Jwari Lahi is nothing but sorghum puffs flour. The puffs are then eaten just like that, salted, or used to make Chiwda (a savoury snack). The sorghum puffs are milled on a grinding stone to make a flour called Lahi-peeth (Lahi puffs, peeth flour). Jwari Lahi-peeth would often be consumed for a quick breakfast, mixed with warm milk and honey/sugar or with buttermilk, cumin and salt.
The high-fibre content in the puff flour keeps your hunger pangs at bay for a long time. This is an excellent local substitute for rolled oats; it is a lot cheaper and has similar nutritional benefits. It is also gluten-free and thus useful in managing celiac disease.
Jowar puff flour is gluten free, excellent source of fibre & high content of antioxidants.
This Millet Cheela can be eaten at breakfast or replace roti in lunch or dinner.
Ingredients:
Jwari Lahi Peeth (Sorghum Puffs Flour) – 1 katori (100 gms)
Besan (Chickpea Flour) – ½ katori (50 gms)
Curd – 1 katori (50 gms)
Onion – ½ Finely chopped
Capsicum – ½ finely chopped
Coriander – few strands finely chopped
Ajwain – ¼ tsp
Jeera – ½ tsp
Haldi Powder – ¼ tsp
Red Chilli Powder – to taste or 1-2 green chillies, finely chopped
Salt to taste
Oil, to grease the pan
Method:
- In a mixing bowl, whisk together all the ingredients (except oil, onions and capsicum) to make a slightly thick batter. Add water if necessary, to adjust the consistency. Rest the batter for 15-20 minutes.
- Fold in the chopped onions and capsicum.
- Heat a pan or griddle properly and add a drop of oil to it.
- Pour about ¼ cup of batter on the heated pan and spread the batter uniformly to make a pancake. Cover and cook for 2-3 minutes on medium heat.
- Remove the lid, and flip the pancake. Cook well on the other side without covering for another minute or two.
- Remove from the pan and serve hot with any chutney or pickle of your choice.
- You can add other veggies too (carrot, tomato, spinach, methi, cabbage).
