Baked Nachni Chivda
by Tarla Dalal
Who doesn’t like chivda! It does comes as a shock to diabetics that they can’t have deep-fried, oily chivda, but this recipe is sure to put the smile back on your faces.
Here, we first make baked nachni sev and temper it to make tasty Baked Nachni Chivda. The use of lemon juice, garlic paste and other flavour enhancers in the nachni dough gives the sev a delectable flavour, which is further enhanced by the tempering. We have suggested a small but satisfying portion size, which is within the norms of a diabetic diet.
Baked Nachni Chivda recipe - How to make Baked Nachni Chivda
Preparation Time: Cooking Time: Baking Time: 25 minutes Baking Temperature: 200°C (400°F) Total Time:
Makes 3 (makes 1¼ cups).
1 cup ragi (nachni / red millet) flour
1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/4 tsp asafoetida (hing)
2 tsp lemon juice
1/4 tsp garlic (lehsun) paste
salt to taste
3 tsp oil
1 tbsp roasted chana dal (daria)
4 curry leaves (kadi patta)
1/4 tsp sugar substitute
- Method
- Combine the nachni flour, chilli powder, turmeric powder, asafoetida, lemon juice, garlic paste, salt and 2 tsp of oil in a deep bowl, mix well and knead into a soft dough using enough water.
- Shape the dough into a cylindrical roll, fill the dough into the “sev press” and press out thin strands onto a greased baking tray.
- Bake in a pre-heated oven at 200°c (400°f) for 20 minutes, toss them after 7 minutes and then after every 3 minutes. Every time while tossing also keep breaking the sev into pieces. Keep aside.
- Heat the remaining 1 tsp of oil in a broad non-stick pan, add the roasted chana dal and curry leaves and sauté on a medium flame for 30 seconds.
- Switch off the flame, add the baked sev and sugar substitute and toss well.
- Cool, store in an air-tight container and use as required.
Disclaimer:
- Disclaimer:
- It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.
| Energy | 210 cal |
| Protein | 3.9 g |
| Carbohydrates | 35.9 g |
| Fiber | 5.8 g |
| Fat | 5.7 g |
| Cholesterol | 0 mg |
| Vitamin A | 80.8 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 3.5 mg |
| Folic Acid | 9.3 mcg |
| Calcium | 171.7 mg |
| Iron | 1.9 mg |
| Magnesium | 67 mg |
| Phosphorus | 136.5 mg |
| Sodium | 8.5 mg |
| Potassium | 229.3 mg |
| Zinc | 1.1 mg |
very nice fantastic recipes thank you so much for wonderful bake nachni cicada.
I had always tried nachni roti, but loved this variation of nachni in the form of chivda also. Not fried and yet flavourful, I will definitely try this again.