Ragi Poori (Finger Millet Bread)

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Ragi Poori

Like many babies born in India, my first solid food too was ragi/finger millet porridge thinned with milk. I think most of you would know this already; it is sprouted ragi, sun dried and powdered along with pottukadalai (split chana dal) and with or without almonds and other nuts. My connection with ragi stopped there and I did not eat anything made with ragi or ragi flour for the next 23-24 years. After moving to US, I saw ragi flour in the Indian grocery stores and bought one packet out of curiosity without knowing what to do with it.

Beetroot Thayir Pachadi

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Beet Recipe: Thayir Pachadi

Growing up beets was never my favorite vegetable. I don’t know if it was not bought because I did not like it or I did not develop a liking for beets because it was not cooked regularly in our house. Now I’m bringing beets quite often especially once my son started solid foods. He is 4 now and I try to feed him beets directly as well as sneak it in his favorite meals.

Brown Rice and Split Peas Adai

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Brown Rice Chickpeas Adai

Adais are similar to that of dosais (or dosa more popularly) in shape and method of preparation. The only difference being that adais are almost instant in the sense, fermentation of the batter is not necessary. Simply put adais are nothing but a batter made with a combination of rice and lentils, thinly spread over a pan like crepes. So the varieties are limitless. One can mix and match the various types of rice and lentils to prepare healthy adais each and every time.

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