Vangaara Dosai

Cooks in : 20 min Serves: 2 people

This dosa variety is a speciality in Azhvarthirunagari Temple of Navathirupathi, which is offered as Neivedhyam to Perumal and then distributed to the devotees. Salt is not added, but the spices gives a fantastic taste. Moreover jaggery syrup and pure ghee is poured over each dosa which increases the taste! I used whole jowar grains for this recipe and it turned out so good.
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Kadugu Ohrai/Mustard Rice

Cooks in : 10 min Serves: 2 people

This delicious mixed rice variety is from Karnataka. Mustard seeds have lots of health benefits and it is generally used as seasoning in many Indian dishes. Mustard powder is one of the important ingredient in many pickles. Mustard paste and oil are used in many dishes. This is a very quick and easy recipe which can be prepared in minutes if the cooked millet is ready. 
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Kanika

Cooks in : 20 min Serves: 2 people

Mahaprasad  is the term applied to the 56 food items offered to Lord Jagannath  in the holy Temple of Puri, located in Odisha, India. The Prasada offered to him and later to Maa Bimala in the Grand Temple (SriMandir) is known as ‘Mahaprasad’. One of the item of Mahaprasad is Kanika which is a simple spiced sweet pulav. Try this unique recipe with millets. Today’s post is offered at the lotus feet of Lord Jagannath.
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Kapuriya

Cooks in : 40 min Serves: 3 people

Kapuriya or Gora is a popular dish of Surat. Rice and dal are the main ingredients for this recipe. It is a Gujarati version of South India’s Upma kozhukattai with a slight chang. First the ingredients are half cooked in hot water, made into balls and later on steamed. Fresh toor are added during  winter season when it is available in plenty. Try this simple protein and fibre rich tasty delicacy with millet. 
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