Ragi(Finger Millet), Black Chick Pea & Mung Bean Pakoda(Snack)

Know what you Eat – Craving for some fried snack, go for this low carb and high protein and tasty

pakodas. Finger millet is actually a seed which is much more superior to rice or wheat in

nutritional terms, providing highest levels of calcium,antioxidants, phytochemicals and high

levels of dietary fiber  which makes it easy and slowly digestible. This slow digestion is very useful for

people with diabetes as it does not cause any sugar highs. The bulkiness of the fiber and the slower

digestion rate makes us feel fuller for a longer time. Black Chick Pea & Green Mung bean are very

good source of protein, iron and dietary fiber. This is very ideal for carb watchers, kids and people

on gluten free diet.



Finger Millet is a staple in our house and i make lot of dishes using this healthy grain/seed, mixed

in 60, 40 proportion with Black Chick Pea & Green Mung Bean which will be perfect combination of complex carbohydrate and protein mix. If you are craving for fried munchies go for these as they

are much healthier than store bought chips with empty calories and they do taste awesome.



Preparation Time – 5-10 minutes

Cooking Time – 20 minutes

Serves – 4



Ingredients



Ragi(Finger Millet) Flour – 6 oz

Black Chick Pea Flour – 2 oz

Green Mung Bean Flour – 2 oz

Onion – 1 medium sized

Green chili – 1 chopped finely

Salt – 1 tsp

Fennel seeds – 1/2 tsp

Turmeric Powder – 1/2 tsp

Red Chili powder – 1/2 tsp

Ginger garlic paste – 1/2 tsp

Water  to make a dough

Oil for frying



Method



1) Combine ragi flour, black chick pea flour and green mung flour.

2) Add turmeric powder, salt, chopped green chili, red chili powder, onion,

fennel seeds, chopped onion and add water little by little to make a dough

consistency.

3) Heat oil in a wide mouthed pan and once hot put these ragi pakodas

and deep fry little they are well cooked and crispy turning them in between.

4) Drain oil using a slotted spoon and keep them in a colander.

5) Place them in paper towel to remove any excess oil and serve hot

with any chutney of your choice.

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Multi Legume Savory Pancake(Dosai) with Sesame Seeds

Know what you Eat - Breakfast is such an important part of the every day meal and  make sure it is high

in protein to give all the energy to get you going throughout the day. Legumes are so rich in fiber they

give you sense of fullness for a longer time.  Legumes are a valuable part of a healthy diet, because they

are low in fat, do not contain cholesterol, and have a significant amount  of fiber, and are low in sugar and

fat. This is such a wholesome and nutritious pancake, which is  packed with different legumes and the

calcium from sesame seeds. The darker the color of the sesame seed the better nutrition profile it is.

Very suitable for kids, adults and even for people with diabetes and gluten free diet.

If you have a picky child at home, surely the Mom has to be creative to whack the brain and come up

with nutritious dishes. Each and every child is different, some like all colorful dishes some might not

eat slight brown or green ones, that’s why i had to peel the peanuts, had to go for white sesame seeds

instead of black and not include the curry leaves  and cilantro, even though i love them and they give

such a flavor and taste to any dish. You can also add chopped veggies, greens etc to make it even

more nutritious.



Preparation Time – 30 Minutes

Cooking Time – 30 Minutes

Serves - 6



Ingredients



Peanuts – 1/2 cup

Split Moong Dal/Mung Bean – 1/2 cup

Split Channa Dal(Split Chick Pea) – 1/2 cup

Whole Urad Dal( white lentil) – 1/2 cup

Green Chili – 2 or to taste

Ginger – 1 inch piece

Salt – 1 1/2 tsp or to taste

Asafoetida – 1 small piece or 1/4 tsp powder

Curry leaves – handful (optional)

Onion – 2 medium sized

Cilantro – chopped 2 tbsp(optional)

Sesame seeds – 4 Tbsp

Oil – 2-3 Tbsp



Method



1) Except the peanuts, rinse and soak the other three legumes together and  soak the

peanut separately overnight.

2) Take handful of peanuts in your hand and roll between your palms so the peanut peel will come out

or if you don’t mind the color of the peel go to step 3 without peeling.

3) Drain all the water from the legumes, add salt, ginger, green chili, asafoetida, curry leaves(add this

only if there are no issue of food color) and grind to fine paste(batter) adding water as needed

at time.

4) Chop the onion into small pieces and mix with batter and add water as needed to get the

consistency little thinner than pancake.

5) Refrigerate and use this batter as needed.

6) When preparing add the chopped cilantro to the batter, heat a griddle(iron and not nonstick

for additional health benefits).  Take a ladle full of batter and spread into a thin circle shape

and take a 1 to 2 tsp of white sesame seeds and  spread on top of the batter and pour a tsp

of oil around the batter.

7) Once one side of the dosai/pancake is well cooked and the batter color has changed on the top

flip it and let the other side get cooked.

8) Remove from the griddle and serve hot with chutney or sambar of your choice. I served

it with Tomato Thokku(Tangy & Spicy Tomato Pickle) and i will post the recipe later.



Notes – If you have the batter ready, it will take a maximum of 30 minutes to make a full breakfast

for 6 people. So even on a time crunchy day, you don’t have to compromise on the your health, but

just prepare this in a jiffy and enjoy.

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