Ingredients:
Set 1:
250 gms | Millet - Kambu | |
500 gms | Finger Millet - Ragi | |
250 gms | Green Gram - Paasi Payaru | |
250 gms | Sorghum | |
200 gms | Foxtail Millet - Thinai |
Set 2:
150 gms | Corn Kernels - Cholam |
200 gms | Chickpea - Kondakadalai |
Set 3:
200 gms | Kaikuthal rice |
50 gms | Peanut - Kadalai |
250 gms | Wheat - Kodhumai |
50 gms | Pottukadalai |
250 gms | Urad Dhal - Ulunthu |
100 gms | Barley |
50 gms | Toor dal |
100 gms | javvarisi |
Few | Cardamom - Elakkai |
50 | Almond - Badam (Optional) |
30 | Pistachio |
25 gms | Dry Ginger - Sukku |
Method:
- Soak Set 1 and Set 2 in water.
- Drain the water and leave Set 1 for one night and Set 2 for 2 nights (until it sprouts).
- Dry Set 1 and Set 2.
- Roast each items in Set 3 separately.
- Grind everything to fine powder (You can get it done in Flour Mill)
- Store it in an airtight container.
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