Rice is a staple food of a majority of South Indians. Most of us cannot imagine life without rice . Craving for rice begins after 24 hours of not eating rice:)) . I too belong to South India 🙂 and a major part of my diet used to comprise of rice. Rice is an ingredient in our Breakfast, lunch and dinner.
The kind of rice that is usually available in most stores is highly polished and hence deprived of nutrients and is left with carbs. After learning about how cancer cells feed on sugars and carbs , I started my research on ways to minimize consumption of rice . Rice is an ingredient in several traditional South Indian dishes like Dosa , Idli , pongal , pulihora etc. Plain rice is eaten with other ‘curries’.
I came across ‘millets’ a couple of years ago and gradually started incorporating these in my diet.
Millets are a group of food grains grown in semi arid areas. These are ancient grains which have not undergone selective breeding.There are several varieties of Milliets . Pearl, Foxtail,Finger, Sorghum etc. Millets are gluten free, are alkaline,have low GI and anti-inflammatory. Inflammation is the major cause of a lot of chronic diseases in the body. Millets are usually not attacked by pests and hence are relatively free of pesticides. Millets have higher amounts of minerals and fiber than wheat and rice. Good for putting a check on Diabetes, cholesterol etc
These are a very close substitute to rice and can be used in the preparation of a variety of traditional South Indian dishes.
Korralu (whole grain) can be cooked just the way we cook rice.Replace rice with korralu , for rice preparations like Pulihora, Kichdi,sweet pongal etc.
Batter for idli and dosa is prepared by substituting rice with foxtail millets. Brown rice, foxtail millets and Urad Dal can be added in equal proportions to make a batter for Idli and dosa.
Korralu ravva is also available in a few supermarkets and organic stores. Idli can be made using this ravva. Upma too can be made with this ravva.
You might have to experiment a bit with the quantities. The taste , colour , texture might differ slightly from what you are normally used to . The idlis may be harder than the usual stuff when you make them for the first time with millets. The texture of dosas too might vary.Think of the nutrition rather than the look ,feel and taste. With experience you will be able to do a better job 🙂
Add cooked Foxtail millets to your favourite salad too,instead of quinoa.Also add foxtail millets in moong dal dosa.Get creative and adventurous !!
Lots of recipes are available on youtube.Check them out !