RSS Feed
TwitterJowar just got tastier
Who said jowar can’t be a part of your diet unless you take a liking to the chewy jowar rotis? With dieticians, nutritionists and fitness enthusiasts vouching for the health benefits of the wonder grain, jowar is now available in many easy-to-use formulae, that can pack a punch into your meals in a jiffy.
The highly nutritious, non-glutinous jowar has high dietary fibre (that is missing in rice and maida) and it aids in digestion. That’s not all, it’s rich in vitamins and minerals — good news for your skin and hair! Apart from being an important source of nutrachemicals, including anti-oxidants such as cholesterol-lowering waxes, it is also a boon for diabetic patients as it digests slowly. To make the most of the nutrients available in jowar, pick up ready to use jowar products that can be added to your pasta, idlies and even cakes. Use jowar-based vermicelli for healthy breakfast treats or use jowar flakes to whip up poha and chudwa.
Another interesting pick would be the jowar-based multi-grain, where jowar is blended with wheat. So all you wheat lovers can enjoy the health benefits of jowar without cribbing about missing the taste of wheat! Ever wondered why the dosas dished out in restaurants turn so crisp, while the one you make at home looks limp? Well, their secret is jowar. Mix a little jowar to your dosa batter and watch how your dosas transform. Mixing jowar to the batter, one can whip up lip-smacking vadas, murukus, pakodas and other snacks.
Ingredients
- 100 gms blackgram dal
- 300 gms fine rawa mixed with jowar
- 1 tsp oil
- a pinch of baking powder
- salt to taste
- water as required
Method
Soak blackgram dal overnight for eight hours, drain the water and grind into a fine batter. Add salt, baking powder and the jowar-rawa mix. Mix thoroughly. Allow it to ferment overnight. Add a teaspoon of oil on the pre-heated tawa and pour the batter on it. Spread the batter scoop into a fine round shape and fry till the dosa is crisp.
0 comments:
Post a Comment