Ragi Idiyappam

Preparation Time: 20 minutes Cooks in : 10 minutes  Serves: 2 people

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.

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Injera

Cooks in : 20 min Serves: 4 people

Injera is an Ethiopian Bread made with Teff. It is not a millet, but has the same nutritional properties. This wonder grain is available in Amazon. Ethiopian cuisine is very close to Indian cuisine and this bread is made with sour dough by fermenting. The bread is made in a huge pan and is soft like our Aappam! I will share the recipes of lentils and veggies which are served with Injeras separately.

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Badam Katli with Palm Jaggery

Cooks in : 15 min Serves: 4 people

Badam Katlis are always enjoyed during festivals particularly Diwali. But the consistency of the sugar syrup plays an important role in deciding the texture of the katlis. By OPOS, this difficulty is eliminated and every time perfect katlis are possible, if the recipe is followed without changing anything mentioned below. Use a Kitchen weighing scale to determine the exact quantity.

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Millet Modhakam/Kozhukattai

Preparation Time: 20 minutes Cooks in : 20 min Serves: 2 people

Modhakam/Kozhukattai is offered to Lord Ganesha. It is made using rice flour stuffed with various types of fillings. I have replaced rice flour by bajra/kambu. The flour becomes soft and supple by Autolysis . Ragi also works well and I have prepared modhakams many times using this millet.

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