Sooji pancake is one of my favorite, healthy, tasty, no fuss breakfast or snack dishes that require no prior preparation whatsoever. Filled with the goodness of sooji (coarsely ground wheat), vegetables and aromatic spices, this variation on the traditional dosa (crepe) is a delight to the taste buds and digestive system alike.
Soaked sago/tapioca pearls are cooked in a mild seasoning with potatoes and garnished with grated coconut and lemon juice to produce this delectable dish that is put simply, a work of genius!
Multigrain, High-Protein Adai (Pancake)
Mutigrain, high-protein adai is a high-fiber (oats, wheat, rice) mix of grains and lentils, soaked and ground with digestive spices to create a very healthy and tasty treat.
Puffed corn snack is a light, fresh, guilt-free snack that can be made in a jiffy and can serve as the perfect pick-me-up in between meals for kids and adults alike!
This versatile dish makes for a delicious and nutritious breakfast, tea-time snack or light dinner item. Beaten rice flakes (poha) come together with potatoes, carrots and peas in a light and flavorful seasoning of onions, mustard seeds, cumin, asafetida and curry leaves to make this healthful and mouth-watering snack.
Semiya upma is one of those quick fixes in my kitchen – nutritious, loaded with fresh vegetables, and extremely easy to make! Semiya (a.k.a. vermicelli) is roasted with grated (or finely cut) vegetables like carrots, zucchinis, spinach, potatoes etc.in aromatic, digestive spices and ghee and finally cooked with hot water, to make this beautiful dish within minutes.
Puffed rice makes for a great snack and is a favorite among most kids. This dry bhel recipe combines spiced puffed rice and peanuts with fresh, crunchy vegetables, topped off with a drizzle of lemon juice, pink Himalayan salt and some zesty red chili powder! A perfect accompaniment to tea, this dry bhel recipe is a sure-shot tantalizing way to snack and very reminiscent of the street food in Mumbai.
Ragi singoda wheat dosa is a healthy, instant, multigrain dosa, perfect for those who want to reduce their rice consumption. Singoda is water chestnut flour, that is derived from the starchy seeds of the singoda vegetable. No more prior planning, soaking, grinding, cleaning up effort to make dosas, but with all the health and taste benefits and more!
“Sundal” is a highly nutritious, filling, high-protein, high-fiber snack that can be fixed in a jiffy! Sundal is basically just soaked legumes like garbanzo beans/brown chana/moong sprouts that are cooked to perfection and seasoned with spices and grated coconut, to make an extremely versatile and tasty dish!
Misal pav, made from sprouted moth beans/matki in a flavorful gravy with aromatic spices, makes for a healthy, satisfying meal.
Wow, the Ragi/Shingoda/wheat dosa sounds great too! Never thought it could have such an effect from the Ayurvedic point of view!
Thanks for the recipe, Girija chithi! It turned out great. Yes, it is a very balanced recipe from the Ayurvedic point of view.