corner in my hometown of Hyderabad.
Jowar Roti Quesadilla

 Ingredients - 

 Jowar Rotis 8 nos
Rajma (Kidney Beans) soaked, cooked 1 cup
Taco Seasoning as needed
Spicy Sauce (Tomato Chili Sauce or Sriracha) as needed
Cheese, shredded as needed
Jowar Roti Quesadilla

 Method Of Preparation -
In a heated pan, add the cooked kidney beans making sure there is at least a few tablespoons of water in there. Add in the taco seasoning as needed.

 Lightly mash the mixture until it is heated through. Remove from heat and set aside.

 Heat a griddle, on each jowar roti, put in the kidney bean filling on one half of the roti, spread some spicy sauce as per preference. Sprinkle cheese and close the roti to make a semi circular quesadilla.

 Cook on both sides until they are crisp and the cheese inside has melted enough.

 Remove from the griddle and continue with the rest of the rotis.

 Serve warm for a filling lunch/brunch or dinner.




Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68



 Preparation Time 20 minutes
Makes 8

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Posted by Harini R on Saturday, September 17, 2016
13 comments
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Jowar Ka Uthappa - Day 10


Jowar Ka Uthappa

 BM #63 Day 10 -

 This is one of the first dishes I made for this series as I hit upon this and was eager to check it out. When I saw this recipe, I felt it was more like a rava dosa except with Jowar flour instead of rava. I felt I should have made a thick batter and made them slightly thick.

 Well, my little one loved the mini uthappa and so it worked out for me in the end.

 Recipe Source here
Ingredients - 

 Jowar flour 1 cup
Rice Flour 1/2 cup
Salt as needed
Hot Water about 2 cups
Onion, finely chopped
Carrot, grated 1/2 cup
Ginger, grated 1 tsp
Green Chili finely chopped as needed
Coriander leaves, finely chopped 1 Tbsp
Jowar Ka Uthappa

 Method Of Preparation -
In a bowl combine jowar flour, rice flour, salt and mix well.

 Add the hot water and mix well without any lumps. Add in the rest of the ingredients. Let the batter rest for 20-30 minutes.

 If the batter is stiff, add more water and stir well to get a watery consistency. 

 Heat a griddle/Tawa. Pour a ladle full of batter in a circle from the edge to the center. Do not spread the batter with the ladle and do not fill the small gaps. It should appear lacy. 

 [After ruining a couple of them I realized that mini dosas were a better option and so the mini version of dosas].  

 Drizzle a little oil all over. (I used very little oil by just spraying oil ). I also found that if oil is not used, the dosa tends to develop cracks and becomes a little dry.

 Cook till it turns crispy and the edges leave the griddle. It takes slightly longer to cook than the traditional dosa.

 Gently flip it over and cook for about a minute.

 Remove and serve it hot with chutney of your choice.
Continue for the rest of the batter. [Keep adding more water to maintain the watery consistency of the batter else the dosa will be lumpy.]





Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63



 Preparation Time 30 min 
Serves 4

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Posted by Harini R on Tuesday, April 12, 2016
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