Dr. Priti Nanda Sibal demonstrates how to make jowar atta appam, a gluten-free sorghum pancake. The recipe uses jowar flour, vegetables, coconut, and turmeric, and is designed to be gut-friendly and kid-approved.
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Welcome to our channel Food Medicine and Life, and I am Dr.
Preeti Nanda Siddharth, your functional medicine coach and doctor practicing in Gurgaon. So we are going to make Jwar ke Ate ke Appe today. So for that, what I've done is I've cut some vegetables, whatever you have in home you can cut, and I've taken some coconut pieces and I'm going to break them into small, small pieces so that they can add good fat to the appam and also make it crunchy and nice.
Okay, let's see.
Wow, so it's all done properly, and I'm going to take it out here. So now I've taken 3/4 bowl of jowar atta. I'm going to add it in this. I'm going to add some salt.
As per taste.
Little turmeric. You know, yesterday I was going through a documentary which showed me that some turmeric has gluten in it. I was shocked. So please, guys who are celiac or who are on a program where you are trying to heal your gut, leaky gut, make sure that you Get turmeric, jo mein bazaar mein pieces mein milte hain, and that is what you grind at home to use it for your own purpose. And now I'm going to add all these veggies and coconut. So I've taken onion, tomato, beans. I actually wanted to take bell peppers, but I didn't have them available today, and I've taken some coriander for flavor, and I'm going to add everything together in this mixture. Now why I'm going to adding— why I'm adding this before is so that I know that whatever liquid the vegetables also leave gets adjusted and I get exactly the right consistency which I need for my delicious appas. So I'm going to add water now. Yes, so a little more water.
Little more water and I think we will be good.
So just blend it properly or beat it properly so that there are no granules there. The atta is properly mixed. So that when we cook them, we don't get uncooked pieces of atta in our mouth. So now the mixture is ready and we will put it in the appa container and make a paste. So once this mixture looks ready, I'm going to take 1/2 teaspoon of baking powder. Now I use baking powder from Urban Platter, which is organic, which does not have heavy metals in in it. And I am now going to leave it here for 5 minutes so that it can ferment a little before I get them ready. So I'm also adding some red cabbage to add to the color. You know, I believe in 7 colors, so I've made sure that I have made it a 7-color dish. And now I'm just going to mix it properly and then leave it for 5 minutes so that the baking soda can do its work. So now what we are going to do is I've started the stove, we've heated this a little, right? And now we are going to apply a little coconut oil with this brush and all these holes so that our appas can be taken out properly, right?
Just do this little clean.
The sides should be properly greased, oiled, so that nothing sticks on this container. Now we're going to add this mixture in this upper box.
These are very, very delicious for your kids, very healthy, very filling, and it is gluten-free also.
So whenever you want to give some rest to your gut, this can be a good breakfast or or a mid-meal for you and your family members. And they will not even know that this is gluten-free. They will like it so much that they will be very, very happy, and I am sure they will order it again.
And thanks Indra for this nice appa maker, because if you won't have gifted this to me, I would not have been making appas today. Thank you very much, with loads of love and memory. So now our appas look to be ready, they are smelling yummy, and I'm going to flip them so that they get cooked from the other side also. Anand, I'm going to, I think, courier you the recipe, not the appas. Okay, you see, it's not difficult at all to shift them because they've come out so beautifully.
And they're just ready, tasty, delicious.
Yes.
And just leave it for 2 minutes and then your appas are ready to be served.
