Discussion in 'Keep Fit & Maintain Shape' started by Shanvy, Dec 13, 2013.
Yummy plate @satchitananda
Ydays menu was
BF : Adai with morkozhambu
Lunch - Kambu koozhu
mid morning snack : pomegranate
Mid evening snack : pear
Dinner : it was vishu feast (neighbour's home)
1 hour yoga
Joining you guys from tomorrow..
Learning new recipes..you guys rock...I love this thread
Hello all @Shanvy
This is a great thread and I come here often for ideas. This time popping in with a question:
I recently returned to using millets in my dosa and idly batter after a couple of years break. While rummaging in my pantry, I found some unused packets purchased some time back. Now I noticed that those packets are marked parboiled kodo and parboiled foxtail. ???? I was under the impression these are all raw dehusked millets. I managed to get some regular millets ( different brand) for soaking for my idly dosa which are not parboiled. How to use up these parboiled millets? Can I use them also in dosa/idly batter or are these reserved for some special use like pulav or pulihora? Please help. @Shanvy