Cooks in : 40 min Serves: 2 people
Ela Ada is a Kerala delicacy, consisting of parcels made out of rice flour dough with sweet fillings, steamed in banana leaf and generally served as a snack or breakfast item. Replacing the rice flour with millet flour makes it more nutritious. I used sorghum/jowar flour for this recipe.
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Cooks in : 10 min Serves: 2 people
Masala Papad is a popular fast food across India. Roasted papads are topped with onion, tomatoes, and spices and finally deep fried namkeen is sprinkled on top. In this recipe, I used roasted bajra puffs as toping and made the dish completely oil free. A healthy, nutritious guilt free snack is ready within minutes! This is served as a starter in many restaurants.
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Cooks in : 20 min Serves: 2 people
This is an age old recipe where a little dosa batter is cooked to porridge consistency and added to the remaining batter. This helps to make soft dosas immediately without fermentation.
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Cooks in : 20 min Serves: 2 people
Khakra is a thin cracker common in the Gujarathi and Rajasthani cuisines. No fancy ingredients are required for making khakras. Wheat flour and moth bean flour are mixed with spices, rolled and roasted on a tawa until crisp. I used ragi flour for this recipe and it turned out very crisp and tasted so good the next day!
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- Cooks in : 6 min Serves: 2 people
Urad dal rice is a nutty, flavourful rice from Thirunelveli district of TamilNadu. A very healthy rice variety which is served with sesame chutney/ellu thuvayal. I have never tasted this until I made it at home! My friend Srividhya Pratheepan shared the recipe using rice and I adapted it to suit millets and my taste. Thanks Vidhya for sharing the recipe.
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