Wednesday, June 27, 2018

Posted by Mala at 12:00:00 AM No comments
Jowar aka maize/cholam/sorgam  is one of the 5  top most healthiest grains of the world.............this wonder Jowar, which earlier used to be food for animals, could easily replace staple grains such as wheat or rice, making for a gluten-free alternative.
Needless to say, Jowar is a treasure trove of rich nutrients such as Calcium, dietary fiber, Iron, Phosphorous, Thiamin and Protein. Adding this whole grain millet could rnder many of the supplements useless, I am sure.
Jowar improves digestion and fights constipation.
Jowar controls cholesterol, boosts immunity.
Jowar thwarts cardio vascular diseases, is Anti-diabetic.
Jowar prevents Cancer, and since it is gluten-free, cures joint pains and digestive problems.
Jowar regulates proper blood circulation, and in short, enhances over-all functioning of the body.
Such a healthy Jowar is combined with black urad and poha, which are in no way less, as far as nutrients are concerned.



Ingredients
Jowar - 3/4 cup
Boiled rice - 1/2 cup
Black urad, broken - 1/8 cup
Poha/flat rice - 1/8 cup
Methi/fenugreek - 1/2 tsp
Salt to taste
Enough oil to make the Oothappams

For topping
Onion - 1, finely chopped
Tomato -1, finely chopped
Green chillies - 2, slit and finely chopped
Coriander leaves - handful, washed and finely chopped


Recipe Cuisine: South Indian;  Category: Breakfast/dinner
Soaking time: Over night; Prep time: 10 mts; Cooking time: 30 mts

Yields 21 mini Oothappams

Measured Jowar, boiled rice, black urad, Poha and Methi seeds taken, washed well, and soaked over night


Ground to a smooth batter in the morning


Allowed to ferment the whole day, this is how the fermented batter looks when you are ready to make them for dinner


Tomato, onion and green chillies cut and kept ready...Oops!!! after adding the chopped coriander leaves, forgot to click...😕😕


Heat the mini Oothappam pan, after it become hot, keep flames on the lowest, pour the batter to 3/4 level , then the Oothappam will slightly enlarge in size and fill the pan fully. Drizzle some oil around.


Sprinkle the tomato-onion-green chilli-coriander mixture on the Oothappams.


After the bottom sides become golden in color, gently flip them over. There is no need to drizzle oil again, whatever is in the pan is more than sufficient.


Serve these delectably, delicious, healthy Oothappams with Sambar, chutney or Molagappodi.



This post first appeared in www.malpatskitchen.com













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