Savoury Dalia And

Vegetable Cutlets

For Guilt-Free Munching

It’s time to make another entry to your list of delicious ragi recipes with this ragi paniyaram recipe. A South Indian speciality, this paniyaram recipe includes ragi flour in the ingredient list, turning the paniyaram into a more nutritious breakfast dish than usual. Like with any other ragi recipe, the addition of ragi flour lends a dark, brownish-red hue to the dish, while the rice flour provides crispiness. The result is a spongy ragi paniyaram that’s crisp on the outside, but soft on the inside. This is a savoury paniyarama recipe, preferred for breakfast. There’s also a sweet version that works beautifully as a light dessert or evening snack.

It’s always best to start your day with high-protein, energetic meals that can give you a boost of energy, while also helping you stay full for longer periods of time. One such meal is the sprouted moong salad. It is incredibly easy to put together and highly customisable. The current recipe mixes sprouted moong with onions, tomatoes, cucumbers, carrots, and common spices. However, you can add other veggies (like capsicum or beetroot) or even protein sources (like paneer, tofu or boiled chickpeas) to the mix to suit your dietary needs and taste preferences. You can mix in other sprouts or fruits, and even add quinoa to transform it into a main course. If you opt for store-bought sprouted moong, it also cuts down on the time and effort required.

Ragi recipes have slowly become the go-to choice for health nuts, lovers of traditional fare, and even experimental eaters. But even if you don’t fall into any of these categories, this ragi adai recipe still impresses. A flatbread made from a tempered finger millet dough, ragi adai can be consumed at breakfast, lunch, or dinner. You can pair it with sabzi, sambar, or even chutneys. And it will never fail to satisfy. Though it tends to be slightly smaller than your usual chapati, it is just as filling, if not more, because of ragi’s fibre-rich, nutrient-dense composition. Most traditional recipes, including this one, use drumstick leaves in the mix. However, you can also skip this ingredient (or add coconut to the mix). It will still yield a delicious ragi adai.