Amaranth Bhakri to Ragi Ladoos: The Magic Millet Edition ContinuesPriyanka Vithlani
Amaranth Bhakri to Ragi Ladoos: The Magic Millet Edition Continues
- 1 cup amaranth flour
- 2 tbsp raw banana flour
- ½ cup fenugreek leaves (methi) finely chopped
- 1 green chili (optional)
- 1 tbsp green garlic (hara lehsun) a winter specialty
- ½ tsp ajwain (bishop's weed)
- ¼ tsp turmeric powder (haldi)
- Lukewarm water to bind the dough, for the required consistency
- Coconut oil/A2 ghee, as required
- Salt to taste
- To prepare the methi bhakri, mix amaranth flour and raw banana flour, fenugreek leaves, green garlic, green chilies, ajwain, salt, and a few drops of coconut oil/A2 ghee and turmeric powder.
- Knead them well with some lukewarm water to make a hard dough.
- Roll them out a little thicker than your usual chapattis.
- Fry both sides of the griddle by applying a little oil or ghee.
Power tips and variations
- You can also use jowar/ragi flour as per availability.
- When fenugreek leaves are not available, use spinach, dill, or coriander.
- Methi is known as a wonder herb packed with essential nutrients for the human body. The fiber in methi works as a friendly food to your gut microbes which help absorb water from the intestines, soften your stool, and regularise bowel movement.
- Amaranth flour is high in soluble fiber and antioxidants, including gallic acid and vanillic acid which help fight free radicals, and in turn, help to reduce the risk of inflammatory conditions.
- Raw banana flour is rich in potassium and resistant starch.
- Adding ajwain makes the bhakri highly beneficial for your digestive system.
Ragi Ladoo - An Iron-Rich Roundel
- 1 cup ragi flour, roasted
- 2 tbsp sattu flour
- 2 tbsp sesame seeds, roasted
- 1/2 tbsp powdered jaggery
- 1/4 cup A2 ghee
- 1/2 cup mix of almonds and walnuts, if they suit you
- 1/4 tsp cardamom powder
- Heat half of your ghee in a pan and roast the nuts until golden brown. Remove and set aside.
- Now add ragi flour and sattu flour to it. Roast until a pleasant aroma wafts for 5-7 minutes. Ensure it doesn't burn while stirring.
- Let it cool down completely. Add jaggery powder to this. Mix well.
- Add roasted sesame seeds, nuts, cardamom powder, and the remaining ghee to it. Mix well.
- Take a handful of flour, press, and shape them into ladoos.
- Repeat to finish the mixture.
- Store in a dry container for it to last for up to 1 week.
Power tips and variations
- You can also use roasted oats and poha powder to make the ladoo along with other available gluten-free flours.
- Ragi contains the amino acids - tryptophan, valine, methionine, and threonine and is suitable for vegetarians and vegans.
- Sesame seeds contain fiber, iron, calcium, magnesium, and phosphorus.
- Rich in fiber, sattu is excellent for your gut microbiome. It can ease constipation and help with smooth bowel movements. It fights acidity, flatulence, inflammation, and indigestion, too.
- This ladoo is particularly beneficial for both pregnant and lactating mothers.
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