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Cooks in: 40 Minutes
Serves: 4 People
This crunchy pakoda is usually made using rice flour and besan. I have used jowar flour and it was as crunchy as rice pakoda. This goes well with tea or as a side dish for rice varieties.
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Cooks in: 30 Minutes
Serves: 2 People
Upma Kozhukattai/ Dumpling is an age old dish slightly different from regular upma prepared with broken rice and some spices. I have replaced rice with Millet grits.
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Cooks in: 20 Minutes
Serves: 2 People
This golden Thai Pineapple Fried Rice is an excellent party dish which will attract everyone with its mild sweet and spicy taste. The bright yellow coloured millet grains jewelled with precious stone like coloured bell peppers, takes away our heart instantly!
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Cooks in: 30 Minutes
Serves: 2 People
Idiyappam is a famous Tamilnadu dish which can be had as breakfast, lunch or dinner! Generally, the cooked rice flour is made in to noodles and steamed. It can be served with kuruma, ishtu or sweetened coconut milk. I have used Ragi flour and Autolysis helps to get soft noodles . I served the idiyappam with ishtu, made of potatoes and sprouted fenugreek/methi seeds. Check OPOS section for the recipe.
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Cooks in: 20 Minutes
Serves: 4 People
Injera is an Ethiopian Bread made with Teff. It is not a millet, but has the same nutritional properties. This wonder grain is available in Amazon. Ethiopian cuisine is very close to Indian cuisine and this bread is made with sour dough by fermenting. The bread is made in a huge pan and is soft like our Aappam! I will share the recipes of lentils and veggies which are served with Injeras separately.
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