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Cooks in: 30 Minutes
Serves: 2 People
Cucumber Idli is known as Southekayi idli or Kadubu is an age old recipe of North Karnataka. Cucumber, grated coconut, green chillies are mixed with rava/sooji to make this dish. I used Kodo millet for this recipe.
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Cooks in: 20 Minutes
Serves: 2 People
Puttu is a breakfast delicacy generally made in Tamil Nadu and Kerala. It is made using processed rice flour. I have already shared jowar puttu with jaggery. Palm sugar is a sweetener made from the sap present in the buds of the palm tree. It is unrefined and rich in vitamins and minerals. Its low glycemic index makes it diabetic friendly. Millet puttu flour is available in Khadi Outlets.
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Cooks in: 20 Minutes
Serves: 2 People
Kuzhambu maa umpa is an age old traditional dish of tambrahm household. Rice flour is mixed with tamarind extract or sour curd, spiced up and made into umpa. I have a lot of fond memories of this umpa and my grandma! She used to make the most delicious upma for evening snack. We used to mix sugar and gulp it when it was still hot. The slight charring (kaandhal) is so tasty and we used to fight among ourselves for that! I replaced rice flour with multi millet flour for this recipe.
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Cooks in: 20 Minutes
Serves: 2 People
Granola bars are excellent snack when we are on the move. They can be wrapped in aluminium foil and carried along with us while travelling. I used bajra puffs, dry fruits and nuts to make these bars.
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Cooks in: 30 Minutes
Serves: 2 People
Vegetable cutlets are an excellent evening snack. When cooked millet is mixed with veggies and made into cutlets, it gives a very good texture. I used the leftover cooked millet for this recipe.
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