7 grain flour roti

For roti

1 cup 7 grain flour
Salt to taste
Oil as required

Unlike the normal wheat flour rotis, these rotis cannt be made into pulkhas as most of the flours added dont have any gluten content.

Make a soft dough of the flour, salt and water. Slightly wet a plastic sheet and pat medium sized balls of the dough on it with slightly wet hands. Slowly turn them over on hot tava that is greased with little oil. Cook with few drops of oil in the sides till golden spots appear on both sides and it is well cooked.

Serve hot with any spicy sidedish.

Lemon nankhatais

Ingredients

3/4 cup maida/all purpose flour

1/4 cup powdered sugar

Pinch of lemon yellow colour

Pinch of cooking soda

1 tsp lemon essence

1/3 cup ghee

Sieve the maida and soda and keep aside. Beat the sugar and ghee well and add in lemon essence and lemon yellow colour. Mix well and add the sieved flour little by little and make a dough. Make small balls and flatten them. Bake in a preheated oven at 180 degrees for 20 minutes till done.

Cool well and serve.

Optional : If you have lemon zest you could add them and skip lemon essence.

7 Grain flour instant dosa

Ingredients for 7 grain flour

Rice flour
Wheat flour
Ragi flour
Bajra flour
Jowar flour
Bengalgram flour(besan)
Rajgira flour

Mix all the above flours in equal measurement and store in an air tight container. (More recipes with this flour coming up soon)

For dosa

Ingredients

1 cup 7 grain flour
Salt to taste
Water as required
Oil as required

Make a thick yet flowing batter of the flour, salt and water. Heat tava and prepare dosas as usual cooking with few drops of oil till done on both sides.

Serve with any spicy sidedish or chutney/sambar.

A quick, nutritious, instant and no fermentation dosa ready.

Paneer Paniyaram

Recipe Inspiration: Priya's Now Serving

Ingredients

1 cup idli batter
2 tbsp oil
1 tsp mustard seeds
1 tsp bengalgram dal
1 tsp blackgram dal
Few curry leaves
Finely chopped coriander leaves
1/4 tsp ginger paste
1 small onion finely chopped
1/2 cup grated paneer

1/4 cup grated cheese

Temper the batter with 1 tsp oil, mustard seeds, bengalgram dal, blackgram dal and curry leaves. Mix all the ingredients and pour small spoonfuls in the depressions of hot paniyaram pan with few drops of oil. When cooked on one side with golden brown spots, slowly turn over and cook on other side as well.

Serve hot with any chutney/sambar of your choice.