Crunchy Drops, Methi Bajra Crispies
by Tarla Dalal
crunchy drops recipe for toddlers and kids | methi bajra crispies | bajra millet crackers with sesame seeds | methi bajra crackers | with 25 amazing images.
Crunchy drops is a delicious snack for packed lunch which your child will surely enjoy in his play school! Methi bajra crispies is a finger food which is made with easily available ingredients. Learn how to make bajra millet crackers with sesame seeds.
To make methi bajra crackers, you need to soak 2 tbsp of yellow moong dal for about half hour. Drain and it and combine it with wheat flour, bajra flour, methi leaves and a few spices along with sugar, lemon juice and salt and mix well. Knead into a semi-stiff dough using some water. Then roll a portion of the dough and using a tear drop cookie cutter separate out drops from the dough. Finally deep fry them in hot oil till they turn golden brown in colour.
Do not miss out on adding sugar and lemon juice to these methi bajra crispies as they help balancing the flavours of bajra flour and methi leaves. As an alternative to bajra flour, you can use any other flour of your choice like jowar flour, oats flour or ragi flour.
These bajra millet crackers with sesame seeds serve as a great option for homemade food for short tiffin box. Though they are deep-fried, but it’s a sneak way of adding healthy flours and veggies to your kids diet. If you wish you can place them on a greased baking try and bake too.
Let you kids enjoy crunchy drops recipe for toddlers and kids | methi bajra crispies | bajra millet crackers with sesame seeds | methi bajra crackers | with step by step photos.
Crunchy Drops, Methi Bajra Crispies recipe - How to make Crunchy Drops, Methi Bajra Crispies
Preparation Time: Cooking Time: Total Time:
Makes 75 drops
For Crunchy Drops
2 tbsp yellow moong dal (split yellow gram) , soaked for 1/2 hour and coarsely ground
1/4 cup whole wheat flour (gehun ka atta)
1 tbsp bajra (black millet) flour
1/2 tsp ginger-green chilli paste
2 tsp sugar
2 tsp lemon juice
2 tbsp finely chopped fenugreek (methi) leaves
1 tbsp sesame seeds (til)
2 tsp oil
salt to taste
whole wheat flour (gehun ka atta) for rolling
oil for deep frying
For crunchy drops
- For crunchy drops
- Combine all the ingredients together in a bowl and knead into semi-stiff dough adding enough water. Cover with a damp muslin cloth and keep aside for 25 to 30 minutes
- Knead the dough again using oil till smooth.
- Divide into 3 equal portions and roll a portion into a 150 mm. (6”) diameter circle.
- Cut drop shapes using a cookie cutter or any other mould and use the scrape dough with the remaining 2 portions to make more drops.
- Heat the oil in a deep non-stick pan and deep fry, a few drops at a time, till they turn golden brown in colour.
- Drain the {span class="bold1"}crunchy drops{/span} on absorbent paper and cool completely.
- Serve or store the {span class="bold1"}crunchy drops{/span} in an airtight container.
If you like crunchy drops for toddlers and kids
- If you like crunchy drops, then also try other snack for kids like
For Crunchy Drops for Toddlers and Kids
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For crunchy drops recipe for toddlers and kids | methi bajra crispies | bajra millet crackers with sesame seeds | methi bajra crackers, first you need to wash and soak the yellow moong dal for ½ hour in a bowl.
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After ½ hour, drain the excess water using a strainer.
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Transfer the moong dal into a small mixer jar.
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Blend it coarsely. This is how it looks.
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Transfer this coarse moong dal into a deep bowl.
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Add whole wheat flour to it.
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Add some bajra flour also.
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Now add spices to make methi bajra crispies. First add the ginger-green chilli paste. Paste is a better option than finely chopped.
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Add 2 tsp of sugar and lemon juice.
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Add some greens like finely chopped fenugreek leaves to it.
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Add a tbsp. of sesame seeds. This gives an added flavour and crunch.
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Add some oil to it for the dough.
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Add salt as per taste.
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Mix all the ingredients using your fingertips.
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Add enough water to it.
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Knead into a semi-stiff dough.
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Cover the dough with a damp muslin cloth or a lid and keep aside for 25 to 30 minutes.
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Divide the dough of bajra millet crackers with sesame seeds into 3 equal portions.
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Roll a portion into a 150 mm. (6”) diameter circle using wheat flour.
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Cut drop shapes using a tear drop cookie cutter. You can use any shaped cookie cutter of your choice.
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Separate out the drops and use the scrape dough aside to make more drops with the remaining 2 portions.
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Heat the oil in a deep non-stick pan and add a few drops at a time.
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Deep-fry methi bajra crackers till they turn golden brown in colour.
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Drain on absorbent paper and keep aside to cool completely. They will turn crisp on cooling.
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Serve crunchy drops to your little ones when they come home from school. These are great for short tiffin break also. Store the remaining drops, if any, in air-tight container so as to maintain their crispiness.
How to bake Crunchy drops, Methi bajra Crispies
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Baked crunchy drops for toddlers and kids
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Follow the steps from 1 to 21 to make the crunchy drops. To bake the crispies line them on a lightly greased baking tray.
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Bake the bajra millet crackers with sesame seeds in a pre heated oven at 180 deg C for 10-15 minutes. They will look like this after baking. You can also increase the spice level in the dough as desired.
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Once baked store the crunchy drops, methi bajra crispies in an air tight container. They can be stored for upto 2 weeks.
Frequently Asked Questions
- Q. Is wheat flour necessary? Can i make it with any other flour? Yes, you can use Bajra flour, jowar flour or nachni/ragi flour.
- Q. Can we bake instead of frying them? Yes, you can bakle the crunchy drops. Bake them in a pre heated oven at 180 deg C for 10-15 minutes.
| Energy | 87 cal |
| Protein | 2.8 g |
| Carbohydrates | 12.1 g |
| Fiber | 1.9 g |
| Fat | 3.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 52.3 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 2.2 mg |
| Folic Acid | 14.8 mcg |
| Calcium | 35 mg |
| Iron | 0.9 mg |
| Magnesium | 25.4 mg |
| Phosphorus | 40.1 mg |
| Sodium | 4.2 mg |
| Potassium | 110 mg |
| Zinc | 0.6 mg |
Mam can please share me nutritional fact for this recepie in detail
Is bajra flour compulsory or can we substitute with another flour?
Hi, I was just wondering ..could methi be replaced by dry methi ?? If so, in what quantity. Also, I have to say I''m huge fan of your recipes. I see your name with a recipe and I know it will work in my my house :)
Very delicious and a crispy snack! The presence of daal makes it healthy too!! Not just kids all the elders too loved it!!!