Well well well when my son comes home from school, he raids the kitchen to satisfy his hungry hungry tummy.
The minute he enters he’s like what’s there to eat mumma.
And mumma dearest always has something ready for him.....ok not always but most of the times....hehehehe.
Ok coming to this snack I wanted to make something that was healthy bhi aur tasty bhi.
Jowar as you know is not just gluten free but also high in fibre, good source of protein, packed with essential nutrients.
So that’s what I used to make my pancakes.
Mushrooms are our fav. They’re also awesome & packed with nutrients besides being low in calories.
Complete win win I say, definitely give this recipe a try and let me know your verdict.
My kids loved it looking forward to hearing from you.
AuthorsophieskitchenloveCategoryBreakfast, Budget friendly, Gluten Free, Healthy Recipes, Kid-Friendly, Quick, Snacks, Vegan, VegetarianDifficultyIntermediateA yummy snack that’s healthy & tasty too.
FIRST LET'S MARINATE THE MUSHROOMS.
In a bowl add the mushrooms, salt & herbs, olive oil, garlic, smoked paprika & green coriander.
Keep aside & let the mushrooms marinate for 30 minutes, if in a hurry then atleast for a minimum of 15 minutes.
NOW LETS MAKE THE JOWAR PANCAKES.
In a bowl mix the jowar flour & spring onions together and keep aside.
In a pan add water, salt & mixed herbs, onion powder, garlic powder, smoked paprika & green coriander and let it come to a rolling boil.
Once it comes to a rolling boil add the water to the flour mixture.
Mix using a spoon
(Be careful the water is very very hot.)
Now add 1/2 cup room temperature water to form a thick batter.
On a medium flame grease a mini uttapam pan and add 1 tablespoonful of the batter in each cavity.
If you don’t have a mini uttapam pan then take a wide pan & grease it with the ghee/olive oil. Put in a spoonful of the batter on the greased pan one next to the other. Keep distance between each pancake as the pancakes are going to spread.
After about 3-5 minutes once you see that the tops are drying brush them with a little olive oil/ghee & flip them.
Let these pancakes cook for another 3-5 minutes & remove.
Brush them with butter & stack them one above the other.
Adding butter is an optional step but highly recommended.
In a pan add a little butter, you don’t need much as there is oil in the marination.
Now add the mushrooms to the pan.
Keeping in mind not to let them touch each other as that will result in a lot of water oozing out from the mushrooms and we want a nice fried taste not boiled.
Cook for 3 minutes on a high flame.
Once it’s cooked on one side flip and cook on the other side for another 3 minutes.
Mix the sliced onion & tomato and keep this mixture aside.
Mix the lemon juice & Greek yoghurt and keep it aside.
Take a Jowar Pancakes, top it with lemony Greek yoghurt,
fried mushrooms and finally top it with the salad.
Enjoyyyyy.
Do comment below or email me at sophieskitchenlove@gmail.com, I love reading your valuable feedback.
And once you’ve tried out the recipe let me know how it turned out & do share a picture on Instagram with the hashtag #sophieskitchenlove. I would love to see your beautiful creation.
Ingredients
Directions
FIRST LET'S MARINATE THE MUSHROOMS.
In a bowl add the mushrooms, salt & herbs, olive oil, garlic, smoked paprika & green coriander.
Keep aside & let the mushrooms marinate for 30 minutes, if in a hurry then atleast for a minimum of 15 minutes.
NOW LETS MAKE THE JOWAR PANCAKES.
In a bowl mix the jowar flour & spring onions together and keep aside.
In a pan add water, salt & mixed herbs, onion powder, garlic powder, smoked paprika & green coriander and let it come to a rolling boil.
Once it comes to a rolling boil add the water to the flour mixture.
Mix using a spoon
(Be careful the water is very very hot.)
Now add 1/2 cup room temperature water to form a thick batter.
On a medium flame grease a mini uttapam pan and add 1 tablespoonful of the batter in each cavity.
If you don’t have a mini uttapam pan then take a wide pan & grease it with the ghee/olive oil. Put in a spoonful of the batter on the greased pan one next to the other. Keep distance between each pancake as the pancakes are going to spread.
After about 3-5 minutes once you see that the tops are drying brush them with a little olive oil/ghee & flip them.
Let these pancakes cook for another 3-5 minutes & remove.
Brush them with butter & stack them one above the other.
Adding butter is an optional step but highly recommended.
In a pan add a little butter, you don’t need much as there is oil in the marination.
Now add the mushrooms to the pan.
Keeping in mind not to let them touch each other as that will result in a lot of water oozing out from the mushrooms and we want a nice fried taste not boiled.
Cook for 3 minutes on a high flame.
Once it’s cooked on one side flip and cook on the other side for another 3 minutes.
Mix the sliced onion & tomato and keep this mixture aside.
Mix the lemon juice & Greek yoghurt and keep it aside.
Take a Jowar Pancakes, top it with lemony Greek yoghurt,
fried mushrooms and finally top it with the salad.
Enjoyyyyy.
