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Cooks in: 45 Minutes
Serves: 4 People
Kanchipuram is an ancient city of Tamil Nadu, which is famous for its beautiful silk sarees, grand temples as well as a special kind of idli which are steamed in long banana leaves called 'kudalai'. I tried this with Kodo Millet and Little Millet. Both came out beautifully and the result is before your eyes!
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Cooks in: 20 Minutes
Serves: 4 People
Aappam is a Kerala special made with grated coconut and cooked on one side by closing the pan. Generally raw rice and cooked rice are used. I have replaced raw rice with millet and cooked rice with poha/rice flakes. I didnot find any difference in texture or taste when compared with the traditional one.
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Cooks in: 20 Minutes
Serves: 2 People
Bisibelebath is a famous Karnataka dish prepared by cooking rice, dal and vegetables together with spices and served hot. I have used Foxtail Millet/Thinai for this, but can be prepared with any millet.
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Cooks in: 15 Minutes
Serves: 2 People
Proso Millet/Panivaragu is rich in protein. When it is fermented to make dosas, its nutritional value increases further.
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Cooks in: 35 Minutes
Serves: 2 People
Akki Roti is a breakfast dish prepared with either rice or ragi flour in Karnataka. Millet, veggies and spices make this dish very tasty and ragi gives the feeling of fullness for a long time. Its high fibre content, calcium and iron contents makes it suitable for diabetic people.
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