Jowar is very nutritious and gluten free. A good substitute for everyday wheat pulkas. It’s very popular in rural areas of India. Once we had to follow gluten free diet for some time, that’s when I created this recipe. I used spinach and carrot as filling, you can use your favorite veggies. To control carbs you can change the ratio of rice to jowar.
- Rice flour – half cup
- Jowar flour – half cup
- Moong dal / pesara papu – five tblsp
- Chopped spinach / palak – one-fourth cup
- Grated carrot – one medium size
- Salt – to taste
- Water – one cup
- Oil – four tblsp
- Cumin seeds / jeera / jilakara – two tsp
Soak moong daal for 1 hour (this helps in boiling the daal faster). In a sauce pan, add water, oil, moong dal, palak, cumin, grated carrot, and salt. Boil the water. Once water is boiled, turnoff the heat and add rice flour and jowar flour immediately. Mix well. Remove from stove and cover with lid. After 15 minutes, transfer it to a plate.
Knead it until you get dough like consistency. While kneading smear oil on your palms.
Take a small amount of dough and roll like roti. Roll it slowly and lightly to avoid breaking it. Use rice flour for dusting.
Place it on hot pan and smear it with oil. Once you see light golden spots on both sides, its ready. Serve it with daal.
Serves two to three