Before we delve into the delicious Sathumaavu Veggie Crackers recipe, let’s address the timeless struggle between Moms and their stubborn little eaters when it comes to vegetables. It’s a common story—kids happily devour biscuits and cookies while shying away from anything green. But guess what? We have an amazing solution! Introducing our innovative Sathumaavu Veggie Crackers recipe, blending the nutritious Sathumaavu Health Mix Powder with wholesome vegetables. Brace yourself for a delightful surprise as your kids unknowingly enjoy the goodness of spinach and beetroot hidden within these baked super-healthy crackers. Get ready to win the veggie battle in a delicious way!
Baked Sathumaavu Veggie Crackers
Ingredients:
- 1 and 1/2 cup Sathumaavu Health Mix Powder
- 2 tbsp oil
- 1-2 tsp crushed black Pepper powder
- 1 tsp roasted Cumin powder
- Salt to taste
- Pinch of Baking powder
- 1 Beetroot
- 5-7 fresh leaves of Spinach (Palak)
Method:
1. Wash the spinach leaves well. Grind the leaves to a fine paste, using 1/4 cup drinking water and strain to get fresh spinach juice. Peel, wash and grate the beetroot. Grind it to a paste and strain to get beetroot juice.
2. In a mixing bowl, add the Sathumaavu, cumin powder, crushed black pepper, 2 tbsp oil, salt and baking powder. Mix everything well to get a crumbly mixture. Divide the mixture equally into two bowls and keep aside.
3. Use the beetroot juice to one half of the sathumaavu mix and knead it to form dough. To the other half of the sathumaavu, add the spinach juice and knead. Keep the dough covered for 10 minutes. Knead each dough portion again for a minute.
4. Roll out each portion of dough separately with a rolling pin till its thin enough for crackers. Using a round lid or small cookie cutter, cut the rolled dough into crackers. Use a fork to make patterns on the crackers and place them onto a greased or lined baking tray.
5. Bake the crackers at 180 degree Celsius for 7-8 minutes until they are crisp. You can serve them together or individually with a dip. Our Cheesy Dip recipe would go well with these crackers.
With these colorful crackers, your kids will be eating some nutritious vegetables without even realizing it! Along with the nutrients in the spinach and beetroot, they’ll also be getting several essential minerals and vitamins from the Sathumaavu Health Mix – all in all, these crackers are a super-healthy combination!
Check the Video Recipe Here
Sathumaavu Veggie Baked Crackers
Ingredients
- 1 and 1/2 cup Sathumaavu Health Mix Powder
- 2 tbsp oil
- 1-2 tsp crushed black Pepper powder
- 1 tsp roasted Cumin powder
- Salt to taste
- Pinch of Baking powder
- 1 Beetroot
- 5-7 fresh leaves of Spinach Palak
Instructions
- Wash the spinach leaves well. Grind the leaves to a fine paste, using 1/4 cup drinking water and strain to get fresh spinach juice. Peel, wash and grate the beetroot. Grind it to a paste and strain to get beetroot juice.
- In a mixing bowl, add the Sathumaavu, cumin powder, crushed black pepper, 2 tbsp oil, salt and baking powder. Mix everything well to get a crumbly mixture. Divide the mixture equally into two bowls and keep aside.
- Use the beetroot juice to one half of the sathumaavu mix and knead it to form dough. To the other half of the sathumaa, add the spinach juice and knead. Keep the dough covered for 10 minutes. Knead each dough portion again for a minute.
- Roll out each portion of dough separately with a rolling pin till its thin enough for crackers. Using a round lid or small cookie cutter, cut the rolled dough into crackers. Use a fork to make patterns on the crackers and place them onto a greased or lined baking tray.
- Bake the crackers at 180 degree Celsius for 7-8 minutes until they are crisp. You can serve them together or individually with a dip.
Hi can these crackers be made in large batch for a week. How long can they last ?
Hi,
It can be kept for a week at room temperature.
Hi mam, ur recipes are very helpful. We do not have oven so please suggest me any other alternative
You can use an old pressure cooker as an oven replacement.
Add salt 2 cups to an old pressure cooker and put the lid without whistle . Heat the cooker for 10-15 minutes on medium flame. This is similar to preheating an oven.
Now transfer the sathu maavu veggie crackers to a tray ( not plastic) and keep it over the salt in the cooker. Transfer the lid without whistle and bake the cookies for 20 minutes on low flame
Hi ma’am,
What is the shelf life of these crackers??
About a week at room temperature.
hi the recipie is excellent .. how long can it be kept outside or stored in refrigerator and can it be given to 1 year old baby..