Travels for Taste

Tales of travel and food with a touch of spice

Ragi and Blueberry Pancakes / Finger Millet Blueberry Pancakes/ Nachni chya god polya

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Another new obsession – Nachni (Marathi) / Ragi (Hindi) or Finger Millet as it is popularly known , in the past few days have made savoury pancakes several times so today I thought I would rustle up some sweet pancakes. But had to keep them healthy so opted for Soya Yoghurt instead of eggs which makes these vegan friendly and added in oats so that makes them gluten free too.

I really wanted to come up with some name for the Marathi alternative to this recipe and ‘Nachni chya god polya’ sounded like fun 😉

Light and puffy these are just perfect when you are craving pancakes but a healthier version is what you really want!

Ragi and Blueberry Pancakes , Finger Millet Blueberry Pancakes, Nachni chya god polya

Ragi is known to have a whole host of health benefits:

  • Popular amongst diabetics due to it’s low GI
  • High is dietary fiber
  • Rich in calcium, iron and thiamine
  • It is an aid to healthy weight loss due to it’s very low fat content
  • It is a good source of GF protien
  • Popular as a baby food too

Nutritional value of finger millet per 100g

Protein 7.6g
Fat 1.5g
Carbohydrate 88g
Calcium 370mg
Vitamins – A: 0.48mg
Thiamine (B1): 0.33mg
Riboflavin (B2): 0.11mg
Niacin: (B3) 1.2mg
Fiber 3g

800px-Millet_fields_in_Annapurna

Image Credit: Mikael Häggström

Why you should make these pancakes! As if you need any excuses for blueberry pancakes!!!

  • Low GI due to the finger millet flour so ideal for diabetics as it keeps blood sugar levels steady avoiding any sudden spikes and crashes.
  • Gluten free
  • Ideal for vegans
  • Dairy Free
  • Egg Free
  • Refined sugar free as Natvia is great sugar substitute
  • The oats ensure that this pancake keeps you fuller longer

Serves: 1 – makes 6 mini pancakes – double up quantity for 2 people

Ingredients:

  • 6 heaped tbsp oats
  • 4 heaped tbsp finger millet flour
  • 3 tbsp Soya yoghurt – I used Alpro – it’s approved by the Vegan society
  • Handful of blueberries
  • water
  • 4 tsp of Natvia – adjust as per taste

Ragi and Blueberry Pancakes , Finger Millet Blueberry Pancakes, Nachni chya god polya

Method:

  • In a large mixing bowl add the oats and finger millet and then the yoghurt
  • Mix well and a thick mixture will form
  • Heat about 2 cups of water in a kettle and let it cool down a bit
  • Slowly pour into the mixture and set aside for about 5-7 minutes
  • Then mix well to form a batter ensuring that it is not runny but has a good consistency, then add the Natvia and stir well till it all dissolves, adjust as per taste.
  • On a non-stick pan on medium heat melt 1 heaped tbsp unsalted butter or if your using the 1 cal sunflower oil spray then about 6 – 8 sprays are enough.
  • Ladle enough of the batter in the centre of the pan enough for a mini pancake, do not spread it like a dosa as the batter will disintegrate.
  • Allow to cook on each side for about 1 minute with a lid.
  • Use a wooden spatula to loosen the side done first and flip over carefully, the more the blueberries in each pancake that you ladle into the pan the more the water content as the heat will make the fruit pop and melt into gooey fruity goodness. Don’t fret if the first few pancakes break especially where the fruit is at the edge.

My pancake stack collapsed just as I was about to photograph it – humfph! But it was a very satisfying , delicious and healthy breakfast which even the hubster loved – win-win! Woohoo 🙂

A word of caution though excessive consumption may lead to kidney trouble so don’t over do the consumption.

Lastly a fun fact! Did you know that the grains are fermented to make a beer in some parts in Nepal? Cool or what?!

Ragi and Blueberry Pancakes , Finger Millet Blueberry Pancakes, Nachni chya god polya

References:

  • Wiki
  • Supra Organics
  • Veg Weight Loss Diets

Butternut Squash and Lentil Soup

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As spring begins to unfold and the weather changes to beautiful sunny days and chilly evenings, I like that we can still enjoy warming and wholesome soups. Butternut squash is so versatile and there are various ways to use it in soups, curries, salads etc.

This recipe is created by Chef Annie James at Sunrise of Tettenhall  for Sunrise Senior Living who make sure that all of their recipes are nutritious and tasty, making them great for everyone, not just the elderly. Of the many recipe options they sent me I choose to make this one because I simply adored red lentils as those who read my blog will know. The buttery aroma of onions sauteing which filled my kitchen was simply amazing and very satisfying. Needless to say the soup went down and treat and even normally fussy hubster greedily licked his bowl clean – no better compliment than that folks ins’t it? I must admit I couldn’t resist adding a bit of my own personal finishing touches as my palate is so used to all the spicy and tangy little ad-on’s that I normally use 😉

Butternut Squash and Red Lentil Soup

Butternut Squash and Red Lentil Soup

Serves:4  Preparation Time: 10 minutes  Cooking time: approx 25 minutes Ingredients:

  • 400 ml vegetable stock
  • 150 gms butternut squash – peeled and diced into bite sized bits
  • 12 gm unsalted butter
  • 2 red onion – peeled and chopped fine
  • 3 carrots -peeled and diced into small bits
  • 60gm dried red lentil ie. masoor dal – split without skin
  • Sea salt with a hint of garlic
  • Freshly cracked black pepper
  • small quantity of fresh coriander to garnish
Butternut Squash and Red Lentil Soup

Butternut Squash and Red Lentil Soup

Method:

  • In a large saucepan or stockpot melt the butter on a medium flame
  • Saute’ the finely chopped onions in the butter for just under 4- 5 minutes till they turn a beautiful golden brown colour and reduce
  • Then add in the chopped carrots, squash and saute’ for a further 2- 3 minutes

    Bite sized Carrots and Butternut Squash sauteed in butter and onion

    Bite sized Carrots and Butternut Squash sauteed in butter and onion

  • Now stir in the vegetable stock and the red lentils.
  • Reduce to a low flame and let the soup simmer gently.
  • Cook until the vegetables and lentils are tender.
  • Allow the soup to cool down to room temperature, then using a hand blender puree’ until smooth or like I did give it a whizz in your food processor.
  • Season with sea salt with a garlic or plain sea salt and add a generous sprinkling of freshly cracked black pepper.
  • Garnish with a just a small amount of finely chopped fresh coriander.
  • Serve hot ideally with a warm crusty bread with a dollop of butter. If your conscience allows it stir in a small amount of fresh cream into the soup or smother your crusty bread with some freshly made garlic butter 😉
Butternut Squash and Red Lentil Soup

Butternut Squash and Red Lentil Soup

*With thanks to Sunrise Senior Living and the  PR team for reimbursing the expense for ingredients. No monetary compensation was offered for a positive review. As always all opinions expressed here are entirely my own. 

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