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Cooks in: 30 Minutes
Serves: 2 People
Thavala Adai is a famous Tambrahm recipe made with rice and lentils. This protein rich dish can be served as breakfast, snack or dinner. I used Foxtail Millet for this recipe. Millets give extra crispiness to the dish compared to rice. Adding beetroot gives a vibrant pink colour and makes the adai all the more healthy!
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Cooks in: 20 Minutes
Serves: 2 People
For centuries, people of Tamil nadu lived on old rice soaked in water and having it along with some onions, salt and buttermilk as breakfast! This is a very good probiotic drink with which I grew up with. This was our regular breakfast food during summer vacations. Due to modernisation, we lost all these healthy dishes! I used Kodo millet rice for this recipe and revived my good old childhood memories!
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Cooks in: 10 Minutes
Serves: 2 People
Milkshake is a sweet cold beverage that is usually made using fruits, milk and some sweetener. I used millet milk, mango puree and jaggery for this recipe and it was absolutely delicious. Chickoo, banana and apple are also used for making milkshakes.
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Cooks in: 20 Minutes
Serves: 2 People
When one of my friend shared this variety, I Immediately tried as I had some leftover buttermilk dosa batter! The paniyarams were very soft from inside and crisp from outside with the goodness of veggies and schezwan sauce flavour!
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Cooks in: 20 Minutes
Serves: 2 People
One of my friend recently shared this dosa variety with buttermilk. She made dosa with rice. I modified the recipe to suit millets. The end result was an awesome super soft tasty dosas!
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