This week I have teamed up with Alka Jena who is a good friend and guide from Odisha . Both of us are full time working professionals and and have a passion for food blogging.This is our passion and we try our best to keep it alive inspite our hectic work commitments and hectic schedules. I am sure many working woman can relate to our stories.We decided to explore the flavors of regional cooking and showcase the recipes from all parts of India out of which many areas are unexplored. We will pick one state every month.
This month we will be sharing some wonderful recipes from Karnataka from where i belong.I will be sharing some healthier version of recipes along with Alka who blog at www.culinaryxpress.com
This week i am sharing a very healthy and easy breakfast recipe called Guliappa in Karnataka , Paniyaram in Tamil Nadu and Gunta ponganalu in Andhra .I have made these using hulled millet. Millets in general are an
excellent source of dietary fiber. It is also a good source of manganese, magnesium, phosphorous and copper. It is Gluten free. Millet is alkaline which makes it easily digestible, and helps maintain pH equilibrium in the body and low in Glycemic Index. A good substitute from White Rice which high in carbs.
Now Coming back to the recipe:
Recipe for Hulled Millet Guliappa:
- 1 Cup Hulled Millet
- 1/4 Cup Whole Urad Dal /Black Gram
- 1 Tsp Methi seeds / Fenugreek
- Salt to Taste
- 1 Big Onion finely chopped
- 2 Green Chilli Finely Chopped
- 1/2 Carrot Grated
- 1/2 Cup Finely Chopped fresh Coriander
- Few Curry leaves finely Chopped
- 1 Tsp Mustard
- A generous Pinch of Hing
- 1 Tsp Grated Ginger
Wash the millets and soak it in water for about 4-5 hours .Wash and soak Urad dal and fenugreek seeds as well separately.
Grind all the ingredients separately to get a smooth paste. Allow it to fermant overnight.
Take a wide bottom pan. Add a tsp of oil. Add mustard seeds and once they splutter add the chopped onions and slightly roast them for about a minute. Add grated carrots , chillies, grated ginger,salt ,chopped curry leaves and coriander and mix well. Add this mixture to the millet batter and mix well.
Heat the guliappa pan. Add 1/4 Tsp of oil in each mould. Pour a tsp full of batter in all the moulds.Cover the pan and allow it to rise and cook. As soon as it starts to leave the sided turn them to cook on the other side. As they turn brown and crisp remove them from the pan .
Serve hot with any Sambar or Chutney. I served it with Spicy Onion Chutney. It was enjoyed guilt free.