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Breakfast, Curry & Daal, Dips & Sides, Drinks, Mains, Salads, Sweet Treats.

16/01/16

Power bhel with ragi flakes

Ingredients

  • Boiled or Sprouted mung beans 5 tablespoons

  • Pomegranate ½

  • Ragi flakes (or puffed rice or bran flakes) 3 tablespoons

  • Coriander Handful, 2 tablespoons, chopped

  • Yoghurt (stirred with honey) 5 tablespoons (1 tablespoon of honey)

  • Imli or tamarind chutney 2 tablespoons

  • Salt pinch

Other options

  • Chickpeas Handful

  • Cumin Powder Pinch

  • Coriander chutney 1 tablespoon

Method

Mix together the ingredients, adding more or less of anything you like… enjoy!

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I was browsing through the cereal section at Nature’s Basket in Mumbai this week and came across ragi flakes. I’ve had dosa made with ragi flour before but not seen it as a cereal so was quite excited to try it! Ragi is type of millet called finger millet that is used mostly in South India (hence dosa), it’s gluten free, rich in fibre and iron and much lighter than rice or wheat flour.  Read this interesting article on the millets of India and on the ragi flakes cereal. Since the flakes weren’t sweetened I decided to make a sweet and savoury bhel with mung beans, chutneys and these crunchy flakes. As with any bhel, it needs to be mixed when serving so that the flakes don’t become soft. The yoghurt used in bhel is always sweetened, so you can add a little honey… and the options here are endless – if you don’t have tamarind chutney, for example, I would suggest adding a little more honey to the yoghurt, squeezing some lime when eating and a drizzle of balsamic vinegar. The imli or tamarind provides that zestful balance of sweet and sour, hence the balsamic, lime and honey. The mung beans can be sprouted if you prefer, or boiled as I have used. And lastly, instead of ragi flakes, you can used puffed rice or bran flakes, or even plain cornflakes – just to give it that slight crunch!

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