Brown Rice and Pearl Millet (Bajra) Dippers
Looking for something crunchy, substantial, and better than breadsticks to dip into your hummus, guacamole, or tzatziki? Here’s the answer. Well, one of the answers! Whole grain dippers!
Somehow carrots and cucumbers never satisfy me when I’m peckish and looking for things to dip into other things. So I set about making some dippers. The batch pictured below, cozying up to the homemade hummus, have been made using brown rice flour and pearl millet flour.
Whole wheat flour, sorghum flour, and ragi flour would make great substitutions if you don’t have pearl millet flour. Further experimentation will be carried out in the coming weeks and you will be duly informed of the results!
And guess what? These dippers are oil free! The roasted sesame and sunflower seeds add a richness to these along with the goodness of calcium, iron, magnesium and Vitamin B6!
This recipe is suitable for diabetics, weight watchers, and die-hard dip-enthusiasts!
For about 15 – 18 dippers, you will need:
- 1/2 cup pearl millet flour (bajra flour)
- 1/2 cup brown rice flour
- 1 tbsp sunflower seeds
- 1 tsp sesame seeds
So let’s make ’em!
TIPS for this recipe:
- Watch these carefully after 15 minutes of baking to ensure they don’t burn. I left the first batch in the oven and wandered off to do something else and upon my return, I was rewarded with inedible, burnt pieces, and a fume-filled kitchen!
- If you fancy crackers instead of dippers, roll the dough into a sheet and cut into squares, triangles, or any shape you fancy.