Jowar Khichu/ Spicy Sour Sorghum Cake

This recipe is one that I particularly enjoy. Its healthy, gluten free and a great breakfast item. Its also quite easy to prepare which makes it a great choice for busy people.  Its also quite filling and satisfying.

Ingredients:

1.  1 cup  Jowar flour/ Sorghum Flour 

Available at health food stores and Indian grocery stores
(Jowar also known as white millet flour is a gluten-free, high-protein, cholesterol-free source of a variety of essential nutrients, including dietary fiber, iron, phosphorus and thiamine.) its a cereal grain which for this recipe has been finely ground to a flour.  its comes in both variety.  A great substitute for wheat flour in baked goods)

2. 1/2 Cup Yogurt whisked til smooth. The Sourer the better for this recipe.
 ( The benefits of yogurt are many)

3. 1 1/2 cup water

4.  1 Teaspoon.  Ginger -- Green Chili paste.  ( I used a coffee grinder/spice grinder )   1-3 green chilies as per your level of spiciness and 1 inch piece ginger.
5.  1 Teaspoon Tumeric/halthi powder

6. 2 Tbs Ghee/Clarified Butter.   I make mine at home.  (Will be posting that reciepe soon. Its super easy to make )

7. 1 Tbs chopped coriander leaves

Cilantro with stems removed.   For this recipe only 1 Tbs chopped cilantro.

8. 2 Tbs Green peas. Boiled and softened.

9. Salt to taste.

Please mix the the ingredients in the order listed one by one in a medium size mixing bowl, making sure there are no lumps formed .I mix the flour and yogurt, making a smooth batter and then adding the water and then the rest of the ingredients.

For the Tempering: 

Heat in a small vessel, a Tbs of Ghee and add 2 red chilies, Round or flat dried red chilies will do. Then add the  1 Teas of Musturd S eeds and once they start crackling,  I add a  stalk of Curry leaves,  ( Take care as they do sputter quite a bit so have a small metal lid at hand to cover if needed so there are no ghee splatters.  Follow with 1 Tbs of Sesame seeds and lastly a  pinch of Hing. (Asafetida)

Asafetida- This spice is used as a digestive aid.

Method: 

Heat a Small Kadai or a non stick round deep pot,  like the ones in my pictures and pour the contents of the batter in it once the pot is hot.  Use a wooden spoon and scrap from  the sides and and mix well.  Occasionally keep stirring as the sauce thickens as it cooks.   Cover and let it cook for 8-10 minutes keeping an eye that it doesnt get stuck to the sides or burnt at the bottom.  Medium  heat is recommended. 

The consistency of the better should be that it coats your spoon thinly. We do not want it to get to thick as it will thicken on its own later.  

At this point, Start the Tempering and as soon as the Hing/ Asafetida is put in as the last ingredient, immediately add it to the batter.  Give it a good stir and thats it.

Use a metal vessel like this for the tempering.

Now at this point you can grease about 3 glass bowls and pour the mixture into them and let it sit for a few minutes. Turn the bowls upside down and Viola, a pretty tasty breakfast dish.  You can even cut them into pieces if you prefer.  small bowls with nice molds will really spruce up the look of the dish for parties as well.   This dish can also be used as an appetizer for a party

Eating with Healthy Choices!