Barley idly

Barley 1cup with 1/3 cup rice soaked overnight. Urad 1/3 cup with 1/3 cup aval/poha soaked for 2 hours. Grind like you would for idli

Mysorepak

cup each besan ghee coconut and milk.3 cups sugar. 7 cups aacha ?
Mix everything in a big bowl outside flame without lumps.Then move the mixture to stove top and keep kindifying until it becomes thick and it separates from vessel.Then immdtly pour into a greased plate and cut into pieces after a while.

Oats and sabu dana dosa

Oats 1 cup
Sabudana 1 cup
Rice 1 cup ( you can substitute it with Ragi flour )
Fenugreek seed 1 spoon
Red chilli 4-5
Urad dal 1/2 cup

Kushbu idlis

equal amounts of idli rice, raw rice, urad and sago. Fermented for 10 hrs and made idlis.

Fwd: puttu with Ragi flour

Ragi flour - 1 1/2 cups, Bajra flour - 1/2 cup, Jowar flour - 1/2 cup, 1/2 grated bottle gourd/zuchchini ( i used zuchchini), oil 3 tbs, curd 2 tbs, GG and Chilli paste 2 tbs, sugar (optional) 2 tsp,haldi - 1/2 tsp, baking soda - 1 tsp, and salt. For tempering: oil, hing, mustard seeds 1 tsp and handful of white sesame seeds Method: mix the ingredients except flours thoroughly and then add the flours. If the dough is sticky add any flour mentioned above. Now, make long cylinders out of the mixture and steam them for 15 to 20 minutes on medium heat. When they are done, allow them to cool and cut into smalll pieces. In a big pan heat 3 to 4 tbs of oil , splutter mustard seeds, sesame seeds and hing. Add the cut muthiya pieces to it and cook on low fire for another 10 minutes. Serve hot with green chutney.

rasam rice

OPOS millet rasam saadham - heavenly lunch, emerging a winner inspite of decreasing tooth ache !
Before - in a 2 litre PC, take 1/4 cup millet(cleaned and washed), 1.5 cups water (not less), 1tsp turdhal grits (rava), 1 tsp rasam powder, 1 grated tomato, 1/4 tsp tamarind paste, salt, premade tadka for rasam (temper mustard seeds, jeera, hing, curry leaves) 1 tsp
After - after first whistle, simmer for 10 mins or on induction, medium lo for 10 mins
Whisk well.
Serve hot topped with ghee. A comfort food Photo and Recipe Courtesy Chithra Viswanathan