Jowar / Sorghum / White Cholam Flour - Peanut Cookies

     I have been trying different varieties of biscuits which are tasty and also healthy.  In this recipe, I have tried Jowar millet and Peanut both of which are good for health. Both are also very soft as well. Another good aspect of this cookies is that it is totally gluten free.

     The Biscuits came out well and was liked by my family.

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Recipe Cuisine: Indian | Recipe Category:  Baking

Preparation Time: 10  mins | Cooking time: 12 mins | Yields : 25-30 cookies

Ingredients:

Jowar / Sorghum / White Cholam Flour	1 cup (250 ml)
Roasted Peanut	½ cup
Powdered Sugar	½ cup
Butter / Dalda / Fat	½ cup
Custard Powder (vanilla flavor)	1 tbsp
Salt	A pinch

Procedure:

1. Sieve the Jowar flour and custard powder together for 2 times. Keep it aside.

2. Coarsely powder the (80%) peanut without skin using the dry mixie. Just pulse 3-4 times only.

3. Preheat the oven for 200 degree Celsius for 10 mins.

4. Cream the butter / dalda / fat using the electric beater or with your fingers till it becomes fluffy and soft.

5.  Add the powdered sugar and salt with the creamed fat. Again beat till this mixture becomes soft.

6. Now add the flour mixture (from 1 ) and peanut powder (from 2). Mix them well and knead it into a soft and pliable dough.

7. Then roll the dough into ¼ inch thickness using the rolling pin on the flat surface like table top or rolling board.

8. Then cut the rolled dough into your desired shape using the cookie cutter or bottle cap.

9. Now arrange them on the baking tray and bake it for 12 mins at 180 degree Celsius. No need to grease the baking tray.

10. Allow it to cool down and store it in a air tight continer.

     Enjoy this gluten free and tasty cookies with tea.

Note:

1. I used dalda/vanaspathi, but you can use buter also.

2. Custard powder is optional.

3. No need to add milk or water to make a dough.

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Five Grains Dosai / Panch Dosai | Dosai Varieties

The highlight of this dosa is that it has all grains ( Pearl Millet, Jowar, Foxtail, Wheat and Red Rice). More to this, this dosai is also yummy while being healthy. 

Ingredients:

Pearl Millet	½ cup
Jowar / White Millet	½ cup
Foxtail Millet	½ cup
Wheat	½ cup
Red Rice	½ cup
Urad Dal	½ cup
Salt	As required
Oil	Few drops

Procedure:

1. Mix all the grains and urad dal together. Wash and soak them with enough water for 5-6 hours.

2. Then grind them with little water using mixer grinder. If you have more quantity, grind them in  batches. [should not grind them into a fine paste]

3. Add required salt with this batter and mix it well. Keep it aside for fermentation.

4. After fermented, mix the batter well and batter is ready to make dosai.

5. Heat the dosai tawa and pour one ladle full of batter into a thin circular shape.

6. Pour few drops of oil along the sides of the dosa. Turn over once it reaches golden Color. Then remove it from the tawa when it is golden on both sides.

      Five grains dosai is ready to serve. Serve it with garlic tomato chutney.

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Jowar / Sorghum / White Millet / Cholam Idli | Jowar Recipes

     This is the post after a long break as I had been busy taking care of my 1 ½ yrs old kid.  You can expect steady posts from my blog henceforth. During these days I had been in Hyderabad for about 7 months. Now I am in Bangalore for the past 6 months. These stays has given me an opportunity to taste many different Andhra and Karnataka recipes – thanks to my neighbours. I also visited many restaurants in both the cities for which I have to thank my husband. I will create a series of blogs about these recipes I enjoy during these days.

Jowar is the Indian name for sorghum, a cereal grain native to Africa. Also known as white millet, Jowar is a gluten-free, high-protein, cholesterol-free source of a variety of essential nutrients. I cup of jowar contains 12 grms of  dietary  fiber, 8.45 milligrams  iron,  551 milligrams of  phosphorus and thiamine.

Ingredients:

Jowar	3 Cups
Idli Rice / Raw Rice	1 Cup
Urad Dal	1 Cup
Salt	To Taste

Procedure:

1. Wash the Jowar thoroughly and soak for 8 hrs.

2. Wash the rice and urad dal, soak them separately  for 3 hrs.

3. Grind the Jowar  and rice into a fine thick paste.

4. Grind the urad dal till it is smooth and fluffy.

5. Mix both pastes together with salt. Add a little water if necessary.

6. Cover the batter and keep it aside for 8 hrs for fermentation. After fermentation , the batter is ready for Idly and Dosa.

7. Grease the idli plates with oil and pour a laddle full of Jowar  Idli batter and steam cook for 10-12  mins.

8. Remove from the flame and allow it to cool down or apply water to the rear side of the plates.

9. Use spoon to scoop out the idly from the plate.

         Serve with spicy chutney. Tomato Kothsu is a good combination for this idli.

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