Instant Millet Dosa — crisp and light, this dosa is made with millets, sabudana, and potato for the most beautiful golden brown texture! Paired with an herby hariyali aloo masala that has mint and cilantro and tomato coconut chutney, you’re bound to fall in love!
Cucumber Avocado Millet Ambali — this gut-friendly, probiotic dish is the perfect way to spice up the traditional fermented millet dish! With cucumbers and mint for brightness and avocado for creaminess, it’s super customizable and the perfect light and refreshing breakfast or lunch this summer! WATCH HOW TO MAKE CUCUMBER AVOCADO FERMENTED MILLET AMBALI: Start by washing any positive millets such as foxtail or kodo until the water runs clear. Let this soak for 4-6 hours until it swells up. Heat this on medium heat until it comes up to a simmer and add extra water if needed. Transfer to a terracotta pot and cover with a cloth. Let this ferment in a cool and dry place. Some people find ambali bland so to add some extra flavor, we’ll add some summer veggies. I love using cucumbers here since they’re also cooking and so good in the summertime. Transfer them to a blender along with some avocado for a lovely creaminess without the dairy. Add some mint leaves for freshness and blend this mixture until …
Sabudana Millet Thalipeeth — golden brown and crispy, these thalipeeth made with sweet potato and millet flour are the ultimate easy and nutritious snack that is also fasting friendly! With millets, sabudana, and nutrient-rich sweet potatoes, these are totally guilt-free and pair perfectly with a simple pumpkin raita! WATCH HOW TO MAKE SABUDANA MILLET THALIPEETH: We’ll start by adding grated sweet potato, sabudana pearls, chopped cilantro, crushed peanuts, some spices, along with oil, ginger, green chili, yogurt for sourness, lemon juice, and millet flour. Use your hands to work this mixture so the sweet potatoes release their water and now we’re ready to pan fry these. Heat some oil and add your mixture. Flatten this gently and form a small hole in the middle to help it get more crisp and cook evenly. Cover this and let cook until nice and golden brown. Flip these over and add another drizzle of oil so they’re super crunchy. And now you’re ready to serve these delicious, fasting-friendly Maharashtrian thalipeeth. Pair them with any chutneys or raita of …
Instant Vrat ka Dosa — crisp and light, this dosa is made with sama rice, sabudana, and potato for the most beautiful golden brown texture! Paired with an herby hariyali aloo masala that has mint and cilantro, enjoy this while fasting for Navratri and you’re bound to fall in love! WATCH HOW TO MAKE INSTANT VRAT KA DOSA – SAMA KE RICE KA DOSA We’ll start by roasting our sama ke chawal or little millet for a few minutes before transferring to a blender with sabudana and blending into a fine powder. Transfer this dosa mix to a bowl and add in spices, cilantro, ginger, and green chilies. Well also add some raw potato blended with yogurt for sourness and crispness. Add in water and give this a mix before letting rest on the counter for 10 minutes. For our hariyali aloo masala, we’ll start with a basic tadka with cumin seeds, cashews, and curry leaves. Then, we’ll go in with potatoes, salt, pepper, cumin, a paste made with cilantro and mint, and some water …
Rice Rava Idli — these soft and pillowy steamed idlis are truly going to be the best you’ve ever had! They make the perfect weekend brunch or wholesome meal and pair perfectly with sambhar, rasam, and chutneys! WATCH HOW TO MAKE RICE RAVA IDLI: We’ll start by adding our rice rava to a bowl and wash this 3-4 with water until it remains clear. The rice rava will help make the idlis super soft and pillowy. Let this soak for at least 8 hours. Then, add your whole urad dal to a bowl with some water and let this soak as well. Before grinding the dal we’ll add some washed poha and then blend this into a smooth paste. Add in the soaked rice rava and give this a thorough mix using your hands. Make sure to use your hands since the warmth helps kickstart the fermentation process. And just look at how beautifully the batter has risen and fermented here. We’ll add in a sprinkle of salt into the batter and now it’s time …
Stuffed Veggie Dhoklas — fluffy, pillowy, and rich in protein, this is the ultimate nutritious meal that features chana dal dhoklas stuffed with a pea, coconut, cranberry stuffing! Paired with an amla green chutney that is so bright, these dhoklas are totally customizable to whatever you have on hand and a family favorite at my home! WATCH HOW TO MAKE STUFFED VEGGIE DHOKLA: Start by blending your soaked dal until it forms a coarse paste. To this, we’ll add some yogurt and whisk vigorously to incorporate some air so it becomes nice and fluffy. After letting it rest, we’ll add salt, turmeric powder, ginger, green chili, and some oil. Mix this until just combined and now we’ll start adding some water to help loosen the batter. For the stuffing, mix together peas, fresh coconut, cashews, cranberries, cilantro, and some spices. To make these super pillowy and soft, we’ll add eno fruit salt and some lemon juice to activate it and then mix it in well. Now, it’s time to assemble these! Grease your molds with …
Crispy Bajra Dosa — thin and crispy, this instant millet dosa is so effortless to make, requires no fermentation, and has a beautiful, golden-brown netting. With finely chopped onions, carrots, cilantro, and chilies, simple veggies make this protein-packed meal both delicious and satisfying! WATCH HOW TO MAKE INSTANT BAJRA DOSA: For the batter, just mix together bajra (pearl millet) flour with water. Cover and let this rest for an hour. Then, we’ll thin this out with more water and add in chopped onions, grated carrots, finely chopped cilantro, and chilies. Finish with some salt, cumin seeds, and give this a mix. The batter should have a really thin and runny consistency. Heat your tava until it’s piping hot and sprinkle some water to check the temperature. It should sizzle immediately. Mix your batter well and pour it in a circular motion and you should see a netting form similar to a rava dosa. Turn your gas to medium low-flame to ensure the dosa becomes crispy and drizzle with a teaspoon of oil or ghee. Be …
Winter Salad Avocado Toast — this is the most nutritious, protein-packed lunch that features fresh in-season veggies and is perfect for those who are looking to eat healthier! WATCH HOW TO MAKE WINTER SALAD AVOCADO TOAST: In a mortar pestle, combine cilantro, mint, turmeric, and green chilies until they form a paste. For vegetables, I’ve used onions, red carrot, moong sprouts, tomatoes, radish, and pomegranate. These are totally customizable based on what’s available to you and what you prefer. To this, add in our mint cilantro paste, a squeeze of lemon, and some simple spices to give this a little kick. Give this all a mix until well combined and it’s simply that easy! Mash some avocado on some toast or feel free to use any spread of your choice like hummus or yogurt. Top with our guilt-free winter salad and some sesame seeds and cozy up with this protein-packed winter lunch! If you like this, please try my other recipes: Thai Mango Noodle Salad Spicy Citrus Peanut Salad Hawaiian Tofu Poke Bowl Winter Salad …
Loaded Veggie Chilla — golden brown and crispy, this is the most nutritious winter meal packed with in-season veggies and protein! Inspired by Korean veggie pancakes, the inside is light and fluffy while the outside remains super crisp! WATCH HOW TO MAKE LOADED VEGGIE CHILLA: We’ll start by soaking our green moong dal and blending with ginger, green chili, and tender cilantro stems. To this, add besan, rice flour for crispiness, all our spices, along with a pinch of baking soda for fluffiness. Now, we’ll go in with any shredded veggies of your choice. I’ve used sweet potato, greens, carrots, onions, cabbage, lauki, and green garlic. Give this a gentle mix and you shouldn’t need to add any water at this stage. The water from the vegetables should help form a thick batter that just coats all of our veggies similar to Korean veggie pancakes. In a pan, heat some oil, and we’ll add sesame seeds, mustard seeds, and curry leaves. Add in the batter and the thickness here is totally up to you. I’ve …
Steamed Moong Dal Bhapiyas — soft, fluffy, and packed with protein, this is the ultimate Murshidabadi lunch for when you’re craving a filling and nutritious meal! Similar to idli, these Bhapiyas feature moong dal, peas, and cilantro for a flavorful, melt-in-your mouth meal! I had this at my cousin’s place in Kolkata a few summers ago and I’ve been thinking about it ever since! I hadn’t gotten around to making it until recently, but truly this is such an undiscovered, yet gem of a recipe. WATCH HOW TO MAKE STEAMED MOONG DAL BHAPIYAS: Start by soaking your moong dal and blending it with ginger and green chili. Then, we’ll whip this vigorously to add in some air and make this so light and fluffy! Next, we’ll fold in our peas, cilantro, salt, turmeric powder, and eno for an even softer texture. Mix this well and now it’s time to steam! I used these cute banana leaf cutouts for steaming but you could also use an idli pan. Once ready, just look how beautiful they are! …
