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Cooks in: 20 Minutes
Serves: 3 People
Kal dosa or dosai is an age old travel food. In those days when people travel, they make this dosa and carry along with them. The reason behind this is, these dosas stay soft and spongy through out the journey and don't dry out. No oil is used while preparing. Iron skillet is used for making them and from that it got its name ''Kal Dosai''. Try this recipe using millet and enjoy the soft, spongy dosas.
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Cooks in: 30 Minutes
Serves: 4 People
Colocasia leaves are available in plenty during monsoon season. This season calls for some fried snacks and alu wadi/Pathra is made using these leaves. I made pakodas and they turned out very delicious. Using millet flour for deep fried snacks is helpful in absorbing less oil unlike rice flour. Try this tasty recipe during this monsoon.
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Cooks in: 20 Minutes
Serves: 4 People
This protein rich dosa is for crispy dosa lovers! Adding various lentils along with ragi grains gives a nice texture and taste to the dosas. Fenugreek has its own health benefits. All in all this dosa is completely a healthy dish to start our day! Try this easy recipe and enjoy the dosa!
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Cooks in: 20 Minutes
Serves: 4 People
This laddu is loaded with protein and when added with ragi flour, it becomes a complete energy ball. I had some leftover urad dal and yellow moong dal powders which I prepared for Janmashtami. I used them to make this laddu and my family loved it. Actually there is no perfect measurements required for this recipe! Still I would like to share what I did to create these beauties! I used cold pressed coconut oil for vegan version, but you can use ghee also which will give a good taste and nice aroma.
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Cooks in: 20 Minutes
Serves: 2 People
Tikka is an apitizer generally made using panner and veggies marinated in spice mixture. There are many variations in this popular starter dish. I used button idlis along with veggies and used very minimal spices which are readily available at home. Try this mouth watering delicacy with any millet idli.
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