Sprouted Ragi Cutlets

How to sprout Ragi : Wash ragi 2-3 times and discard impurities and water. Soak it in water for 12 hours (preferably overnight). Drain water and collect the soaked ragi in a clean dry kitchen towel. Wrap it and keep in a dry place for 12-14

How to make sprouted ragi cutlets : Boil medium-large size potatoes and let them cool. Now peel them and collect in a large mixing bowl. Take a fork and mash them nicely to break all the lumps. You can even do it with your hands.

Add sprouted ragi in the mashed potatoes and then add all the above mentioned ingredients except oil.

If you don't have besan at home, you can also add fresh bread in it. Just make sure you remove the sides of the bread slice and collect the inner part only.

Mix all the ingredients and bind to make a soft dough. Adjust salt as per your taste.

Pinch a lime sized ball from the dough and roll between your palm. Gently flatten it to shape a disk. Collect it aside on a plate and similarly make rest of the cutlets. You can give any shape your desire.

Now heat oil in a broad base shallow pan and place the cutlets on it. Don't add too many of them at a time. Keep space in between for flipping.

Once the bottom side is golden and crisp, flip the cutlet and shallow fry the other side as well.

Transfer the fried cutlets on a paper napkin lined tray, so that it soaks excess oil.

Serve the cutlets hot with spicy mint and coriander chutney with a dash of lemon over it.