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Millet Kodo, Certified Organic 1.1 lbs.
Soak separately one cup of urad and 3 cups of millet for 8 hours. Grind them to a coarse paste. Add a tsp of salt and let it stand overnight to ferment. Make idlies with the batter and serve with your favourite accompaniment.
Millet Sweet Pongal
To one cup of millets, add half a cup of mung dal. Wash and cook with 2 – 2.5 cups of water and one cup of milk. Take 2 – 2.5 cups of grated jaggery and dissolve using 1/2 cup of water and filter the syrup. To the cooked millets and dal, add the jaggery syrup, cardamom powder, fried cashew nuts and raisins. With dollops of ghee, mix the entire contents well. Sweet Pongal is ready.
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