Tag Archives: High in dietary fiber
Ragi Oats Egg less Pancake
Here is another recipe with my favorite combination of Ragi and Oats, my earlier post with these ingredients is Porridge and Idli. My little one likes pancakes , french toast and chapathi in her lunch box. So I always try different versions of pancakes and Rotis for her. No pre-prep is required for these Pancakes, so you can make them for breakfast on a lazy weekend or for kids lunch box . I tried egg less this time adding ground flax seeds mixed with warm water. For extra protein you can use egg white/whole egg.
Ragi Oats Idli
Ragi Oats idlys with roasted red pepper chutney was our lunch today. I wanted to have idli with out rice, so tried ragi along with oats and it was just perfect. There are so many instant recipes with ragi oats in various blogs but I wanted to include urad for the protien content. Because of urad dal these idlies need to ferment like traditional ones. Since I live in cold climate, batter didn’t ferment properly, so I added Eno fruit salt just before steaming. As I wanted they turned out soft and pluffy and with the combination of roasted red pepper chutney they were awesome.
Oats Cornflakes chiwda ~ Indian Spicy oats muesli
When I have oats granola as a snack or read muesli recipes, I feel that it is a sweeter version of Indian chiwda, so I wanted to make this granola spicy and make it close to Indian chiwda. Recently I saw cornflakes mixture from one of my favorite blogger Sailu so I finally got motivation to make spicy granola as Diwali tea time snack. As the oats were toasted, they no more had the powdery texture while chewing. For those looking for oats recipes here is a munchkin for tea time.
Barley Sweet Pongal ~ Barley Chakkara Pongali
Before Diwali I was checking my pantry for grains and lentils which need to be finished before I take a long vacation to India. Barley, which I bought last year from Amazon caught my eye. I posted few recipes with this grain earlier like pesarattu, stew, adai and katte pongali. Recently I had rice chakkara pongali at my cousins place and thought of substituting rice with a whole grain. So for Diwali naivedyam I made chakkara pongali with Barley. My guests for Diwali said it was little different in texture, but tasty and of course healthy and guilt free. You can substitute barley with any wholegrain like brown rice , quinoa, cracked wheat or oats. I will post more recipes with this wholesome grain barley.
Oats Walnut Date Balls ~ Oats Walnut Date Laddu
Festivals are all about enjoying savory snacks, sweets and spending holidays with dear and close people.For this year Sankranthi my cousins came over to my place and we celebrated festival with healthy and authentic homemade food, a feel good movie, nostalgic memories of festival in our childhood and had loads of fun. I made Beetroot pulihora and oats walnut date balls for Bhogi day ( the first day of 3 day celebrations).
Barley Adai ~ Barley Dosa
Adai is a dosa made with mixed dals, rice and spices. I was introduced to this name very recently from my Tamil friends. From last couple of years, I used to make Dosa with Urad dal, Chana dal, Mung dal, Toor dal and Rice as it is more healthier than just doing it with Urad dal and Rice. After my friend mentioned this name Adai, I searched and found out that each recipe is different from one another and it doesn’t need fermentation. I usually mix all dals/lentils (whatever dals, I have in my pantry) with rice (all in equal ratios) and spice with green chillies and ginger. It can be taken in breakfast but I prefer it as lunch or dinner.
Whole Wheat Rotis with extra fiber and protein
Roti made with whole wheat flour is one of the healthy diets in India and is also a staple food in northern India. Whole wheat flour contain good amount of dietary fiber which helps to reduce constipation, lowers blood cholesterol and helps you in losing weight. Here I mention the idea of using wheat bran and wheat germ as ingredients to get extra fiber, protein and minerals. We can apply little oil or ghee on rotis while cooking to get softer rotis and to maintain softness even after a day of making to consume later. But pulkas without oil made on tawa and direct fire should be consumed immediately for better texture.
Ragi Oats Poridge
Ragi (Finger millet, Nachni, Eleusine coracana) is a gluten free grain known for its high calcium content when compared to other grains. Ragi also has a good amount of few key amino acids. In south India we make various dishes with ragi like sweet ragi malt, salty ragi malt, ragi mudda, ragi roti, …. I got excited with the idea of including ragi and oats in breakfast from archana’s kitchen and came out with my flavour. As always I added my favorite ingredients fruits, nuts, seeds and wheat germ. What a nice way to start your day with this healthy warm breakfast.
Green Mung dal and Barley Dosa ~ Barley Pesarattu
Pesarattu is a south Indian breakfast made with green whole mung dal and served with sweet ginger chutney. Peasarattu with upma is also a very good combination. To make pesarattu crispy, we usually add table spoon of rice, but in this recipe I replaced rice with one of my favorite whole grain barley to make it a healthy meal. You will get the same texture and better taste with barley as you get with rice.Replacing whole mung dal with sprouted mung dal increases the protein content.
Oats Daddojanam ~ Spiced Curd Oats
I use oats almost every day as hot cereal in my breakfast or oat bran in Wholegrain Roti , but using oats in Indian recipes is not common at my home. So, Yesterday I wanted to include this whole grain in Saddula Bathukamma prasadam and tried simple recipe with rolled oats, low fat yogurt and seasoned with Indian spices. Next time I will try more Indian tiffins with oats.