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Cooks in: 20 Minutes
Serves: 2 People
Parathas are an excellent breakfast dish. Stuffed parathas are rich with nutrients and when millets are used along with wheat flour for making parathas, it becomes all the more healthy. I used jowar flour for this recipe.
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Cooks in: 40 Minutes
Serves: 2 People
Diwali is fast approaching and I am sharing another murukku variety. Traditionally sweets and savouries are prepared at home for this festival. This practice ensured that the family gets unadulterated goodies. I have shared many varieties of sweets and savouries already. Please check the festival section for more varieties. Adding this recipe to the kitty!
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Cooks in: 40 Minutes
Serves: 2 People
Polla Vadai is a delicacy of a village called Nurani in Palakkad, Kerala. It is something like a cross between a thattai and a vadai! It puffs up like a mini poori and very popular among Palakkad Iyers. My friend Jayshree Iyer shared the recipe with rice flour. I used multi millet flour and it turned out delicious. A simple and tasty vadas which stay crisp for a day!
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Cooks in: 20 Minutes
Serves: 2 People
Pumpkin is a low calorie vegetable. It is rich in dietary fibre, anti oxidants, minerals and vitamins. Recently I came across this recipe, which used refined four. I substituted it with foxtail millet flour and it tasted very good. This can be served as an evening snack.
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Cooks in: 20 Minutes
Serves: 2 People
Uthappam are one of the favourite South Indian breakfast dish generally made with fermented idli/dosa batter. Veggies and spices are added to it to give variety to the dish. I used jowar flour for this instant uthappam and added sattu for protein and a lot of veggies to make it more healthy.
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