Recipes

DIETITIAN GEETU
RAMAYANA’S DIET CLINIC

*66* *Moringa idli*

Wash and soak rice, urad dal, and fenugreek seeds for 4-6 hours.

Add fenugreek seeds to urad dal while soaking. grind urad dal while soaking.

grind urad dal to a smooth, fluffy batter. grind rice to a slig htly coarse texture.

mix both batters with salt. finely chop fresh moringa leaves and fold them into the fermented batter just before steaming .

cover and ferment the batter for 8-12 hours until it doubles in volume.

pour batter for one idli and steam for 10-12 minutes until cooked .

remove idli from the mould and serve hot wth chutney, sambhar or podi.

Enjoy your nutritious and delicious Moringa Idli

DIETITIAN GEETU
RAMAYANA’S DIET CLINIC

*64* *Moong dal pizza*

• 1 cup split yellow moong dal (or green moong dal for Pesarattu style)
• 1 cup rice (optional for extra crispiness)
• 1–2 green chilies, chopped
• 1-inch piece ginger, grated
• ½ tsp cumin seeds
• 2 dried red chilies (optional)
• Salt to taste
• 1–1¼ cups water (adjust for batter consistency)
• 2 tbsp ghee or oil for cooking
• Optional toppings: chopped onions, coriander leaves, grated carrot

Soak the dal and rice: Rinse moong dal thoroughly and soak for 15–30 minutes (yellow moong dal) or 4–5 hours (green moong dal). If using rice, soak it separately for 2–3 hours

Grind the batter: Drain the soaked dal and rice. In a blender, add dal, rice, ginger, green chilies, cumin seeds, red chilies, salt, and water. Grind to a smooth, thick, pourable consistency. Adjust water as needed

Optional fermentation: For a slightly tangy flavor, you can ferment the batter for 8–10 hours, though instant dosas can be made without fermentation

Heat a non-stick or cast-iron pan over medium heat. Sprinkle a few drops of water to check if it sizzles, then wipe the surface.

Pour a ladleful of batter in the center and spread thinly in a circular motion.

Drizzle ghee or oil around the edges. Cook on medium heat until the edges lift and the dosa turns golden and crisp. Flip and cook for another 1–2 minutes if desired

Fold the dosa and serve immediately. Repeat with remaining batter.

• Vermicelli (1 cup)
• Green cardamom (4)
• Sugar (½ cup)
• Ghee (2 tbsp)
• Almonds (8-10)
• Cashew (8-10)

• Preheat a pan and melt 2 tablespoons of clarified butter.
• Add the vermicelli and roast until golden brown on medium flame.
• Add chopped almonds and cashews, roasting them on low flame.
• In a separate pan, heat 2.25 cups of water with ½ cup of sugar until dissolved.
• Add the roasted vermicelli to the sugar syrup and cook for 5 minutes.
• Stir in cardamom seeds and cook without covering for 2 minutes.
• Switch off the flame and cover the sweet vermicelli.

DIETITIAN GEETU
RAMAYANA’S DIET CLINIC

*61* *Ragi Smoothie*

Ingredients: Ragi flour, banana, soaked badam, dates, flax seeds, chia seeds, and cinnamon powder.
Preparation: Blend the ragi flour with water to remove lumps, then cook it until thick. Blend the other ingredients with water and mix them with the cooked ragi.
Serving: Pour into glasses and enjoy a nutritious and tasty smoothie.