Many of my friends find it difficult to cook perfect millet rice. They face problems like under cooked, over cooked or cooked but the rice becoming dry after sometime. So wanted to share the basic millet rice recipe. Millets like Kodo, Little, Barnyard and Foxtail are used for making rice.
Rotis made of Bajra/Kambu are popular in Gujarat and Rajasthan and Jowar/Cholam Rotis are popular in Karnataka and Maharashtra. It needs an expertise to make soft millet rotis by patting with hands. But Autolysis technique simplifies the process and the dough becomes pliable and we can roll them easily.
Rasam is an integral part of Tamil Cuisine. There are many varieties of rasam which is actually a spiced soup. When oranges are available in abundance, the fruit can be enjoyed as rasam also!
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!
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.
