16 July, 2020
Bajra Jowar wheat Lentil Methi Poori |
ಸಜ್ಜೆ ಜೋಳ ಗೋಧಿ ಬೇಳೆ ಮೆಂತ್ಯ ಸೊಪ್ಪಿನ ಪೂರಿ |
In one of his video, Dr. B M Hegde says, there is no harm in eating deep fried dishes occasionally and by adding some extra nutrition or fibre into it you can make it still more healthy as well….
And I totally agree with him. Indulgence with any kind of deep fried items is not at all good but occasionally we can definitely eat them moderately.
I do make bottle gourd poori, beetroot poori, tomato poori, masala poori by adding some raw herbs & spices ( our malenadu/western ghats specialty dish) and shall share all the recipes here as soon as possible.
Now talking about today’s recipe, Bajra Jowar wheat Lentil Methi Poori I have added softly cooked split green gram/moong dal/hesarubele to the flour. And I have used 3 kinds of flours out of which 2 are millet flours. They are bajra/Pearl millet flour (comparatively more quantity being used) Jowar/Sorghum flour and whole wheat flour.
To make it more healthy and fibre rich I have put fenugreek leaves, which are finely chopped and white sesame seeds which adds to the fibre content along with some regular herbs & spices. I have paired the pooris with onion sambar and both tasted really really yummy together.
Ingredients : measuring cup used – 250 ml
- Bajra/Pearl millet flour – 1 cup
- Whole wheat flour -1/3 cup
- Jowar/sorghum flour – 1/4 cup
- Cooked, mashed split green gram/moong dal/hesarubele – 1/2 cup
- Finely chopped fenugreek leaves – 1/2 cup (tightly packed)
- finely chopped coriander leaves – 2 tbsp
- Finely chopped curry leaves – 1 tbsp
- White/black sesame seeds – 3/4 tbsp (I have put white ones)
- Red chili flakes – 1 tsp
- Turmeric powder – 1/2 tsp
- Cumin powder – 1/2 tsp
- Hing – 1/8 tsp
- Salt – 1 tsp
- Water – to bind the dough (may or may not require)
- Oil – to deep fry
PROCEDURE :
- Gather everything except water and oil, in a parath/wide bowl, combine well and then form a stiff dough by adding water slowly little at a time. Remember both fenugreek leaves and lentil paste contains moisture so you may not need any extra water or you may need very little
- Divide into portions, roll into small circles like a poori by dusting with the flour
- Deep fry one by one in a heated oil and serve hot with the accompaniment of you choice
However you can check many other recipes posted here on this blog, which uses Sorghum or Jowar as the main ingredient, like –
- Sorghum semolina rotti
- Sorghum flakes mixture
- Sorghum flour instant dosa
- Sorghum & mixed flour vade/Poori
- Whole sorghum fermented batter dosa
- Whole sorghum & ragi dosa
- Jolada rotti or Sorghum roti
- Sorghum flour almond flour banana Paratha
- Whole sorghum milk fudge/haalbayi
- Sorghum flour onion kadhi
- Sorghum flour Soup/ganji
- Sorghum flour stuffed hittina holige
- Sorghum semolina Idly
- Appe Payasa | Appi Payasa |
- Coriander leaves Pulao |
- Broccoli corn beetroot masala rice |
- Lentils And Pulses Masala Dosa |
- Simply veg kofta curry| Sagu kofta curry|
