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Millet Roti (Baragu/Proso Millet Roti)

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Ingredients: Baragu/proso millet – ½ cup (You can use any millet or their combination of your choice) Water – 1-1/2 cups Rice flour – ¾ cup Salt – a pinch This makes 6 medium-sized rotis Method: Soak the millet for 3-4 hours. Pressure cook the millets in 1-1/2 cups of water and salt for two whistles. Let it cool. Mash the cooled millets in a large plate. Add a little rice flour and start kneading it into a dough. Add rice flour only till a soft dough is made. Portion into small balls. Grease both sides of a roti presser and press these balls into rotis. To cook: Heat a tava/griddle and place one roti and cook on a high flame for about 10-15 seconds. Flip over the roti, reduce the flame to low and cook for 5-6 minutes. Take the roti and place it on direct flame. Using tongs, keep flipping the roti on direct flame till it puffs up and cooks completely. Serve hot with your choice of gravy or chutney. Important: Flip ...
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Lemon Popsicles

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Ingredients: Lemon -1 Water – 2 cups Sugar – 4 tbsp Organic color (optional) Popsicle mould (makes 8 popsicles) Method: Squeeze the lemon, add water and sugar, and make the juice. Add the color if required. Synthetic colors not advisable. Pour into the popsicle moulds. I bought the moulds at  https://www.flipkart.com/mastercook-party-pack-multicolor-polypropylene-ice-cube-tray-set/p/itme4zu2bnye3qvn?pid=ITRE4ZU29DMQKMPF&utm_campaign=order_confirmation&utm_medium=email&utm_source=order&utm_content=click&cmpid=email_order_order_confirmation Pop them into the freezer for 4-5 hours. For multicolored popsicles, divide the juice into two parts. First, mix one color (red here) to one part, pour into the moulds and freeze them. Next, mix the second color (yellow here) to the remaining part, and pour over it. Place the popsicle cover/stick and freeze them. Hold the mould under running water for a few seconds to take out t...
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Ingredients: Baragu/Proso millet – 1/4 cup Saame/Little millet – 1/4 cup Arka/Kodo millet – 1/4 cup Oodalu/Barnyard Millet – 1/4 cup Urad dal – ½ cup Toor dal – 1 tsp Chana dal (split chickpeas)- 1 tsp Fenugreek (Methi) seeds- ¼ tsp Cooked rice/poha (beaten rice)- a fistful Sugar – 1/4 tsp (optional) Salt – ½ tsp Oil/ghee – few drops per dosa (optional) *You can make this with 2 cups of a single millet too Method: Soak the millets together in a dish and dals and methi seeds in another dish for about 3-5 hours. If using poha, soak it along with the dals. Drain the water. Grind everything together adding just enough water. Add sugar. Transfer into a bowl and let it ferment overnight. Next morning, add the salt and mix well.  The batter should be pouring consistency.  Make dosas on nonstick tawa. Drizzle oil or ghee. Serve hot with coconut chutney, tomato chutney or any other chutney of your ...
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