A yummy snack that’s healthy & tasty too.
FIRST LET'S MARINATE THE MUSHROOMS.
In a bowl add the mushrooms, salt & herbs, olive oil, garlic, smoked paprika & green coriander.
Keep aside & let the mushrooms marinate for 30 minutes, if in a hurry then atleast for a minimum of 15 minutes.
NOW LETS MAKE THE JOWAR PANCAKES.
In a bowl mix the jowar flour & spring onions together and keep aside.
In a pan add water, salt & mixed herbs, onion powder, garlic powder, smoked paprika & green coriander and let it come to a rolling boil.
Once it comes to a rolling boil add the water to the flour mixture.
Mix using a spoon
(Be careful the water is very very hot.)
Now add 1/2 cup room temperature water to form a thick batter.
On a medium flame grease a mini uttapam pan and add 1 tablespoonful of the batter in each cavity.
If you don’t have a mini uttapam pan then take a wide pan & grease it with the ghee/olive oil. Put in a spoonful of the batter on the greased pan one next to the other. Keep distance between each pancake as the pancakes are going to spread.
After about 3-5 minutes once you see that the tops are drying brush them with a little olive oil/ghee & flip them.
Let these pancakes cook for another 3-5 minutes & remove.
Brush them with butter & stack them one above the other.
Adding butter is an optional step but highly recommended.
In a pan add a little butter, you don’t need much as there is oil in the marination.
Now add the mushrooms to the pan.
Keeping in mind not to let them touch each other as that will result in a lot of water oozing out from the mushrooms and we want a nice fried taste not boiled.
Cook for 3 minutes on a high flame.
Once it’s cooked on one side flip and cook on the other side for another 3 minutes.
Mix the sliced onion & tomato and keep this mixture aside.
Mix the lemon juice & Greek yoghurt and keep it aside.
Take a Jowar Pancakes, top it with lemony Greek yoghurt,
fried mushrooms and finally top it with the salad.
Enjoyyyyy.
Servings 0