Dosa is liked all over India and thats quite amazing. A simple preparation made from a batter of dal (lentil) and rice. Can be made from fresh batter of moong dal. Very healthy and nourishing.
Made from 100% Jawaari Atta or sorghum millet, which is used for Bhakri in Maharashtra and other part of India. Those who have problems with gluten protein which is found in wheat 🌾 products will find this cake amazing. Try this out.. Jawaari Cake 1 1/2 cup Jawaari Atta (sorghum millet) 1/3 cup Ghee or butter 1 cup date jaggery Powder 1 cup milk 2 tsp baking powder 1 tsp vanilla essence 1/4 cup raisins Baking temperature 180 Degrees Celsius Baking time 25 mins
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VEGAN SATTVIK CUISINE
Thanks God, Veganism is rising! Now there is a lot of talk on vegetarian choices. Fortunately you will find Indian cuisine is a pretty good destination. Perhaps the only country which has a rich tradition based on vegetarian cuisine. Radhavallabha has spent years travelling to many traditional kitchens to study and gather recipes. The variety discovered is unbelievable. And the tastes are also unique. At Yogi Plate the struggle doesn't end with vegetarianism. To experience the original goodness in each ingredient that is cooked we need to follow the favourable rules of sattvik style. If we add a sattvik touch to vegan cooking then that will be perfection of food, which not only have a perfect taste but also suitable for health.