Kodo millets idli and dosa
A delicious a nd simple way to enjoy a healthy breakfast with millet idli and dosa.
Many of you are already aware about how i replace soaking grinding of some ingredients for many reasons and resort to using either rice flour or udad dal flour or sometimes even only flours to prepare idli dosa batter .
Believe me for someone who has been raised on true traditional authentic ways of preparing dishes such as idlis or dosas, such practices are completely unheard of or even if it was resorted to , there mst be a strong reason . However over the years i have been testing some ways to prepare idlis or dosas to help those who are away fropm home without a grinder or a mixie blender to soak and grind , or for those with very little kitchen time .
These methods do come handy and have been vouched for by validating such recipes by many followers s of my blog .
Kodo millets are an annual tufted grass that was domesticated in India almost 3000 years ago. The grains vary in colour from light red to dark grey, and like most millets the fiber content is very high.
Known as Varagu in Tamil, Haraka in Kannada, Kodra in Hindi, Arikelu in Telugu, kodo millets are storehouse of nutrients.
Low glycemic index – Which means that kodo millets release glucose/energy slowly, over a longer period of time and thus helps in sugar control. This makes it a great substitute for polished white rice
Gluten-free – Great for people with gluten intolerance or celiac disease.
Easy to digest
Rich in antioxidants like polyphenols
Rich in dietary fiber.
Good source of vitamins – Vitamin B6, Niacin, folic acid and minerals such as calcium, iron, magnesium and zinc
Regular consumption of Kodo millet is very beneficial for postmenopausal women suffering from signs of cardiovascular diseases like high blood pressure and high-cholesterol levels. Kodo Millet is used in place of grain in the preparation of Pulao, Kichadi, Upma, and Pongal. This can be ground into flour to make parathas, Dosas, and chapatis. It is prepared directly and ingested with a variation of curries. It is also boiled till soft in terms of making Dessert, a sweets treat.
Watch my youtube video for the method .
Ganesh chaturthi is an important Hindu festival celeberated with great fervour all over India . Many sweets and snacks are prepred as offering in Neivediyam , one such is the popular karchikai/somas or karanji as it is called in many states .
Delicious tasty addictive thattai for Krishna Jayanthi , is very easy to prepare and requires no special skill . check the recipe .
Omapodi, a delightful tea-time snack, is incredibly easy to make, with besan (gram flour) and rice flour being staple ingredients in most households. In just about 30 minutes, you can fry up a batch of these crispy omapodi discs, making it a perfect addition to your snack repertoire. Traditionally prepared during festivals like Diwali to be included in the festive Diwali mixture, omapodi can also be made into a thicker variety of sev by incorporating additional spices and flavors, resembling the taste of ghatiya.
Delicious Chettinad special snacks called seepu seedai .Seepu Seedai or Surulu Murukku is a delightful specialty from Chettinad. Traditionally, it involves a distinct wooden flat board with etched horizontal lines, resembling a comb, on which the dough is flattened and curled to achieve its unique shape. The term "Seepu" translates to a comb in Tamil.