Healthy Sorghum ( jowar) Brussels sprouts uttapam- vegan, gluten free

Healthy Sorghum ( jowar) Brussels sprouts uttapam- vegan, gluten free
Spread the taste

When I look back at all the new recipes I thought about in the last month, the common pattern I found is the color green in my foods. Mostly because, the challenge of adding lots of greens to my kids meals is always on. It is not easy to persuade a 4 year old to eat a bowl of salad or even lots of spinach dal.

The mission behind the recipe- Including Brussels sprouts in breakfast. Brussels sprouts have more vitamin C than an orange, but are not exactly kids favorite to be eaten steamed, boiled, or sauteed. They have a slightly nutty/ raw taste that I love, especially cooked on high heat, but I can’t get my little one to eat more than 1 or 2 at a time. So, here is my solution that worked perfectly.

Again, the basic structure that I adhere to, is using a whole grain base, with as many vegetables as possible with some protein into the meal. Here I chose jowar to be included to increase fiber, and lower glycemic value. Urad dal and the peanut chutney on the side add enough protein. And we load up the brussels sprouts , spinach into this recipe. Have fun making the batter green, while masking the aroma of brussels sprouts with spices, so that it becomes more kid friendly.

Need to buy whole sorghum? https://www.amazon.com/Shiloh-Farms-Organic-Sorghum-Grain/dp/B076F1YNKF/ref=sr_1_9?dchild=1&keywords=sorghum&qid=1601921257&sr=8-9

Sorghum brussels sprouts uttappam

Healthy , bursting with nutrients and flavor, a kid friendly breakfast
Prep Time 10 hours
Cook Time 20 minutes
Course Breakfast
Cuisine Indian
Servings 3 people

Equipment

  • Blender

Ingredients
  

Main batter

  • 1 cup sorghum
  • 1 cup brown rice
  • 1 cup urad dal ( skinned black gram)
  • salt to taste

Greens into batter

  • 1 cup spinach -blanched
  • 10 brussels sprouts- steamed
  • 1/2 cup cilantro
  • 1/2 Tbsp ginger chopped
  • 1 medium green chili can add more for extra spice
  • 1 tsp whole cumin
  • salt to taste

Instructions
 

Main batter

  • Soak jowar, brown rice, urad dal in water overnight for 8-10 hours. I put them all in one big bowl, added water and left it overnight. Drain the water and grind into a smooth batter. Add salt to taste. Take one cup batter in a bowl. You can save the rest in fridge upto 4-5 days in an air tight container.

Adding the greens

  • Blanch your spinach and keep aside. Don't throw the water you used to blanch spinach. Steam the Brussels sprouts, can be done stove top or instant pot. Take the spinach, brussels sprouts, cilantro,ginger, green chili, cumin and grind into a paste

Making the uttapam

  • Mix one cup batter ( jowar, rice,urad dal) with the green mixture that you made. Adjust salt to taste. The final batter should be slightly thicker in consistency than usual dosa or pancake batter. You can use the water from blanching spinach to make the batter thin if needed.
  • Heat a cast iron or non stick griddle. Lightly coat it with oil. Use a laddle to make a uttapam with your batter. Just pour the batter and gently spread the edges. (Don't try to make a dosa, the batter will come off the griddle). See the picture above.
    Cook for 2-3 min on each side. ( little longer than a dosa).
  • Serve hot with peanut or coconut chutney. ( I dry roast peanuts, red chilies, grind them, add tempering and serve as chutney)

Notes

You can add onions, finely chopped tomatoes as toppings. 
If you can’t get Brussels sprouts, make it just with greens- use spinach, methi, or kale.
You can use rest of batter for regular uttappam or get creative adding beetroot/ carrots fr more colorful versions.