For those who enjoy a snack with their evening tea or for those young kids running around in your home. These healthy alternatives will be loved by kids and adults!
Cooks in : 20 min Serves: 2 people
This is an heirloom recipe of Tamilnadu. Traditionally this dish is made with sour buttermilk and rice flour. It can be served either for breakfast or as evening snack. As the Upma is well spiced, it does not need any side dish. Ragi is rich in calcium and iron, has a high fibre content, reduces blood cholesterol and also regulates blood sugar levels.
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Cooks in : 30 min Serves: 4 people
Alu Bhujia is a dry snack made with chickpea flour/besan and boiled and mashed potatoes. It is prepared during festivals or for get together meetings. Beasan is heavy in carbs and and keeping this in mind, I have used millet flour as a major ingredient for this recipe. As millets absorb less oil, the outcome was crispy bhujiya with less oil and carbs.
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Cooks in : 20 min Serves: 2 people
Karasev is one of the preferred snack in South India along with a cup of piping hot filter coffee! It is usually made by pressing the dough through a ladle with holes to get small long strips. But it can be easily made using the thenkuzhal plate of murukku press. Pepper or garlic can be used as spice for making this. Try this millet karasev for evening snack and get amazed by the crispy and crunchy taste!
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Cooks in : 20 min Serves: 2 people
Cheela is a tasty pancake generally made using gram flour. I have incorporated multi millet flours and veggies along with besan to make them healthy. Since it was done with the intention of making it as a chaat item, filled it with some lentil masala! At the end, it became a wholesome healthy meal!!
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Cooks in : 20 min Serves: 2 people
Omapodi is a delicious snack with the goodness of carom seeds/ajwain/omam. Rice flour and besan are generally used to make this thin sev variety. Since Janmashtami is fast approaching, I thought of sharing this recipe using bajra flour. Millets absorb less oil and stay crisp for a long time.
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