Varaguarisiupma is another way of making healthy and tasty breakfast. I referred to Raks kuthiravalli upma and also padhuskitchen for the amount of water needed to cook varagu rice
Millets Kara Paniyaram (Thinai, Varagu, Saamai) with Green Capsicum Pottukadalai Chutney, a healthy combination of millets and mudakathan keerai in kuzhi paniyaram
/. /. I. h. a. v. e. s. t. r. d. c. o. k. i. n. g. w. m. l. f. T. y. ,. u. p. E. b. O. M. x. (. 1. 3. ). W. -. 4. D. V. 2. J. G. C. H. S. A. 0. 5. j. 6. 7
You can replace samai with kodo millet (varagu), barnyard millet (kuthiravaali) etc. Wash the little millet / samai and add it to the roasted moong dal
Arisiupma is very easy recipe and can be prepared in 15-20mins. Oil - 2tbsMustard seeds - 1/2 tspChana dal - 1 tspUrad dal - 1 tspAsafoetida / Hing - 1/4 tspRed chilli - 2-3 ( broken)Curry leaves - required
I have tried this with both Kodo millet (Varagu) / Barnyard millet (Kuthiraivali). I find this Kanji gives good alternate option for breakfast / brunch from bread, oats etc
So I wanted to try the same propotion with Varagu / Kodo millet. This doesn't require any fermenting alsoIngredientsKodo millet - 1. 5 cupGreen gram dhal / whole green moong dhal - 1. Wash and Soak millet and green gram dhal for 4 - 6 hours
The theme that I have chosen for the first week is Diabetic / healthy recipes. Diabetics prefer to use less rice and in this recipe millet is used instead of rice
I have posted few recipes with slight changes to traditional south Indian breakfast / dinner Dosa. Kodo Millet / varagu rice - 2 cup. Urad dhal / Urad dal - 3/4 cup. Fenugreek seeds - 1/8 teaspoon. Wash and soak rice, fenugreek seeds and varagu rice together for 6 hours or overnight. Remove it from mould and serve hot with your favourite chutney 1 cup Kodo Millet / varagu rice - 2 cup Urad dhal / Urad dal - 3/4 cup Fenugreek seeds -
Comments
Log in or Register to write a comment.