Gluten-Free Green Masala Jowar Roti (Green Spicy Sorghum Pancake)
Gluten-Free, Healthy, and Delicious
Green masala jowar roti, also known as jolada rotti, are gluten-free pancakes made from sorghum flour. They are a healthy option for breakfast, lunch, or dinner. Jowar, or sorghum, is a gluten-free whole grain, and it is a rich source of fiber and protein. Including jowar in your diet has many health benefits.
The vibrant green color of these pancakes comes from the fresh spinach and coriander leaves. This recipe is simple, easy, and takes only about 25 minutes to make.
As these pancakes are moderately spicy, it is customary to serve them with yogurt. Enjoy!
- 1 1/2 cups jowar flour
- 1 1/2 cups spinach, washed, blanched, made into fine paste
- 1/2 cup onion, finely chopped
- 1/4 cup coriander leaves, finely chopped
- 1 teaspoon ginger, grated or finely chopped
- 1 green chili, finely chopped
- 1/2 teaspoon chili flakes
- 1/4 teaspoon pepper powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon carom seeds, lightly rubbed with your fingers
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon butter or ghee, to grease the pan and for each pancake
- Wash the spinach leaves. Boil some water and turn off the heat. Immerse the spinach leaves into the boiling water and soak for 1 minute. Take the leaves out. Run cold or ice water over them. You have now blanched the spinach leaves.
- Add the leaves to a mixer jar and make a fine paste. Transfer the paste to a mixing bowl.
- To the mixing bowl, add jowar flour, chopped onions, chopped coriander leaves, ginger, green chilies, chili flakes, pepper powder, turmeric powder, carom seeds, and salt. Mix well.
- Adding water little by little, knead to make a spreadable dough.
- Divide the dough into 4 equal portions.
- Heat a flat pan for making the pancakes. Grease the pan with some oil, butter, or ghee. Now, work with one portion at a time.
- Using your fingers, shape the dough portion into a ball. Place the dough ball in the center of the pan and spread it while touching water often with your fingers and make a moderately thick pancake.
- Cover the pan with a lid. Cook it over medium heat. After 2 minutes, the pancake should appear to be dry on the surface. Apply water with your fingers on the surface to make it moist.
- Once the bottom side gets cooked, flip it. Add a very little oil, butter, or ghee on the top. Cook for 1-2 minutes or until the other side of the pancake also gets golden brown spots.
- Remove the pancake from the pan and transfer it to a serving plate. Add butter or ghee generously on the top. Adding butter or ghee not only makes it nutritious and delicious but also keeps it soft longer.
- Similarly, make pancakes with the other dough portions.
- Serve with yogurt on the side. Enjoy!
1. In this recipe, you can use readily available leafy greens powder, such as moringa powder, instead of freshly ground spinach paste. Use a tablespoon of the powder for each roti you make.
2. You can buy the leafy greens powder from the departmental stores.
3. Using ready powder reduces the preparation time of the pancake. However, freshly ground leafy greens add a nice flavor to these pancakes.
|Serving size: 1|
|Calories from Fat||9|
|% Daily Value *|
|Fat 1 g||2%|
|Carbohydrates 22 g||7%|
|Sugar 0 g|
|Fiber 1 g||4%|
|Protein 4 g||8%|
|Cholesterol 0 mg|
|Sodium 16 mg||1%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|