Play Date Snack Ideas That Your Kids Will Love (Recipes Included)

When it comes to playing, kids love to play in groups with their peers. Also, play dates are the best way to meet some other mommies while your kids play with other kids and make friends. Play dates are also helpful for the kids to learn to share their things and learn to adjust while still enjoying themselves.

A play date is incomplete without some yummy snacks that can be served to the kids as well as to the adults. And if the snacks are healthy there’s no reason why you shouldn’t be giving them to your kids and eating them yourself.

Here are 7 recipe ideas for a play date:

Yummy Oats Idli

Image Source: https://www.beatoapp.com

Ingredients:

½ Cup Oats (grind to fine powder in a grinder)
½ Cup Fine Rice Flour
¼ Cup Fresh Or Sour Curd
1 Cup Water or add as required
½ Tsp Baking Soda
¼ Cup Grated Carrot
2-3 Sprigs Chopped Coriander Leaves
Salt as required

For Tempering:

½ Tsp Olive Oil
¼ Tsp Mustard Seeds (rai)
¼ Tsp Cumin Seeds (jeera)
½ Tsp Chana Dal
½ Tsp Urad Dal
A Pinch of Asafoetida (hing)
½ Tsp Crushed Black Pepper
1 Tsp Curry Leaves Finely Chopped
½ Inch Ginger Chopped
8 To 10 Cashews Chopped
1 – 2 Tbsp Grated Coconut optional

Method:

Heat oil in a pan on a low flame & add the mustard seeds, chana dal, and urad dal. Saute the mustard seeds till they crackle and the dals become golden.
Add ginger, cashews, curry leaves, and a pinch of asafoetida and saute for a minute.
Mix in the oats flour and rice flour. Keep stirring to prevent it from burning. Roast for about 5 minutes, Remove from heat and let it cool down completely.
Add the grated chopped coriander and carrots, you can also add steamed peas or finely chopped french beans or skip the veggies altogether.
Stir in the curd – you can add either fresh or sour curd.
Add water to form a batter that has a medium consistency. Cover and allow the batter to sit for 15 to 20 minutes.
Meanwhile, grease the idli moulds with ghee or oil & heat water in the idli steamer or a pressure cooker.
Now add salt and baking soda and mix the whole batter well.
Pour the batter in the moulds that are greased. Try to use all the batter in one go.
Place the moulds in the steamer/electric cooker/pressure cooker. Cover and steam the idlis for 10 to 15 minutes. Insert a toothpick in the idlis to see if the idlis are done, the toothpick should come out clean.
Allow the steamed idlis to stand for some time. Remove them with a spoon carefully.
Serve these healthy oats idli with coconut chutney or sambar.

Mixy Granola

Image source: https://www.twopeasandtheirpod.com

Ingredients:

½ Cup Oats
¼ Cup Finely Chopped Mixed Nuts (Cashew Nuts, Almonds, And Pistachios)
1-2 Pinch Of Cinnamon Powder (Dalchini)
¼ Tsp Sea Salt
¼ Tsp Coconut Oil
¼ Cup Honey
¼ Tsp Vanilla Essence
¼ Cup Chopped Mixed Dried Berries

Method:

Combine the oats, nuts, cinnamon powder and sea salt in a bowl and mix.
Add the honey, coconut oil, and vanilla essence & dried berries and mix well.
Transfer the mixture onto an aluminium tray and spread it evenly with a spatula.
Bake in a preheated oven at 180°C for 20 minutes.
Let the granola cool completely and slice it in squares.
Store it in an airtight container and serve as and when required.

Minty Lassi

Image source: https://www.bilderbeste.com/

Ingredients:

1/4 Cup Fresh Curd (dahi)
2-3 Sprigs Mint Leaves (pudina) Chopped
1/4 Tsp Cumin Seeds Powder (jeera)
¼ Tsp Black Salt
Salt To Taste
1-2 Ice-Cubes

For Garnish

A few Mint Leaves (pudina)

Method:

Combine the ingredients in a blender and blend it till it is smooth and frothy.
Add 1 cup of chilled water and blend for another 1 minute.
Serve immediately garnished with mint leaves.

Mini Moong Pancakes

Image Source: https://www.tarladalal.com/

Ingredients:

1 Cup Green Moong Dal (Split Green Gram)
50g Paneer crumbled
Oil for greasing
Water to make a paste
Handful of Coriander
Salt to taste

Method:

Soak green moong dal overnight.
Grind in a mixie and blend till smooth.
Transfer the mixture into a bowl & add salt and chopped coriander. Mix well & keep aside.
Heat a nonstick mini uttapam pan and grease it using ½ tsp of oil.
Pour 1 tbsp of the batter in each uttapam mould and spread it lightly.
Top each of the 8 mini pancakes with coriander and paneer topping and press it gently so the topping sticks well to the batter.
Cook all the pancakes, using 1 tsp of oil, till they turn golden brown in colour from both the sides.
Serve at room temperature with curd or ketchup.