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Main Course

Healthy Ragi Energy Bars

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 6 servings

1 cup Ragi Powder — roasted
2 tbsp Dessicated coconut
10 nos Dates Remove seeds
1/2 cup Jaggery — crushed
2 tbsp Chia seeds
1 tbsp Pumpkin seeds

Preparation

Step 1
Gather and prep all your ingredients before you begin. Firstly dry roast ragi flour in a pan on a lowered flame. Then dry roast the chia seeds and pumpkin seeds in the another pan. Let it cool.
Step 2
Get a mixer grinder and add desiccated coconut, seeds and dates.
Step 3
Add ragi powder and blend it well.
Step 4
Stir in powdered jaggery.
Step 5
Blend and mix them well.
Step 6
Transfer the mixture to a tray and press the mixture with the back of a steel Katori to plane and even out the surface. Let the mixture cool in the refrigerator for a minimum of 45 minutes or more.
Step 7
Now, when the mixture is all set, cut it into pieces/ small bars. You can garnish with fresh grated coconut, chia seeds and relish it.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.

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Main Course

Healthy Ragi Energy Bars

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 6 servings

1 cup Ragi Powder — roasted
2 tbsp Dessicated coconut
10 nos Dates Remove seeds
1/2 cup Jaggery — crushed
2 tbsp Chia seeds
1 tbsp Pumpkin seeds

Preparation

Step 1
Gather and prep all your ingredients before you begin. Firstly dry roast ragi flour in a pan on a lowered flame. Then dry roast the chia seeds and pumpkin seeds in the another pan. Let it cool.
Step 2
Get a mixer grinder and add desiccated coconut, seeds and dates.
Step 3
Add ragi powder and blend it well.
Step 4
Stir in powdered jaggery.
Step 5
Blend and mix them well.
Step 6
Transfer the mixture to a tray and press the mixture with the back of a steel Katori to plane and even out the surface. Let the mixture cool in the refrigerator for a minimum of 45 minutes or more.
Step 7
Now, when the mixture is all set, cut it into pieces/ small bars. You can garnish with fresh grated coconut, chia seeds and relish it.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.