Spinach Bread Recipe: Prepare a Healthy and Tasty Breakfast from Spinach

If the flatbreads made from Kuttu flour start to tear during preparation, there is no need to worry. A traditional method is presented that allows you to prepare soft, tender, and fluffy flatbreads from Kuttu flour, similar to puri.

During religious fasts, such as Navratri, people prepare various plant-based dishes, including flatbreads, paota, and donuts made from Kuttu flour. Although flatbreads are made from it in many places, they often tear when rolled out. If you avoid making these flatbreads at home because of this problem, you no longer need to worry; a simple way to make a soft, tender, and fluffy flatbread from Kuttu flour will be provided. It can be served with potato curry, yogurt, or any other fasting dish.

For this recipe, you will need: 2 cups of Kuttu flour, 2 cups of water, 1 teaspoon of clarified butter (desi ghee), and Sendha salt to taste.

Dry Kuttu flour and oil will be needed for rolling, as necessary.

To begin, heat 2 cups of water in a pot, adding Sendha salt and one teaspoon of clarified butter. After the water boils, turn off the heat. Then pour in 2 cups of Kuttu flour and mix thoroughly until all the flour absorbs the water and the mixture becomes thick.

Cover the pot and let it sit for 5 minutes. After that, transfer the dough to a plate or bowl. Since the dough will be warm, be careful when handling it. Apply a little oil to your hands and gently knead the dough. It is important not to let the dough cool completely, as it is easier to knead while it is slightly warm. If the dough seems too hot, you can wait a few minutes.

After kneading, cover the dough so that it does not dry out. Then, form small, medium-sized balls from it. Roll one ball in dry Kuttu flour and gently flatten it with your hands. While rolling, constantly sprinkle with dry flour to prevent the flatbread from sticking. It is better to keep it medium-sized rather than rolling it too thin.

Now, heat the skillet well and place the rolled flatbread on it. When the flatbread lightly browns on one side, flip it over. Fry it on the other side for some time. Do the same with all the remaining flatbreads.

The finished soft flatbread from Kuttu flour is ready. It can be eaten during the fast with potato curry, yogurt, or any other favorite fasting dish, drizzled with oil.

If you want to try something delicious and healthy for breakfast, you can make ragi and potato idli. This idli is made from ragi, yogurt, and boiled potatoes. Preparation takes little time, and the taste is very pleasant. It can be served hot with coconut, sambar, or tomato chutney.

In South India, dishes from South Indian cuisine are very popular for breakfast, including idli. We will tell you a simple recipe for ragi idli with potato, which is easy to prepare even in a morning rush. Unlike regular idli, soaking rice or black lentils is not required for its preparation.

Ragi and potato idli is made based on ragi, yogurt, and boiled potatoes. To enhance the flavor, a fried mixture of mustard seeds, curry leaves, green chili, and ginger is added. Adding Eno or baking soda makes the idli soft and fluffy. A distinctive feature is that it does not require much preliminary preparation, and the batter turns out easily.

This dish can be prepared not only for breakfast but also for dinner. Its taste is further enhanced when served with coconut chutney, sambar, or tomato chutney. Below is a simple way to prepare ragi idli with potato and a list of necessary ingredients.

You will need:

• 1 cup of ragi flour
• 2 medium boiled potatoes
• Half a cup of yogurt
• Half a teaspoon of mustard seeds
• 6-7 curry leaves
• 1 green chili, finely chopped
• 1 teaspoon of ginger paste
• 1 tablespoon of oil
• Half a teaspoon of Eno or baking soda
• Salt to taste
• Water as needed

First, mix the ragi flour and yogurt in a large bowl. Then, gradually add water to make a batter of medium consistency. Cover the batter and leave it for 10-15 minutes so that the ragi swells well.

Meanwhile, peel and thoroughly mash the boiled potatoes. Add the finely chopped green chili, ginger paste, and salt to taste. If desired, a little lemon juice can be added to improve the taste.

Heat the oil in a small pan. Add the mustard seeds, and when they start sizzling, add the curry leaves and some green chili. Stir the resulting aromatic tempering into the ragi batter.

Next, add the potato puree to the batter and mix all components thoroughly. If the batter becomes too thick, adjust the consistency by adding a little water.

To make the idli soft and fluffy, add half a teaspoon of Eno or a pinch of baking soda to the batter. Mix gently. Then, lightly grease the idli molds with a little oil and fill them with the batter. Place the molds in a steamer and steam for about 10-12 minutes.

After the idlis are cooked, take them out of the steamer and let them cool slightly. Then, carefully remove the idlis from the molds using a spoon. The finished ragi and potato idlis should be served hot with coconut chutney, sambar, or tomato chutney.