If you are bored of your regular breakfast, try this new recipe made using sprouted ragi and mixed vegetables.
Ragi is nutritious, rich in calcium, iron and protein. You can have this porridge with wheat bread or fruits and this dish is going to keep you fresh through out the day for sure. I have used a combination of vegetables to go with sprouted ragi. Here comes the healthy breakfast recipe for you:
How to make Sprouted Ragi
Wash ragi thoroughly and soak it in fresh water for 24 hours. The next day pack the ragi in a thin cotton cloth and place it on a dish. Keep something heavy or weighed on the cereal packed in cloth. Let it remain for 24 hours. The third day you can see the sprouts coming up in the seeds.
Sprouting makes the porridge easily digestible and improves the nutritional content.
- One small cup of sprouted ragi
- One piece of cabbage (50gms)
- 5or 6 French Beans
- One small carrot
- 50 gms of peas
- One small capsicum
- 1teaspoon of ghee
- One teaspoon of jeera
- One teaspoon of pepper powder
- Salt as required
- One small cup of toned milk
- One small onion
- One small tomato
- 2 flakes of Garlic
- Small piece of ginger
- Grind sprouted ragi coarsely without adding water.
- Cook ground ragi, onion, tomato, ginger, garlic and one cup of water in a pressure cooker for 10 minutes.
- After the contents get cooled, grind it in the mixer.
- Remove the fibers by passing the mixture through sieve and keep it aside.
- Chop all the vegetables into fine pieces.
- Put the vegetables in a pan with enough salt and water and boil till it becomes soft.
- In a frying pan put one teaspoon ghee.
- Add jeera. Let it splutter.
- Add all the boiled vegetables and the ragi mixture and cook for 5 minutes.
- Add one small cup of toned milk and boil for 5 minutes.
- Add pepper powder and enough salt.
The consistency of the porridge must be like that of a soup.Serve hot with whole wheat bread or fruit