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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: 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: 6 People
Dosakai cucumbers are a rich source of dietary fiber, eliminating toxic compounds from the gut, and also contain vitamins C, E, and K, potassium, and magnesium. These can be consumed both raw and cooked. Some of the popular dishes made are Pachidi, Pappu, stuffed curry, sambar, stir fry and they are also used for pickling. Dosas are made using this vegetable in some parts of Karnataka. Try this wonderful dosa recipe with millets.
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Cooks in: 40 Minutes
Serves: 5 People
Aappam is a regular breakfast dish in Tamilnadu and Kerala. Karuppatti Aappam is the sweet version that is made adding Palm jagerry syrup. This is a special dish of Madurai. With millets, this turned out very soft and when had with coconut milk, it just melts in the mouth. Palm jaggery has a lot of health benefits and try to include them once in a while.
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Cooks in: 40 Minutes
Serves: 4 People
Aloo parathas are a favourite breakfast dish in many homes across our country. Just pickle and curd as side dishes, this delicacy is enjoyed even by children. In this recipe, I have used millet poha, potatoes and spices. The parathas remained soft for a very long time. Try this excellent recipe as soon as possible.
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