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Ragi is a wonderful ingredient that was lost as the popularity of wheat and rice grew. One of the forgotten ancient millets, ragi is slowly resurfacing as the latest desi superfood. A rich source of calcium, protein and iron, these deep red pearls definitely deserve some more acknowledgement.

It is gluten free, cheap and easily accessible making it a great option for anyone.

I try to include the good millets more in to my family’s diet and the other ‘not so good’ ones a little less. I became familiar with this wonderful grain here in Mumbai, as in Maharashtra it’s used on regular basis as this is  easily available here.

Ragi is highly nutritious with calcium, iron, vitamin C and many more micronutrients. Sprouted ragi is super food with all nutrients.

Ragi is immensely versatile. From breads to bakes, ragi flour complements almost every recipe. Now that you have enough reasons to embrace ragi, we bring you our small collection of recipes that present this humble millet in a whole new avatar.

Ragi wholewheat eggless cake

Ragi ladoos

Ragi Almond cooler

Sprouted ragi chicken cutlets caught my attention as I saw this recipe on a cookery show, and as earlier I mentioned that it’s my favourite millet.

To make ragi sprouts at home :

first soak the ragi seeds in sufficient water for an overnight or 6-8 hours. If you enjoy a warmer climate, soaking time can be shorter but if on the colder side, you  need to soak for more time.

After soaking time, drain all the ragi seeds and spread them evenly on a wet cloth on a corner of your house that is warm.

Remember that the cloth should not be too wet till dripping, nor be too dry. Remember that sprouting depends on the constant and warmer temperature. If the weather is cold, you can keep this set up in microwave by preheating & then put the light on and keep the micro oven door ajar.

If using OTG, Preheat oven to 120 degree C for 3 minutes. Switch off. And keep the bundled cloth within and close the oven. After sprouting time, you can see the small sprouts will have emerged. If you want longer sprouts then keep it in container for 1 more day.

You can use these ragi sprouts in cutlets, or dry them under shade on a sunny day for an hour or two and dry grind to use in recipes which call for ragi flour.

Its a known fact that sprouting improvises the benefits of grains and I do the same as and when time permits. If you have never tried to sprout them, then you should.

This recipe of cutlets is a great snack option for kids as otherwise they dislike the taste and colour of Ragi. By pairing it with chicken and other vegetables it tastes yummy. So come join me in making these delicious cutlest.

 

Prep time  :20 Mins
Cooking time :10 Mins
Serves 8 Persons

Ingridinets required :

Sprouted Ragi 1/3 Cup
Mince chicken 250 gms
Potatoes 1/2 cup, boiled
Carrots 1/2 cup, boiled
Oats 3/4 to 1 cup
Onion 1 medium, chopped
Garlic paste 1 teaspoon
Ginger paste 1/2 teaspoon
Green chilies 2, chopped
Garam masala powder 1/2 teaspoon
Roasted cumin powder 1/2 teaspoon
Black pepper 1 teaspoon
Coriander leaves 1/3 cup,  finely chopped
Salt to taste
Oil to baste cutlets
Mint coriander chutney to serve with

Process to make ragi cutlets :

To sprout Ragi grain, soak it in water for 8 hours. Drain the water and tie it in cotton cloth and keep covered in warm place for a day. Ragi sprouts are ready.

Partially cook the mince chicken in water with some salt. cool it and add pepper powder.

 

Coarsely grind the sprouted ragi.

Mash the boiled potatoes and carrots, add the ground ragi and chicken.

Add chopped onions, ginger and garlic paste, green chilies, garam masala, black pepper, roasted cumin powder, coriander leaves and oats.

Combine everything well, add more oats if the mixture feels bit moist. Give shape to the cutlets and place them on a a grill pan/non stick pan/tawa.

Cook it on medium to low flame. Baste with oil. Flip cutlets on another side in between. Cook till they turn crispy on both sides.

Enjoy the hot and crispy sprouted ragi chicken cutlets with mint coriander chutney.

 

Notes :
You can use gram flour/besan instead of oats

Oats are used to soak up the moisture, so use it as required.

These cutlets can be baked or air fried also. Bake in a preheated oven at 200 degrees for 15 minutes and grill for 10 minutes.

If you love our recipes, do share it with your friends and family. Also, like us on facebook and Instagram. Pin us on Pinterest, we would love to hear from you do leave your comments below

You can also send me your pictures of the recipe if you try and I would love to feature you on my Social Media Pages.

Sharing your feedback always makes me happy and motivated me to create more such content.

Regards.

 

 

Sprouted Ragi & Chicken Cutlets
Author: Lata Lala
Prep time:
Cook time:
Total time:
Serves: 8 cutlets
Ingredients
  • Sprouted Ragi 1/3 Cup
  • Mince chicken 250 gms
  • Potatoes 1/2 cup, boiled
  • Carrots 1/2 cup, boiled
  • Oats 3/4 to 1 cup
  • Onion 1 medium, chopped
  • Garlic paste 1 teaspoon
  • Ginger paste 1/2 teaspoon
  • Green chilies 2, chopped
  • Garam masala powder 1/2 teaspoon
  • Roasted cumin powder 1/2 teaspoon
  • Black pepper 1 teaspoon
  • Coriander leaves 1/3 cup, finely chopped
  • Salt to taste
  • Oil to baste cutlets
  • Mint coriander chutney to serve with
Instructions
  1. To sprout Ragi grain, soak it in water for 8 hours. Drain the water and tie it in cotton cloth and keep covered in warm place for a day. Ragi sprouts are ready.
  2. Partially cook the mince chicken in water with some salt. cool it and add pepper powder.
  3. Coarsely grind the sprouted ragi.  Mash the boiled potatoes and carrots, add the ground ragi and chicken, add chopped onions, ginger and garlic paste, green chilies, garam masala, black pepper, roasted cumin powder, coriander leaves and oats.
  4. Combine everything well, add more oats if the mixture feels bit moist. Give shape to the cutlets and place them on a a grill pan/non stick pan/tawa.
  5. Cook it on medium to low flame. Baste with oil. Flip cutlets on another side in between. Cook till they turn crispy on both sides.
  6. Enjoy the hot and crispy sprouted ragi chicken cutlet with mint coriander chutney.
  7. Notes :
  8. You can use gram flour/besan instead of oats
  9. Oats are used to soak up the moisture, so use it as required.
  10. These cutlets can be baked or air fried also. Bake in a preheated oven at 200 degrees for 15 minutes and grill for 10 minutes.
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