sprouts recipes for weight loss, 2 healthy and easy recipes with sprouts
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Hi! I am Nisa Homey and I live in Kerala. Welcome to Skinny Recipes – YouTube’s first Indian Healthy Cooking Channel. With over 25 years of experience in Indian cooking and baking, I started Skinny Recipes in March 2016 where I share healthy and nutrient dense recipes for weight loss and weight management with easily available ingredients. With my healthy recipes you can cook better & more often at home.
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Hey guys I’m Nisa Homey, today I’m sharing raggi sprouts paratha recipe it’s completely gluten free and ideal to include as a healthy meal in your weight loss journey. So let’s get started with the recipe into a bowl or a parat I’m adding in one cup of sprouted green moong dal I have already
Shared how to sprout green moong dal links will be updated below this video please do check it out, adding in half teaspoon jeera also known as cumin seeds one 1/3 tsp freshly ground black pepper powder, half teaspoon turmeric powder, one green chili finely chopped or as needed,
Two garlic gloves, and 1/4 in ginger finely chopped, 1/4 teaspoon ajwain also known as carrom seeds. I’m crushing the ajwain and adding in so that the flavors are released. Some fresh coriander leaf finely chopped one cup of sprouted ragi flour. Ragi or finger millet is a whole grain
And it is completely gluten free, it’s it’s rich in fiber ,and the high fiber helps to keep you feel fuller for a longer time thus it helps in weight loss and weight management. Half teaspoon pink himalayan salt or as needed and with my hand i’m lightly mixing all this really well. Now the
Reason why I’m using sprouted ragi flour is that ragi once it is sprouted the vitamin C levels tend to increase and lead to easy absorption of iron into the bloodstream. Next, I’m adding in water little by little I’m using room temperature water and mixing it with my hand, add water little by
Little, I used a total of half cup of water and I’m mixing this really well and gathering it into a soft dough. I’ve gathered it into a soft dough and you can see that the dough is of spreadable
Consistency when I use my thumb I can easily spread the dough like this so this is the correct consistency this dough can be kept in an airtight glass container in the refrigerator and it will
Stay good for a couple of days. I’m showing an easy method to roll out the paratha and for that I’m using a steel lid like this, note that the lid has a slightly raised Edge so this helps to
Roll the parata into a perfect round shape. Onto the lid I’m placing a wet cotton napkin I have divided the dough into three equal portions and I’m taking one portion of the dough and placing it
Onto the wet cotton napkin I’m dipping my fingers in water and I’m spreading the dough into a round circle and once it is spread to a round circle with wet fingers I’m lightly leaveling the top
And now it is ready to cook on the tawa once the tawa is heated I’m greasing it with wood pressed gingelly oil also known as sesame oil or til oil reduce the flame to the lowest and
Place the cotton napkin on the hot tawa roti side down let it stay there for about 20 to 30 seconds and then carefully peel off the cotton napkin. Drizzle in a little bit of A2 Desi ghee, if you
Are a vegan you can use any wood pressed oil of your choice ragi is Idle to include in diabetic diet and it is one of the very few natural sources of vitamin D for better assimilation of vitamin
D in ragi you need a good source of healthy fat like wood pressed oils or it to the ghee so try not to skip it cover and allow it to cook on low flame a couple of minutes later open the
Lid and carefully flip it over and allow that side to get cooked as well it should take 2 to 3 minutes on low flame and once that side is cooked I’m transferring it to a serving plate before for making the next paratha, lightly grease the tawa and then place the cotton napkin
Roti side down while that is getting cooked I’m rolling out the next paratha. so guys you try this healthy protein and fiber rich sprouts parata recipe and let me know how it turned out. I’m sharing a high protein mixed dal dosa recipe ideal to include as a healthy meal in your weight
Loss journey so let’s get started with the recipe. Into a bowl I’m adding in 1/2 cup black chickpeas also known as kala chana, half cup green moon dal also known as green moong beans, half cup chickpeas also known as chana. Add in some water and allow this to soak for about 12
Hours I’m doing this process at 8:00 a.m. in the morning and I’m allowing it to soak till 8:00 p.m. at night. After 12 hours I’m rinsing the soaked dals thoroughly and then I’m adding it onto a
Strainer and then I’m covering it with a clean wet cotton napkin and allowing it to rest overnight or for about 12 hours. The next day morning you can see that the moong dal has sprouted but the white chana and black chana has not started to sprout I’m rinsing it under running water thoroughly
And then I’m covering it with the wet cotton cloth and allowing it to rest till around 8:00 p.m. I’ll be doing this process that is rinsing in the morning and at night between a gap of 10
To 12 hours every day and on the third day this is how the sprouts look you can see that it has sprouted and my mixed Dal Sprouts is ready to use you can store the Sprouts in an airtight container
And it will stay good in the refrigerator. To make the high protein mixed Dal Sprouts dosa, into my blender jar I’m adding in 2 cups of mixed sprouts. Into this I’m adding in 3/4 cup water, a couple of sprigs of fresh curry leaves for that extra iron and fate one green chili or
As needed half teaspoon jeera also known as cumin seeds half teaspoon turmeric powder, 1/3 tsp crushed black pepper powder, a small piece of ginger which I have sliced into two. Handful of shallots for that extra iron and folate, instead of shallots you can use one 1/4 th of an onion
Instead. A handful of fresh coriander leaves note that I’m also using the tender stalks of the coriander leaves pink himalayan salt as needed and I’m going to blend this really well. Pour the blended mixed dal dosa batter into a bowl. Into this, I’m adding in one to
2 tbsp of sprouted ragi flour, ragi is also known as finger millet or nachni in Hindi and it is completely gluten free and I’m going to give this a good mix you can see that the batter is of
Pourable consistency it is neither too thick nor too thin. I’m heating my cast iron tawa and I’m lightly greasing it with wood pressed gingelly oil also known as sesame oil, til oil or nallenna in Malayalam. Pour in one to and a half Ladle full of the dosa batter and lightly spread it out
Drizzle in wood pressed sesame oil or you can use A2 desi ghee instead cover and allow it to get cooked a couple of minutes later open the lid and carefully fold the dosa over and serve
To a plate I’m serving it with the homemade lemon pickle or you can use any chutney of your choice already shared many chutney recipes. Please do check them out so guys do try this healthy dosa
Recipe and let me know how it turned out thank you for watching and until next time take care bye-bye