Gluten Free Apple Cider Donuts

Gluten Free Apple Cider Donuts

Method Preheat oven to 190°C. Grease a standard donut pan and set it aside. Sift together 1 1/2 cups ‘Jiwa Gluten Free Maida’, 1 1/2 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt, 1/4 tsp cream of tartar, 1 tsp ground cinnamon, 1/4 tsp nutmeg powder, and 3/4 cup granulated sugar, Add 6 tbsp unsalted butter, 3/4 cup apple cider vinegar, and whisk well to a soft batter. Spoon the batter in the pan half way full. Tap it couple of times to release any air bubbles. Bake at 190°C for 20-25 mins or till the top is pale but sides are browned. Remove from oven and allow the donuts to cool. Place a generous helping of cinnamon sugar in a flat dish, and roll the warm donuts in them till they are coated nicely on the top. (and bottom and sides too!)
Ragi Dosa

Ragi Dosa

Makes 12 dosas Ingredients: Jiwa Organic Ragi Flour – 1 cup Jiwa Gluten Free Maida – ½ cup Yoghurt ½ cup Ginger- 1 inch, grated Green chilli – 1-2 finely chopped Few curry leaves, chopped Coriander – fistful, finely chopped Onion – ¼ cup, finely chopped Cumin seeds – ½ tsp Salt to taste Water – 3 cups Ghee – for roasting Method: Mix all the ingredients together to make a lump free batter. The batter should be a really watery consistency, so add more water if necessary. Rest the batter for 15-20 minutes. Heat a dosa skillet, and sprinkle the batter all over. This will take a bit of practice, but is as much fun once you get the hang of it. Brush some oil on top, and let it cook both sides. Fold over and serve piping hot with ghee podi or mint chutney!
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