Skip to content
Cooks in: 20 Minutes
Serves: 4 People
Idlis are all time favourite breakfast dish enjoyed throughout our country. Generally parboiled rice is used for making idlis. I have made idlis with all millets and they are equally soft, porus and tasty like the rice ones. Multi Millet idli recipe is already shared. Foxtail Millet idli's light yellow colour attracts everyone and you won't regret making this low carb breakfast delicay!
Continue reading →
Cooks in: 30 Minutes
Serves: 2 People
Upma Kozhukattai/ Dumpling is an age old dish slightly different from regular upma prepared with broken rice and some spices. I have replaced rice with Millet grits.
Continue reading →
Cooks in: 30 Minutes
Serves: 2 People
Idiyappam is a famous Tamilnadu dish which can be had as breakfast, lunch or dinner! Generally, the cooked rice flour is made in to noodles and steamed. It can be served with kuruma, ishtu or sweetened coconut milk. I have used Ragi flour and Autolysis helps to get soft noodles . I served the idiyappam with ishtu, made of potatoes and sprouted fenugreek/methi seeds. Check OPOS section for the recipe.
Continue reading →
Cooks in: 20 Minutes
Serves: 2 People
Ragi Semiya upma is a quick wholesome breakfast dish. Since the semiya is very delicate, it becomes mushy if not prepared with great care. The semiya strands retaining their shape and texture after cooking is made easy by the method taught by Ramakrishnan.
Continue reading →
Cooks in: 45 Minutes
Serves: 4 People
Kanchipuram is an ancient city of Tamil Nadu, which is famous for its beautiful silk sarees, grand temples as well as a special kind of idli which are steamed in long banana leaves called 'kudalai'. I tried this with Kodo Millet and Little Millet. Both came out beautifully and the result is before your eyes!
Continue reading →
