Wednesday, 28 January 2015

Desi Sorghum Muffins: My Very Own Hack

Ikea hacks seem to me like a chance to play Cinderella's fairy godmother in real life, without having to put up with sooty-faced smelly teenagers, facing mice and getting beaten by the midnight deadline.

I always read my way through the detailed instructions of these hacks, even though there's no sign of an Ikea store at least a few hundred kilometres around where I live.

What really tickles me is the way mass-produced, soulless products can be transformed into personalised designer pieces. All it takes is some imagination, and knowing what you want. Of course, a little skill helps...

So my recipe for desi muffins is exactly this. A double-hack from a recipe for English muffins.

The recipe inspiration comes from

The taste inspiration comes from jowar bhakri - a flat sorghum flour bread that is patted into a circle and roasted first on a griddle and then on flames or coals.

This hack borrows the taste, but not the tedious patting and roasting of each bhakri separately. 


150 g flour
150 g sorghum flour
15 g peanut oil plus a little for the bowl
15 g sugar
6 g yeast
6 g salt
1 egg
175 ml warm milk (as warm as you would make for a baby's bottle)
Approx. 2 tbs semolina


Mix the dry ingredients in a large bowl. Beat the egg with the milk and oil  and add to the dry ingredients. 

Knead until you get a soft, smooth dough. This will seem like an endless task for the first 10 minutes or so, as your hands will be covered with the gloopy, sticky dough. Keep kneading and thinking of the cyanide-dipped comments you will put on my blog (there's little else you will be able to do, with the mess on your hands). 

In a while, the slag will transform miraculously to a smooth, glossy ball of dough. It will still be slack or should be (add more milk while kneading if it isn't). 

Line the bowl with oil, roll the ball of dough in it to coat it, and cover. 

Siesta time: Leave the bowl in a warm place to rest, until the dough is doubled in volume.

Knead the dough briefly and divide into 12 pieces. Scatter semolina on a large tray.

Shape the pieces into  flattened discs an inch thick and lay on the semolina lined tray.  Having a little flour on your palms will prevent a sticky deja vu effect. 

Then it's siesta time again, for around 30 minutes.

Heat a griddle on low heat and lay the discs on it (I manage to fit six on a 9" griddle, because I have a gas burner which heats the central section better than the edges). Flip after 5 minutes and cook the other side for 5 minutes. By now, your discs will have turned into beautiful light cylinders.

Split and eat with butter, oil, cheese or anything else you like. My favourite topping is spicy nut and seed butter (shall post that recipe in a few days).


These were a big hit at dinner last night. Ate a couple this morning for breakfast. Toasted and walloped them with cheese slices. Yummy. 

Want to increase the amount of sorghum flour the next time I make these.