Chitvish Recipes - Post your comments here (part 4)

hi, i made ragi atta chakli today.... it came real good but after a while they start becoming hard i dont know is it because mixed flour became little hard... and how do you know thats its well done with the ragi flour being dark color...???

 

wow Chithra madam so many recipes :hatsoff:thankyou2:. i love to cook going try and i will give you feedbacks how they turned out.

 

I like pesarattu very much but the smell of moong dal is something I cannot take. How to enjoy the taste of pesarattu without the smell of moong dal?

 

hi chitvish mam, how r u?
i made vathals 2 to 3 batches. but some vathals turn brown while frying.what could be the reason? i made the mavu night itself and added lemon juice in the morning and made vathals.and i dried it under sun for 2 to 3 days.:idontgetitlease help me.
with love,
harini.

 

Hi, I need ur help....my husband has been asked follow gluten free diet....after doing Google search I found out that barley also contains gluten....in Hindi barley is called jau....my doubt is " is jau and jowar same thing" ...I m giving him jowar atta roti instead of wheat rotis...plz help

 

Saksham Barley is not jowar. Barley is jau and jowar is jwar in hindi. Some more grains and millets are also gluten free like rice (use brown rice), buck wheat-mothi in hindi, corn, bajra (pearl millet),moong dhal,raagi (finger millet),urad dhal, fox tail millets, barnyard millets etc etc U can use these to make roti's, dosas and also cook is like kichuri's.

 

chitra ma,

is your recipes available in pdf form?

sorry if this query should not be posted here...