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Cooks in: 40 Minutes
Serves: 6 People
Kuzhi Paniyaram is a popular breakfast dish of Tamilnadu and Karnataka. Generally rice and urad dal are soaked, grounded fermented to make this. I have already posted a variety of paniyaram dishes using millets in various combinations. This recipe is totally a new one probably you might be hearing for the first time! Yes, you read it right! Paniyaram with millet and black chana! They tried out to be absolutely delicious, spongy and crisp from outside. A perfect texture for paniyaram!
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Cooks in: 40 Minutes
Serves: 4 People
Janmashtami is around the corner and it is a tradition to make various bakshanams as offering to Sri Krishna. I have already posted Laddu, Uppu Seedai, Vella seedai, Thattai, Thenkuzhal, Ribban, Karasev, Puttu, Kesari using various millet flours and poha. This one is a very simple recipe. Any millet flour along with millet Aval or poha can be used for this recipe. I used Jowar flour and Jowar Poha/flakes/aval. Try this for Janmashtami.
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Cooks in: 40 Minutes
Serves: 4 People
Karkitaka month falls between mid July and mid August. This is the monsoon season in Kerala and they have the practice of consuming Karkitaka Kanji also known as Marunnu Kanji or Oushdha Kanji. During this period, it is ideal to do Ayurvedic treatments and massages, and having the Karkidaka Kanji brings out an even better experience.The dish not only becomes a source of food but because of its beneficial impacts on the body, it is also considered to be a medicine. it is consumed as a 'course' for 7/14/21 days for its health benefits. Generally Navara rice is used for this kanji. There are many variations in preparation. Roasted onion or coconut milk can be added to the porridge before serving or it can be a plain kanji.
My friend Ash Ananth shared this porridge recipe and I followed hers by replacing rice with millet. The kanji was very filling, yet light. Thanks Ash for this wonderful recipe.
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Cooks in: 20 Minutes
Serves: 4 People
Puttu is a dish native to the South Indian states of Kerala, Tamil Nadu, and parts of Karnataka, as well as Northern Province in Sri Lanka. Puttu means "portioned" in Tamil and Malayalam. It is made of steamed cylinders of ground rice layered with coconut shavings, sometimes with a sweet or savory filling on the inside. Puttu is usually a breakfast dish served hot with either sweet side dishes such as palm sugar or banana, or savoury with chana masala, chutney, rasam, or meat curries.
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Cooks in: 30 Minutes
Serves: 4 People
Paal kozhukattai is a traditional sweet dish prepared on special occasions in Chettinad. This is made by simmering steamed rice balls with coconut milk & jaggery syrup and flavoured with cardamom powder. Using millet flour balls made no difference to the taste. To make the dish more healthy, I used palm jaggery instead of jaggery. I used jowar flour as it was readily available in the pantry. Try this recipe for this Aadi Velli with millet flour of your choice.
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