This did not exactly go
as per plan, as luciferous locked himself up in a bunker.
However, the other day (currently I am in a semi rural area) we got to discussing millets like Kezhavaragu, Panji pullu, Ragula, Raagi, Naachni/नाचणि, mandia jau/ଓଡ଼ିଆ ମାଣ୍ଡିଆ ଜାଉ, marwa/ আঙুল বাজরা.
The healthier alternatives to glutenous grains like wheat or starchy rice were being discussed.
Ba
Sorghum/ White millet/ jowaar (jawaar) and pearl millet/Bajra too came up during the discussions.
Many porridge like or soup/ curry like recipes, besides 'khichadi' or other dishes exist ... from region to region or culture to culture.
But we are often unaware of the range of uses the millets can be put to, or the dishes which others use.
May be we can share some of those hereunder¡!¿?
For example
https://cdn0.desidime.com/attachments/photos/833274/original/idli01.jpg
https://cdn0.desidime.com/attachments/photos/833275/original/idli02.jpg
👆🏽This happened🙂 spur of the moment. But turned out fine👌🏽.
We did not have mortar-pestle or wet grinder.
.
Someone had suggested that the batter would still rise, so long as 'urad' (pulses/ daal) is there.
But we replaced the rice with raagi.
Had to make do with a mixer/grinder and thus the raagi particles were probably not as fine as needed.
But still looked (shade of purple instead of whitish) and tasted good.🙂