• Sorghum flour is naturally gluten-free. It is easier to digest than wheat and is a good wheat alternative for people with gluten sensitivity or allergies.
  • Being a whole grain, sorghum or jowar is high in dietary fibre. It helps keeping the digestive system happy and healthy. They are also slowly digested by the body, helping you feel full for longer and avoid overeating or odd time eating.
  • It is a high protein grain, making it a good choice for breakfast cereal.
  • Sorghum is high in antioxidants that help reduce inflammation and lower free radical damage.

Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)

  • 1 cup sorghum flour (jowar flour)
  • ¼ cup corn meal (makkai)
  • ¼ cup rice flour (or wheat flour if gluten is okay)
  • ¾ cup mix vegetables, finely chopped (I used a mix of tomato, green onions, and capsicum)
  • 1 tsp cumin powder
  • Rock salt to taste
  • 6-8 fresh mint leaves , chopped
  • 2 tbsp Olive 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.
  • Serve hot with pickle, ketchup, or green chutney.