NuttyYogi

NuttyYogi — vrat recipie

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Amaranth Mathiris

Amaranth Mathiris 0

@Nikynutrition tried Amaranth Flour Mathiris and they came out excellent.

So we are sharing her recipe!

Here’s the recipe 👇🏼⠀
1. To make the dough mix 1 cup amaranth flour , salt , chopped green chilli, coriander and warm water.⠀
2. Allow the dough to sit for 10 minutes.⠀
3. Grease your palms with oil, take a little dough and flatten the dough using your fingers. You could also use a ziplock bag to do this so it doesn’t stick to the surface.⠀
4. Heat oil in a pan on high heat abd shallow fried the pooris one by one.⠀
5. Drain the excess oil, keep the pooris on a plate lined with paper so it soaks any extra oil as well. ⠀
6. Enjoy them hot.⠀
PS: it’s usually served with aloo sabji but I wanted to keep it lower in carb so I’ve skipped the sabji and skipped mixing the flour with potato as well and served the pooris with curd and pudina chutney. ⠀
Amaranth flour from @nuttyyogi ⠀

Navaratri Millet Dhokla

Navaratri Millet Dhokla 0

The rains call for comfort foods that's both healthy and extremely delicious. We have the perfect recipe in store for you -Dhokla, and that too a healthier version


Millet Dhokla is one of those recipes that you will never stop using on a rainy day because it defines comfort. And what better way to enjoy comfort if not guilt-free? 

The recipe can be made using any of the millets which are light (little millet / barnyard millet / Samai)

Ingredients:

- 1 cup millet
- 1/2 rock salt
-  1/2 cup curd
- 2 finely chopped green chillies
- 1 Tsp grated ginger
- A pinch of cooking soda
- Green Chutney

Seasoning: 
- 1 tsp oil
- 1/2 Tsp Mustard seeds
- 1/2 Tsp Cumin Seeds
- 1/8 Tsp Asafoetida Powder
- 2 Slit Green Chillies
- 10 Curry Leaves

Procedure:

- Dry roast millet for 2 minutes on low heat. Remove, wash thoroughly and dry on a clean cotton cloth for 20 minutes.

- Make grits/rava using the mixer. 

- In a bowl, add salt and curd, beat the two to make it smooth. Mix the millet grits thoroughly and keep it covered to ferment overnight.

- Next morning, add chopped green chillies, grated ginger and soda. Mix well.

- Grease two plates and pour the batter into them. Tap the plates so that the batter spreads evenly.

- Steam the batter for around 10 to 12 minutes.  Once cooled, cut into pieces.

- Take a piece of dhokla, apply green chutney and cover with another piece. Repeat the same for the remaining Dhoklas.

Do the seasoning mentioned above and pour it on the dhoklas. Serve.

Let us know how it turned out, stay tuned for more. 

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