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| Varagu Roti with chutney |
The other day, for dinner, I prepared
pongal using Kodo millets -
varagu or
harka as it is called in Tamil / Kannada. I was a little distracted that evening and somehow ended up cooking double the quantity of
pongal than what was required for our family.
Offering that again as breakfast the next morning was not an option -my girls would have revolted! So I decided to change its structure and form and deceive the gullible lot :-)
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| The pongal converted into roti dough! |
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| Getting cooked on the tawa. |
I added a bit of rice flour to the millet
pongal - to give it a thicker, dough-like consistency. I added chopped onions, coriander and some curry leaves and made
rotis - similar to
Akki roti, by pressing the millet dough into discs on a
tawa - and
cooked them
. These came out very well; they had the nice and invigorating taste of curry leaves and pepper, were soft in the centre and slightly crisp around the edges. I served it with a slightly spicy coconut and groundnut chutney.
The girls loved the new
roti and ate it with relish - not once realising that it was just last night's
pongal that had morphed into this morning's
roti! A complete win-win situation for all at home!
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| Kodo Millet roti with coconut-groundnut chutney! |
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