Finger Millet Pancakes (Savoury & Sweet Versions)

“Finger Millet” is a much-loved grain because it’s gluten-free and for the perceived health benefits and nutritive value. Red Finger Millet also, called “Nachni” or, “Ragi”, was a food I grew up with. Millet flour got tossed into dumplings, baked goods, dessert and most importantly pancakes!

My mother believed that all foods in their natural and unprocessed form when consumed in moderation were good for you. My little ones love pancakes and eat these hot off the pan with maple syrup and fruit preserves. The grown ups in the household prefer the savoury version with finely chopped shallots sprinkled with salt and pepper. I usually make a large bowl full of batter with fine finger millet flour and rice flour in some warm water. This batter sits in a warm spot while I get the shallots chopped. The little ones polished hot pancakes as soon as they were out of the pan dunked into maple syrup, but I did manage to take a few images of the savoury ones with different toppings 😊

 

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Finger Millet Flour Pancakes

Gluten free, fat-free and ready in minutes. Choose your own toppings, or use as a wrap for veggie fillings.

Priya: Priya@MasalaVegan
Ingredients
  • 1 cup Red Finger Millet Flour, fine
  • 1/3 cup Rice Flour, fine
  • 2 - 2.5 cups Warm Water
Savoury Pancakes
  • 1/2 cup Green Shallots, chopped finely
  • 1/2 cup Fresh Mint Leaves, minced
  • Salt, to taste
  • Black Pepper, to taste
Sweet Pancakes
  • 1/2 cup Desiccated Coconut, to sprinkle on top
  • Maple Syrup, to serve with
Instructions
  1. Heat a griddle pan (I used my trusty cast iron pan). (A non stick pan works just as well).

  2. Pour half a cup of batter on the hot griddle and spread around in a thin circle by tilting and rotating the griddle pan carefully.

  3. Sprinkle 1 tablespoon of shallots if making a savoury pancake and some salt & pepper.

  4. Sprinkle 1/2 a tablespoon of desiccated coconut, if using, to make a sweet pancake.

  5. Cover the pan and cook on low heat until the sides start to lift up.

  6. Flip over and cook the other side for a couple of minutes.

  7. Serve warm.

  8. The savoury version tastes great with some mint leaves or other toppings of choice sprinkled onn the top.

  9. The coconut pancakes taste great dunked into maple syrup or, with fruit preserves or, with chopped up fresh fruit.

Finger Millet Pancakes

I’m curious to know everyone’s favourite sweet & savoury batter, so please chip in the comments below 😊

Instant Idli (Steamed Rice Flour Dumplings)

Spring has been lurking around the corner in Sydney recently. This of course jolts me out of my hibernation to cook more food instead of curling up in a corner with a mug of soup! My biggest issue with winter are the short days and not enough daylight hours with rather bad lighting when I try to take photos of my recipes. Of course, I’m not the best photographer to begin off with, and tend to use my iPad to take most of the pictures on my bench top 😳

Now for today’s recipe,

I have previously posted a traditional Idli recipe, as it is one of the most popular South Indian rice dumpling here – How to make your Idli batter & steamed Idli dumplings the traditional way.

This instant rice flour Idli recipe is an old recipe from my mother’s cooking diary. Ready under 1 hour from start to finish, this easy recipe tastes great with Coconut Chutney, “Gunpowder” (interesting name isn’t it, πŸ™‚ I’ll dig my recipe out soon) or Quick “Sambar” Lentil Stew to dunk the Idli in.

 Instant Idli

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Instant "Idli" Rice Flour Dumplings

Vegan, Gluten free, no Oil recipe.

Priya: Priya@MasalaVegan
Ingredients
  • 2 cups White Rice Flour, coarsely ground
  • 2/3 cup Skinned Split Black Lentil Flour, fine
  • Salt, to taste
  • 3 - 3.5 cups Warm Water
  • 3/4 - 1 teaspoon Eno Regular Salt
  • 1 teaspoon Rice Bran Oil, to grease the Idli Mould
Instructions
  1. Dry whisk the flours and salt together until well mixed.

  2. Mix in the warm water until a thick but smooth batter forms. Add in warm water by the spoonful to get a smooth batter. The amount of water needed depends on the coarseness of the rice flour. Set aside in a warm corner.

  3. Get a large steamer/ pot that the Idli moulds fit into and fill with water. Bring the water to a boil on high heat mad then turn the heat down to the lowest setting. (I tend to fill more water as it evaporates while cooking. Important part is to not let the boiling water near the batter while cooking.)

  4. Grease the Idli moulds/ steaming cups with rice bran oil.

  5. Stir in the Eno salt into the resting batter and mix well quickly.

  6. Drop tablespoonfuls of batter into the greased and prepared steaming moulds and set into the steamer pot. Cover the pot and steam at the highest setting for 12 - 15 minutes.

  7. Remove the moulds filled with cooked dumplings from the steamer immediately and cool for 5 - 10 minutes before gently sliding out of the moulds with a soft spatula.

  8. Enjoy hot, with Coconut Chutney or dunked into Lentil Stew.

Recipe Notes

There are different kinds of steamers that everyone uses from makeshift large pots filled with boiling water to special Idli steamers. All kinds are good as long as they hold enough water and have a separate section where the rice flour batter can cook without the water boiling into it. If the batter touches the boiling water, there will be no perfectly steamed dumplings, just a big floury, sticky mess unfortunately! I learnt this the hard way, so hope this helps πŸ™‚

Happy Cooking 😊 If you like this recipe, please check out my other Idli recipes here –  Quinoa Idli  and 

Semolina Idli

Vegan Cinnamon Fruit Snails

Warm, doughy and buttery snails particularly, the ones filled with jam or fruit fillings are a particular favourite with my little one on cold winter days! There’s this little bakery close by where she wants to stop at regularly, just to get her favourite sweet rolls. I often give in while wondering  if that much sugar and butter is good for such a tiny body…

I have a fair bit of organic dried fruit (mainly raisins, some dried berries & sultanas!) left from my last shop. So, I decided to use my favourite dough recipe and throw in a generous helping of dried fruit with some cinnamon, and a dash of all spice to make my kitchen smell like baking in winter πŸ˜‹ The little ones loved it and wouldn’t stop eating it fresh out of the oven! The few snail rolls that survived were lightly toasted for morning tea the next morning and requested all over again 😊 This is the perfect Christmas in July recipe to whip up under 2 hours from start to finish. Happy Baking!

Vegan Fruit Snails

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Vegan Magic Dough Fruit Snails

Vegan, sugarfree, nut free.

Priya: Priya@MasalaVegan
Ingredients
  • 1 recipe Magic Dough
  • 3/4 cup Dried Fruit (Raisins, Berries, Pawpaw are all good)
  • 1/2 tablespoon Cinnamon
  • 1 teaspoon Allspice Powder
  • Non Stick Spray
Instructions
  1. Prepare the dough and roll into a flattish rectangle. Sprinkle the fruit on top of the dough and press in palm down. Next sprinkle in the cinnamon & allspice powder all over. Spread with a flat spoon, if necessary.

  2. Carefully roll up the fruit & dough rectangle from the long end as tightly as possible.

  3. Use a sharp knife or dough cutter to cut into rolls, roughly 1/2" in width.

  4. Spray non stick spray in a round tray or cake pan and, place the snails/rolls at least a couple of centimeters away from each other.

  5. Cover with a damp tea towel and place in a warm spot for 20 - 30 minutes.

  6. Preheat the oven to 200 degrees Celsius on the fan forced setting.

  7. Bake the fruit snails/ rolls at 180 degrees Celsius for 25 - 35 minutes, or until a beautiful golden brown and smelling divine!

Vegan Hot Cross Buns for Easter Baking

These vegan hot cross buns are soft, fluffy, fruity and the most fragrant buns I’ve ever made. The aroma of mixed spice and cinnamon beckons tantalizingly from the oven when the buns bake and, while they are cooling on the rack, making it impossible to walk past without stealing a bite. These buns aren’t sweet as, I haven’t added any sugar or xylitol into the dough, except for the yeast mixture. The mixed fruit is the main star in these buns, with every bite full of sultanas, berries, pawpaw pieces and cherries. I let them rise for a good 30 minutes in a slightly warmed oven, as the colder weather seems to have arrived. Also, using my brownie pan was perfect for 9 large buns that were nice and tall. Happy baking and have a blessed Easter.

 

Vegan, Wholemeal Hot Cross buns
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Vegan Hot Cross Buns

Vegan Hot Cross fruity buns which are the perfect food for breakfast, morning tea, dessert or, anytime in between!

Priya: Priya@MasalaVegan
Ingredients
  • 3 cups Wholemeal Baking Flour
  • 2 teaspoons Active Yeast
  • 2 tablespoons Raw Sugar
  • 300 ml Tepid Water
  • 3 tablespoon Oil
  • 2/3 cup Mixed Fruit
  • 1 teaspoon Mixed Spice Powder
  • 1 teaspoon Cinnamon
For the crosses
  • 2 tablespoons Plain Flour
  • 1 teaspoon Raw Sugar
  • 4 teaspoons Water
  • Non Stick Spray
Instructions
  1. In a large mixing bowl, add the tepid water, yeast and raw sugar. Set aside for 10 minutes.

  2. Add the flour, oil, spices and fruit to the yeast mixture in the bowl. Knead dough either by hand, or with a dough hook (I used my stand mixer).

  3. Stop kneading when the dough forms and is soft and slightly sticky. Allow to rest in a warm place.

  4. Spray a tray with non stick spray to place the buns.

  5. Tip the dough on a well floured surface, knead gently and separate into little round balls of dough.

  6. Place the dough balls closely but not touching each other on the prepared tray. 

  7. Cover with a clean tea towel and place in a warm corner for 35 - 45 minutes.

For the crosses
  1. Pipe crosses on to the risen dough buns using a piping bag or, sandwich bag with a corner cut off and then bake in the oven.

  2. Mix the flour, sugar and water to form a thick, smooth paste while the buns rise.

  3. Heat oven to 175 degrees C and, spray the dough with non stick spray and bake the risen dough buns until golden brown (approximately 25 minutes).

These buns are making their way to Healthy Vegan Fridays and The Bloggers Pitstop

 

 

Vegan Gluten-free & Sugar-free Waffles

My little ones love Waffles and will happily eat great amounts at all times of the days, topped with fruits and maple syrup, or even plain! I got one of those popular electric waffle makers  a couple of years ago at the holiday sales. After which we have stopped getting any shop bought waffles in the house. I must admit that I have mostly made wholemeal waffle batter until now, but wanted to use up some leftover flax egg when inspiration struck!

Using Besan (finely ground Gram flour) as a base for gluten-free dishes is quite widespread in Indian cooking. For example, here and here. Besan is a favoured ingredient in many Indian sweets in the form of fudge or, truffle like balls called Laddoos. I buy Besan flour in a coarsely and finely ground form depending on how I plan to use it, as the fine grind is better as a coating and the coarse grind provides more body, such as in this Frittata and Fritter recipe.

These waffles freeze well and can be reheated on a hot pan or, in the Airfryer to crisp up for a quick breakfast or, wholesome afternoon tea. Happy cooking 😊

 

Vegan Allergy free Waffles
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Vegan Gluten-free & Sugar-free Waffles

Allergy friendly waffles made with Gram flour and flax using a waffle maker.

Priya: Priya
Ingredients
  • 1 cup Gram Flour/ Chickpeas Flour, finely ground
  • 2 tablespoons Coconut Flour
  • 2 teaspoons Baking Powder
  • 1/4 cup Stevia, granules
  • 1 cup Coconut Milk
  • 4 - 5 tablespoons Warm Water
  • 1 teaspoon Vanilla Bean Paste
  • 2 tablespoons Coconut Oil
  • Non Stick Spray
Flax Egg Mixture
  • 2 tablespoons Water
  • 1 tablespoon Flax Meal
Instructions
  1. Mix the flax egg ingredients well and set aside.

  2. Whisk the chickpea flour, coconut flour, stevia and baking powder in a large mixing bowl until well mixed. 
  3. Combine the coconut milk, vanilla bean paste, oil and flax egg mix together and whisk well.

  4. Fold in the dry flour mixture gradually, while whisking continuously to prevent any lumps. 
  5. Use spoonfuls of warm water to make a slightly runny batter. (Coconut flour tends to thicken the batter.) 
  6. Heat the waffle maker and spray some non stick spray on the surfaces. 
  7. Ladle a spoonful of mixture on to the waffle maker and spread it all over the waffle maker before closing the lid. 
  8. Cook at low heat for 5 - 7 minutes until a deep golden brown. 

  9. The waffles are done when they come off the waffle maker easily and do not stick.

These waffles are making their way to Take Two Tapas and, The Bloggers Pitstop

Easy Vegan Magic Dough – Only 6 Ingredients

There have been many magic dough recipes floating around on the internet for a while now. The other day I was looking at a stuffed veggie bun recipe, I realised that I have used the same dough recipe (with some variations) that I got with my bread maker many, many years ago now.

I did start off by using expensive pre-mixes but, now I use my own special flour blend of half wholemeal wheat flour and half strong baking flour with added bran. With no dairy or bread improvers, all that goes in is a splash of light oil. The dough rises beautifully and with different fillings and toppings makes fluffy Naan, dinner rolls, cobs, baguette, sweet rolls, savoury buns, pizza bases, calzone and even steamed Bao-Zi buns. The dough can be par cooked and frozen or,  punched down and double bagged in a tightly sealed plastic bag to freeze up to 3 months. Thaw overnight in the fridge to bake goodies the next morning.

Here’s the recipe,

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Easy Vegan Magic Dough

Vegan, additive free, comes together under 10 minutes in a stand mixer or, 15 - 20 minutes by hand.

Priya: Priya
Ingredients
  • 1.5 cups Wholemeal Flour
  • 1.5 cup Strong Baking Flour
  • 270 ml Warm Water
  • 2 teaspoons Raw Sugar
  • 1.5 teaspoon Instant Yeast, powder
  • 1 tablespoon Oil
  • 1 teaspoon Salt
Instructions
  1. In a deep mixing bowl, add the water, raw sugar and yeast together.

  2. When the yeast and sugar dissolve, toss in the flours.

  3. Add oil and salt on top.

  4. If using a stand mixer, set on the lowest setting with a dough hook for 5 - 7 minutes. Increase speed for another 3 - 4 minutes until the dough looks smooth and cohesive.

  5. If kneading by hand, carefully combine the flours & water together with a flat wooden spoon and then start to knead by hand until a smooth dough forms. Approximately 15 - 20 minutes.

  6. Set the dough aside covered in a warm place until ready to use.

Vegan Fatteh Hoummus (Airfryer Recipe)

This Middle Eastern inspired “Fatteh Hoummus/ Hummus” is a wonderful savoury bread pudding like dish is a great idea on a hot day when it’s too hot to stand close to an oven or, hob. I used fluffy Turkish bread discs, which cut up to make about 2 cups of Turkish bread cubes. Baking these pieces in the Airfryer means no preheating the oven or long prep. While the bread pieces were baking to perfect crisp squares the dressing came along quickly. Anyone who likes Hoummus will certainly love this. I have a recipe here and  here for the Hoummus/ Hummus, and here for an Indian inspired savoury bread pudding.

Vegan Fattet Hummus
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Vegan Fatteh Hoummus (Airfryer Recipe)

Vegan, Nut Free and soy free. 

Substitute the Turkish bread for Gluten free bread for a gluten free version.

Course: Breakfast
Priya: Priya
Ingredients
  • 2 cups Turkish Wholemeal Bread Chopped into squares
  • 1 teaspoon Olive Oil
Hoummus
  • 2 cups Boiled / Canned Chickpeas, drained
  • 2 cloves Garlic
  • 2 tablespoons Lime Juice
  • 1 teaspoon Cumin Seeds, lightly roasted and crushed
  • 2 cups Coconut Yogurt, whisked
  • Salt, to taste
  • 1/2 - 3/4 cup Water optional
  • 1 teaspoon Chilli Flakes, optional
Instructions
  1. Bake the bread squares in the Airfryer for 15 minutes at 200 degrees Celsius.

    In a blender jar, add the chickpeas, garlic, lime juice, salt and yogurt. Add water as needed.

    Blend until smooth and fluffy.

    In a flat dish lay the baked bread squares at the bottom. 

    Pour some of the Chickpeas & Coconut yogurt mixture over the pieces.

    Add another layer of toasted bread squares over this and pour the remaining mixture.

    Sprinkle the roasted and lightly crushed cumin seeds and drizzle the olive oil along with some sea salt and chilli flakes (if using) on top.

    Tastes best after sitting for a bit when the flavours mix in.

    Happy cooking 😊

 

Vegan Vegetable Frittata (Gluten, Oil & Soy Free)

Frittata is possibly the most popular breakfast menu item in most cafes. Summer holidays mean long road trips dotted by quaint cafes that have absolutely no vegan items (except deep-fried potato finger chips and/ or, a couple of lettuce leaves)! Most vegan frittatas tend to use tofu as a base, but my better half isn’t a massive tofu fan. The last time I tried making a vegetable frittata with a tofu base the cooking time was considerably longer and there was a distinct bean-y taste which the family thought was out-of-place. Using “Besan”, finely ground Gram flour as a base solves that concern! This is a quick recipe and is ready under an hour including 10 minutes of resting time before slicing. Oh, its also oil free because I completely forgot to add in any 😳

Vegan Vegetable Frittata

(Vegan, gluten free, oil free, nut free & soy free.)

INGREDIENTS –

  • Besan – 1 cup
  • Nutritional Yeast – 1/2 cup (packed)
  • Onion, diced – 1 medium
  • Garlic, minced – 2 tablespoons
  • Mixed Vegetables (finely diced) – 1 cup (I used sliced mushrooms, red bell pepper, broccoli and green peas).
  • Black Rock Salt – 1/2 to 3/4 teaspoon
  • Red Chilli Flakes – 1/2 teaspoon, optional but recommended
  • Water – 1.5 cups
  • Non Stick Spray – a few spritzes
  • Tomato, sliced thinly – 1, for garnishing the top
  • Basil, Rosemary & Thyme, minced finely – 2 teaspoon for garnish

DIRECTIONS – 

  1. Spray a round 8″ springform cake pan with non stick spray and preheat the oven to 180 Degrees Celsius.
  2. In a deep mixing bowl combine the besan, nutritional yeast, black salt, Chilli Flakes and water. Aim at a slightly thick batter.
  3. Fold in the diced onions, garlic and vegetables and mix well.
  4. Pour batter into the prepared cake pan.
  5. Set the tomato slices on top of the batter.
  6. Bake in a hot oven for 30 to 35 minutes until the sides look golden brown and have pulled away from the sides.
  7. Remove from the oven and cool for atleast 10 – 15 minutes before slicing into wedges to serve.

NOTES – 

The amount of water needed to make the batter varies depending on the Besan flour used.
Black salt is available commonly from Indian grocery stores and health food stores, and is actually pink in colour with black flecks!

 

 

 

Vegan Organic Granola (Low Fat & Glutenfree)

This vegan Granola recipe is organic, nut-free, gluten-free (use certified gluten-free oats)  and is ready under half an hour. My foray into Make Your Own (MYO) breakfast mix started with this Muesli for quick weekday breakfast ideas. Predictably, I gravitated towards Granola for my next step! My quick Granola recipe uses coconut oil for added goodness, natural coconut water and Agave nectar along with a mix of seeds and fruits for the perfect breakfast. I was really curious to know what differentiated the two but couldn’t find much substantial evidence! Apparently the difference between Muesli and Granola, being that Granola is first soaked in an oil and sweetener mix with flavourings, and then baked. A slightly clumpy result is another point of difference. I baked the oat – coconut oil – agave syrup mixture before sprinkling in the fruits & nuts. Tastes best with chopped fresh fruits and non dairy yogurt

[buymeapie-recipe id=’47’] 

Vegan Fruit & Nut Granola

 

 

Dahi Pohe, Vegan Organic Flattened Rice Flakes & Yogurt

Summer has well and truly set in with the weather yo-yoing between warm to very warm daytime temperatures, a thunderstorm every other afternoon and pleasant evenings. The warmer weather reminds of this dish that my mother used to make when it was too hot to cook. I’ve used soy yogurt with  thick rice flakes from a local brand called Lowan. The thick, dried organic rice flakes are soaked in water for 5 to 10 minutes while, I get the wok going with spices and whisk the yogurt until smooth to make the sauce. Ready under 15 minutes, this is my idea of wholesome fast food!

INGREDIENTS –

Gluten Free Flattened Brown Rice Flakes – 1 cup
Warm Water – 3/4 – 1 cup
Soy or Coconut Yogurt, whisked until smooth – 1 cup
Oil – 1 tablespoon
Mustard Seeds – 1 teaspoon
Cumin Seeds – 1 teaspoon
Fresh Ginger Root, minced – 1 teaspoon
Green Chili, minced – 1 medium, optional
Curry Leaves, torn roughly – 6 to 8
Fresh Coriander Leaves & Stalks, washed and minced – 2 tablespoons
Tomato, deseeded and diced – 1 medium, optional
Salt, to taste

DIRECTIONS –

Soak the flattened rice flakes in water, in a bowl and set aside for 10 – 15 minutes.
Heat oil in a deep pan and add mustard Seeds. Cook on high heat until they pop.
Toss in the cumin Seeds and cook on medium heat until golden.
Add in the ginger, chili (if using) and curry leaf pieces in.
Tip in the soaked rice flakes without draining and salt.
Take off the heat.
Mix the whisked yogurt in and combine everything.
Sprinkle coriander leaves and tomato pieces.
Serve with more yogurt if desired.

NOTES –

Diced cucumber, carrots and boiled potatoes make great additions too.