Urad dal rice is a nutty, flavourful rice from Thirunelveli district of TamilNadu. A very healthy rice variety which is served with sesame chutney/ellu thuvayal. I have never tasted this until I made it at home! My friend Srividhya Pratheepan shared the recipe using rice and I adapted it to suit millets and my taste. Thanks Vidhya for sharing the recipe.
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.
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.
This is a traditional dish of TamilNadu, made with rice and moong dal. A very simple dish, but tastes fantastic with a spicy chutney. Generally, this is prepared for dinner. I achieved the same taste with millets and am really happy to share an age old recipe using millets.
