Dry roast 3/4th cup of walnuts in a pan. Coarsely crush the walnuts and set aside.
Heat 1 tbsp ghee in the same pan. Add 1 ½ cups of Parry’s Sprouted Ragi Flour to the pan and keep stirring on medium flame till the mixture becomes aromatic.
Transfer the flour from the pan to a plate and add crushed walnuts and cardamom powder. Allow the flour to cool down and mix all the ingredients well.
Melt 3/4th cup of Parry’s Jaggery Powder in a pan along with 2-3 tbsp of water. Pour the jaggery syrup over the sprouted ragi flour mixture and combine all the ingredients well using a spoon or a ladle.
Once the mixture cools down, grease your palms with ghee and start shaping the ladoos manually till all the ladoos are prepared. Use ghee as required for desired texture and taste.
Wash and rinse 3 cups of Parry’s Little Millet well and soak in an ample quantity of water for 30 minutes. After 30 minutes, discard the water, strain the millet, and rinse well.
In a separate vessel, soak 1 cup of Parry’s Urad Dhal and 1/4th tbsp of fenugreek/ methi seeds together. Soak 1/4th cup of poha/aval separately for 10 minutes and strain well.
First, grind Parry’s Urad Dhal and fenugreek seeds to a smooth paste and keep aside,
then grind the millets and poha together.
Combine all the ground ingredients together, mix well, and add salt as required. Allow the batter to ferment for a minimum of 6 hours or overnight.
You can use this healthy batter to prepare crispy dosas.
Wash and rinse 3 cups of Parry’s Kodo Millet and soak in ample quantity of water for 5 hours. After 5 hours, discard the water, strain the millets and rinse well.
In a separate vessel, soak 3/4th cup each of Parry’s Urad Dhal and Parry’s Toor Dhal for 15 minutes. Discard the water, strain the dhals and rinse well.
Start to make the adai batter by first grinding the millets coarsely. Halfway through the grinding process, add the rinsed dhals, 1 tbsp of pepper powder, red chillies, asafoetida and salt as per taste.
Continue to grind the batter along with the rest of the ingredients, taking care to maintain a coarse consistency throughout.
Use this healthy batter to make delicious and crispy adais.
Wash and rinse 3/4th cup of Parry’s Barnyard Millet and soak in an ample quantity of water for 5 hours. After 5 hours, discard the water, strain the millet, and rinse well.
Heat 1 tbsp of ghee in a pan. Add nuts and raisins to the pan and roast in the ghee till they turn golden brown. Remove the nuts and raisins from the pan and set aside.
Now add 4 cups of water to the same pan, once the water comes to a boil, add the strained and rinsed millet to the pan.
Add 1/4th cup of split yellow moong dhal to the pan and allow it to cook. Keep stirring the mixture and when it is almost cooked, add 1 cup of Parry’s Jaggery Powder and a pinch of salt or as per taste
Dry roast 3/4th cup of walnuts in a pan. Coarsely crush the walnuts and set aside.
Heat 1 tbsp ghee in the same pan. Add 1 ½ cups of Parry’s Sprouted Ragi Flour to the pan and keep stirring on medium flame till the mixture becomes aromatic.
Transfer the flour from the pan to a plate and add crushed walnuts and cardamom powder. Allow the flour to cool down and mix all the ingredients well.
Melt 3/4th cup of Parry’s Jaggery Powder in a pan along with 2-3 tbsp of water. Pour the jaggery syrup over the sprouted ragi flour mixture and combine all the ingredients well using a spoon or a ladle.
Once the mixture cools down, grease your palms with ghee and start shaping the ladoos manually till all the ladoos are prepared. Use ghee as required for desired texture and taste.
Wash and rinse 3 cups of Parry’s Little Millet well and soak in an ample quantity of water for 30 minutes. After 30 minutes, discard the water, strain the millet, and rinse well.
In a separate vessel, soak 1 cup of Parry’s Urad Dhal and 1/4th tbsp of fenugreek/ methi seeds together. Soak 1/4th cup of poha/aval separately for 10 minutes and strain well.
First, grind Parry’s Urad Dhal and fenugreek seeds to a smooth paste and keep aside,
then grind the millets and poha together.
Combine all the ground ingredients together, mix well, and add salt as required. Allow the batter to ferment for a minimum of 6 hours or overnight.
You can use this healthy batter to prepare crispy dosas.
Wash and rinse 3 cups of Parry’s Kodo Millet and soak in ample quantity of water for 5 hours. After 5 hours, discard the water, strain the millets and rinse well.
In a separate vessel, soak 3/4th cup each of Parry’s Urad Dhal and Parry’s Toor Dhal for 15 minutes. Discard the water, strain the dhals and rinse well.
Start to make the adai batter by first grinding the millets coarsely. Halfway through the grinding process, add the rinsed dhals, 1 tbsp of pepper powder, red chillies, asafoetida and salt as per taste.
Continue to grind the batter along with the rest of the ingredients, taking care to maintain a coarse consistency throughout.
Use this healthy batter to make delicious and crispy adais.
Wash and rinse 3/4th cup of Parry’s Barnyard Millet and soak in an ample quantity of water for 5 hours. After 5 hours, discard the water, strain the millet, and rinse well.
Heat 1 tbsp of ghee in a pan. Add nuts and raisins to the pan and roast in the ghee till they turn golden brown. Remove the nuts and raisins from the pan and set aside.
Now add 4 cups of water to the same pan, once the water comes to a boil, add the strained and rinsed millet to the pan.
Add 1/4th cup of split yellow moong dhal to the pan and allow it to cook. Keep stirring the mixture and when it is almost cooked, add 1 cup of Parry’s Jaggery Powder and a pinch of salt or as per taste
