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Cooks in: 20 Minutes
Serves: 4 People
Simple Spiced Poha/Aval is the most preferred dish when you want a quick, tasty and light breakfast. Aval made of millets are equally tasty. I have tried all varieties of millet pohas and they turn out beautiful with their distinct taste.
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Cooks in: 20 Minutes
Serves: 2 People
Ladies finger/bhindi/vendakaai is a high fiber vegetable known for its soluble and insoluble fiber. This helps in controlling the sugar levels in our body. Generally, the heads are discarded. But they are edible and my mother and grand mother used them in dosas and followed their foot steps and made this awesome hi fiber dosas for our breakfast!
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Cooks in: 45 Minutes
Serves: 2 People
Sattu Parathas are the special type of Indian bread from the land of Bihar. Powdered roasted chana sattu is spiced with pickle gravy and other spices. The sattu is stuffed into wheat dough, then rolled and cooked on tawa. I used Ragi instead of wheat.
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Cooks in: 30 Minutes
Serves: 4 People
Adai is a crepe made by soaking and grinding rice and pulses with spices. Moringa leaves/drumstick leaves are the most preferred variety of adai. I replaced rice with foxtail millet.
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Cooks in: 15 Minutes
Serves: 2 People
Venpongal is offered to Lord Narayan during Margazhi month. It is one of the preferred breakfast dish in South India. It is a perfect blend of rice and dal with mild spices served with chutney, sambar, gothsu etc. I have made pongal with Kodo, Little, Barnyard and Foxtail millets and all tastes awesome! Here, I have used Barnyard Millet.
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