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Ingredients

• 1 medium grapefruits, peeled and sectioned

Pancakes

• 1 cups wheat flour
• 2 tablespoons sugar
• ½ tablespoon baking powder
• 1/4 teaspoon salt
• 1 cups milk
• 2 tablespoons vegetable oil
• 2 tablespoons grapefruit juice

Preparation

1. Grapefruit : grapefruit sections

2. Pancakes: In a large bowl whisk together all ingredients. Beat thoroughly batter should be slightly thick.

3. Pancakes For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy pan. Spread batter if necessary. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown; turn over when surfaces are bubbly and edges are slightly dry.

4. Pancakes Serve pancakes topped with Grapefruit sections

Nutritional Information

• Energy: 333 calories
• Protein: 3gm
• Carbohydrate: 60g
• Fat: 6 gm
• Fiber: 15gm

Ingredients

• Alfa Alfa sprouts: ½ cup
• Whole moong: ½ cup soaked
• Cheese cubes: 1 -2
• Garlic: 2-3 cloves

• Ginger: 1 inch
• Green chilli:1
• Salt: to taste
• Cumin powder: 1 tsp
• Black pepper: 1/2 tsp
• Red pepper: 1/2 tsp
• Yoghurt: 2 tbsp.
• Onion: 1 fine chopped
• Oil: 10 gm

Preparation

1. Soak whole moong overnight

2. Grind alfa alfa sprouts and soaked moong, garlic, ginger, chilli in a paste.

3. Add cumin powder, chilli powder and salt to the paste.

4. Now add yoghurt, give it a good mix and add finely chopped onions too.

5. Cut small 5 mm cubes out of the cheese cubes and keep aside.

6. Heat oil in a pan and pour some batter and then spread cheese cubes randomly and then again cover it with the batter.

7. Let it cook for 5 min covered and then turn the appe to the other side.

8. Once both the sides are cooked serve hot with ketchup or any other dip.

9. This is a protein and calcium packed sprout burst.

Nutritional Information

• Energy: 256 calories
• Protein: 11.5gm
• Carbohydrate: 12g
• Fat: 18 gm
• Fiber: 9.1gm

Ingredients

• 1 cup ragi flour
• 1 cup Udad Dal
• ½ cup Curd
• ½ Cup Corn

• 1 inch ginger finely chopped
• 1 green chilli finely chopped
• few curry leaves chopped
• 2 tbsp coriander finely chopped
• 1 onion finely chopped
• 1 tsp cumin / jeera
• ½ tsp pepper crushed
• 1 tsp salt
• 3½ cup water
• oil for roasting

Preparation

1. Soak udad dal for 2hrs, later grin it into paste.

2. In a large mixing bowl take 1 cup ragi flour, 1udad dal paste also add ½ cup curd and leave aside for 2 hours in a warm place.

3. Later add ½ cup corn, 1 inch ginger, 1 green chilli, few curry leaves, 2 tbsp coriander, 1 onion, 1 tsp cumin, ½ tsp pepper and 1 tsp salt.

4. Add 1-2 cup water and mix well to form a lump free batter.

5. Rest the batter for 15-20 minutes again.

6. Add 1½ cups of water or as required and prepare a flowing consistency batter.

7. Now carefully pour the batter over hot tawa.

8. Sprinkle ½ or 1 tsp of oil from the top.

9. Once the Uttapam roasts to golden brown flip over and cook. Serve instant ragi Uttapam with mint chutney.

Nutritional Information

• Energy: 356 calories
• Protein: 11gm
• Carbohydrate: 51g
• Fat: 13 gm
• Fiber: 12gm

Ingredients

•  5 to 6 Colocassia Leaves

• 3/4 cup Besan
• 1/4 Cup Rice Flour
• 1tsp Til
• 1 Tbsp Oil
• 1/2 tsp Turmeric Powder
• 1/2 Tsp Chilli Powder
• 1/2 Tsp Coriander-Cumin Seeds Powder
• 1/2 Tsp Garam Masala
• 1/2 Tsp Carom Seeds
• 2 Tbsp Ginger-Green Chilli Paste
• 1/4 Tsp Asafoetida
• Salt To Taste
• Oil for deep frying
• Kokam 2-3 pc

Preparation

1. Wash colocasia leaves and soak it in tamrind water for half an hour, later cut the leaves in small and thin strips.

2.  Mix besan and rice flour in a bowl.

3.  Add oil, salt, turmeric, Kokam, chilli powder, coriander-cumin powder, garam masala, carom seeds, ginger-green chilli paste, asafoetida and onions and mix well.

4.  Add enough water to make a thick batter.

5.  Add colocasia leaves and mix well.

6.  Heat oil in a kadai and deep fry a spoonful of the mixture on medium heat till golden brown.

7. Now carefully pour the batter over hot tawa.

8. Sprinkle ½ or 1 tsp of oil from the top.

9. Once the Uttapam roasts to golden brown flip over and cook. Serve instant ragi Uttapam with mint chutney.

Nutritional Information

• Energy: 333 calories
• Protein: 7gm
• Carbohydrate: 34.5 g
• Fat:18.5gm
• Fiber: 10.9 gm