Sprouted Ragi Cookies
Ragi, also known as Finger Millet or Nachni, is the Millet King. A highly nutritious millet that grows in dry areas, Ragi is completely Gluten free yet rich in dietary fibres, Proteins, Calcium & Iron. Ragi flour is used to make a variety of Indian dishes such as roti, steam cake, sheera, porridge, mudde etc. Try out these nutritious and tasty cookies made with Sproutlets Ragi powder that has zero refined sugar. These cookies are too good for kids as well as elderly people. The preparation time is hardly 30 minutes, so it is an easy task in our busy schedule. We at Sproutlets, roast the sun-dried sprouted Ragi for 5-10 minutes so it reduces your cooking time.
Ingredients
- Sproutlets Ragi Powder : ½ cup or 4 sachets
- Whole Wheat Atta : ½ cup
- Ghee : ½ cup
- Jaggery / Palm Sugar : ½ cup
- Milk / Water : 2 table spoon (just enough to knead dough)
- Elaichi : a pinch for flavor
Sprouted Ragi Cookies
Ragi, also known as Finger Millet or Nachni, is the Millet King. A highly nutritious millet that grows in dry areas, Ragi is completely Gluten free yet rich in dietary fibres, Proteins, Calcium & Iron. Ragi flour is used to make a variety of Indian dishes such as roti, steam cake, sheera, porridge, mudde etc. Try out these nutritious and tasty cookies made with Sproutlets Ragi powder that has zero refined sugar. These cookies are too good for kids as well as elderly people. The preparation time is hardly 30 minutes, so it is an easy task in our busy schedule. We at Sproutlets, roast the sun-dried sprouted Ragi for 5-10 minutes so it reduces your cooking time.
Preparation
- To a dry bowl add the Sproutlets Ragi Powder & Atta. Mix the ingredients thoroughly using a wire whisk. Sproutlets Ragi Powder is already roasted before powdering, so you can avoid roasting the Ragi flour.
- To this add ghee and mix with your fingers till the ghee is fully combined with the flour.
- Now add Jaggery & Elaichi and mix it well. To get a smooth dough add 2 table spoons of milk/water. Knead the dough well.
- Preheat the oven to 180°C. Keep the dough inside a refrigerator for 20 minutes.
- Divide the dough into small balls and roll them out into roughly 4 mm thick disks. You can give them a striped pattern using a fork.
- Place the shaped cookie dough on a greased baking tray, put the tray in the preheated oven and bake for 15-20 minutes.
- Take the cookies out carefully and let them cool down. Once cool, the cookies will be hard and crispy.
- Place it in an airtight container, it will be fresh for 2-3 weeks.
- NB: The same recipe can be used for preparing Sathu Maavu Cookies.
Sathu Maavu Pancakes
Sproutlets Sathu Maavu is a mix of total 20 ingredients including millets, pulses, cereals & nuts, out of which 10 are sprouted. Millets which are rich in proteins & antioxidants give necessary dietary fibres with low glycaemic index. Sprouting enhances proteins, reduces anti nutrients, increases vitamins & minerals and makes it easy to digest. Cashews and almonds are good source of proteins, Ajwain helps in digestion. Sathu Maavu is a powerhouse of Proteins, Vitamins & Minerals. Sathu Maavu pancakes are made just using Sathu Maavu, banana, and jaggery in 15 minutes.
Ingredients
- Sproutlets Sathu Maavu Powder : 2 sachets
- Mysore Banana : 1 no. (medium size)
- Jaggery / Palm Sugar : 1 teaspoon
- Ghee : 1 teaspoon
Sathu Maavu Pancakes
Sproutlets Sathu Maavu is a mix of total 20 ingredients including millets, pulses, cereals & nuts, out of which 10 are sprouted. Millets which are rich in proteins & antioxidants give necessary dietary fibres with low glycaemic index. Sprouting enhances proteins, reduces anti nutrients, increases vitamins & minerals and makes it easy to digest. Cashews and almonds are good source of proteins, Ajwain helps in digestion. Sathu Maavu is a powerhouse of Proteins, Vitamins & Minerals. Sathu Maavu pancakes are made just using Sathu Maavu, banana, and jaggery in 15 minutes.
Preparation
- Chop the ripe Mysore banana into small pieces and transfer this to a dry bowl. Smash the banana thoroughly using a smasher.
- Now add 50ml water & 2 sachets of Sathu Maavu to this and mix well, till we get a batter consistency.
- You may add a little Jaggery or Palm Sugar if needed. Make sure that no lumps are formed.
- Heat a pan, apply ghee and pour small portions of batter over the pan. (You may try funny shapes using batter on the pan) Let the pancake cook on medium heat till brown colour, flip over and cook both sides evenly.
- Serve lukewarm.
- NB: The quantity of ingredients taken are for 1 baby meal. The same recipe can be used to make Sprouted Ragi pancakes.
Modak / Kozhukattai
Kozhukkattai / Modak is a popular South Indian steamed dumpling with an outer rice flour dough stuffed with coconut-jaggery mixture. These sweet dumplings are also known as Ukadiche Modak in Marathi language. This dish is associated with the Lord Ganesha and is prepared as an offering (naivedhya) on the occasion of Vinayaka Chathurthi. Although usually sweet, it is also sometimes stuffed with a savoury filling. Sathu Maavu Kozhukattai (or Health Mix Modak) is a simple and healthy twist to the normal kozhukattai just by replacing the rice flour with Sathu Maavu. By this you can have a new snack for your children with the goodness of Sathu Maavu and this prep hardly take 30-40 minutes.
Ingredients
- Sproutlets Sathu Maavu / Ragi : 1 cup
- Water : as required
- Jaggery : ½ cup
- Coconut grated : ½ cup
- Ghee : 2 tablespoon
- Salt : to taste
- Jeera : 1 teaspoon
Modak / Kozhukattai
Kozhukkattai / Modak is a popular South Indian steamed dumpling with an outer rice flour dough stuffed with coconut-jaggery mixture. These sweet dumplings are also known as Ukadiche Modak in Marathi language. This dish is associated with the Lord Ganesha and is prepared as an offering (naivedhya) on the occasion of Vinayaka Chathurthi. Although usually sweet, it is also sometimes stuffed with a savoury filling. Sathu Maavu Kozhukattai (or Health Mix Modak) is a simple and healthy twist to the normal kozhukattai just by replacing the rice flour with Sathu Maavu. By this you can have a new snack for your children with the goodness of Sathu Maavu and this prep hardly take 30-40 minutes.
Preparation
- Heat a thick-bottomed pan on the stove. Add one tablespoon of ghee and 1 teaspoon of jeera. Roast on low flame for 1 minute.
- Now add the chopped jaggery to the pan and ¼ cup of water to make a syrup of jaggery. Stir continuously on low flame till the syrup turns medium thick.
- Add the grated coconut to the jaggery syrup and mix thoroughly.
- Our filling is ready and now let the mixture rest & cool down.
- Add 1 cup of Sathu Maavu into a mixing bowl, mix it with boiling water (little by little) a pinch of salt and ghee. Knead till we get a soft thick dough.
- Let this rest for 5 minutes.
- Pinch a lemon size of dough and roll out into a small disc size.
- Put a spoonful of our filling over the centre of the rolled-out dough, now carefully fold over its sides and make it into the shape of a dumpling. Repeat this for rest of dough. You may use a mould for this.
- Take a steamer and grease its plate with oil.
- Place our dumplings over the greased plate and steam for about 10-12 minutes.
- NB: The same recipe can be used to make Sproutlet Ragi Modaks.
