Baked

Ingredients

• 1 cup Besan (Bengal gram Flour)
• 1/4 TSP Turmeric powder (Haldi)
• 1/4 TSP Asafoetida (Hing)
• 2 TSP Lemon Juice
• 1/4 TSP powdered Sugar
• 2 TSP Oil
• Salt to taste

Method 

For the Ragi and Oat Crackers

1. Combine all the ingredients in a bowl, mix well and knead into a semi-soft dough, using approx. 2 TBSP of water.
   
   
2. Shape the dough into a cylindrical roll, fill the dough into the “sev press” and press out thin strands onto a greased baking tray.
3. Bake in a pre-heated oven at 200°c (400°f) for 8 to 10 minutes or till it turns light brown in colour.
   
   
4. Cool, store in an air-tight container and use as required.
   
   

Handy Tips

• Ensure you use a sev press plate with very thin holes so the sev bakes faster and is crisper.
• If your baking tray is small, make this recipe in 2 batches.

Source: Tarla Dalal

URL : https://www.tarladalal.com/Ragi-and-Oat-Crackers-with-Cucumber-Dip-39956r

Video : https://www.youtube.com/watch?v=5xhT58iQA4Y

Download the Recipe 

Ingredients

• 1 cup Besan/Moong dal aata
• 50 grams White sesame seeds
• 50 grams peanuts
• 1 tablespoon Kasuri Methi
• Teaspoon Garam masala
• ½ teaspoon Amchur powder
• Pinch of red chilli powder, Haldi, Asafoetida
• Salt as per taste

Method 

• Mix all the above ingredients together with water and knead like proper dough.
• In sev container put the dough and prepare as a compress in different forms.
• Bake it in the oven or fry it in the air fryer.
• Relish it by adding sprouts, salad and homemade chutney.

Ingredients

• 1 cup rice 
• ½  cup Tur dal
• ½ cup Moong dal
• ½ urad dal
• ½ cup Chana dal
• Either you can soak all ingredients separately overnight and grind and mix everything or in the same combination, flour can be used. 
• 1 cup vegetables(Bottle gourd grated, carrots, peas, spinach etc)
• 1 tablespoon of green chilli and ginger paste.
• Salt as per taste

Method 

• Mix all the ingredients together add water to it and prepare consistency which is similar to Idli batter and leave it for a few hours.
• Now in skillet add ½ tsp of oil add ¾ teaspoon of mustard seeds and cumin seeds with some curry leaves now spread batter slightly thick now cover and cook for 5-7 minute and after that flip it gently and cook for few minutes and remove it and serve hot with mint chutney.