Super Nutritious Savoury steamed or not Cake with Sprouts and Leafy Greens

I wish I had a nice story to go with this recipe. Or a sane sounding name for it. Or even a proper recipe, for that matter. But that’s just it. It’s a flexible recipe with flexible ingredients but one thing that doesn’t change is that its gooood. Not only is it easy to make, it is packed with powerhouse nutrients and depending on how healthy you want to make it, it goes effortlessly from being steamed, to fried lightly on a griddle all the way to being deep fried like pakoras.

It works well steamed as breakfast with a yoghurt dip by its side and griddle fried as a side with soup for a light dinner. It takes well to being a ‘snack on the run’ and when deep fried and served with a tangy mango salsa it does the job of an appetiser with drinks.

I’ve done two versions of this recipe to illustrate its versatility. But its possibilities are wider than that. In the steamed version I’ve used red amaranth stems, sprouted moong and fenugreek seeds and whole wheat flour. In the griddle fried version I’ve gone with mooli (giant radish, daikon) greens, sprouted moong and nachni flour (red millet, finger millet). Sometimes I omit the sprouts and just go with spinach, grated cabbage, carrot and plain semolina.

But the basic principle remains the same. Loads of sprouts and veggies just held together with a healthy flour and yoghurt and semolina to give it some texture. The idea is to use as little flour and semolina as possible making the sprouts and vegetables the heroes and keeping the carbs low. Even the flavouring elements like garlic, pepper, red chilli flakes are inter changeable and substitutable (is that even a word?). So tell me, what can I even begin to call this recipe?

Ingredients  – red amaranth and moong sprouts steamed cake

1 ½  cup finely chopped red amaranth stems or leaves

1 ½ cup sprouted moong beans

¼ cup sprouted fenugreek seeds

¼ cup chana dal, soaked overnight and drained

1 tbsp finely chopped garlic

1tsp Black pepper

1 tsp red chilli flakes

1 cup lightly roasted semolina

½ cup lightly roasted whole wheat flour

1 cup thick sour yoghurt

¼ tsp soda bicarbonate

Salt to taste.

Method

  1. Combine the red amaranth, moong sprouts, fenugreek sprouts, chana dal, garlic, black pepper powder, salt and red chilli flakes.
  2. Add the semolina and flour and mix evenly. Add the yoghurt and mix well. Make sure the batter is slightly thicker than cake batter so use the yoghurt as required.
  3. Meanwhile prepare the steamer and lightly grease a plate for the batter.
  4. Add the soda bicarb to the batter and mix thoroughly but don’t overwork it. Let it stand for 2-3 minutes.
  5. Ladle the batter into the greased plate and steam for 12-15 minutes. Insert a toothpick in the centre to check if done.
  6. Let it cool completely before cutting it into pieces and lifting them off the plate.

 

Ingredients – Mooli Greens and Sprouted Moong griddle fried cake 

super nutri 3 (3)

1 ½  cup finely chopped mooli (giant radish, daikon) greens

1 cup grated mooli

1 ½ cup sprouted moong beans

1 tbsp finely chopped garlic

1 tbsp roasted sesame seeds

1tsp garam masala powder

1 tsp green chilli paste

1 cup lightly roasted semolina

½ cup lightly roasted nachni (red millet, finger millet) flour

1 cup thick sour yoghurt

Salt to taste.

 Method

  1. Combine the mooli greens, grated mooli, moong sprouts, garlic, garam masala powder, sesame seeds, green chilli paste and salt.
  2. Add the semolina and nachni flour and mix evenly. Add the yoghurt and mix well.
  3. Make sure the batter is slightly thicker than cake batter so use the yoghurt as required.
  4. Meanwhile heat 1tsp oil on a non-stick griddle. Ladle the batter and spread evenly like a thick pancake, approx. 1inch thick.

super nutri 3 (1)

  1. Cover and let cook for on low heat for 15 minutes. Once it turns golden brown on the griddle side and has set on the top side, flip it over and let it brown.
  2. When done, cool completely on a wire rack before cutting it into pieces.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s