Sprouted Raagi And Oats Cutlets Recipe by Pooja M. Pandit
Cooking Instructions 1 For the Sprouted Raagi And Oats Cutlets, rinse well 1/2 cup whole ragi in clean water and soak it overnight or for 7-8 hours, in sufficient water. 2 Next, drain the soaked ragi and tie it up in a clean, well squeezed, wet kitchen towel for sprouting, for about 15-16 hours. If kept for 24 hours, better sprouts are obtained. 3 To make the cutlets, grind the oats to a fine powder and roughly grind the boiled green peas for just 1 pulse in a mixer grinder. 4 Set aside 2-3 tbsp of the sprouted ragi and grind the rest along with the ginger and green chillies and set aside. 5 Assemble all the mentioned ingredients, except the chaat masala and oil, in a mixing bowl. 6 Add in the ground oats, ground green peas, whole sprouted ragi, as well as the ground sprouted ragi and the ginger-green chilli paste. 7 Mix well and check seasoning. Adjust the taste as per preference. 8 Divide the mixture into equal 10 parts and roll each into a cutlet. 9 Heat a griddle and add oil to it. Release a few cutlets in the hot oil. 10 Roast well on medium flame, till charred on both sides. 11 When the cutlets are fully done, drain onto an absorbent paper. Repeat, till all the cutlets are done. 12 Serve these delicious and nutritious Sprouted Raagi And Oats cutlets with a sprinkle of chaat masala and some dips of choice! 1 For the Sprouted Raagi And Oats Cutlets, rinse well 1/2 cup whole ragi in clean water and soak it overnight or for 7-8 hours, in sufficient water. 1 For the Sprouted Raagi And Oats Cutlets, rinse well 1/2 cup whole ragi in clean water and soak it overnight or for 7-8 hours, in sufficient water. 2 Next, drain the soaked ragi and tie it up in a clean, well squeezed, wet kitchen towel for sprouting, for about 15-16 hours. If kept for 24 hours, better sprouts are obtained. 2 Next, drain the soaked ragi and tie it up in a clean, well squeezed, wet kitchen towel for sprouting, for about 15-16 hours. If kept for 24 hours, better sprouts are obtained. 3 To make the cutlets, grind the oats to a fine powder and roughly grind the boiled green peas for just 1 pulse in a mixer grinder. 3 To make the cutlets, grind the oats to a fine powder and roughly grind the boiled green peas for just 1 pulse in a mixer grinder. 4 Set aside 2-3 tbsp of the sprouted ragi and grind the rest along with the ginger and green chillies and set aside. 4 Set aside 2-3 tbsp of the sprouted ragi and grind the rest along with the ginger and green chillies and set aside. 5 Assemble all the mentioned ingredients, except the chaat masala and oil, in a mixing bowl. 5 Assemble all the mentioned ingredients, except the chaat masala and oil, in a mixing bowl. 6 Add in the ground oats, ground green peas, whole sprouted ragi, as well as the ground sprouted ragi and the ginger-green chilli paste. 6 Add in the ground oats, ground green peas, whole sprouted ragi, as well as the ground sprouted ragi and the ginger-green chilli paste. 7 Mix well and check seasoning. Adjust the taste as per preference. 7 Mix well and check seasoning. Adjust the taste as per preference. 8 Divide the mixture into equal 10 parts and roll each into a cutlet. 8 Divide the mixture into equal 10 parts and roll each into a cutlet. 9 Heat a griddle and add oil to it. Release a few cutlets in the hot oil. 9 Heat a griddle and add oil to it. Release a few cutlets in the hot oil. 10 Roast well on medium flame, till charred on both sides. 10 Roast well on medium flame, till charred on both sides. 11 When the cutlets are fully done, drain onto an absorbent paper. Repeat, till all the cutlets are done. 11 When the cutlets are fully done, drain onto an absorbent paper. Repeat, till all the cutlets are done. 12 Serve these delicious and nutritious Sprouted Raagi And Oats cutlets with a sprinkle of chaat masala and some dips of choice! 12 Serve these delicious and nutritious Sprouted Raagi And Oats cutlets with a sprinkle of chaat masala and some dips of choice! 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