Gluten free jowar/sorghum roti , perfect as breakfast or even if you trying to loose some weight !!
Jowar or Sorghum, is one of the healthiest grain available today. It is a treasure of nutrients rich in calcium ,phosphorus and protein. The flour can easily be adapted in soups or as daily bread. The best thing about this flour is that it’s gluten free. This flour is widely used to make flat breads , like chapati in the North of Karnataka and in some regions of Maharashtra and is popularly know as bhakri. Making Bhakri is an art I would say. Since this flour does not have gluten , it is difficult to bind it and roll the dough. I have tried to learn this art from my mother in law and failed miserably!! The fresher the dough the softer and easier it is to make bhakri. But using Jowar is a must in our diet, and hence I make this kind of roti which does not require any special talent.
Jowar absorbs a lot of water and the more you knead the dough the softer is the end result. Here I have used grated raw papaya to add that extra bit of goodness. There is absolutely no extra taste of the papaya but, raw papaya is very good for digestion. Do not try to use ripe or semi ripe ones, they become too mushy to grate.Lastly , I have added rasam powder , which gives it a very distinctive taste. It’s very optional and you can replace it with some green chillies as well. My mother in law also grinds together green chillies and coconut. This tastes very good too.
We also make ‘ganji’ basically a soup , where in you add a couple of tablespoons of flour and water. This is cooked for 5 mins with salt to taste and vegetables of choice. Then after it cools down a little bit , yoghurt is added. This is a great filling soup usually used when trying to loose weight.
So be it loosing weight or living healthy, Jowar is a great addition to your daily dose of health.
makes 7-8 rotis
21/2 cups of Jowar flour
2 tablespoons Rasam powder/Green Chillies
1 big Onion, finely chopped
2 cups Raw Papaya, grated
Salt to taste
Water to knead
- In a big bowl , add the flour, rasam powder , grated papaya, onions and salt.
- Mix everything well without water.
- Then add water slowly to bring the mixture together.
- Jowar takes more water than other flours .
- Make a wet mixture which is quite tight.You should be able to pat the fought with your hands.
- Cut out a baking sheet to the size of your griddle.
- Smear it with little oil and take a apple sized dough and pat it at the centre of the sheet.
- By applying equal pressure pat the dough to make a roti.
- Use water or oil to avoid the dough sticking to your fingers.
- Make a thin roti and punch some holes to evenly cook the roti.
- Heat the griddle to medium high and when it’s really hot smear a little more oil on the griddle.
- Now gently lift the baking sheet and invert it on the griddle.
- Let it sit for a couple of mins and then gently peel off the baking sheet .
- Add more oil on the sides and cover to cook for another 2 mins.
- Remove the lid and flip the roti and cook on the other sides till crisp.
- Serve hot with yoghurt and chutney powder.
- It is best served when hot .
- To make another roti , smear the baking sheet with oil and repeat the same steps.