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Cooks in: 20 Minutes
Serves: 2 People
This is a famous prasadam in Thirumaliruncholai temple which is situated in the outskirts of Madurai. Dosai is offered to Lord Sundararajan often addressed as ''Kallar'' by devotees. Raw rice, whole black gram are used to make batter and spices like cumin and pepper are added to the fermented batter. I have replaced raw rice with foxtail Millet and it came out very well and tastes just like rice dosa. Little/Kodo/Barnyard millets can also be used instead of Foxtail Millet.
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Cooks in: 30 Minutes
Serves: 4 People
Pirandai/Adamant Creeper has high medicinal value. It helps in curing stomach problems, keeping a check on cholesterol levels, reduces inflammation and purifies blood. Chutney and powder are common dishes made out of this plant. It can be grown anywhere and hardly requires any care. Pluck and peel the thick skin before using them.
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Cooks in: 30 Minutes
Serves: 2 People
Thavala Adai is a famous Tambrahm recipe made with rice and lentils. This protein rich dish can be served as breakfast, snack or dinner. I used Foxtail Millet for this recipe. Millets give extra crispiness to the dish compared to rice. Adding beetroot gives a vibrant pink colour and makes the adai all the more healthy!
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Cooks in: 20 Minutes
Serves: 2 People
Omapodi is a snack item which my family enjoys very much. This goes well as a garnishing for chaat items and as a side dish for some rice varieties. I used multi millet flour for this recipe.
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Cooks in: 10 Minutes
Serves: 2 People
Arai Keerai/Spleen Amaranth leaves are highly nutritious and they are widely used in almost all parts of India. Generally simple mash or gravy with lentils are made. I used these leaves and moong dal to get a balanced healthy rice variety with foxtail millet.
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