Cooks in : 20 min Serves: 3 people
Using raw mangoes for various dishes is common across India. Mango Chitranna is a popular rice variety of south India. I followed the same method to make this quick breakfast item using millet poha and everyone at home loved it. Try this tangy dish and enjoy the taste of raw mango before the season ends!
Mysore Bonda is one of the popular fried snack of South India. Generally, spiced urad dal batter is used. In Telugu cuisine, spiced maida batter is used to make instant bondas. For this recipe I have used sorghum/Jowar flour and it turned out so well. Try this recipe which doesn’t require any grinding and can be made easily.
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Cooks in : 20 min Serves: 2 people
Okra/Ladies Finger is rich in fibre. It is helpful in maintaining cholesterol, diabetes, boosts immune system and prevents kidney disease. Generally, the heads or crowns are discarded while cutting them. My grand mother and mother always make use of the tender crowns while grinding dosa batter. I have already shared a dosa recipe using them. But this ragi dosa recipe is slightly different and tastes so good. Always use tender heads/crowns and discard the hard ones.
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Cooks in : 20 min Serves: 2 peopleContinue reading →
Cooks in : 20 min Serves: 2 people
This is another idli recipe using lobia/Karamani/Pigeon eyed peas instead of urad dal. The right combination of millets and other ingredients is the secret of getting soft , fluffy idlis. These idlis are as delicious as urad dal idlis and you will find no difference in taste.
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