We often felt shy talking about food during our childhood days as we might get teased by our peers or others as gourmands. Nowadays, it is a welcome trend that the kids are happily wielding small ladles to cook up their favorite meals (thanks to the TV shows like Masterchef Juniors), and the teens turn to food critics with élan. Today the gourmands proudly declare themselves the foodies and try various cuisines. Apparently, a foodie would find Pesarattu, the golden green crepes, served with melt-in-mouth savory sooji (upma), flavorful lentil stew (sambar), spicy ginger chutney and creamy coconut chutney as a gastronomic delight.
We, generally, prepare puttu using rice flour and serve for breakfast along with spiced or sweetened legumes. Here I have tried using cornmeal (makka chola maavu) as I find cornmeal ideally suitable for breakfast compared to rice flour. You can refer the comparison table below for the nutrient values of cornmeal.
Kambu koozh (millet porridge) is one of the best breakfasts that can be taken on a scorching sunny day during summer as it keeps us cool & energetic all through the day. It is so filling that we don’t require to take anything until lunch. You can check out the link here to know more about various millets, their health benefits and also millet recipes. I found this site on millets very informative. We can prepare koozh (porridge) using millets by cooking the whole millets or millet powders, and serve it diluted by adding either milk or buttermilk.