Ragi(Finger Millet), Green Mung, Black Chick Pea Sevai(String Hoppers/Noodles)

Ragi/Finger Millet is one of the most nutritious and inexpensive food . This gluten free nutritious food is very easy  to digest right from infants to elderly people.  It is rich in calcium and protein and also have good amount of iron and other minerals. Ragi is a staple in my house but when something becomes staple, coming up with different varieties is mandatory to avoid boredom.  This is a very simple recipe but you need to have the special gadget to make the string hoppers. Paired with a side dish of veggies in coconut sauce, this makes a very filling and a complete balanced breakfast, lunch or dinner. So let us get on to this simple recipe.



Preparation Time – 15 Minutes

Cooking Time – 10-12 Minutes

Serves – 1 to 2



Ingredients



Ragi Flour – 6 oz

Green Mung Flour – 2 oz

Black chick pea flour – 2 oz

Salt – 1/2 Tsp or to your taste

Water – 20 oz

Coconut oil – 1 Tsp for greasing hands & greasing the idli mould



Method



1)  In a wide mouthed pan pour 20 oz of water and boil till the bubbles start coming.

2) Now add the salt and the flour little by little stirring using a thick ladle without forming any lumps.

3) Set this aside to cool.

4) Grease the idli mould and your hands with little oil and once the dough is little cold to handle. Place the dough in the string hopper mould(sevai padi) and squeeze it in the idli plates.

5) Steam cook for 10-12 minutes in medium heat and serve with some veggies in coconut sauce( I served with tomato kurma)

Events



Sending this to Shobha's Just 4 Fun Event

 

Also going to Only South Indian event hosted by Pari of Foodelicious.

 

Also sending this Srav’s Cooking Concepts- Vegan diet

 

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Ragi(Finger Millet), Black Chick Pea, Green Mung Bean Porridge

I totally agree with the fact that, we eat with our eyes first. But lot of times appearance are deceptive. This porridge might look dull and in not so pleasing color. But I assure you it tastes great and more than that it is too good for the body. If you are looking for a gluten free, high protein and low carbohydrate breakfast and that is easy and quick to do. Then this is surely for you. This porridge can be made by adding yogurt or without it, seasoned with green chilies, ginger, raw onion and grated cucumber. This is such a wholesome breakfast. Do try this out and let me know how you liked it.

Preparation Time - 5 Minutes

Cooking Time - 10 Minutes

Serves - 1 to 2

Ingredients

Ragi, Mung Bean and Black Chickpea flour mixture - 1/2 Cup

Sour Yogurt - 1/2 Cup (for vegan diet replace with 1/2 Cup water)

Water - 2 1/2 Cups

Asafoetida - small piece(avoid this if you have gluten intolerance)

Cucumber - 1/2 (Half of a cucumber, peeled and grated)

Onion - 1 (Small, peeled and chopped)

Green chili - 1 to 2 as per your taste

Salt - 1 Tsp or to taste

Lime - Juice of 1 if you are using all water or cut down to 1/2 if using sour yogurt

Coconut Oil - 1 Tsp

Mustard seeds - 1/2 Tsp

Chopped curry leaves - 2 Tbsp optional

Chopped ginger - 1 Tsp

Chopped Cilantro – handful

Method

1) Combine the yogurt if using, water, salt, ragi flour mixture using an egg beater and combine till smooth without any lumps.

2) Heat a wide mouthed, thick bottom pan and once the pan is hot add the coconut oil. When the oil is warm enough, add the mustard seeds. After the mustard seeds stop spluttering add chopped ginger, green chili, curry leaves, asafoetida and add the ragi mixture.

3) Keep stirring and cook till the mixture thickens. Switch off and add the chopped onion.

4) Once the mixture is cooled  little bit, add the chopped cilantro, grated cucumber and lemon juice and mix thoroughly.

5) Serve.

Notes - I make this porridge atleast couple of days a week, so in a 10 lb container. I mix 6 parts of ragi flour, 2 parts of black chick pea flour, 2 parts of whole green mung flour and combine thoroughly and keep it ready. All these 3 flours can be found in the Asian Indian grocery store.

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Ragi & Mung Bean Idli (Finger Millet & Mung Bean Steamed Duplings)

Looking for a low carbohydrate and high protein breakfast, then give this Idli a try. With ground batter in hand this is so easy to make on a busy morning. Finger millet with its dark brown color is much superior in terms of nutrition when compared to other millet varieties. With no gluten in them this is such a ideal grain for people on gluten free diet. Very easy to digest and a good source of Iron and calcium finger millet is one of the first table foods given to babies in certain parts of India.  If you are looking for ways to include this grain in your diet, give this one a try and I am sure you are going to like it.



Preparation Time - 10 Minutes

Cooking Time - 15 Minutes

Serves - 16 to 18 Idlis





Ingredients



Yellow Mung Dal - 1/2 Cup

Urad dal - 1/2 Cup

Ragi seeds -  2 Cups

Eno - 1/2 Tsp

Salt - 1 1/2 Tsp or to taste

Chopped coconut - 1/4 cup



Tempering -

Coconut Oil - 1 Tbsp

Mustard seeds - 1 Tsp

Split urad dal - 1 Tsp

Green chili - 2 or more to taste

Grated Ginger - 1 Tbsp



Method



1) Rinse and soak the dals for 2 hours and the ragi for 6 - 8 hours. Once well soaked, drain them and grind them separately into a fine batter.  Add little water at the time of grinding and more water can be added later if desired.



2) Add salt and mix thoroughly and leave this overnight to ferment.



3) Heat oil, once it is hot add all the tempering ingredients and once they are done add it to the batter.

Also add the coconut pieces and combine thoroughly.



4) Take the Idli molds & grease then with a thin layer of oil. Heat a pressure cooker or idli vessel with enough water. To the ground batter add eno and mix thoroughly. The whole batter will fluff up nicely, now pour the batter in the molds and steam it for 15 minutes in medium heat and then switch off the stove.  Insert a knife in the center of the idli to check if it comes clean to make sure, the idli is properly cooked.



5) Remove them and serve the Idlis with your choice of chutney and sambar.

Events

Sending this to Flavors of South India hosted by Simply Food.

Also sending this to Serve it Steamed hosted by Krithi's Kitchen an event started by Denny's

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Mini Ragi, Mung & Kala Channa Sevai/Idiyappam( Finger Millet & Bean String Hopper)

Are you looking for more ways to loose weight. Then try to cut down on your Grain, Sugar, Starchy vegetable & fruit consumption and slightly go towards pseudo grains like Ragi, Quinoa etc. Both these are seeds but actually used as grain and are gluten free. Ragi  is very rich in calcium and iron. Dark brown in color and with a sweet taste, nutty flavor and with complex carbohydrates. Gluten free and easy to digest ragi is good from Infants to Old aged people. Here I have used Ragi flour along with protein rich Black Chick Pea flour and green mung  bean flour. Both these beans are rich in protein, iron and very low in glycemic index. I served this with Tomato Kurma (Tomato & Coconut Curry with Spices). An unbeatable combination, try this out and let me know, what you think about this recipe. Made into small mini string hoppers my elder one loves this.



Preparation Time - Nil

Cooking Time - 45 Minutes

Serves - 3 to 4





Ingredients



Ragi Flour - 12 oz ( 1 1/2 Cups)

Green Mung Flour - 4 oz (1/2 Cup)

Kala Channa Flour - 4 oz (1/2 Cup)

Salt - 3/4 Tsp

Coconut Oil - 1 Tbsp

Water - 4 Cups



Method



1) Take all the three flours, combine evenly and set it aside.



2)  Boil the water in a wide mouthed vessel, once it starts boiling add the salt and the oil and slowly add the combined flours little by little stirring with a heavy spoon continuously so that there are no lumps formed. Switch of the stove and combine thoroughly so that there are no dry spots or the water is evenly mixed with the flours. Cover it and keep it aside for 5-10 minutes and then take out and spread them in wide plate for around 20 minutes to cool down.



3) Grease your hand and as well as the Idli plates. Take a string hopper maker (Idiyappam press), roll out balls of dough and place them in the Idiyappam press and press them in the greased Idli plates.  Now steam the idli plates for around 10 minutes. Repeat the same process till all the dough is exhausted.

Event Participation

This goes to Champa's Kids delight mini bytes an event started by Srivalli.

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Ragi, Mung & Kala Channa Dosai(Savory Finger Millet & Bean Pan Cake)

Ragi or Finger Millet is actually a Pseudo grain and is very rich in calcium and iron. Dark brown in color and with a sweet taste, nutty flavor and with complex carbohydrates. Gluten free and easy to digest ragi is good from Infants to Old aged people. Here I have used Ragi flour along with protein rich Black Chick Pea flour and green mung  bean flour. Both these beans are rich in protein, iron and very low in glycemic index. Served with some chutney and a glass of vegetable smoothie they make a perfect breakfast, lunch or dinner.

Preparation Time - 10 Minutes

Cooking Time - 15 to 20 Minutes

Serves - Makes 4 Pancakes

Ingredients

Ragi Flour - 6 oz

Whole Green Mung Flour - 2 oz

Black Chick Pea Flour(Kala Channa flour) -2 oz

Water - 1 Cup (If the yogurt is little watery, cut down the water to 3/4 Cup)

Yogurt - 1/4 Cup(Thick)

Onion - 1 Small(Chopped finely)

Green Chili  - 1 or to taste or optional(chopped finely)

Salt - 3/4 Tsp or to taste

Method

1) Combine all three flours and to this add the salt and then add the yogurt and water and using an egg beater mix thoroughly without any lumps.

2) To this batter add the chopped onions and green chilies and combine well.

3) Heat a iron griddle and once it is hot take a ladle full of batter and pour the batter in a circular way to cover  the surface to make a circle and pour 1 tsp of oil around it.

4) Cook on medium heat and once it is well cooked, flip it and cook the other side.

5) Serve hot with sambhar or chutney of our choice.

Event Participation



This goes to My Culinary creations Dosa Recipes.

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Ragi(Finger Millet) & Besan(Split Chick Pea Flour) Poori

Eliminating gluten from diet is a big thing, one has to miss out so many delicious dishes like Poori, Roti (Flat Bread), Fluffy cakes. But when on such kind of diet, one has to be very creative and come up with alternate for all these simple pleasures. This poori is one such thing, which I made a few months back. I wouldn't say it was soft, fantastic and fluffy. But if you on a no gluten diet, this is worth a try.  I normally restrain from fried foods and do it very occasionally, not because of any fat restrictions. Our only restrictions are carb and sugar, but when you fry foods most of the nutrients are lost. Coconut oil and ghee (clarified butter) or butter are only oils that are stable at high temperatures and don't turn into toxin and are good for frying. Indeed they are expensive and that is another reason, I shy away from frying and do it once in couple of months.



Preparation Time - 10 Minutes

Cooking Time - 20 Minutes

Serves - 4 to 6 (Depending on the size)



Ingredients



Ragi Flour - 1/2 Cup

Besan(Split Chick Pea) flour - 1/2 Cup

Ajwain (Bishop weed) - 1/4 Tsp

Salt - 1/2 Tsp or to taste

Water



Coconut Oil for deep frying



Method



1) Combine the ragi flour, besan, ajwain and salt.



2) Heat a wide mouthed pan and add coconut oil for frying and keep this in medium heat.



3) Slowly add water little by little and combine to make a stiff dough.



4) Pinch out four to 6 equal sized balls.



5) Press it slightly and dust it with little flour and keep on the palm of one hand and using another hand slightly keep pressing in all the sides till you get a thin circular shape.



6) Now put it in the hot oil and fry till one side is well cooked and using a slotted ladle turn to the other side and after that is also cooked, drain the excess oil and place it in paper towel covered colander.



7) Serve this hot with the side dish of your choice and enjoy. I served this with mung dal(bean), palak(spinach) & yogurt

Event Participation



1)  This low carb and high protein healthy Poori's goes to Fast Food not Fat Food event by Priya of Nowserving.

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Ragi Puttu & Kadala Curry(Steamed Finger Millet with Brown Chick Pea Curry)

Ragi(Finger Millet), Quinoa all these are Pseudo grains meaning not actual grains like Wheat, Rice, Corn etc but seeds which are actually used as grains. If you are a vegetarian and looking for a gluten free and trying to eliminate grains like Wheat, Corn and Rice, these pseudo grains are a sure savior. Finger millet is a very good source of calcium and a good source of fiber and complex carbohydrates. This along with the protein rich Brown Chick Pea(the protein content in this is much more than the white variety), would make a perfect balanced break fast or lunch. 

Kadalai Curry

Ingredients

Kala Channa(Brown Chick Pea) - 1 Cup

Onion - 1 (chopped)

Tomato - 1 (chopped)

Grated Coconut - 1/3 Cup

Garlic - 3 Cloves

Ginger - 1 inch piece

Masala/Spices  - (1 Tsp Coriander seeds, 1/4 Tsp cumin seeds, 1-2 dry red chili, 1/2 Tsp Fennel seeds, 1 Clove, 1 inch piece of Indian Cinnamon Stick, 1/4 Tsp Black Whole Pepper Corns)

Curry Leaves - few for seasoning

Coconut Oil -2 Tsp

Mustard Seeds - 1/2 Tsp

Green Chili -2 

Salt - 1 1/2 Tsp or to taste

Turmeric powder - 1/2 Tsp

Method

1) Soak the brown chick pea overnight and pressure cook with enough water to cover its surface by adding salt and split green chili for 3 to 4 whistles.

2) Heat a pan and add 1/2 tsp oil and roast the grated coconut and keep it aside.

3) Heat the pan once again and add 1/2 tsp oil and to this add the chopped garlic cloves, once this browns nicely add all the ingredients mentioned next to masala  in the ingredient list and once they slightly brown, add the onion and ginger as well and saute for a few minutes till it becomes translucent, now add the chopped tomato and saute till the tomato becomes tender. Keep this aside to cool.

4) Now grind the cooled coconut, onion & tomato mixture along with masala and add a handful of cooked chick pea (if you want a thick gravy) into a fine paste.

5) Heat a pan, add the remaining oil and add the mustard seeds. Once these seeds stop spluttering, add the curry leaves and the ground paste. To this add the turmeric powder, remaining salt and saute for 3-4 minutes.

6) Now to this add the cooked chick pea along with the water and simmer for another 5 minutes and then switch off. Add more water and salt at this stage based on your preference.

Ragi Puttu



Ingredients



Sprouted and Roasted Ragi flour - 2 Cups

Water - 1/2 Cup

Salt - 1 Tsp or to taste

Grated Coconut - 3/4 Cup

Warm Coconut Oil - 1 Tbsp



Method



1) Warm the water slightly. Add salt, grated coconut and warm coconut oil to the ragi flour and set it aside.



2) To this slowly add the water little by little and combining it nicely, the flour should be slightly wet and damp enough for steaming. If you take a small amount of flour in your hands and give a slight pressure and set it down, the flour should be able to hold it's shape. If not add little more water and try. (Do not pour a lot of water at the same time,  since you are not trying to form a dough).



3) I don't a have a puttu maker, so I greased a idli plate and took the ragi mixture in a small greased bowl and  pressed it evenly and then inverted it in each of the idli mold and steam it for 10 minutes.



4) Serve hot with kadala curry.

Event Participation



This Olan goes straight to the Kerala Kitchen.

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Ragi(Finger Millet), Green Mung, Black Chick Pea Cutlet

A grain free, gluten free,  a super diet for people with diabetes, carb & weight watchers, easily digestible can be given for kids and even infants. Apart from all these very filling,  tastes very good, very versatile and very inexpensive. Can any food fall on these categories? Ragi or Finger Millet is the one that would fit all these description. This seed used as a grain is extremely nutritious one. Instead of just Ragi, I have combined Green Mung Flour and Black Chick Pea flour to make this as a well balanced dish with complex carbohydrate and protein. I make this often either by adding chopped raw onions and green chili or by combining mixed vegetables. The simple cutlet just with onion and green chili tastes absolutely great when compared to the latter.



Preparation Time - 10 Minutes

Cooking Time - 30 Minutes

Serves - 4



Ingredients



Ragi Flour - 12 oz ( 1 + 1/2 Cup)

Green Mung Flour - 4 oz (1/2 Cup)

Kala Chana Flour - 4 oz (1/2 Cup)

Salt -1 Tsp or to taste

Coconut Oil - 2 Tbsp

Water - 30 oz (1 1/2 times the flour)



Chopped Raw onions  - 1 Cup

Chopped Green Chilies - 2 or to taste

Chopped Ginger - 1 inch piece



or



Combination of finely chopped and sauteed vegetables with salt -1 Cup(Carrots, Bell Peppers, Beets, Onions etc)



Method



1) Combine the Ragi flour, kala channa, green mung flour and keep it aside.



2) Heat a wide mouthed pan with water and once it starts boiling, add the salt and the combined flours.



3) Simmer and keep stirring thoroughly  till you a form a thick dough.



4) Set this aside to cool down, once the dough is cool enough to handle with hand, add the chopped onions, green chili, ginger pieces or the sauteed vegetables.



5) Grease your hands and combine the vegetables to make a well formed dough. You should be able to make a ball out of the dough and flatten it with your palm. If the dough is too thick and dry add little bit more of warm water.



6) Heat an Iron griddle and make patties out of this dough and cook on both sides by adding little bit of coconut oil and serve hot with some Onion Pickle.

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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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Ragi Urundai(Steamed Finger Millet Dumplings)

Do you know Ragi(Finger Millet) is the perfect food if you are looking for an alternate to Rice, Wheat, Corn etc as a staple. Easy to digest, gluten free, perfect for kids as well as adults. The best food for weight watchers, for people looking for low carb diet. The black chick pea (kala channa) and green mung bean are the best source of protein. A combination of all these three make the perfect breakfast along with some coconut chutney(coconut has fatty acids that provide both energy (nutrients) and raw material for antimicrobial fatty acids and monoglycerides (functional components)) and a glass of vegetable juice. Keeps you charged and full for hours.



Preparation Time - 5 Minutes

Cooking Time - 30 Minutes

Serves - 2



Ingredients

Ragi (Finger Millet) Flour - 12 oz

Whole Black Chick Pea Flour(Kala Channa Besan) - 4 oz

Whole Green  Gram Flour(Green Mung Flour) - 4 oz

Water - 2 1/2 cups (Around 2 times the flour)

Finely chopped coconut pieces - 2 Tbsp

Salt - 1 Tsp or more to taste



Tempering



Coconut Oil - 1 Tbsp

Mustard seeds - 1/2 tsp

Asafoetida powder - 1/4 tsp

Curry leaves - few

Green or Red Chili - 1 or more to taste



Method



1) Heat a pan and add coconut oil, once the oil is hot add mustard seeds. After the mustard seeds stop spluttering add the asafoetida powder, chili, curry leaves and then the water.

2) Combine all the three flours and keep them ready.

3) Once the water starts boiling add the salt and the coconut pieces. Quickly but little by little add the flour to this boiling water while combining using a heavy spoon without forming any lumps.

4) Keep combining and let this sit in the stove till all the water evaporates and then switch off the stove.

5) Now transfer the cooked dough to a wide plate and let this cool completely.

6) After the dough is completely cooled, grease your palm with oil and make small balls using the center of your palm.

7) Place these balls in a greased bowl and steam it covered for 15 Minutes.

8) Serve these balls hot with chutney and enjoy.



Notes - You can buy ragi, green mung, kala channa. Wash, rinse and drain and sprout it. Once sprouted sun dry and till they become crisp and get them ground in bulk. Normally ragi alone is made into dumplings in some of the southern parts of India. But these dumplings have to be eaten when it is steaming hot and with a side dish sambhar(spiced lentil stew). The addition of the bean flours, softens the whole thing and the steamed dumplings don't get hard and stays the same way even for hours.

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Ragi Idli(Steamed Finger Millet Dumplings)

Finger millet/Ragi is an important staple food in parts of eastern and central Africa and India.

Ragi is praised for its unique diet for reducing weight (least fat containing grain) and also good for diabetes ,

hyper cholesterol and triglycerides. It is one of the most healthy foods due to to its rich content of nutrients.

Finger millet is especially valuable as it contains the amino acid methionine, it is also rich in iron and phosphorus.

Finger millet has high fibre content and the highest calcium content among all the food grains.

Generally, the whole grains are important sources of B-complex vitamins, which are mainly concentrated in

the outer bran layers of the grain.

Preparation Time – 25 Minutes

Cooking Time – 30 Minutes

Serves – 4 to 5

Ingredients

White Urad Dal –1/2 Cup

Ragi Flour – 1 1/4 Cup

Salt – 2 Tsp or more to taste

Water

Method

1) Rinse and drain Urad dal till you get a clear water. Now soak in enough water for 2-3 hours.

2) Using a blender grind the urad dal adding the soaked water little by little till you get a smooth fluffy batter.

3) Mix the Urad dal batter, Ragi flour and Salt and mix them thoroughly.

4) Leave it over night for the batter to ferment nicely, on cold winter days switch on the oven light and leave

the batter inside the oven overnight. The heat from the light will make the batter to ferment.

5) Now use cooking spray and grease the idli plates, thoroughly combine the fermented batter and pour the batter

in the greased plates and steam them for 15 minutes on medium heat in a pressure cooker or pan till they are cooked.

9) Serve hot with sambar, the Ragi Idlis taste best when they are hot.

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Ragi & Urad(White Lentil) Dosai/Crepe

Finger millet/Ragi is an important staple food in parts of eastern and central Africa and India.

Ragi is praised for its unique diet for reducing weight (least fat containing grain) and also good for diabetes ,

hyper cholesterol and triglycerides. It is one of the most healthy foods due to to its rich content of nutrients.

Finger millet is especially valuable as it contains the amino acid methionine, it is also rich in iron and phosphorus.

Finger millet has high fibre content and the highest calcium content among all the food grains.

Generally, the whole grains are important sources of B-complex vitamins, which are mainly concentrated in

the outer bran layers of the grain.

Preparation Time – 25 Minutes

Cooking Time – 30 Minutes

Serves – 4 to 5

Ingredients

White Urad Dal – 1/2 Cup

Ragi Flour – 1 1/2 Cups

Green Chili – 2 or more to taste

Ginger – small piece

Curry Leaves - handful

Salt – 2 Tsp or more to taste

Oil – 2 Tsp

Mustard Seeds – 1 Tsp

Asafoetida – pinch

Oil

Water

Method

1) Soak Urad Dal for 2-3 hours. Rinse, drain and grind to fine paste adding ginger, green chili and curry leaves.

2) To this ground Urad Dal, add Ragi flour,salt and enough water to make a thin batter slightly thin

than Pancake batter.

3) Heat a pan, add oil and then mustard seeds and asafoetida and once the mustard seeds stop spluttering

add this to the dosa batter.

4) Heat an iron griddle, once it is hot take a ladle full of batter and make a thin circle and pour a tsp of oil

around it. Once it is well cooked, flip and cook the other side too.

5) Once both the sides are well cooked serve it hot with Chutney or Sambar of your choice.

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Multigrain Bread with no refined flour

Know what you Eat – Wheat, Oats all in its natural unrefined state, features a host of important
nutrients. Therefore, to receive benefit from the wholesomeness of the grain it is important to choose
products made from whole grain flour rather than those that are refined and stripped of their natural
goodness.  Ragi(Finger Millet) is a super food which contains nearly 15% protein, contains high amounts of fiber, B-complex vitamins including niacin, thiamin, and riboflavin, the essential amino acid methionine, lecithin, and some vitamin E. It is particularly high in the minerals iron,
magnesium, phosphorous, and potassium. Brown rice protein is very good source of protein can be
easily tolerated by people who are allergic to whey protein, soy protein etc, 1 scoop 20gm of brown
rice protein contains 12g of protein.

If you look for whole grain bread in the store most of them will have whole grain combined
with flour or bread flour and not 100% whole grain, unless specifically mentioned.
So when i came across this recipe which was  simple to make , i wanted to try it out. Instead of just
whole wheat, i added oat flour, finger millet flour and organic brown rice protein to fortify it.
I should say i got a thumbs up from my official taster(my elder one), meaning the recipe passed
the taste test and which is always a tough task.

Ingredients

Wheat Flour - 2 Cups
Oat Flour - 1 cup
Ragi(Finger Millet) Flour – 1/4 cup
Organic Brown rice protein powder – 1/4 cup
Instant yeast – 1 packet(2 1/2 teaspoons)
Water – 1 1/3 cups
Vegetable Oil – 1/4 cup
Non fat dried milk – 1/4 cup
Honey – 1/4 cup
Salt – 1 Teaspoon
Method
1) In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl.
2) Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes,
or until it begins to become smooth and supple.
3) Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy
for 60 minutes.
4)  Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log.
Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic
wrap.
5) Allow the bread to rise for about 1 hour, or until it's crowned about 1 inch above the edge of the pan.
A finger pressed into the dough should leave a mark that rebounds slowly.
6) Preheat an oven to 350 degrees Fahrenheit and bake for about 30 minutes, the bread is baked
fully, when you thump the bottom it should sound hollow.
7) Cool it on a wire rack after baking and slice once cooled completely.
8) Enjoy with some peanut butter and honey for breakfast, lunch or snack.

About Brown Rice Protein
You can find organic brown rice protein in your health food store or online. I got mine from
mothernature.com, the brand name is Tribez nutrition. It is slight brown in color and a very fine powder
and tastes little like brown rice flour. You can add it to smoothie or add it to porridge and cook, add
it to your flour while baking. Infinite possibilities. There are so many brands out there but check for
the organic one’s and buy.

Event Participation

1) The bread goes to Baking with Whole Grains – Brown Rice hosted by Madhuram of egglesscooking.com.

2) Sending this to Kids Delight Wholesome breakfast hosted by Srivalli.

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Multigrain Banana Nut Bread/Muffin & Awards

Know what you Eat - Bananas are an exceptionally rich source of fructooligosaccharide, a compound called a prebiotic because it nourishes probiotic (friendly) bacteria in the colon. These beneficial bacteria produce vitamins and digestive enzymes that improve our ability to absorb nutrients, plus compounds that protect us against unfriendly microorganisms. When fructooligosaccharides are fermented by these friendly bacteria, not only do numbers of probiotic bacteria increase, but so does the body's ability to absorb calcium. Walnuts are an excellent source of omega-3 essential fatty acids. Walnuts are also a very good source of the manganese and a good source of copper. In addition, walnuts contain the antioxidant phytochemical, ellagic acid. Whole wheat is good source of dietary fiber, Protein, Iron, B vitamins, Thiamin, Niacin, Magnesium, Phosphorus, Zinc. Finger millet(Ragi) is a very nutritious food with a complex carbohydrate profile and low glycemic index. Oats, via their high fiber content, are known to help remove cholesterol from the digestive system that would otherwise end up in the bloodstream. Panela(Jaggery) is a pure, wholesome, traditional, unrefined, whole sugar. It contains the natural goodness of minerals and vitamins inherently present in sugarcane juice & this crowns it as one of the most wholesome and healthy sugars in the world. It is rich in iron.

AWARDS TIME ONCE AGAIN

We got this award once again from two of our blogger friends. Thanks Suparna and Ashwini for passing on this award. Really appreciate it. The rule of this award is to share it with 7 people, and this time we would like to pass this on to Iraw Vegan, Pavani, Priya Narasimhan, Preethi, Sangeeta, Shubha and Vidya and to share 7 things about us.

Listing down 7 things about us:

Sadhana

Something i would like to achieve as a foodie- Gluten free, low carb & sugar baking

Something i would like to learn - Sanskrit

Short term goal - Do Yoga for atleast 15 mins.

Long term goal - To go and settle down back home

One of my weak points - Brooding over

One of my strong point - Not giving up

Hope Quotes - Shradha(Faith) & Saburi(Patience)

Muskaan

Something i would like to achieve as a foodie- Baking & Cake Decorating

Something i would like to learn - Salsa Dancing

Short term goal - Do Aerobics Everyday/Working for long term goal.

Long term goal - To work for a govt firm/ hospital

One of my weak points - Jump on Conclusions

One of my strong point - Caring & Responsible

Hope Quotes - 1.."Chinta Nahi Chintan Karo"(Stop Worrying But Enchant Gods Name) 2.. "Pay Attention for No Tension"

Now let us come back to the recipe. I normally bake a vegan version of this banana nut muffin, but this time i tried adding Panela(Jaggery) instead of Sugar. So replaced Sunflower Oil with butter as Jaggery/Molasses give a little harder texture to the baked goods and water with milk. It just came out perfect.

Ingredients

Whole Wheat Flour - 1 Cup

Whole Oats Flour - 1/2 cup

Whole Ragi(Finger Millet) Flour - 1/2 cup

Banana(Very Ripe ones) - 3

Panela(Jaggery) powder - 3/4 cup

Walnuts chopped - 3/4 cup

Milk - 1/2 cup (If you are using all purpose instead of hard whole wheat flour you wouldn't need this much, so combine the batter and add if necessary)

Butter - 1/2 cup

Apple Cider Vinegar - 2 Tbsp

Baking Soda - 2 Tsp

Salt - 1/2 tsp

Cinnamon Powder - 1/2 tsp

Method

1) Preheat Oven to 350 deg Fahrenheit.

2) Beat the butter, add the jaggery and mix well.

3) Combine whole wheat flour, Oats flour, Millet flour, baking soda, salt, cinnamon powder and sieve it well.

4) Mash the bananas and add it to the butter and jaggery mixture.

5) Now add the flour to the banana, butter, jaggery mixture and add the milk and combine thoroughly.

6) Add chopped walnuts and apple cider vinegar and stir to combine evenly.

7) Line a muffin pan with baking cups and pour 3/4th of cup with the batter .

8) Bake for around 15-20 mins till a knife inserted comes out clean, enjot this guilt free snack.

Event Participation

1) This dish goes to Divya's cooking for kids evening snacks.

2) This dish also goes to Madhu's Whole Grain - Whole Wheat Baking Event.

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Finger Millet(Ragi), Black Chick Pea, Green Bean Dosai/Savoury Pancake

Know what you Eat -Finger millet(Ragi) is a very nutritious food with a complex carbohydrate profile and low glycemic index. It is especially valuable as it contains the amino acid methionine which is lacking on staples like polished rice or maize meal. Pearl millet is different from ragi, being light yellow in color. It is also good in nutrients but ragi is much superior than pearl millet. Green Mung bean, Black chick pea(Garbanzos) both very good source of protein. In addition to providing slow burning complex carbohydrates, garbanzos can increase your energy by helping to replenish your iron stores. Garbanzos are rich in iron and low in calories and virtually fat-free. Green bean is also a rich source fiber which enables one to lower the high cholesterol level in body system. The high fiber in green bean yields complex carbohydrate which improves digestion. Complex carb helps to stabilize blood sugar in our body by preventing rapid rise after meal. It keeps our energy at an even level. Frequent consumption of green bean is beneficial to diabetes and also for high cholesterol. Chia is very good source of omega-3.

From the time Our Doctor suggested to use these three combination of grain and beans Ragi, Black Chick Pea and Green Mung Bean extensively as they give a combination of complex carbohydrate and protein. I started preparing different dishes using these three flours and this is one of them.

Preparation Time - 10 mins

Cooking Time - 20 mins

Serves - 3 to 4

Ingredients

Ragi(Finger Millet) Flour - 1 cup

Black Chick Pea Flour - 1/2 cup

Green Mung Bean Flour - 1/2 cup

Powdered Chia - 2 tbsp

Chopped Onion - 1/2 cup

Shredded Cabbage + Carrot - 1/4 cup

Green chilli and ginger paste - 1/2 tsp

Chopped cilantro - 1/4 cup

Salt to taste

Water

Oil - 5 tsp

Method

1) Combine all three flours, add chopped onion, shredded cabbage, carrot, cilantro, chilli and ginger paste.

2) Now add the salt and powdered chia and add enough water to make a pancake like batter.

3) Heat a iron griddle, take a ladle full of the batter and spread into circular motion to make a perfect circle.

4) Add 1/2 tsp spoon of oil around the batter and once cooked thoroughly, flip and cook the other side adding little bit of oil.

5) Remove and serve with dip or chutney of your choice.

Event Participation

1) This goes to Dosa Corner event hosted by Padma.

2) This dish goes to MLLA-13th helping guest hosted by Sunshinemom, event started by Susan.

3) This heart healthy and budget friendly dish goes to Heart of the matter-budget friendly foods hosted by Michelle.

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Powerpacked Multigrain Porridge(Kanji)

Know what you Eat -Finger millet(Ragi) is a very nutritious food with a complex carbohydrate profile and low glycemic index. It is especially valuable as it contains the amino acid methionine which is lacking on staples like polished rice or maize meal. Mung bean, Black chick pea, Broken and roasted bengal gram are very good source of protein. Quinoa is a complete protein food with all the essential amino acids in them. Oats and barley are rich in fiber. Chia seeds are good source of omega 3. Almonds are good source of Vitamin E.



 Do you know even Kids experience stress? My elder one will be going to fourth grade from September. When he started preschool, before going to school he would refuse to have any breakfast. If we force him, he would throw up. I tried different things starting from pancake, waffle, toast, cereal, Idli and Dosa. He wasn't a fussy eater, but none of these things would work on a school day. I didn't feel quite comfortable sending him with a glass of milk and then the idea of giving this home made porridge stuck me. This porridge is made in lot of house holds in South India for years and even now. Many of you might me familiar with it , i just added few of the other grains to make it power packed. Now i give this porridge to my daughter every day for breakfast and i also have it some times to get some instant energy. To top it all, my Sister's younger one loved this porridge. She was visiting us with her kids for few weeks and i am posting this one especially for her as she wanted to make some for her toddler.





Ingredients



African Finger Millet (Ragi) - 4 cups

Whole green mung bean - 1/2 cup

Roasted bengal gram(Dalia) - 1/2 cup

Roasted Peanuts - 1/4 Cup

Quinoa - 1/2 cup

Sprouted Black Chick Pea - 1/2 cup

Almonds - 1/2 cup

 Chia seeds - 1/4 cup



 If going gluten free ignore the following two ingredients

Oats - 1/2 Cup

Barley - 1/4 Cup



  Method



 1) Rinse, drain and soak ragi grain over night in water. Then drain them and tie in a fine muslin cloth. Once ragi starts sprouting, remove from the muslin cloth and spread it out on cotton cloth to remove excess moisture. Sun or shade dry till they are dried. Now dry roast this sprouted ragi till you get a sweet aroma.



2) Do the same procedure for Green mung bean and black chick pea, leave them to sprout. Dry them and roast them till they are well roasted.



3) Dry roast Roasted bengal gram(Dalia), peanuts, Quinoa, Almonds, Chia seeds and (Oats & Barley).



4) Combine all the roasted grains and in a food processor grind them to fine powder and store in a airtight container.



5) I normally keep some outside and all the excess porridge powder in a freezer.



  To make the porridge



1) Take 2 tbsp of porridge powder and mix in 1/4 cup of water without any lumps, boil for 5-7 minutes till the porridge is completely cooked. Now add sugar or powdered jaggery and 3/4 cup of milk and mix thoroughly and enjoy.



2) If you don't want it sweet, add little bit of salt and some butter milk and enjoy.



3) To make a thick bowl of porridge add 4 tbsp of porridge powder and use 1/2 cup of water and cook it. Now add little bit of milk to the desired consistency.



 4) You can also add roasted cardamom seeds and saffron strands and grind along with porridge powder to get a nice aroma.



5) The variations you can make or endless with this one.



6) This is good even for people with diabetes because of the complex carbohydrate profile of ragi and the power packed protein content of the other grains. 

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Barley-Oats-Quinoa-Ragi Dosai/Crepe

Good to Know - Millet is highly nutritious, non-glutinous, is not an acid forming food so is soothing and easy to digest. In fact, it is considered to be one of the least allergenic and most digestible grains available and it is a warming grain so will help to heat the body in cold or rainy seasons and climates. It is nearly 15% protein, contains high amounts of fiber, B-complex vitamins including niacin, thiamin, and riboflavin, the essential amino acid methionine,lecithin, and some vitamin E. It is particularly high in the minerals iron, magnesium, phosphorous, and potassium. The seeds are also rich in phytochemicals, including Phytic acid, which is believed to lower cholesterol, and Phytate, which is associated with reduced cancer risk.









Cooking Time : 20-30 mins

Preparation Time : 15-2o mins

Serves : 4 to 6



Ingredients



Oats - 1/2 Cup

Whole barley - 1/2 Cup

Quinoa - 1/2 Cup

Millet Flour – 1/2 Cup

Chia powder – 2 table spoon

Green Chilli - 1

Ginger - 1 inch Piece

Onion - 1

Water

Salt to taste.

Oil



Method of Preparation



1) Soak Oats, whole barley and Quinoa for 2 hours.

2) Wash and rinse thoroughly and grind them along with green chilli, ginger and salt.

3) Soaking and rinsing quinoa is very important or you will get a bitter taste from quinoa.

4) Add millet and chia powder and add water to get a slightly thin than pancake batter consistency.

5) Chop onion to fine pieces and add this and salt (if required) to the mixture.

6) You can also add chopped cilantro to this batter.

7) Now heat an iron griddle, take one big spoonful of batter and make it nice big pancake and pour 1 tsp of oil around it.

8) Once the side is well cooked turn the dosa and make sure the other side is cooked before removing it.

9) Serve this with sambhar, chutney or with mixing grated cucumber and mint with greek yogurt.

10) This dish is ideal for people who are looking for sugar free and low carb option.

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