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Cooks in: 30 Minutes
Serves: 2 People
Ammini or Mani kozhukattai is a tamil delicacy, generally made with the leftover kozhukattai or modhakam dough. Spices are added steamed and shallow fried to make them crispy. I used jowar flour to make this simple yet tasty dish.
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Cooks in: 20 Minutes
Serves: 2 People
Morkali is a traditional tambrahm dish which is made using rice flour and sour buttermilk to make a fudge. Even though I already posted morkali recipe with multi millet flour, wanted to share this awesome one with Ragi.
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Cooks in: 30 Minutes
Serves: 4 People
Thatte idli means plate idli. They are famous all over Karnataka especially on Bangalore Mysore route. Idlis are made on plates and served with chutney and sambar. I replaced rice with Barnyard Millet.
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Cooks in: 20 Minutes
Serves: 2 People
Poli is generally prepared during festive season. Cooked chana dal and coconut mixed with jaggery is the common stuffing used for this dish. I used coconut poornam to make the dish simple.
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Cooks in: 20 Minutes
Serves: 2 People
Puli Pongal is a Tambrahm dish, generally made for dinner, a slight variant from Puliyodharai. The dish is mushy and served with vadams. I have tried this with little, kodo, barnyard and foxtail millets and all the four are suitable for this dish. An easy tasty dish which gets ready in a short time.
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