Monsoon delights: 6 lip-smacking snacks to savour during rainy season


Weather has turned pleasant and dreamy as monsoon marks its arrival in many parts of the country. It’s the season when people step out of their homes to enjoy the cool breeze and lush green surroundings after staying indoors for months during scorching summer months. Pakoras, samosas and many other rain-friendly snacks too make a comeback as rains finally break the monotony of summers. Many people plan long drives, picnics and get-together with friends and family to make the most of the season. Considering digestive issues and other infections are common during humid weather, one must exercise caution in eating from roadside eateries. (Also read: Simple and healthy grilling recipes for Eid-ul-Adha BBQs)

Pakoras, samosas and many other rain-friendly snacks make a comeback as rains finally break the monotony of summers. (Pinterest)
Pakoras, samosas and many other rain-friendly snacks make a comeback as rains finally break the monotony of summers. (Pinterest)

Pooja Kedia, Executive Nutritionist, Cloudnine Group of Hospitals, Whitefield, Bangalore, suggests healthy snacks one can enjoy with their near and dear ones during monsoon.

1. Ragi oats dhokla


Ragi flour – 1 cup

Oats powder -1/2 cup

Besan -1/2 cup

Curd – ½ cup

Salt- to taste

Soda – pinch

Ginger paste – 1 tsp

Oil- 2 tsp

For tempering:

Oil- 2 tsp

Mustard seeds -1/2 tsp

Jeera – ½ tsp

Curry leaves –few

Green chilly slit -1

Coriander leaves chopped and grated coconut – For garnishing


  • Mix ragi flour, oats powder and besan in a bowl.
  • Add enough water to make thick flowing batter.
  • Cover the bowl and let it ferment overnight.
  • Next day add salt, curd, ginger paste and mix it well.
  • Add oil, soda and combine well.
  • Heat steamer, grease the dhokla mould and pour the batter. Steam it for 15-20 min. Once the dhokla cools. Remove them from mould and cut into pieces.
  • Prepare tadka with oil, mustard seeds, curry leaves and add to dhokla.
  • Use coriander leaves and grated coconut to garnish.
  • Serve with coriander chutney.

2. Palak steam balls


Coriander leaves – ½ cup

Spinach – 1cup

Besan- 1 cup

Red chili powder – ¼ tsp

Coriander leaves – ¼ tsp

Cumin Powder – ¼ tsp

Ginger garlic paste -1 tsp

Green chilly- ½

Curd – 1 tbsp

Salt – to taste

Sugar- ½ tsp


  • Mix all the ingredients together.
  • Add a bit of water.
  • Knead smooth dough.
  • Make round balls and steam them in steamer.
  • Serve with green chutney

3. Oats dry fruits balls


Seedless Dates- 200 gm

Oats -1 cup

Dry fruits- 1 cup

White sesame seeds – 2 tbsp.

Melon seeds – 4 tbsp.

Coconut Dry grated -1/4 tsp


  • In a pan add 2 tsp ghee and seedless dates with 2 tbsp water.
  • After 5-7 minutes dates become little soft, remove from flame. Let it be cool and grind it.
  • Keep it aside
  • Dry roast the oats and seeds separately.
  • Mix all of them and make small balls.

4. Chickpea sandwich


Chickpea Boiled – 1 cup

Onions chopped – ½ cup

Capsicum chopped – ½ cup

Bread – 4 slices

Chana masala – ½ tsp

Coriander powder – ½ tsp

Salt – to taste

Butter- 1 tsp


  • Put butter in pan and heat. Add chopped onions, capsicum and boiled chickpeas which can be slightly mashed while mixing. Cook until onions turn light brown.
  • Add chana masala, coriander powder, salt and coriander leaves.
  • Take 1 slice of bread spread green chutney on that.
  • Place stuffing on that and keep another slice on it.
  • Apply butter on both sides and toast in toaster for 3-4 minutes.
  • Serve with chutney.

5. Sprouts wrap


Sprouts half boiled- 1 cup

Carrot grated- 2 tbsp

Red capsicum lengthwise sliced – 2 tsp

Yellow capsicum lengthwise sliced -2 tsp

Green capsicum lengthwise sliced -2 tsp

Sliced onion – 1 cup

Paneer cubes – 2 tbsp

Processed cheese – 2 tsp

Add salt and black pepper powder to taste

Chapati- 4


  • Add oil in a pan and heat. Add cumin seed, grated carrot, and garlic, red, yellow and green capsicum. Cook until capsicum turns semi-soft.
  • Add sprouts and sauté. Add small paneer cubes.
  • Add salt and black pepper powder.
  • Spread little cheese and cover the pan, add little chili flakes and oregano.
  • Take 1 chapati and make a cut on it till mid-point. Spread green chutney on 1/4th of chapati, onion slices, cheese on the remaining parts and fold it in triangle shape (keep cheese layer on top so that it acts as binding agent).
  • Apply butter on both sides and toast it in sandwich maker for 3-4 minutes.

6. Boiled egg pesto sandwich


Boiled egg finely chopped – 2

Whole wheat Bread – 2 slices

For Pesto sauce:

Basil leaves – 1 cup

Pine nuts/ walnuts- 2 tsp

Garlic – 2 cloves

Lemon juice – 1 tsp

Salt- to taste

Extra virgin olive oil- 1 tsp


  • To make Pesto sauce: Mix basil leaves, pine nuts, garlic, lemon juice, salt, extra virgin olive and blend it together with few drops of water.
  • Take 1 slice of bread. Spread pesto sauce on bread, place chopped boiled egg, sprinkle salt and pepper powder on it.
  • Apply butter on both sides, toast it and serve with chutney.


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