SORGHUM (Jowar) SPINACH PANCAKES –

  According to the Ayurvedic description of Jowar, it is a dry, cool temperament. It is light to digest thus it makes a very good grain to consume in Summer. Jowar helps to pacify the Kapha dosha. That being said, it can vitiate vata so for a vata prakruti person ghee should be used to pacify vata.

Benefits of Sorghum (Jowar)

It is rich in fiber a single serving contains more than 12 grams, which is more than the recommended daily intake of 48%.

Its gluten free so it is considered an excellent alternative for people who suffer from ‘gluten intolerance‘ and it is rich in vitamins and minerals like B vitamins, magnesium, potassium, phosphorus, zinc and  iron (8.45 milligrams of iron in every cup).

Controls blood sugar level as sorghum is a complex carbohydrate, is digested slowly, prompting a more gradual rise in blood sugar.

Its high in Protein, 1 cup of jowar has 22 grams of protein, which supplies the body with energy as well as aids in cell regeneration. 

The high dietary fiber content in jowar also helps improves digestion, aids in weight loss  by ensuring higher satiety levels, leading to lower consumption of food by keeping hunger pangs at bay and improves heart health abundance of fiber in it helps lower LDL (or bad cholesterol) levels in the body, thus reducing the risk of heart attack. The cholesterol lowering properties of jowar also reduce the chances of hindered blood flow, arteriosclerosis and plaque formation.

RECIPE –

INGREDIENTS –

– 1 cup sorghum flour (available at any Indian grocery store)

– 1/2 cup chickpea flour (available at any Indian grocery store)

– 2 cup spinach – blanched and pureed

– 1/2 cup cilantro finely chopped

– Turmeric – 1/2 tsp

– Cumin powder – 1tsp

– Pepper or Cayenne according to taste

– 1 tsp fresh crushed ginger

– salt to taste

– ghee or oil

METHOD-

Mix all the above ingredients in a mixing bowl along with 1tsp oil and 1/2 cup water, mix the ingredients properly. The consistency should be like a pancake batter. Heat a pan, grease it with couple of drops of ghee then take a spoonful of the batter and spread it in circular motion with a round ladle from the center outwards as thin as possible. Let it cook of 1min then add 1/2 tsp of ghee around the sides of the pancake, once cooked flip it and cook the other side same way. Serve hot with cilantro mint chutney or tzatziki on the side. Enjoy