Tarri Poha

Cooks in: 30 Minutes Serves: 3 People

This is a famous street food of Nagpur. Spiced rice flakes/poha is served with hot tarri made of Kala Chana. Sometimes sprouted chana is also used for this recipe. A special spice mix varhadi masala is used in this tarri preparation. I used barnyard millet poha for this recipe and the dish turned out so yummy!

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Bottle gourd Dosa

Cooks in: 20 Minutes Serves: 4 People

Bottle gourd is one of the lowest calorie vegetable carrying just 14 calories per 100 g. It is one of the vegetables recommended by the dieticians in weight-control programme. Fresh gourd is a modest source of vitamin-C, thiamin, vitamin B-3, vitamin B-5, vitamin B-6 and minerals such as calcium, iron, zinc, potassium, manganese and magnesium. It is used to make stews, curries and sweets. In this dosa recipe, I have included this nutritious veggie along with millet.

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Kal Dosa | கல் தோசை

Cooks in: 20 Minutes Serves: 3 People

Kal dosa or dosai is an age old travel food. In those days when people travel, they make this dosa and carry along with them. The reason behind this is, these dosas stay soft and spongy through out the journey and don't dry out. No oil is used while preparing. Iron skillet is used for making them and from that it got its name "Kal Dosai". Try this recipe using millet and enjoy the soft, spongy dosas.

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