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Cooks in: 20 Minutes
Serves: 4 People
Horse gram also known as Kulthi, Kollu is grown in many parts of India and is widely used either as whole seed or sprouts. It helps in managing weight, diabetes, cholesterol levels and kidney stones. I have already shared a few recipes with this gram. This healthy, tasty recipe was shared by Dr.Soma Ganesh. He used Whole Ragi for this recipe. As I do not get whole Ragi here, used Barnyard Millet and the result is awesome! Thanks for the recipe Soma.
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Cooks in: 30 Minutes
Serves: 3 People
The most popular part of the watermelon is the pink flesh, but like its cousin, the cucumber, the whole thing is edible. The white rind part generally goes into the waste bin! Actually many dishes can be prepared using this fibre rich, nutritious part. It helps in reducing blood pressure and weight loss . Try this quick and delicious Uthappam recipe.
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Cooks in: 20 Minutes
Serves: 2 People
This is a fusion recipe which was shared by one of my friend Aishwarya. She made it with normal rice idli batter and I tried with millet batter. Children like chocolates and the colour and taste will definitely attract them! After making the idlis, it can be decorated with sugar coated coloured jeera or saunf. Thanks Aish for this awesome idea!
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Cooks in: 15 Minutes
Serves: 2 People
Arisi Upma is an age-old recipe usually made with rice, dal grits spiced with pepper and jeera. It is a very simple recipe traditionally made in ''vengalapanai'' and the slightly roasted Upma which is known as ''Kandhal'' is to die for! A few temples in South India do have this Upma as an offering to God. This delicacy made using millets tastes as tasty as rice Upma. Do try this recipe and enjoy the traditional taste.
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Cooks in: 20 Minutes
Serves: 2 People
Upma is a fantastic breakfast delicacy. Aval/flakes/poha does not need much cooking. When mixed with veggies, it becomes a balanced breakfast dish. Using millet flakes makes sure that all the micro nutrients are present in the dish. Try this simple yet tasty recipe with millet Aval.
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