Millet Recipes | How To make Sorghum Millet | Quick and Easy Millet Recipes | Chef Sahajan

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining moisture.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: omit

Nutritional yeast adds flavor without dairy.

Wash 300 grams of spinach thoroughly and chop it finely.

Chop coriander leaves and add them to the bowl with spinach.

Finely chop one onion and add it to the mixture.

Add finely chopped carrot to the bowl.

If you don't have ginger-garlic paste, you can use chopped ginger and garlic.

Add a pinch of hing (asafoetida) and green chili according to your taste.

Add 1/2 teaspoon turmeric powder and 1/2 teaspoon ajwain, crushing it slightly to release flavor.

Add 1/2 teaspoon roasted cumin powder and salt to taste, then mix everything well.

Add 1 cup jowar flour (sorghum flour) and 1/2 cup besan (gram flour) to the mixture and mix it together.

Gradually add 1/2 cup of water to achieve the right batter consistency, mixing well after each addition.

Let the batter rest for at least 2 hours.

After resting, check the batter consistency; it should not be too thick or too thin.

Heat a cast iron skillet and add ghee for cooking.

Pour the batter into the skillet, shaping it into a round pancake.

Cook one side for 3 to 5 minutes until golden brown, then flip it to cook the other side.

Once both sides are cooked and golden brown, remove the pancake from the skillet.

For a twist, take one pancake, spread green chutney on it, and place cheese slices, chopped onion, chopped capsicum, and boiled sweet corn on top.

Fold the pancake to make a sandwich and grill it in a sandwich maker until golden brown.

Serve the sandwich with green chutney.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens