BM# 77: Week 1/ Day 1 Theme: Recipes with Whole Grains Dish: Sprouted Ragi Dosa We are starting a new edition of Blogging marathon today and my theme for the first week is ‘Recipes with Whole Grains’. First up is this Sprouted Ragi dosa that I made with whole ragi that my mom got me from…
South Indian breakfast Idlis made with quinoa and oats.These instant idlis are easy to put together and do not need any fermentation. They are filling and delicious.
These Aloo-methi parathas are soft, delicious and very filling. They are great to serve for breakfast, lunch or dinner. Do give these a try when you are looking for a tasty variation to Aloo paratha.
Ragi semya has a earthy taste and slightly chewy texture and is much better, nutritionally speaking, than regular semya.
Vegetarian version of Scrambled eggs made with Paneer (or Indian Cottage Cheese). This recipe for paneer bhurji has veggies and spices to make it more substantial and is a great breakfast dish that can be made even on a weekday.
Erra karam dosas are so named because the dosas are smeared with erra karam (erra=red and karam=hot spicy). But the dish is not extremely spicy as the name suggests. The recipe has quite a few components that mellow out the spicy taste of the erra karam.
Traditional South Indian dosa with a twist — tomato dosa. Tomato puree adds a nice red color and slight tanginess.
Idlis made with Jonna rawa or cracked sorghum and served with a healthy coconut-almond chutney — healthy & nutritious breakfast that tastes delicious.
Parsi Style Crepes aka Chapat are Indian version of classic French crepes. Great to serve for breakfast with choice of toppings and fillings.
Sweet dosas made with Ragi flour and jaggery. These sweet dosas are flavored with a hint of ground cardamom making these taste more like a dessert. These ragi dosas can be served for breakfast, snack or even lunch