Best Dietician and Nutritionist Clinic Centre in Mumbai, India | Gayatri Dave

1
INSTANT RAGI DOSA

• INGREDIENTS
• 1 cup ragi flour / finger millet
• 1 cup rava / semolina
• ½ cup rice flour
• ½ cup curd / yogurt
• 1 inch ginger, finely chopped
• 1 green chilli, finely chopped
• few curry leaves, chopped
• 2 tbsp coriander, finely chopped
• 1 onion, finely chopped
• 1 tsp cumin / jeera
• ½ tsp pepper, crushed
• 1 tsp salt
• 3½ cup water
• oil for roasting

METHOD take Ragi flour, Fava, rice flour. also
add curd, ginger, green chilli, curry leaves,
coriander, onion, cumin, pepper and salt. add 1-2
cup water and mix well to form a lump free
batter. rest the batter for 15-20 minutes. add 1½
cups of water or as required and prepare a
flowing consistency batter. now carefully pour
the dosa batter over hot tawa. sprinkle ½ or 1
tsp of oil from the top. once the dosa roasts to
golden brown, flip over and cook. finally, fold
the dosa and serve instant ragi dosa immediately
with any chutney of your choice.
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2
INSTANT OATS DOSA
INGREDIENTS ½ cup quick cooking oats ¼ cup rice
flour ¼ cup rava (sooji or cream of wheat or
semolina) ½ cup fresh curd (yogurt) 1 to 1.5
tablespoon chopped coriander leaves (cilantro
leaves) 7 to 8 curry leaves - finely chopped ½
teaspoon cumin seeds ¼ teaspoon black pepper -
crushed 1.25 cups water or add as required salt
as required oil 1 tsp
METHOD Grind cooking oats in a mixer or grinder
to a fine flour. Mix oats flour , rice flour and
rava/sooji/cream of wheat/semolina. Add fresh
curd. Add 1 cup water. Stir and mix to a smooth
consistency without any lumps. chopped coriander
leaves and curry leaves, finely chopped. Stir
very well and then add cumin seeds, black pepper
salt as required.. keep aside for 10
minutes. Add water to make a free flowing batter
consistency. On a tawa, rub a bit of oil and
spread the batter and cook on both sides till
golden brown.
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3
JOWAR KHICHADI
INGREDIENTS ½ cup cracked rava or jowar rava ½
cup moong dal 2 cups Mix Vegetables (Peas, Green
Beans, Carrots, Spinach, Zucchini, Cauliflower,
Beans) Pink Salt as per taste ½ teaspoon Pepper 1
teaspoon Ginger Green Chili Paste Turmeric as
needed Lime/Lemon Juice as needed 1 tsp ghee 1
tsp Mustard seeds ½ tsp Cumin Seeds Pinch of
Asafotida curry leaves few
METHOD Wash the cracked Jowar and soak for a few
hours Wash moong dal and set aside. In a pressure
cooker, prepare the seasoning. Add ghee , mustard
seeds, after the mustard seeds pop, add all the
vegetables, pepper, ginger, green chili paste,
turmeric and the soaked cracked jowar and moong
dal. Sprinkle salt and add about 4 cups of
water. Cook for about 20 minutes or for 4-5
wistles Allow the pressure to be released and
remove. Squeeze in lemon juice and serve hot
fresh curd.
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4
SATTU DRINK
METHOD Take chilled water Add sattu. Add jaggery
as per taste. Add black salt. For some tang, you
can also add lemon or lime juice. Stir and mix
everything very well. Serve after mixing. Or you
can even chill and serve later. The flour
settles down, so if serving later, do stir and
serve.
INGREDIENTS 1 litres of water 4 to 5 table spoon
sattu (roasted black chickpea flour ) 2 to 3
tablespoon jaggery (add as per taste) ½ teaspoon
black salt
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5
VEGETABLE QUINOA PATTY

• HOW TO MAKE VEGETABLE QUINOA PATTY RECIPE
• Cook 1 cup of quinoa with 2 cups of water on low
  flame with lid on in a saucepan or any regular
  pan. Drain the excess water and keep the quinoa
  aside.
• In the meantime, heat some oil in a heavy
  bottomed
• pan. Add onion and cook till it becomes soft.
• Once the onions becomes soft, add carrot, corn
  kernels and spinach. Cook till all the
  vegetables becomes soft. Once done, turn off the
  heat and let it cool down.
• In a mixing bowl, add the cooked quinoa, sauteed
  veggies, corn flour, pepper powder, red chili
  powder, salt and teaspoon of cooking oil. Do not
  add any water. Check the salt and spices and
  adjust according to taste.
• Mix everything properly and make Vegetable Quinoa
  Patty with the help of your palms. Heat a
  skillet with some oil. Once it is hot, add the
  Vegetable Quinoa Patty and cook it on both the
  sides till becomes evenly brown.
• Transfer the Vegetable Quinoa Patty into a
  serving platter and serve hot with ketchup or

INGREDIENTS 1 cup Quinoa, cooked 1 Onion,
chopped 1/4 cup Sweet corn, boiled 1 Carrot
(Gajjar), grated 1/4 cup Spinach, chopped 2
tablespoons Corn flour, or besan (chickpea
flour) 1 teaspoon Black pepper powder 1
teaspoon Red Chilli powder Sunflower Oil, as
required Salt , to taste
any green chutney of your choice
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