Raagi i.e. Finger Millet is highly nutritious and also is said to have a cooling effect on our body. In the Indian cuisine, millets have been always included in some form or the other.
Bhaakari, khichdi, dosas, parathas, kheer, thaalipeeth,etc. are some dishes made using different millets. Oats is one cereal which is equally nutritious as millets. Again we all know, that sprouting increases the nutritional value of the particular food item.
In this recipe, I have combined sprouted raagi with some oats and sweet potato, alongwith green peas and some spices to make a delicious cutlet. Though I have ground some of the raagi and kept the remaining as it is, you can surely opt to grind all of it!
For some more delicious snacks, do take a look at the following recipes too….
Prep Time : 20 min
Cooking Time : 6 min
Serves : 5 (10 cutlets)
Cup Used : 200 ml
- 1 cup Sprouted Raagi (Naachani/Finger Millet)
- 2 cups Mashed Boiled Sweet Potatoes
- 1 cup Boiled Green Peas
- 1 cup Oats
- 1 cup Chopped Coriander Leaves
- 1 1/2″ Ginger
- 2 Green Chillies… To Be Adjusted
- 1/2 tsp Turmeric Powder
- 1/2 tsp Red Chilli Powder…. To be adjusted
- 1 tsp Garam Masala
- 1 tsp Corriander Powder
- 3/4 tsp Aamchur Powder
- Salt To Taste
- Chaat Masala As Required
- Oil For Shallow Frying
- For the Sprouted Raagi And Oats Cutlets, rinse well 1/2 cup whole raagi in clean water and soak it overnight or for 7-8 hours, in sufficient water.
- Next, drain the soaked raagi 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.
- 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.
- Set aside 2-3 tbs of the sprouted raagi and grind the rest alongwith the ginger and green chillies and set aside.
- Assemble all the mentioned ingredients, except the chaat masala and oil, in a mixing bowl.
- Add in the the ground oats, ground green peas, whole sprouted raagi, as well as the ground sprouted raagi and the ginger green chilli paste.
- Mix well and check seasoning. Adjust the taste as per preference.
- Divide the mixture into equal 10 parts and roll each into a cutlet.
- Heat a griddle and add oil to it. Release a few cutlets in the hot oil.
- Roast well on medium flame, till charred on both sides.
- When the cutlets are fully done, drain onto an absorbent paper. Repeat, till all the cutlets are done.
- Serve these delicious and nutritious Sprouted Raagi And Oats cutlets with a sprinkle of chaat masala and some Kothimbir Pudina Chutney and other dips of choice!
Pictures depicting the process of cooking….