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Cooks in: 20 Minutes
Serves: 2 People
Morkali is a traditional tambrahm dish which is made using rice flour and sour buttermilk to make a fudge. Even though I already posted morkali recipe with multi millet flour, wanted to share this awesome one with Ragi.
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Cooks in: 30 Minutes
Serves: 4 People
Thatte idli means plate idli. They are famous all over Karnataka especially on Bangalore Mysore route. Idlis are made on plates and served with chutney and sambar. I replaced rice with Barnyard Millet.
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Cooks in: 20 Minutes
Serves: 2 People
Puli Pongal is a Tambrahm dish, generally made for dinner, a slight variant from Puliyodharai. The dish is mushy and served with vadams. I have tried this with little, kodo, barnyard and foxtail millets and all the four are suitable for this dish. An easy tasty dish which gets ready in a short time.
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Cooks in: 20 Minutes
Serves: 2 People
Set dosas are a Karnataka special delicacy. Slightly thick dosas are made by cooking the batter on only one side. My parents enjoy this petal soft dosas very much. I have used multi millets but it can be made using a single millet also.
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Cooks in: 20 Minutes
Serves: 2 People
Kothu parota is a famous street food of Tamil Nadu, which is prepared with leftover rotis or plain parathas. Veggies are cooked with spices and finally, rotis are made into pieces and tossed. I used jowar rotis for this awesome quick snack!
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