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Cooks in: 40 Minutes
Serves: 2 People
Lauki/Bottle gourd has many health benefits and when combined with millets to make parathas, it becomes a wholesome food. Bajra/Pearl Millet is rich in fibre and so digests slowly and releases sugar at a slower rate compared to other foods. It is a good source of phosphorus, magnesium and iron.
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Cooks in: 30 Minutes
Serves: 2 People
The Telugu version of a savoury pancake made with rice flour filled with Chana dal, Peanuts, spices and greens is a delicacy of Telangana.This is also known as Ginappa/Tappala Chekka. I replaced rice flour with a mix of ragi, jowar and bajra flours and added more veggies to make it more healthy. This crispy pancake tastes awesome when it is hot and can be served as breakfast/snack.
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Cooks in: 20 Minutes
Serves: 2 People
This is an age old recipe where a little dosa batter is cooked to porridge consistency and added to the remaining batter. This helps to make soft dosas immediately without fermentation.
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Cooks in: 20 Minutes
Serves: 3 People
Using raw mangoes for various dishes is common across India. Mango Chitranna is a popular rice variety of south India. I followed the same method to make this quick breakfast item using millet poha and everyone at home loved it. Try this tangy dish and enjoy the taste of raw mango before the season ends!
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Cooks in: 20 Minutes
Serves: 2 People
Okra/Ladies Finger is rich in fibre. It is helpful in maintaining cholesterol, diabetes, boosts immune system and prevents kidney disease. Generally, the heads or crowns are discarded while cutting them. My grand mother and mother always make use of the tender crowns while grinding dosa batter. I have already shared a dosa recipe using them. But this ragi dosa recipe is slightly different and tastes so good. Always use tender heads/crowns and discard the hard ones.
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