These delicious, savory jowar or sorghum flour pancakes, with a variety of seasonal vegetables, are great for a healthy and quick breakfast idea. They are like vegan omelettes with a flour mix in place of eggs! Sorghum flour is super healthy and gluten-free alternative to wheat.
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Breakfast, Snack
Cuisine: Gluten-free, Indian, Vegan, Vegetarian
Keyword: millet recipe, sorghum recipe
Servings: 2people (makes 4)
Calories: 162kcal
Ingredients
1cupsorghum flour(jowar flour)
¼cupcorn meal(makkai)
¼cuprice flour(or wheat flour if gluten is okay)
¾cupmix vegetables,finely chopped (I used a mix of tomato, green onions, and capsicum)
1tspcumin powder
Rock salt to taste
6-8fresh mint leaves, chopped
2tbspOlive Oil
Instructions
To make the pancake batter, mix together all the pancake ingredients except oil. Make a batter of light consistency (like that of an Indian uttapam or thick pancake) by adding water little by little.
Heat a mini flat pan* on stove. Grease with a little oil.
Once the pan is hot, add one ladleful of batter. Swirl to spread into a thick circle.
Cook for approximately 2 mins on one side. Move your flipper on the side to check if the pancake is cooked from the underside. Flip, sprinkle a little oil from the side.
Cook each side for 2-3 mins until golden. Repeat with the remaining batter. Makes around 4 pancakes.