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Cooks in: 30 Minutes
Serves: 4 People
Sprouting grains increases many of the grains' key nutrients including Vitamin B, Vitamin C, folate, fibre and essential amino acids which are lacking in the milled grains and pulses. Pesarattu is generally made using the split/whole moong by soaking and grinding. I used the sprouted green gram and moth beans (matki) and made this nutritious pesarattu dosa.
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Cooks in: 30 Minutes
Serves: 2 People
Thatte idli is a famous breakfast item of Karnataka. I have shared thatte idli recipe already. Now, on the eve of our 72nd Independence Day, sharing this tricolour idli recipe which is very easy to prepare with the goodness of veggies! Let us celebrate with the colours of our country! Jai Hind!
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Cooks in: 30 Minutes
Serves: 2 People
Pazham Pori is a popular snack item of Kerala. Nenthram Pazham is dipped in maida batter to make the fritters. I used multi millet flour and besan and got crispy, tasty fritters.
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Cooks in: 20 Minutes
Serves: 2 People
Oothappams are generally made with sour idli batter by adding veggies and spices. I used millet flour idli batter and chopped banana flower to make this wonderful healthy tasty oothappams!
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Cooks in: 20 Minutes
Serves: 2 People
After posting the Multi Millet Flour recipe, a reader asked me whether idlis can be made using this flour. I replied that I will try and share the recipe. So here comes soft, pours, light multi millet flour idlis! Thanks Jacqueline!
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