JOWAR MINI OOTHAPPAM, how to make gluten-free tomato-onion crepes with maize

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

Categories: Dosa Varieties, Healthy Cooking, Millet Recipes, South Indian Breakfasts, Tiffin Varieties