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Nachni & khajoor Badam Gujia



50 gms Ragi (nachni) flour
50 gms Whole Wheat flour
2 teaspoons Jaggery
50 gms Dates
25 gms Almonds
2 teaspoons Flaxseeds
1 teaspoon refined Oil
Lukewarm water for making a dough


  1. Combine whole wheat flour (atta) with ragi flour, oil, and 1 teaspoon jaggery.
  2. Add some lukewarm water and knead lightly the entire mixture.
  3. Make a soft dough and set it aside.
  4. Mix finely chopped dates, finely chopped almonds, flax seeds, and 1 teaspoon jaggery to form into a mixture.
  5. Prepare round and thin chapattis (3-inch diameter) out of the kneaded dough.
  6. Fill half of the chapatti with the mixture and, rolling it, seal the sides of the chapatti keeping the mixture inside it.
  7. Make the sealing look decorated by giving a look of hemming.
  8. Steam the gujias for 15 – 20 mins.
  9. Let them cool.
  10. Store them in an airtight container.
  11. You can deep fry the gujias as well but they would not be as nutritious as steamed ones.
  12. Makes 8- 10 pieces.


A sweet rich in iron, phosphorus, calcium, manganese, magnesium, copper, zinc, selenium, potassium, B Vitamins, folic acid, amino acids, omega 3 fatty acids, antioxidants, and fiber.

Masoor Kebab:


Ingredients for garnishing

  • Finely chopped coriander leaves
  • ½ tsp red chili powder
  • ½ tsp coriander powder
  • 1 dry bread slice
  • salt to taste
  • oil for cooking

Ingredients for kebabs

150 gms masoor dal
1 medium finely chopped onion
1 teaspoon ginger finely chopped
1 teaspoon garlic finely chopped
1 finely chopped green chili
1 tablespoon refined oil
Salt, red chili powder, jeera powder to taste


  1. Soak masoor dal in water for an hour.
  2. Grind in a mixer with water till it forms a smooth flowing consistency and keep it aside.
  3. Heat oil a pan and then sauté finely chopped ginger, garlic, green chilies and onion till light brown in color.
  4. Add masoor dal paste, salt, red chili powder, jeera powder and cook stirring constantly on low flame till
  5. this mixture starts leaving the sides of the pan (avoid forming lumps).
  6. Grease a thali/ glass bowl (1-inch depth) and pour this mixture into it.
  7. Spread evenly and flatten the top of the mixture with your palm to give it an even texture.
  8. Let it cool and then cut into square shapes. Shallow fry till golden brown.
  9. Makes 10- 12 pieces.

Health benefits

  1. Apart from a high level of proteins, lentils also contain dietary fiber, folic acid, Magnesium, Phosphorus and other minerals. The fat content of lentils is negligible. Lentils are one of the best vegetarian sources of iron.
  2. Iron is particularly important for adolescents and pregnant and lactating women, whose requirements for it are increased. There is a loss of iron during monthly menstruation cycle and lentils can help maintain iron levels in the body.
  3. The soluble fiber helps in lowering bad cholesterol. The insoluble fiber helps in preventing constipation and disorders like diverticulitis and irritable bowel syndrome. It helps prevent wide swings in blood sugar level throughout the day.
  4. Consume lentils and pulses which are packedwith proteins as well as various nutrients and are low in fat and calories. It is advisable to restrict red meat which is although rich in protein but have solid calories and bad fat which are the cause of numerous diseases.

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