The Millet Table | Millets, Palm Jaggery and Cold Pressed Oils

Mixed Rice Varieties

Posted on November 12, 2018 by Vijaya Venkatesh

Cooks in : 20 min Serves: 2 people

Mixed rice varieties are made during festival season. They are best suited for lunch boxes and can be prepared in a short time, if the cooked rice is ready. Little, Kodo, Barnyard or Foxtail millet can be used for these rice varieties.
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Breakfast

Ragi Waffle

Posted on November 8, 2018 by Vijaya Venkatesh

Cooks in: 20 Minutes Serves: 2 People

This is a children friendly breakfast dish. I have already shared a waffle recipe with jaggery as a sweetener. For this recipe, I used ragi flour which is rich in iron and calcium and palm sugar as sweetener.

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Breakfast/Snacks

Cauliflower Paratha

Posted on November 5, 2018 by Vijaya Venkatesh

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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Festive/Snacks

Butter Murukku

Posted on November 1, 2018 by Vijaya Venkatesh

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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Festive/Snacks

Polla Vadai

Posted on October 25, 2018 by Vijaya Venkatesh

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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