On Mon, Aug 8, 2016 at 1:02 PM, Bharath M Palavalli < m...@bharathpalavalli.com> wrote:
> Hi Simmi, > > I’m mostly a lurker and read the PDF link you shared, just a quick > addition is that most of the millets can also be boiled like rice and used > as a substitution for it (I’m not sure if I missed that portion of the > article). At home, we make the regular Bisibelebath (a dish from Karnataka) > with it and use it with curd as a substitute for curd rice apart from the > flour-based dishes you’ve talked about. Great point Bharath! I use millets as a substitute for several whole grains including rice, broken wheat/dalia and couscous. This is one of my favourite recipes; a salad made with jowar and textures of swiss chard: http://www.bombayfoodie.com/2014/12/30-days-of-christmas-grain-salad.html
