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Cooks in: 40 Minutes
Serves: 2 People
Protein rich peas parathas are generally made during winters when fresh green peas are available in plenty. Parathas made with ragi flour is a welcome change as the millet is rich in calcium and iron.
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Cooks in: 20 Minutes
Serves: 2 People
Dosas are all time favourite of all. I used bajra flour for this recipe along with some idli rice. The dosas turned out crispy and full of flavours.
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Cooks in: 20 Minutes
Serves: 2 People
Noodles are children's favourite dish which they eat without any fuss and empty the bowl fast! Millet noodles are very tasty, quite filling, low carb and healthy variation from the regular ones.
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Cooks in: 45 Minutes
Serves: 4 People
For Dough:Aloo Paratha is an excellent breakfast to start the day! Mashed potato is stuffed into wheat flour dough, rolled and shallow fried. As millets are gluten free, it becomes difficult to stuff and roll. But, Autolysis makes all the difference and I rolled 2 thin rotis, stuffed in between, sealed and made excellent millet aloo parathas!
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Cooks in: 45 Minutes
Serves: 4 People
Fresh hot soft idiyappam is a great breakfast option. Millet idiyappam is a low carb dish. The dough becomes pliable after autolysis and helps in keeping the string hoppers soft for a long time.
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