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Cooks in: 20 Minutes
Serves: 2 People
The leftover idlis are usually converted into upma to give them new life. Onion is sauted along with seasoning and idlis are added after crumbling and cooked briefly. I made the upma more healthy by adding veggies.
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Cooks in: 30 Minutes
Serves: 2 People
Palak theplas are very delicious and healthy roti variety which is generally prepared using wheat flour. I mixed in equal amount of jowar flour to wheat flour and made theplas. They turned out very delicious.
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Cooks in: 20 Minutes
Serves: 2 People
Generally paniyarams are made with the leftover idli/dosa batter. I used the ''Azhagar Kovil Dosai'' batter to make paniyarams and it turned out to be soft, light, healthy and tasty with veggies added to it!
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Cooks in: 20 Minutes
Serves: 2 People
This is a famous prasadam in Thirumaliruncholai temple which is situated in the outskirts of Madurai. Dosai is offered to Lord Sundararajan often addressed as ''Kallar'' by devotees. Raw rice, whole black gram are used to make batter and spices like cumin and pepper are added to the fermented batter. I have replaced raw rice with foxtail Millet and it came out very well and tastes just like rice dosa. Little/Kodo/Barnyard millets can also be used instead of Foxtail Millet.
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Cooks in: 30 Minutes
Serves: 4 People
Pirandai/Adamant Creeper has high medicinal value. It helps in curing stomach problems, keeping a check on cholesterol levels, reduces inflammation and purifies blood. Chutney and powder are common dishes made out of this plant. It can be grown anywhere and hardly requires any care. Pluck and peel the thick skin before using them.
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