Jowar Roti/Joladhu Roti/Sorghum Flour Flatbreads

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easy ways to make jowar roti, gluten free flour, how to make Jowar roti, Jowar recipe, Jowar Roti, Sorghum Flour, Sorghum Flour Flatbread, techniques to make jowar rotii

Jowar roti is not something common in my place. My Bangalore friends introduced this to me. I love the way my friend Pavi does this. She used to get such thin Jowar roti’s. I wonder how she makes it so thin and soft. A gluten free flour which makes it difficult to bind. I know it needs a lot of practice and patience.

I have tried it many times and finally would end up adding some wheat flour to make it bind 😦 This time after posting Makki ki roti(Corn Flour Flatbread), I thought I would use the same technique and try it, guess what I could get Jowar roti without taring 🙂 Though it was not very thin, I could make it properly and it tasted awesome. If you have not tasted Jowar roti, you should definitely. Just for its taste I keep trying it many times 😛 I am giving same techniques that I used earlier to make Makki ki roti with some pics.(scroll down for more pics)

Again this is for beginners who are looking for making basic Jowar roti. Though it might seems simple by looking, it is really difficult while doing it 🙂

Ingredients:

Jowar Flour/Sorghum Flour : 3/4 cup

Salt : 1/8 teaspoon

Very Hot Water : 1/2 cup to 3/4 cup(adjust according to the need)

Method:

• Mix Jowar flour and salt.
• I had heated 3/4 cup of water in microwave for one and a half minute, so it is really hot.
• Mix water in the flour slowly( around 1 tablespoon at a time) using wooden spatula or spoon mix it.
• Make dough out of it. Set aside and cover it.
• Take a plastic cover cut in to 2 halves.
• Now take a plate and place one side of the plastic cover over it.
• Make round balls from the dough flatten it a bit.
• Place it on the plastic cover and cover it with the other side of plastic cover.
• Ensure the dough is in the middle.
• Place another plate over it and press gently to flatten it.
• Same time have a griddle heated parallely.
• Remove the top plate and slowly remove the top plastic cover.
• Slowly and carefully remove the roti from the lower plastic cover.
• Place it in the griddle, apply little water (either with hands or using small piece of cloth drenched in water) on the top layer of the roti.
• Let it get cooked for 2 mins, using spatula flip side.
• If needed apply some water in the top layer now.
• Cook well on both sides for 2 to 3 mins.

Enjoy this tasty roti with any subzi 🙂

Here are the steps, place dough in a plate with plastic cover,

Cover over with the other layer of plastic cover.

 

Now place another plate over it and press

Remove Plate and you can find this 🙂 after this remove the plastic cover and place the roti careful over grid and cook.

 

 

Unlike Makki ki roti, do not apply water in the plastic cover, it will not come out properly.

 

 

 

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Multi grain Spinach Crackers

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flax seed cracker, Flax seeds, Healthy Crackers, multigrain chapathi, Multigrain Crackers, Multigrain roti, Multigrain Spinach Cracker, Ragi flour, sesame seeds cracker, Sorghum Flour, Spinach Cracker, tea time crackers

Last time when I prepared the wheat crackers, my hubby liked it so much. He prefers salted snacks rather than the sweet one’s. So I thought of making it again. This time in my Indian grocery shopping , I had purchased Ragi flour, Corn flour, Soya flour 😛 All of them were around 1 $, so I couldn’t resist buying 🙂 So here is the multi grain version, with the twist of spinach. My hubby is crazy of spinach. He got a 2.5 lb baby spinach pack. What can I do with so much of spinach? So I am trying to use it in everything possible 😛

In the recent days , I have got influenced by Chitra , she uses flax seeds in many of her recipes. When I was in India, my grandpa used to tell me that flax seeds are such wonderful seeds for a good health, need to get it and use it. Well, we did search and did not find it in my place. Even in Bangalore I couldn’t find them 😦 Finally he got it in some super market in Chennai, by the time I moved to US 🙂 Here in US I found lots of flax seeds in any market, but still didn’t know how to use it. After seeing Chitra I decided to add it somehow in my recipes, so here is the start 🙂

Ingredients:

Whole Wheat Flour : 3/4 cup

Ragi Flour/Millet Flour : 3/4 cup

Sorghum Flour/Jowar Flour : 3/4 Cup

Salt : 3/4 tablespoon

Baking Powder : 1/2 teaspoon

Cumin Powder : 1/2 teaspoon

Carom Seeds/ Ajwain/Omum : 1/2 teaspoon

Olive Oil : 5 tablespoons

Flax seeds : 1/4 cup

Sesame Seeds : 1/4 cup ( I used a little less than 1/4 cup)

Spinach pureed : 1 cup

Method:

• Mix all the flour together, with salt, cumin powder, carom seeds, baking powder.
• Add 1/2 amount of olive oil to the flour and mix.
• Next slowly add the spinach puree and mix the flour. Make it to a nice dough.
• Add the flax seeds and sesame seeds mix well. Pour the remaining oil and form a nice dough.
• Rest the dough for 15 mins and have it covered to avoid drying.
• Mean time preheat oven to 350 F
• Nicely butter the baking sheet and get it ready.
• After 15 mins divide the dough to 3 portions. Roll the partitioned dough with any flour and form a nice round. Make it to a medium size thickness.
• The edges would crack, because of the Sorghum flour, just don’t worry about it. With the hand pinch the edges and continue to roll.
• Cut them in to pieces and arrange them in the baking sheet.
• Bake it for 15 mins. Take out the baking tray and flip sides.
• Bake for another 15 mins. Once done cool it for 10 to 15 mins.

Now the crackers are ready. A healthy snack ready for tea time 🙂

You can make roti’s/ Chapathi with this flour also. I made a chapathi with the remaining flour, added little oil to cook. It turned yummy 🙂

You can also fry them, but I prefer baking.

Any other flour can also be mixed like chickpea flour, corn flour.

If you do not want to use Spinach, you can just use water to mix the dough. If you can use hot water and mix with spatula, the dough would be perfect to roll.

A tablespoon of honey can be added to get a sweet taste along with this.

Baked Avocado, Mung sprout Patties

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Avocado, Baked cutlet, Baked Mung bean sprout avocado patty, Baked Patty, Fiesta Friday, healthy patties, Mung bean sprouts, Mung Sprouts, Sorghum Flour, Sorghum Flour patty

Sometime back I had posted a salad with Mung sprouts and avocado from then , I have gone crazy with this combination. Yeah You won’t believe I tried to make Indian style Idli (steamed rice cake) with this combo by adding some rice. Tried it as I have heard about Sprouts Idli, but this turned out to be a disaster 😛  I had to throw off the complete batter 😦

I thought of making beet patties, suddenly this flashed in my mind why not use mung sprouts and avocado to make patties. Now I didnt want to use oil 😛 so baked them. Wanted to make it with corn flour but I was out of stock. Other choice was Chickpea flour,but I didn’t want to combine sprouts with this as both might increase gastric issues. I had Sorghum Flour/Jowar Flour which I am using these days instead of whole wheat flour. Sorghum is gluten free, high protein and cholesterol free. I made it as a tea time snack. I try to prepare some snack everyday and my hubby asked what’s today, I said I have baked something without oil. He said OMG you have gone crazy these days not using oil, its not that oil is totally bad 😛 . I guess after I started baking I just love it to a great extent that I feel like baking everything hahaha….I feel so excited to wait and watch how it turns out. After he tasted it, he said hmm this is good and very different. After 2 patties we feel that we are full. Yeah because of sprouts and avocado it makes you feel very full.

Process was quite simple, but for me to decide the ingredients took some time 🙂

I am bringing this to Angie’s Fiesta Friday #21 party. This is such a lovely party where I am finding lots of new friends with great recipes.

Ingredients:

Mung bean sprouts : 3/4 cup

Avocado : 1 medium

Sorghum Flour : 1 cup

Dill leaves : 1 tablespoon heaped

Cilantro leaves : 3 tablespoon finely chopped

Red Onion :1/2 one large finely chopped

Lemon Juice : 1 tablespoon

Ginger : 1 teaspoon grated

Cumin powder : 1 teaspoon

Coriander powder : 1 teaspoon

Salt : as required

Pepper Powder : 2 teaspoons

Roasted Semolina: 1/4 cup just to coat

Method:

First combine Mung sprouts, avocado, ginger, dill leaves in a blender. Grind it to a coarse paste. If needed add little water.

Once done take this in a bowl. Mix salt, cumin powder, coriander powder, pepper powder, chopped cilantro leaves, onion. Mix well. Now slowly add sorghum flour and make a fine batter. Check for salt and spice, if needed more you can add it. If more then mix some more lemon juice.

Make it to any shape which you want, I prefer the usual round. Soak it in roasted semolina and coat the patty. I used Semolina to get the crispiness. You can avoid it as well.

 

Preheat oven to 400F. Grease a baking tray with butter or any spray. Place these patties. Bake them for 30 mins. After first 15 mins, flip side and bake.

I served it with cilantro chutney.

You can skip semolina if you don’t want to use it. Also this can fried with oil in a skillet. Instead of pepper powder, green chili can also be used. You can serve it with tomato ketchup as well.