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 😊

Vegan Baked Jalebi

“Jalebi”, just the name brings up so many memories! This famous Indian pastry like sweet is made with deep-fried flour spirals dunked into steaming hot sugar syrup flavoured with green Cardamom, saffron and/ or rose-water. This is one of the sweets that are made across India with a few regional variations such as, adding in milk solids, or using fermented lentil batter, etc. My main gripe with Jalebi is that, I can never stop after eating just one and the fact, that it is not only deep-fried but, also coated with sugar syrup doubles my problems. I tried looking for baked recipes in old cookbooks and online and couldn’t find any. My Jalebi recipe is not only baked, but also uses Xylitol in place of sugar.

Decorate with flaked nuts and sift powdered xylitol on top, if desired before digging in! They taste great hot and we finished them all off so, have no updates about storing them as of now 😊 Happy baking!

Vegan, low fat, Sugarfree Jalebi
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Baked Jalebi

Vegan, sugar-free and omit nuts for garnishing to make this delicious dessert nut-free.

Priya: Priya
Ingredients
  • 1 cup Unbleached Self Raising Flour
  • 1/2 cup Xylitol
  • 1 tablespoon Nutritional Yeast Flakes
  • 3/4 cup Warm Water
For the Syrup
  • 2 tablespoons Xylitol
  • 1/2 cup Water
  • 1 tablespoon Rose Water
  • 1 teaspoon Green Cardamom Seeds, powdered
For the Garnish
  • 2 tablespoon Xylitol, powdered
  • Flaked Almonds/ Pistachios, optional
Instructions
  1. Pre-heat the oven to 180 degrees C and line a large cookie sheet with non stick paper.

  2. In a deep mixing bowl, add the water, flour, nutritional yeast flake and xylitol.
  3. Mix well until there are no lumps. The batter should be thick but smooth.

  4. Fill half a cup of batter into a piping bag fitted with a wide star tip. (Use a strong zip lock bag, if there are no piping bags to be found).
  5. Gently draw spirals on the prepared cookie tray and bake for 15 - 18 minutes until golden brown.
For the Syrup
  1. While the Jalebi bakes, make up the syrup by dissolving the xylitol in water and bringing to a boil. Cook for a few minutes.
  2. Take off the heat and mix on the rose water and cardamom powder. Set aside.
  3. Remove from the baked spirals from the oven and brush with the rose water syrup and allow to cool.
Garnish with powdered Xylitol and/ or flaked nuts, if using. Serve warm.
Recipe Notes

 

Malpua (Vegan, Oil Free & Sugar Free)

“Holi”, the Festival of Colours fell over the past weekend. The advantage of having a holiday means being able to make something traditional for my little ones to celebrate and introduce them to the much-loved festival food that I and my better half grew up eating! “Malpua” are pancakes usually made with white flour and semolina and deep-fried before dunking into a thick sugar syrup. These delicious pancakes are made in many different ways often with heaps of dairy and sugar. This lighter take, on the traditional deep-fried “Malpua” full of clarified butter and milk solids eliminates all the oil and dairy while using wholemeal flour. Another good thing, about this recipe is not having to make a sugar syrup to dunk the pancakes and, replacing them with a lighter maple or agave syrup. I ate mine plain but, my little ones aren’t about to let go of the syrup jar any time soon 😋

Malpua
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Malpua

Vegan, wholemeal, oil free and sugar free. 

Omit the almonds to make these "Malpua" nut free and garnish with either cranberries or, pepitas.

Priya: Priya
Ingredients
  • 1 cup Self Raising Wholemeal Flour
  • 1/2 cup Semolina
  • 1 cup Coconut Milk
  • 1 cup Warm Water
  • 4 tablespoons Xylitol
  • 3 teaspoons Green Fennel Seeds, lightly crushed
  • 1 teaspoon Green Cardamom Seeds, powdered
Garnish
  • 4 tablespoons Flaked Almonds/ Pepitas, lightly roasted
  • Agave Nectar/ Maple Syrup, to pour
Instructions
  1. In a large mixing bowl, pour the warm water, coconut milk and Xylitol. Whisk well until mixed.

  2. Add the semolina and allow to sit for 5 minutes.

  3. Mix in the wholemeal flour, Fennel & Cardamom seed powders. Whisk well and set aside. The batter should be slightly thinner that cake batter. Add more water if required.

  4. Heat a non stick pan and ladle batter into little rounds.

  5. Cover and cook on low heat until a crisp golden and then flip to cook the other side lightly.

  6. Take off the pan and pour a teaspoonful of agave nectar/ maple syrup if using and sprinkle, flaked Almonds/ pepitas/ cranberries.

 

Dry Sweet Potato Dum Aloo (Airfryer Recipe)

“Dum Aloo”, just the name evokes the tasty sensations of spicy deep fried baby potatoes floating about in a creamy tomato gravy, perfect to eat with rice or Roti. Now, coming back to reality, I wasn’t about to start deep frying anything, specially the baby potatoes I did not have! So, I took the gorgeous spice base and some air fried sweet potato chunks to make this delicious dry Dum Aloo dish. I used my favourite Garam Masala and mopped it up with simple flatbread.

Vegan Dum Aloo recipe
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Dry Sweet Potato Dum Aloo (Airfryer Recipe)

Airfried sweet potato chunks dunked in a delicious spicy gravy.

Vegan, Gluten-free, nut-free and Airfryer recipe.

Cuisine: Indian
Priya: Priya
Ingredients
  • 2 cups Sweet Potatoes, scrubbed & cubed
  • Non Stick Spray
  • 1 tablespoon Oil
  • 2 tablespoons Tomato Paste
  • 1 tablespoon Ginger - Garlic Paste
  • 2 teaspoons Garam Masala
  • 2 tablespoons Apple Cider Vinegar
  • 1 cup Water
  • 1 cup Brown Onions, sliced thinly
  • Salt, to taste
  • 2 tablespoons Fresh Coriander Leaves & Stalks, finely minced
Instructions
  1. Spray the sweet potato pieces and Airfry for 20 minutes at 200 degrees C.

  2. While the sweet potatoes cook, add 1/2 tablespoon of oil to a shallow pan and mix in the sliced onion.

  3. Cook on a low heat, until golden brown.

  4. In a deep pot, heat the remaining oil. Roast the garam masala until aromatic. Add the tomato paste and ginger - garlic paste and cook on a low heat until the raw smell goes off.

  5. Mix the water and Vinegar together and add to the pot. Cook on low heat until the gravy starts to bubble lightly.

  6. Toss in the Airfried sweet potatoes pieces and flavour with salt.

  7. Add in the onions and mix well.

  8. Take off the heat and garnish with chopped Coriander, if using.

Mushroom Coconut Curry (Vegan, Gluten & Nut Free)

Sydney weather seems to be having an identity crisis! We swing from cold, rainy and windy  to, beautiful and sunny the next day. This delicious mushroom enveloped in (warm – your – insides) coconut curry dish is perfect for those windy nights where one needs comfort food that isn’t too heavy (after all it is still summer!). Tastes great warm by itself or, with some saffron Quinoa or, even the next day cold with a quick salad for lunch. It uses the Rogan Josh paste leftover from my Vegetable Rogan Josh. The comforting smell of the fragrant Rogan Josh Curry Paste with onions, garlic and ginger cooking, combines with the goodness of mushrooms, coconut and turmeric to make this super quick dish. I’ve substituted the mushrooms for broccoli and green peas in the past.

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Mushroom Coconut Curry

Vegan, Glutenfree and nut-free.

Cuisine: Indian
Priya: Priya
Ingredients
  • 1 cup Sliced Mushrooms
  • 1 medium Brown Onion, sliced thinly
  • 2 cloves Garlic, minced finely
  • 1 inch Fresh Ginger Root, minced
  • 2 tablespoons Tomato Paste
  • 1 teaspoon Turmeric Powder
  • 1 tablespoon Rogan Josh Masala
  • 1 tablespoon Coconut Oil
  • 1/2 cup Coconut Milk
  • Salt, to taste
  • Coriander Leaves, for garnishing
Instructions
  1. Heat the oil in a big wok and coat the inside well.

  2. Add the onions and cook until golden.
  3. Mix in the ginger and garlic. Cook till the raw smell disappears.
  4. Stir in the turmeric powder and Rogan Josh paste.
  5. Add in the tomato paste at this stage and mix well until everything smells glorious!
  6. Toss in the Mushrooms and season with salt.
  7. Mix in the coconut milk and simmer on low heat until the curry sauce thickens (around 10 - 15 minutes).
  8. Happy cooking 😊
Recipe Notes

Substitute the mushrooms with any combination of diced frozen vegetables for an easy and quick weeknight curry fix.

If you enjoyed this recipe, then please try my Garlic Mushroom stir fry recipe out too!

Related recipe Mushroom Masala 🍄.

Vegan Sugarfree Chocolate Wholemeal Brownie/ Slice

Wish you all a very happy and abundant 2017! Holiday season and merry-making continues around the world while 2017 arrives and settles in. Traditional chocolate brownies are full of processed ingredients, sugar and white flour making them not particularly healthy. My wholemeal chocolate brownie or, Slice recipe as, it is referred to in Australia uses no sugar and is ready under an hour including baking time in a hot oven. I’ve used walnuts this time around, but omit the nuts and substitute carob pieces or, dark chocolate chips for a nut free version. Perfect for that quick chocolate fix when needed or, unexpected guests too!

Vegan Chocolate Wholemeal Brownie (Sugar Free)
A delicious sugar free chocolate slice/ brownie with wholemeal flour and full of cacao goodness!
Ingredients
  1. Wholemeal Unbleached Self Raising Flour - 1 cup
  2. Cacao Powder - 1/3 cup
  3. Xylitol - 2/3 cup
  4. Instant Coffee Granules - 1 teaspoon
  5. Light Oil - 1/2 cup
  6. Cold Water - 1/2 cup
  7. Vanilla Extract - 1 teaspoon
  8. Wanuts, chopped - 2 tablespoons for topping (optional).
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Instructions
  1. Preheat oven to 180 degrees Celsius. Spray a square cake pan with nonstick spray.
  2. Mix the dry ingredients well in a large mixing bowl.
  3. Add the water and oil and remove any lumps.
  4. Pour the thick batter into the prepared pan and add the toppings if using.
  5. Bake for 30 minutes until the top looks shiny but not sticky. Check if cooked with a skewer.
  6. Let the slice/ brownie rest in the pan for atleast 10 minutes before slicing.
Notes
  1. I have used walnuts, that can be substituted with flaked almonds or carob/ chocolate chips.
  2. Eat warm!
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Masala Vegan http://masalavegan.com/

Vegan Onion Samosa (Airfryer Recipe)

Holiday season is here! Attending and hosting parties seems to be a daily occurrence. I tend to take in a plate of vegan nibbles to most do’s and these tasty morsels are always an instant hit. Traditional Samosas are deep-fried flaky pastry covering a vegetable filling. I’ve used caramelised onions and spices for the filling here and cooked them in the Airfryer to completely do away with the business of deep-frying. The casing can be made with puff pastry, ready-made pastry strips, or here’s a simple one that I use and is made with wholemeal flour.

We need for the Samosa pastry,
  • Wholemeal Flour – 1 cup
  • Oil –  1 tablespoon
  • Carom Seeds – 1 teaspoon
  • Salt, to taste 
  • Ice Cold Water – Few tablespoons to knead into a firm dough

Mix the first four ingredients and add ice-cold water by the spoonful to knead into a firm dough. Set aside covered for 10 to 15 minutes.

 

Vegan Onion Samosa - Airfryer Recipe
A popular Indian snack turned into a low fat party food option.
Ingredients
  1. Onion, diced finely - 1 large
  2. Oil - 1 teaspoon
  3. Turmeric Powder - 1/2 teaspoon
  4. Cumin Seeds - 1/2 teaspoon
  5. Fennel Seeds - 1/2 teaspoon
  6. Dried Mango Powder - 1/2 teaspoon
  7. Black Pepper, freshly ground - 1/2 teaspoon
  8. Rock Salt, to taste
  9. Water - 1 tablespoon
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Instructions
  1. Coat the surface of a shallow pan with oil and heat gently.
  2. Add the cumin and fennel seeds and cook until lightly roasted.
  3. Mix in the turmeric, dried mango and black pepper powder.
  4. Stir in the diced onions and cook on slow heat until the raw smell goes away.
  5. Add the water in to prevent the onions from sticking.
  6. When the onion starts to brown and smell caramelised, remove from the heat.
  7. Stir in black salt and mix well.
  8. Cool completely before encasing in the pastry for crisp Samosas.
To assemble
  1. Roll the pastry out into thin rounds, 5" diameter.
  2. Cut the circle into half.
  3. Place 2 teaspoons of the onion filling in one quarter of the halved rounds.
  4. Seal edges by pressing together the edges, with a little bit of water if required.
  5. Place in the Airfryer basket.
  6. Continue until the Airfryer basket is full (mine holds 9 at one go)
  7. Bake at 200 degrees Celsius for 15 to 18 minutes.
  8. Cool thoroughly before packing into a box, in a single layer.
Notes
  1. Black salt, or rock salt is also called "Kala Namak" gives a characteristic flavour to the samosa. Found easily at most Indian grocers. Substitute with normal salt if unavailable.
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Masala Vegan http://masalavegan.com/

Vegan Veggie Vindaloo Curry & Paste Recipe

Vindaloo” is a combination of two Portuguese words, “Vinho” meaning wine and “Alho” meaning garlic. Essentially a marinade combining the tartness of wine and heaps of garlic with meat from the colonial era in India, has now evolved into a mouth tingling, hot and spicy curry prominently featured on most Indian restaurant menus. There are at least a hundred versions of this gorgeous “Goan” curry and this is mine 😊. The sauce lasts in the fridge for a week and can be frozen into ice cubes for up to three months. I have used a mix of vegetables including potatoes, capsicum, carrots, cauliflower, beans, mushrooms and peas with tofu. This sauce tastes awesome with diced tempeh or, shiitake mushrooms or, even Seitan pieces. Tastes best eaten warm with “Roti” or, Rice and, a fresh salad.

To make the Vindaloo Sauce,

Dry Spices:
  • Cumin Seeds – 2 teaspoons
  • Coriander Seeds – 2 teaspoons
  • Mustard Seeds – 1 teaspoon
  • Fenugreek Seeds – 3/4 teaspoon
  • Green Cardamom Pods – 5
  • Black Cardamom Pod – 1, largish one
  • Black Pepper – 1 teaspoon
  • Turmeric Powder – 1 teaspoon
  • Hot Dried Red Chillies – 4 to 5 (reduce to desired hotness)
  • Salt, to taste 
Wet Ingredients:
  • Fresh or Dried Curry Leaves – 1 sprig
  • Brown Onion, peeled & roughly chopped – 3/4 cup
  • Garlic Cloves, peeled & roughly chopped – 2 tablespoons
  • Fresh Ginger Root, cleaned & roughly chopped – 1 tablespoon
  • Apple Cider Vinegar – 2 tablespoons
  • White Vinegar – 2 tablespoons
  • Water – 1 to 2 tablespoons, only if required.
  1. Grind the dry spices to a fine powder and set aside. 
  2. Blend the wet ingredients to a smooth paste and fold the dry spice mix into the paste. Mix well.
Vegan Vegetable Vindaloo
Vegan, gluten & nut free hot spice paste to make the famous Indian Vindaloo curry.
Ingredients
  1. Mixed Vegetables/ Diced Tempeh/ Cubed & Pressed Tofu - 3 cups
  2. Oil - 1 tablespoon
  3. Onion, sliced thinly into crescents - 1 large
  4. Tomato, deseeded & chopped roughly - 2/3 cup
  5. Water - 1 to 1.5 cup
  6. Salt, to taste
  7. Fresh Coriander Leaves & Stalks, minced finely - 2 tablespoons
  8. Fried Shallots - 2 tablespoons
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Instructions
  1. Heat oil in a deep pan and cook the onion until golden.
  2. Toss in the tomato pieces and cook until softened.
  3. Add 3 - 4 tablespoons of the Vindaloo Masala paste. Cook until the raw smell goes off.
  4. Mix in the veggies/ Tofu/ tempeh and coat well in the above mixture.
  5. Add 1 cup of water and cover the pan with a lid. Simmer on medium heat for 8 - 10 minutes. Add more water if required.
  6. Check if the veggies are cooked but still firm and take off the heat.
  7. Garnish with coriander and fried shallots, of preferred.
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Masala Vegan http://masalavegan.com/

Bitter Gourd Stir Fry in a Tomato Onion Gravy

Bitter Gourd, also called Bitter Melon or “Karela” in Hindi, used to be one of my favorite veggies growing up. From stuffed baked bitter gourd to pan-fried fritters, made by dipping bitter gourd into a rice flour batter with spices. Bitter Gourd usually grows on a vine during the colder months in India. However, I’ve to resort to getting frozen slices from the local Indian shop here. This quick preparation uses the Airfryer to cook the bitter gourd slices for 15 to 20 minutes while the tomato and onions cook in a teaspoonful of oil with a few spices. Perfect for busy week-nights with a bowl of Daal and steamed rice or Roti!

 

Bitter Gourd Stir Fry
A quick and flavoursome Bitter Gourd Stirfry combining smoked paprika, cumin seeds and turmeric.
Ingredients
  1. Bitter Gourd, sliced - 2 cups (I used a half a kilo packet of frozen sliced bitter gourd)
  2. Oil - 1 teaspoon
  3. Cumin Seeds - 1/2 teaspoon
  4. Onion, sliced thinly - 1 medium
  5. Tomatoes, deseeded & diced - 1 cup
  6. Turmeric Powder - 1/2 teaspoon
  7. Smoked Paprika Powder - 1 teaspoon
  8. Water - 2 tablespoons
  9. Salt, to taste
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Instructions
  1. Spread the frozen bitter gourd slices in the air fryer and bake at 200 degrees Celsius for 18 - 20 minutes (until slightly crisp).
  2. In the meanwhile coat a deep pan with oil and add the cumin seeds. Cook until browned.
  3. Stir in the onions and cook on a medium flame until lightly browned.
  4. Mix in the turmeric Powder and the tomato. Cook on low heat until softened.
  5. Stir the Airfried bitter gourd slices into the pan and coat well with the above mixture.
  6. Add water and salt and mix well.
  7. Sprinkle smoked red Paprika powder and take off the heat.
Notes
  1. Use mild red Chilli powder in place of smoked paprika. I've used smoked paprika to add a smoky depth to the flavour.
  2. If using fresh bitter gourd, then slice into 3/4" rounds, toss in a spoonful of rice flour and then cook in the Airfryer.
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Masala Vegan http://masalavegan.com/

 

 

 

 

 

Panchmel Daal (Vegan Mixed Lentil Curry)

Panch” in Hindi refers to the number ‘5′ and is pronounced rhyming with the word “bunch”. “Mel” is pronounced as “male” and refers to a mixture. This creamy North Indian Lentil Curry is made up of five different kinds of lentils cooked together to concoct a mouth-watering delicacy. I’ve used Split and whole white lentils (Urad Daal) with dried pigeon peas (Toovar Daal), split dried Mung beans, red lentils (Masoor Daal) and yellow split chickpeas (Chana Daal). This is the perfect place to use my Garam Masala! We ate our Panchmel Daal with Roti and a quick salad.

 

Panchmel Daal
Vegan, gluten & nut free. Omit onion & garlic for an allium free dish.
Ingredients
  1. Split White Lentils - 1/2 cup
  2. Whole Peeled Black Lentils - 1/4 cup
  3. Yellow Split Mung - 1/2 cup
  4. Red Lentils - 1/2 cup
  5. Split Chickpeas - 1/4 cup
  6. Oil - 1/2 tablespoon
  7. Cumin Seeds, lightly crushed - 1 teaspoon
  8. Carom Seeds - 1/2 teaspoon
  9. Coriander Seeds, lightly crushed - 1 teaspoon
  10. Onion, thinly sliced - 1 medium
  11. Garlic Cloves, peeled and minced - 2
  12. Fresh Ginger Root, minced - 1 teaspoon
  13. Tomato, deseeded and diced finely - 1 medium
  14. Fresh Green Chillies, deseeded & sliced thinly - 2
  15. Turmeric Powder - 1/2 teaspoon
  16. Garam Masala - 1/2 teaspoon
  17. Fresh Coriander Leaves & Stalks - 2 tablespoons, heaped
  18. Water - 4 cups + 1/2 cup optional
  19. Salt, to taste
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Instructions
  1. Soak the lentils for an hour and rinse in fresh water until the water runs clear.
  2. In a deep pressure pan, heat the oil and coat the base of the pan.
  3. Toss in the lightly crushed cumin, carom and coriander seeds.
  4. Caramelise the sliced onions with the spices before tossing in the ginger, garlic and chillies.
  5. Add in the diced tomato and cook until softened.
  6. Mix in the turmeric and Garam Masala. Cook until aromatic.
  7. Add the lentils and mix well with the above mixture.
  8. Pour in the water and season with salt.
  9. Bring the lentils to a boil and clip the lid on to the pressure cooker pan.
  10. Cook on high for 8 to 10 minutes and take off the heat.
  11. Release pressure and check consistency. Add more water if required.
  12. Simmer on low heat for 5 - 7 minutes and sprinkle the fresh coriander.
  13. Serve hot.
Notes
  1. Add in the green Chillies with seeds if wanting a hotter dish!
  2. Tastes great with plain steamed rice or flatbread.
  3. If cooking on an open pan then the cooking time increases to 45 - 50 minutes.
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Masala Vegan http://masalavegan.com/