• 1 cup Rice flour or puttu flour
  • 1 cup Ragi Flour (Finger Millet)
  • 1 cup Fresh coconut
  • Grated 1 teaspoon Salt Water, as required
  • 1 cup Fresh coconut
  • Grated 1 teaspoon Salt Water , as required
How to make this
  • Place the puttu flour/rice flour and ragi flour in a wide mixing bowl, and also add coconut & salt into it.
  • Add water a little at a time and rub into the flour, until you notice that when you try to make a fistful of ball, it will hold together and when you press the ball will crumble down.
  • When you get this consistency, stop adding water, your ragi puttu mixture is ready for steaming.
  • The longer the time you take to reach this, the better and softer will be the puttu. So essentially add water a little at a time so the warmth of the hand will allow the flour to absorb more water. Keep the ragi puttu mixture covered for at least 15 minutes.
  • Boil water in a Puttu Maker. When the steam starts coming, take the puttu maker (puttu kutti) and spoon in the prepared ragi puttu mixture till you reach half way.
  • Add a little coconut in the center to create a white layer and then fill the remaining puttu to the top. Don't press the mixture down into the puttu maker, it will become hard and not let the steam pass through and cook it through.
  • Keep the filled puttu kutti on the top of the puttu maker and allow it to steam. Allow the Ragi Puttu to steam until you notice steam coming from the top. Once you notice steam coming through the top holes, continue to steam for 5 to 6 minutes. After which turn off the heat.
  • To remove the Ragi Puttu, open the lid and press through one end and slide the puttu onto a serving plate. Continue to make remaining batches of the Ragi Puttu the similar way and serve hot.
  • Serve the Ragi Puttu along with Kerala Kadala Curry for a healthy indian diabetic friendly meal or along with jaggery and bananas for a super delicious breakfast.

  • 1 cup Yellow Moong Dal (Split)
  • 1/4 cup White Urad Dal (Split)
  • 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
  • 1/2 cup Carrot (Gajjar) , grated
  • 1/4 cup Green Bell Pepper (Capsicum), finely chopped
  • 1/4 cup Dill leaves , finely chopped
  • 4 tablespoon Coriander (Dhania) Leaves, finely chopped
  • 1/2 inch Ginger , peeled and chopped
  • 4 Green Chillies
  • Salt , to taste
How to make this

  • First wash the moong dal and soak in 4 cups of water for 2 hours, wash urad dal and fenugreek seeds and soak them in sufficient water for 2 hours.
  • After 2 hours, drain and grind them separately by adding little water in a mixer grinder.
  • After grinding, add the dals to a large mixing bowl and mix both moong dal and urad dal mixture together using a spatula. Cover and let it ferment overnight or for 6 hours.
  • After 6 hours add grated carrot, chopped capsicum & dill leaves and mix well. Add water if needed keeping in mind that the mixture should be thick like idli batter.
  • Grind coriander, ginger and green chillies by adding 2 tablespoon water to make a thick paste.
  • Mix this coriander paste into the prepared idli batter. Add salt and mix well, the green moong and vegetable idli batter is ready.
  • Grease the idli moulds and pour some the prepared batter into it, steam the idlis in an idli steamer and steam for 20 minutes.
  • After 20 Minutes, turn off the heat and let them be in the steamer for 5 more minutes.
  • After sometime, open the idli steamer, de-mould the idlis and serve hot.
  • Serve Green Moong Dal and Vegetable Idli along with Tomato Onion Chutney and Keerai Sambar for a healthy breakfast.

  • 1 cup Ragi Flour (Finger Millet)
  • 1 cup Sooji (Semolina/ Rava)
  • 1/2 cup Instant Oats (Oatmeal)
  • 1 cup Curd (Dahi / Yogurt)
  • 2 Green Chillies , finely chopped
  • 1 inch Ginger , finely chopped
  • 2 teaspoon Enos fruit salt ,(or 1 teaspoon baking powder)
  • 2 teaspoons Cooking oil
  • 1 sprig Curry leaves , finely chopped
  • 1 teaspoon Mustard seeds
  • Salt , to taste
  • Coriander (Dhania) Leaves , few, finely chopped
How to make this

  • Combine the ragi flour, oats, rava, yogurt and a little salt in a large mixing bowl.
  • Add around one cup of water little at a time to make a thick batter. Allow the mixture to rest for 10 to 15 minutes.
  • Heat oil in a pan on medium flame, add in the mustard seeds and curry leaves and allow it to crackle. Turn off heat and keep aside.
  • Once the batter has rested for 15 minutes, adjust the consistency of the batter. It should be that of a thick pouring consistency.
  • Next add in the seasoning, green chillies, ginger, enos fruit salt and the tablespoon of oil stir well to combine.
  • Preheat an idli steamer with enough water. Grease the idli plates.
  • Pour the Ragi Oats Rava Idli batter into the idli mould cavities. Place into the preheated steamer and steam the idlis for 10-15 minutes until a skewer inserted in the centre comes out clean.
  • Once steamed, remove the Ragi Oats Rava Idli from the steamer and keep aside for 5 minutes. Sprinkle some water over the idli's so they come out clean when you take them out of the cavities. Use a spoon to run through the sides of the cavities to remove idlis.
  • Ragi & Oats Rava Idli Recipe a super simple recipe that can be served along with High-Protein Peanut Chutney Recipe and Idli Milagai Podi.
  • For an Indian Diabetic Meal serve this Ragi & Oats Rava Idli Recipe serve it along with Murungai Keerai Thogayal Recipe and Sundakkai And Methi Leaves Sambar Recipe for a complete meal.

  • 6 Whole Eggs , whisked
  • 2 tablespoons Milk , or coconut milk
  • 2 teaspoons Ghee , or oil
  • 2 Onions , finely chopped
  • 3 Tomatoes , finely chopped
  • 2 Green Chillies , finely chopped
  • 1 teaspoon Cumin seeds (Jeera)
  • Coriander (Dhania) Leaves , finely chopped
  • Salt , to taste
How to make this?

  • Spicy Indian Style Scrambled Eggs whisk the eggs in a bowl with milk and salt to taste until light and fluffy and keep aside.
  • Into a preheated pan add ghee, the cumin seeds, onions and chopped green chillies and saute till the onions turn slightly caramelized.
  • Once done stir in the tomatoes and saute till they have soften. Once the tomatoes have softened, add the whisked eggs. Turn the heat to low and keep stirring the eggs until it scrambles.
  • It is important to cook on low heat for light and fluffy textured Anda Bhurji.
  • Once the Anda Bhurji is cooked, stir in the chopped coriander leaves and turn off the heat.
  • Serve the Anda bhurji for breakfast with buttered Homemade Whole Wheat Pav Recipe / Ladi Pav and Homemade Fresh Orange Juice.

  • 200 grams paneer, crumbled
  • 2 Green Bell Pepper (Capsicum) , finely chopped
  • 1 Onion , finely chopped
  • 1 inch Ginger , grated
  • 2 Green Chillies , finely chopped
  • 1 Tomato , finely chopped
  • 1 teaspoon Cumin seeds (Jeera)
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1/2 teaspoon Red chilli powder , or to taste
  • 4 sprig Coriander (Dhania) Leaves , chopped
  • Salt , to taste
  • 1 tablespoon Butter
How to make this

  • First crumble the paneer and keep it aside, heat a tablespoon of butter in a heavy-bottomed pan; add the cumin seeds, onions, capsicum, green chillies and ginger.
  • Saute the onions and capsicum on low to medium heat until they are soft and tender. Once the onions and capsicum are soft, add the tomatoes, turmeric powder, red chilli powder and give it a good stir.
  • Finally stir in the crumbled paneer and salt to taste, check the salt and spice levels and adjust to suit your taste.
  • Stir the Paneer Capsicum Bhurji for about 3 to 4 minutes until all the flavors get incorporated into the Bhurji.
  • Serve the Paneer Capsicum Bhurji as a filling for sandwiches, wraps or even along with Phulka and Panchmel dal for a wholesome weeknight dinner.

  • 200 grams Paneer, crumbled
  • 50 grams Spinach Leaves (Palak) , finely chopped
  • 2 Green Chillies , finely chopped
  • 1 Onion , finely chopped
  • 1 Tomato , finely chopped
  • 2 cloves Garlic , finely chopped
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 2 teaspoon Red chilli powder
  • 2 teaspoon Garam masala powder
  • 2 teaspoon Amchur (Dry Mango Powder)
  • 1 tablespoon Butter
  • Salt , to taste
  • Cooking oil , for cooking
How to make this

  • Heat oil in a heavy bottomed pan on medium heat. Add the cumin seeds and allow it to crackle.
  • Once the cumin seeds have crackled add the ginger, garlic, green chili and onion fry till it turns light brown. And add tomatoes saute till they have softened and the most of the moisture is evaporated.
  • Now add the spinach and saute until the spinach is cooked. Once the spinach is cooked add the spice powders and the crumbled paneer.
  • Add a dollop of butter and saute the ingredients until well combined and simmer for about 3 to 4 minutes for the flavors to seep into the Paneer Bhurji.
  • Once done, turn off the heat and serve the Spinach Paneer Bhurji along with Homemade Whole Wheat Bread toast and Muskmelon (Kharbuj) Juice for breakfast.

  • 2 cups Ragi Flour (Finger Millet)
  • 1 Onion , finely chopped
  • 2 Green Chillies , finely chopped
  • 1 Carrot (Gajjar) , grated
  • 1/2 cup Dill leaves , finely chopped
  • 1/4 cup Coriander (Dhania) Leaves , finely chopped
  • 1/2 teaspoon Cumin seeds (Jeera)
  • Salt , to taste
  • Ghee , as required
How to make this

  • In a large mixing bowl add all the ingredients, ragi flour, onions, chopped green chillies, dill leaves, coriander leaves, grated carrots and salt, then mix everything together.
  • Add water little at a time to form soft Ragi Masala Roti dough.
  • Keep kneading for five minutes till the texture of the dough changes and becomes softer. Bring it all together and cover the Ragi Masala Roti dough and keep aside for 15 minutes.
  • Divide the dough into equal portions, take a Ragi Masala Roti dough ball and place it on the center of a wet muslin cloth
  • Using wet flatten the ball with your palms. Continue pressing the dough until the Ragi Masala Roti has attained a round shape.
  • Place the Ragi Masala Roti by inverting the cloth on a heated iron skillet and cook on one side and turn over gently with a flat spatula to the other side.
  • Drizzle ghee and cook the Ragi Masala Roti on both sides until it is lightly browned with golden spots and crisp.

  • 1/2 cup Bajra Flour ( Pearl Millet)
  • 1/2 cup Whole Wheat Flour
  • 1 cup Kaddu (Parangikai/ Pumpkin) , grated
  • 1/2 teaspoon Ginger , crushed
  • 1/2 teaspoon Green Chillies , crushed
  • 1/4 teaspoon Ajwain (Carom seeds)
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 1/4 teaspoon Asafoetida (hing)
  • 1 teaspoon Lemon juice
  • 2 tablespoons Coriander (Dhania) Leaves , chopped
  • Ghee , as required
How to make this

  • First take a mixing bowl and add all the ingredients listed except ghee and knead with water into soft dough.
  • Let the Bajra Kaddu Ki Roti dough rest for 10 minutes.
  • Divide the dough into 8 equal portions. Sprinkle little dry flour on table top, take a portion of dough and roll into a roti of 5 to 6 inch diameter. You can adjust the thickness of the roti based on your preference.
  • Preheat the roti tawa and cook the Bajra Kaddu Ki Roti on medium heat for a few seconds until you see the rawness going away.
  • Once you notice the Bajra Kaddu Ki Roti getting small bubbles, smear ghee over the roti and cook on both sides on medium heat until golden brown and cooked on both sides.
  • Proceed to cook the remaining Bajra Kaddu Ki Roti the similar way and serve hot.
  • Serve the Bajra Kaddu Ki Roti Recipe with Baingan Bharta, Spicy Paneer Pulao With Vegetables, Punjabi Methi Kadhi Recipe and Urad Dal Raita for a wholesome and healthy indian lunch or dinner.
Ingredients for dough

  • 1-1/2 cups Whole Wheat Flour
  • 1/4 cup Bajra Flour ( Pearl Millet)
  • 1/4 cup Jowar Flour (Sorghum)
  • 1/2 teaspoon Salt
  • 1 teaspoon Cooking oil
Ingredients for Tofu paratha stuffing

  • 1 cup Tofu , crumbled
  • 1 teaspoon Cumin powder (Jeera)
  • 2 Green Chillies , finely chopped
  • 1 Onion , finely chopped
  • 1/2 cup Methi Leaves (Fenugreek Leaves) , finely chopped
  • Salt , to taste
How to make this

  • First make the dough for the parathas. In a large bowl add whole wheat flour and some salt.
  • Add water a little at a time and knead to make soft, pliable dough. Knead dough for a couple of minutes until the dough is smooth and elastic. Use the fold press and knead motion to make the dough smooth.
  • Next we will add a teaspoon of oil to coat the dough and knead little more. You want a dough that will be soft smooth and not sticky.
  • Next we will divide the dough into 6 equal portions and keep aside.
  • While the dough is resting, prepare the filling for the parathas.
  • In a large bowl; add tofu, onion, chopped methi leaves, green chillies, cumin powder, and salt. Combine all the ingredients well.
  • Divide the filling into 6 equal portions. This process of dividing and keeping the portions of dough and filling ready, helps you gauge the number of parathas you can make and if you need more or less of the filling.
  • Take a paratha dough portion dust it in flour and flatten it on the rolling board by pressing it down. Roll the dough out into approximately 3 inch diameter circles dusting with flour in between to prevent the dough from sticking to the surface. Place this rolled dough to the side.
  • Now place a portion of the tofu methi paratha filling onto the circle and spread it evenly around. Next, take the other rolled portion of the dough and place it over the filling.
  • Press and fold the edges so that the filling does not come out while cooking the tofu methi paratha. Once sealed press down the tofu methi paratha with your palms to release any air pockets.
  • And give it a gentle roll with the pin to even it out. Proceed the same way with the remaining paratha dough and filling portions.
  • Now we will get into the final steps of cooking a tofu methi paratha, preheat a skillet on medium heat and place the filled dough.
  • Allow it to cook on medium heat for about 30 to 45 seconds and flip over. Add this stage add a teaspoon of ghee or oil and spread it around the tofu methi paratha.
  • Flip again, so the oiled side of the tofu methi paratha can cook on the skillet. Spread a little more ghee and keep pressing the tofu methi paratha while on the skillet to cook the paratha evenly from inside out.
  • Do the flipping over process a couple of times until both sides get cooked, browned and crisp evenly. Make sure you cook on medium heat as it allows the tofu methi paratha to get a crisp on the outside and yet have soft texture.
  • Once the tofu methi paratha is cooked transfer it to a plate and serve.

  • 2 Carrot (Gajjar) , grated
  • 1 cup Methi Leaves (Fenugreek Leaves) , chopped
  • 2 teaspoon Cumin seeds (Jeera)
  • 1 teaspoon Red chilli powder
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 2 teaspoon Cumin seeds (Jeera)
  • 1-1/2 cups Jowar Flour (Sorghum)
  • 1 cup Whole Wheat Flour
  • Salt , to taste
  • Cooking oil
How to make this

  • In a large mixing bowl add grated carrot, chopped methi leaves, cumin seeds, turmeric, red chilli powder, salt, whole wheat flour and the jowar flour.
  • Add water, little at a time and form firm dough which is not sticky. Knead it well, rest the thepla dough for at least 10 minutes and shape them into medium sized balls.
  • Dust it with wheat flour and roll dough gently to make the dough to a thin circular thepla.
  • The diameter of the Carrot Methi Jowar Thepla depends on how thin or thick you want it to be. Repeat the same process with the remaining dough portions.
  • Preheat the skillet and let it get hot. Place the rolled Carrot Methi Jowar Thepla gently on the tawa and cook on both sides, drizzle oil or ghee and cook till the thepla have brown spots on either side. Cook on high heat as the theplas are thin and gets cooked fast.
  • Once done, stack the Carrot Methi Jowar Thepla one over the other and serve hot.
  • Serve Carrot Methi Jowar Thepla Recipe along with Kesar Elaichi Aam Chunda Pickle Recipe,Boondi Raita and Lauki Tamatar Ki Sabzi to make your breakfast or lunch complete.