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palak khichdi | palak dal khichdi | how to make palak khichdi | with 35 amazing images Tiring day at office and looking for a quick and easy dish to make for dinner? Palak Khichdi is an ideal one-dish meal for such a day. It is healthy and stomach filling too. It is an alternative to boring normal khichdi and is protein packed, also makes a balanced meal. Although the list of ingredients to make palak dal khichdi seems long, you will find that they are all common, everyday ingredients that you are sure to find in your Indian kitchen. It is also a good way to add spinach to the diet as spinach is rich in calcium which strengthens your bones and vitamin A and Vitamin C. We have used pureed spinach leaves, some people also prefer chopped spinach leaves. You can do that according to your preference. We have segregated the process of making the palak khichdi in 4 steps. First is the preparation that includes washing, soaking, draining of rice and dal which is again a healthy combination. Also includes, pureeing of spinach. The second step is the process to make palak dal khichdi. Soaked rice and dal are drained and transferred to a pressure cooker, turmeric powder and salt are added and it is pressure cooked. The third step is making the palak dal khichdi, the process is started by tempering of ghee. Ginger and garlic paste is added for taste, I believe it gives an amazing taste to the palak khichdi. Onion, tomatoes and palak puree is added and cooked, Indian spices like red chilli powder and garam masala are added and the prepared rice and dal khichdi is added and cooked. The final step is the tadka which enhances the taste of the palak khichdi and makes it more flavorful. I usually make it at home once a week for a one meal dinner and when my children make a fuss about it, I simply add paneer to the dish and they hog it off without a complaint. Every household has their version of making spinach khichdi but do try our’s, we bet you’ll love it. Enjoy palak khichdi | palak dal khichdi | how to make palak khichdi | detailed step by step photos and video.

chawli bean sabzi recipe | healthy lobhia sabzi | Indian cow pea curry | zero oil chawli bean sabzi | with 36 amazing images. chawli bean sabzi recipe | healthy lobhia sabzi | Indian cow pea curry | zero oil chawli bean sabzi commonly features on Gujarati menu. Learn how to make healthy lobhia sabzi. To make chawli bean sabzi, clean and wash the chawli and soak in enough water in a deep bowl for 8 hours or overnight. Next day, drain well and discard the water. Combine the chawli, salt and 1½ cups of water in a pressure cooker and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Keep aside. Do not drain the water. Next, heat the oil in a deep non-stick kadhai, add the cumin seeds and asafoetida and saute on a medium flame for 30 seconds. Add the cooked chawli (along with the liquid), turmeric powder, chilli powder, coriander-cumin seeds powder and salt and mix well. Cover with a lid and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Add the tamarind pulp and jaggery, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve the chawli bean sabzi hot garnished with coriander. This unique Indian cow pea curry is sure to please your palate with its exciting sweet, sour and spicy flavour. With tamarind, jaggery and chilli powder, not to forget a quick and traditional tempering, the fiber and protein-rich chawli bean becomes a tangy treat that you will love to munch on! This healthy lobhia sabzi can be relished by cardiac patients, diabetics as well as weight watchers. However, we recommend them to avoid the use of jaggery and keep a check on the carbs this sabzi lends. While we have soaked the chawli beans overnight, when in a hurry you can wash and pressure cook them without soaking. However, then ensure to increase the number of whistles to 4 and also after adding the spices cook it for few more minutes to get the perfect aroma and flavour of chawli bean sabzi. Tips for chawli bean sabzi . 1. Serve chawli bean sabzi recipe | healthy lobhia sabzi | Indian cow pea curry | with roti. 2. Serve healthy lobhia sabzi | Indian cow pea curry | with bread. To make it healthy use whole wheat bread. Enjoy chawli bean sabzi recipe | healthy lobhia sabzi | Indian cow pea curry | zero oil chawli bean sabzi | with step by step photos.

nachni sesame khakhra recipe | nachni til khakhra | homemade ragi khakhra | healthy tasty nachni khakhra | with 42 amazing images nachni sesame khakhra is a jar snack which can be relished at any time of the day. Learn how to make healthy tasty nachni khakhra. Nachni flour is also a healthy choice for diabetics and those with heart problems. This is because it is brimming with fiber which helps manage blood sugar and cholesterol levels. These healthy tasty nachni khakhra are good in between meal options as compared to the fried snacks loaded with calories and fat. 1 to 2 khakhra is the suggested serving size. To make nachni sesame khakhra, combine all ingredients in a bowl and knead into a firm dough, using enough warm water. Keep aside for 10 minutes. Knead again using ¼ tsp of oil and divide it into 8 equal portions. Roll out each portion into a 150 mm. (6”) diameter thin circle, using a little wheat flour for rolling. Heat a non-stick tava (griddle) and cook each khakhra on a slow flame using ¼ tsp of oil till pink spots appear on both the sides. Continue cooking the khakhra on a slow flame, while pressing with a folded muslin cloth till it turns crisp and brown on both the sides. Serve nachni sesame khakhra immediately or store in an air-tight. Our bones lose calcium as we age, and therefore a calcium-rich diet is extremely important to help regain the bone strength. Nachni or ragi is rich in calcium and including it as part of the daily diet helps build strong bones. These homemade ragi khakhra are enjoyable to eat and they also help ‘up’ your calcium and phosphorus levels! Each khakhra makes up 10% of the day's calcium and phosphorus requirement. Pregnant women who need enough calcium through the nine months of gestation can also opt for thesenachni til khakhra . These khakhras are a good option for moms-to-be who often face nausea and vomiting as a dry snack as a wise choice then. Infact, these khakhras are a nourishing choice for growing kids’ tiffins as well. Tips for nachni sesame khakhra. 1. Since the khakhras are cooked with minimal oil, cooking on a slow flame is a must to avoid burning. 2. As a healthy alternative, you can substitute ragi flour with jowar flour or bajra flour. Enjoy nachni sesame khakhra recipe | nachni til khakhra | homemade ragi khakhra | healthy tasty nachni khakhra.

nutritious thalipeeth recipe | healthy multigrain thalipeeth | jowar bajra thalipeeth | thalipeeth for diabetes | With 17 amazing images. nutritious thalipeeth is a nourishing breakfast idea which is made by a healthy combination of flours. Learn how to make thalipeeth for diabetes. This jowar bajra thalipeeth is made of a combination of flours, vegetables and spice powders, which together make it a rich source of protein, iron, fiber and folic acid. The cabbage used in this recipe is a good source of vitamin C. While some amounts of vitamin C will be lost in cooking, you can benefit from the remaining. It will help boost your immunity. To make nutritious thalipeeth, combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Divide the dough into 6 equal portions and keep aside. Heat a non-stick tava (griddle) and grease it lightly using 1/8 tsp of oil. Wet your fingers, place a portion of the dough on a hot tava (griddle) and pat it with the help of fingers to make a 100 mm (4”) diameter circle. Cook on both the sides, using 1/8 tsp of oil, till it turns golden brown in colour from both the sides. Serve nutritious thalipeeth immediately. Neither a roti nor a dosa, the Maharashtrian healthy and tasty multigrain thalipeeth is a wonderful satiating delicacy! Sumptuous and filling, this easy and quick snack is also an ideal choice to avoid fluctuations in blood sugar levels in between meals. One nutritious thalipeeth is the suggested serving size for diabetes. Serve them with garlic chutney for an added flavour boost. Onions are known to be heart-friendly because of the presence of phytochemical in them. This thalipeeth for diabetes is also suitable for heart patients and healthy individuals. Tips for nutritious thalipeeth. 1. Cabbage can be replaced with any other green veggie like chopped methi or spinach. 2. Patting the dough directly on the tava is a signature way of making thalipeeth. Ensure to pat it well from all sides, to get a uniform thalipeeth. 3. While the authentic thalipeeth is made with oodles of oil, this healthy version is made with minimal oil for greasing. So cook on a slow flame to ensure it is well cooked from inside. Enjoy nutritious thalipeeth recipe | healthy multigrain thalipeeth | jowar bajra thalipeeth | thalipeeth for diabetes.

green moong dal khichdi recipe | moong dal and rice khichdi | hari moong dal khichdi | with 25 amazing images. Sometimes we yearn for the soothing comfort of homemade khichdi, but also feel like having something spicier. When in two minds, go for the Spicy Green Moong Dal Khichdi. Made of rice and wholesome green moong dal, this flavourful moong dal and rice khichdi gets its punch from sautéed onion and garlic, along with a traditional tempering of spices and spice powders. Moong dal khichdi is a easy and quick dish to make, even an amateur cook cannot go wrong with it. This recipe is a variation to the normal moong khichdi which is flavourful and spicy. I bet, if you aren’t a khichdi fan after trying this recipe you will definitely be one. The procedure to make hari moong dal khichdi is combine the rice and green moong dal in enough hot water and soak for 2 hours and drain. Combine the rice and green moong dal, salt and 3 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Keep aside. Heat the oil in a deep kadhai and add the mustard seeds, urad dal and asafoetida. When the mustard seeds crackle, add the garlic and onions and sauté on a medium flame for 1 to 2 minutes. Add the chilli powder, turmeric powder and coriander-cumin seeds powder, mix well and cook on a medium flame for another 1 minute. Add the cooked rice-moong dal mixture, coriander, a little salt and ½ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. If preparing in winter and you feel like adding more warmth and flavours in the spicy moong dal khichdi then toss in some whole spices like cinnamon, bay leaf, cloves and cardamom in the tempering. Other veggies like peas, carrots, tomatoes can also be added to make nutritious spicy moong dal khichdi. I make this khichdi for my family when I have a long and tiring day as it is a comfort food and also is tummy filling. Think comfort food, and khichdi is the first option that comes to mind. Easy to make, a one pot dish dinner, and a one-dish meal , the green moong dal khichdi is the epitome of convenience. Breakfast, brunch, supper or dinner, if you want a simple meal in a hurry, look no further than the humble hari moong dal khichdi. moong dal and rice khichdi is an anytime, anywhere dish. When you are in a good mood and want to make something that reminds you of mom’s cooking. When you are depressed and need a pick-me-up. When you are in a hurry but want to eat something nourishing. When you have abused your stomach at a party and want to comfort it the next day, see our comfort food khichdi collection. When you are an amateur but want to make something that will warm your loved ones’ hearts Serve green moong dal khichdi | moong dal and rice khichdi | hari moong dal khichdi | immediately with Kadhi. Drizzling with a spoonful of ghee and mixing it well elevates the flavour of spicy moong dal khichdi fourfold.

urad dal bonda recipe | ulundu bonda | South Indian style urad dal bonda | minapappu punugullu | with 15 amazing images. We have got you a scrumptious urad dal bonda snack made with a batter of urad dal spiked up with pepper and curry leaves. From the cuisine of Karnataka, ulundu bonda is an evergreen favourite South Indian breakfast. This traditional South Indian style urad dal bonda snack, a specialty of Karnataka, has a beautifully reddish-golden hue, a crisp outer surface and a super-soft inner core, somewhat like bread. Making South Indian style urad dal bonda is no rocket science it is easy to make. You do not require much ingredients for preparing this dish, we have used minimum and basic of ingredients yet getting an amazing outcome. I personally enjoy having urad dal bonda in monsoons. To make delicious urad dal bonda recipe, clean wash and soak the urad dal in enough water for at-least 2 hours. Drain well. Blend in a mixer to a smooth paste, adding 2 tbsp of water. Transfer the mixture into a deep bowl, add crushed pepper powder, coconut which would give a mouth feel and also a luscious flavour, add asafoetida as urad dal is hard to digest, add chopped curry leaves. You can even add chopped or pounded ginger and green chilli to perk up the flavours. Mix well. Heat the oil in a deep non-stick kadhai, shape each portion into a round and deep-fry, a few at a time, till they turn golden brown in colour from both the sides. Drain on absorbent paper. Serve urad dal bonda immediately with any chutney of your choice. urad dal bonda can be served as an evening snack with Chutney, Sambhar and a cup of Coffee, or added to a breakfast platter along with Idli, Dosa or Pongal. Whenever you choose to have it, the crisp outer layer and fluffy insides of the mouth-watering Urad Dal Bonda will surely put a smile on your face. Enjoy urad dal bonda recipe | ulundu bonda | South Indian style urad dal bonda | minapappu punugullu | with detailed recipe photos and video below.

restaurant style sambar recipe | sambar recipe for idli | sambar with sambar masala | hotel sambar recipe | with 54 amazing images. restaurant style sambar recipe | sambar recipe for idli | sambar with sambar masala | hotel sambar recipe is made in every household in the south of Indian daily. Learn how to make sambar recipe for idli. To make restaurant style sambar, wash the toovar dal thoroughly and drain. Combine the washed dal and 2 cups of water in a pressure cooker and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Blend the dal using a hand blender till it is smooth and keep aside. Combine the drumsticks, bottle gourd and potatoes with 1 cup of water in a deep non-stick pan and cook on a medium flame for 4 to 5 minutes or till the vegetables are soft. Keep aside. Heat the oil in a deep non-stick pan and add the mustard seeds, curry leaves and asafoetida and sauté on a medium flame for a few seconds. Add the tomatoes, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the cooked bottle gourd and drumstick, shallots, tamarind pulp, cooked dal, salt, sambhar masala powder, chilli powder, turmeric powder, salt and ¾ cup of water, mix well and bring to boil and allow to cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the coriander, mix well and cook on a medium flame for 1 minute. Serve the sambar hot. Sambar with sambar masala is one South Indian dish that needs no introduction, and probably the most versatile of them all. Each family uses the ingredients in various proportions. You can try our version of sambar or try varying the quantities depending on your preference. Here we have shared the recipe of sambar masala too. It is the flawless blend of spices for the perfect restaurant style sambar! The combination of this sambar masala with a horde of veggies gives rise to an aromatic and flavourful sambar that will steal everyone’s hearts. The vegetables added to hotel sambar recipe are referred to as ‘thaan’. We have used bottle gourd, potato, drumstick, tomatoes and shallots, but various thaans also include colocasia, radish, carrot, capsicum, brinjal, ladies finger etc. This sambar recipe for idli can be served with a variety of dishes like medu vada, onion rava dosa and mysore masala dosa to a very simple accompaniment like steamed rice. Tips for restaurant style sambar. 1. You can even make use of a combination of toovar dal and chana dal. However, chana dal is used in small quantities like 1 to 2 tablespoons only. 2. The fat used for tempering the sambar varies from region to region. Authentic South Indian homemade sambar makes use of ghee while sambar recipe in Tamil Nadu makes use of sesame oil and Kerala uses coconut oil. You can use any other oil also. 3. Shallots can be replaced with finely sliced onions. These will be sautéed before tomatoes. 4. In Karnataka a bit of jaggery is added for a pleasant and contrasting mild sweet taste of the sambar. 5.If you serve the sambar later, you may have to adjust the consistency by adding little water before reheating. 6. You can also make sambar masala using pandi chillies. Enjoy restaurant style sambar recipe | sambar recipe for idli | sambar with sambar masala | hotel sambar recipe | with step by step photos.

bulgur wheat matki pulao recipe | bulgur wheat vegetable Indian rice | healthy dalia vegetable pulao | with 25 amazing images. bulgur wheat matki pulao is a healthy Indian one meal dish. Learn how to make bulgur wheat vegetable Indian rice. This sumptuous and simple bulgur wheat matki pulao is enlivened with the addition of vegetables and sprouts. Sprouting not only enhances the nutritive value of foods but also makes them easier to digest in healthy dalia vegetable pulao. It is really easy to make sprouts at home for making bulgur wheat sprouts pulao - simply soak the matki in water for 6 to 8 hours and then wrap them in a damp muslin cloth for 2 to 3 days taking care to keep the muslin damp at all times. A simple, wholesome, flavourful creation made of fibre-rich bulgur wheat, veggies and matki, the bulgur wheat matki pulao is a wonderfully tasty way to keep cholesterol levels under check. Bulgur wheat has a rustic flavour and chewy texture, which makes it popular amongst many people. Not only that, it is also quite satiating and wholesome making it a wonderful alternative to rice. Here is a delicious bulgur wheat vegetable Indian rice made with broken wheat and sprouts perked up with other veggies and simple spices. We love having healthy dalia vegetable pulao as a one-dish meal with some curds on the side. You can also try other interesting diabetic friendly recipes like the Buckwheat, Moong and Vegetable Khichdi and the Hariyali Mixed Sprouts Pulao. Enjoy bulgur wheat matki pulao recipe | bulgur wheat vegetable Indian rice | healthy dalia vegetable pulao | with step by step photos.

This is a marwari delicacy of moong dal vadas immersed in tangy mustard flavoured liquid. The 'kanji' or 'rai ka pani' as it is known needs to be prepared a day in advance so that all the flavours mellow down. The vadas are added the following day. Kanji vadas are a popular snack sold on the streets throughout Rajasthan. Chukandar (beetroot) kanji is also popular and is specially prepared for the festival of Holi. Instead of moong dal vadas, large chunks of beetroot are marinated in 'rai ka pani' or 'rai ka achaar' to give it a rich red colour. Serve plenty of kanji with the vadas so that you can enjoy a large sip of the kanji once the vadas are polished off. Also try other Rajasthani snacks like Pyaaz ki Kachori and Khamiri Green Peas Puris .

coriander upma recipe | quick kothambir upma | rava coriander upma | with 18 amazing images. Coriander upma is just a tastier variation to traditional upma. The kothambir upma and method is quick and easy, can be made in a jiffy. Not even an amateur can go wrong with this one. Looking for something different to relish for breakfast? Here we have a unique South Indian recipe which is “coriander upma” The procedure of making coriander upma is divided into 2 steps. The first is making the coriander chutney and second is tempering. To make the chutney, blend coriander, green chili, sugar, cumin seeds, lemon juice into a smooth paste and keep aside. Further for the tempering, in a non-stick pan, add oil. You can even use ghee if you wish to, it will enhance the taste. Next, add urad dal and mustard seeds. Here, we have only added urad dal but you can add chana dal too , as it is used in the traditional upma recipe. Both together would give coriander upma a nice nutty flavor. Next, add asafeotida, curry leaves and onions. Once onions are cooked add the roasted semolina and the prepared chutney. Cook everything together. Add hot water and stir continuously making sure the coriander upma is not sticking to the bottom of the pan or burning. You can garnish the colorful and vibrant coriander upma with grated coconut and coriander if you wish to. To make quick coriander upma recipe healthier, by add a lot of boiled vegetables like carrots, beans, tomatoes and peas along with the semolina when cooking. This will add more fibre to sooji coriander upma making it a lot healthier. Serve rava coriander upma hot in an inverted cup shape, as suggested. We suggest a tip to roast the semolina and prepare the coriander chutney the previous evening and toss up this coriander upma quickly in the morning. Use it as and when you wish to make quick kothambir upma. Enjoy coriander upma recipe | quick kothambir upma | rava coriander upma | with detailed step by step photos and video below.

Just how easy can it be to prepare a lip-smacking dal? Well, we urge you to get into the kitchen and try this Toovar Dal with Onions to experience the magic for yourself! There is nothing about this recipe that makes you think twice. The ingredients are so common, they are sure to be available at home. The procedure is exceptionally simple. And the best part is that the flavour beats even complex recipes hands-down. Homely and satiating, this Toovar Dal preparation is a must-try! Serve with plain rice or jeera rice .

Traditional savouries have a timeless appeal, yet we sometimes hesitate to indulge in these for fear of adding too many calories! however, with a little thought and experimentation it is possible to optimize the taste and calorie count of most snacks, as in the case of this beetroot shakkarpara. Here is how you can make a healthier version of the traditional shakkarpara, by adding beetroot and baking the shakkarpara instead of deep-frying.

ragi dosa recipe | nachni dosa | finger millet dosa | healthy ragi dosa | with 28 amazing images. Ragi dosa also known as nachni dosa or finger millet dosa is consumed as breakfast in South-Indian states and now also all over India because of the health benefits of finger millet! Ragi is a super millet which is commonly eaten in South Indian states, generally milled to flour and used to make many dishes, one of which is nachni dosa! The batter to make this nutritious and tasty Nachni Dosa is easier to make than regular dosas because we have used nachni flour. So, you just need to grind the urad dal. I make ragi dosa for breakfast, breakfast or when in mood to have a light healthy meal. Allow the batter to ferment well, so you get really crisp ragi dosas. As a variation, you can even add grated carrots or finely chopped onions and green chillies to the batter before making the dosas! All you need is 5 ingredients to prepare the ragi dosa. Methi seeds help with fermenting and gives aroma to the batter! See why we think this is called healthy ragi dosa? Nachni or ragi flour is a good source of calcium. Urad dal, paired with it in this dosa, is a good source of protein. Both these key nutrients together help in building strong bones, which are the pillars of our body. 3.2 g of protein and 77.3 mg (13%) of calcium is what this each Nachni Dosa offers. As we age our body’s capacity to absorb calcium decreases. So this Nachni Dosa is a great way to make up for your day’s calcium requirement by having a calcium rich breakfast. All you need to remember is to not use too much oil for cooking them, as excess fat hinders calcium absorption. Here are some tips for perfect nachni dosa recipe. 1. If you have made batter in large quantity then always take required amount of batter in a separate bowl and adjust the consistency of batter. 2. If using leftover batter from the fridge then bring it to room temperature and then make dosa. 3. Further, If it gets too hot then sprinkle some water to bring down the temperature of the tava. By doing so the ragi dosa will not stick to the pan. The ideal temperature of tava is very important to make the perfectly dosa. 4. Lastly, If using cast iron tawa, please pre-season it well ahead of time. Serve ragi dosa it with healthy coconut chutney and Sambar for a real healthy treat. Enjoy ragi dosa recipe | nachni dosa | finger millet dosa | healthy ragi dosa | with detailed step by step recipe photos and video below.

sprouts stir fry recipe | Indian style mixed sprouts sabzi | healthy sprouts vegetable sabji | with 33 amazing images. sprouts stir fry recipe | Indian style mixed sprouts sabzi | healthy sprouts vegetable sabji is super nutritious fare full of taste and flavour too. Learn how to make Indian style mixed sprouts sabzi. To make sprouts stir fry, heat the oil in a broad non-stick pan, add the ginger, garlic and green chilli paste and sauté on a medium flame for a few seconds. Add the tomatoes, black salt, dried mango powder, chole masala and 1 tbsp of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the mixed sprouts and salt, mix well and cook on a medium flame for another minute. Add the coriander and mix well. Serve immediately. Indian style mixed sprouts sabzi, a spicy stir-fry version of the famous chana masala. The tanginess of tomatoes with a sprinkle of black salt, dried mango powder and chole masala all put together to make a truly delicious sabzi. All in all, a lot of good things in one package! You just need to remember to plan ahead and soak the beans overnight and sprout them well in advance. Sprouts are a good source of protein, fibre, calcium and iron. Iron and folic acid build hemoglobin and blood that is required to provide oxygen whereas protein and calcium are required for the growth, maintenance and wear and tear of muscles. All these nutrients in healthy sprouts vegetable sabji play an important role in keeping you energetic and physically fit. Diabetics, heart patients, weight-watchers and all healthy individuals can enjoy this sprouts stir fry as a snack in between meals or with a healthy soup as a light lunch. Alternatively, it can be a meal with our Indian staple phulka. Tips for sprouts stir fry. 1. The sprouts on boiling should be cooked and yet have maintained their crunch. Do not cook them till they turn soft. 2. Chole masala can be replaced with chana masala or pav bhaji masala. Enjoy sprouts stir fry recipe | Indian style mixed sprouts sabzi | healthy sprouts vegetable sabji | with step by step photos.

stuffed ragi pancakes recipe | nachni vegetable chilla | healthy red millet Indian pancake | with 35 amazing images. The stuffed ragi pancake is a very exciting way to consume this wonderful ingredient because it combines nutritional benefits with fabulous taste! The ragi and whole wheat flour pancakes are stuffed with a fibre-rich mixed veg filling, which not only adds to the taste but also helps to control cholesterol. Ragi is a very respectable grain because of its undisputed goodness and high nutrition content! No wonder it is used in almost all regions of India, in forms ranging from pancakes (stuffed ragi pancakes) to porridge. The stuffed ragi pancakes are devoid of maida and also cooked in minimal oil to make them heart-friendly. You will also thoroughly enjoy the Oriental twist in this dish, brought about by the use of ingredients like bean sprouts, spring onions and chilli sauce! Main ingredients for stuffed ragi pancakes. 1. Whole nachni, also known as finger millet or ragi, is a highly nutritious grain that has been a staple food in many parts of the world for centuries. Packed with essential nutrients such as calcium, iron, fiber, and protein, whole nachni offers a wide range of health benefits. It is a gluten-free grain, making it an excellent choice for those with gluten sensitivities or celiac disease. Whole nachni is known for its ability to regulate blood sugar levels, improve digestion, and promote satiety, making it a great option for those looking to manage their weight or control their blood sugar. Additionally, the high calcium content in nachni makes it beneficial for maintaining bone health and preventing conditions like osteoporosis. Incorporating whole nachni into your diet can be as simple as using nachni flour to make rotis, dosas, porridge, or even baked goods like cookies and muffins. Its nutty flavor and versatility make it a delicious and nutritious addition to any meal. Embrace the goodness of whole nachni and enjoy the numerous health benefits it has to offer! 2. Whole wheat flour (gehun ka atta). Ragi flour, while nutritious, can sometimes lead to a denser and slightly sticky pancake texture. Whole wheat flour helps to lighten the texture of the pancakes, making them softer and easier to handle. This is especially important for stuffed pancakes, where a pliable and workable dough is desired. Whole wheat flour adds a slightly nutty and earthy flavor to the pancakes, which complements the flavor of ragi flour nicely. Pro tips for stuffed ragi pancakes. 1. Add 1/2 cup bean sprouts. Bean sprouts add a delightful crunch to the otherwise soft pancake and filling. They provide a contrasting texture that makes the dish more enjoyable to eat. Bean sprouts have a mild, fresh flavor that can lighten up the richness of the filling. 2. Add 1/2 cup grated carrot. Carrots add a hint of natural sweetness to the savory ragi batter and stuffing. This can create a pleasant flavor contrast and balance the other savory ingredients. Carrots are a good source of beta-carotene (vitamin A), which is important for vision and immunity. Enjoy stuffed ragi pancakes recipe | nachni vegetable chilla | healthy red millet Indian pancake | with step by step photos.
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