Masala Poha is a mild spicy and filling dish made by cooking poha with masala powders, tempered onions and vegetables. It could be relished as a light breakfast or even for lunch. It keeps you full for a long time without being heavy.

Masala Poha is an easy poha spiced with indian masalas and vegetables. This is just a quick dish to make for breakfast or dinner at home. It does not need much effort and can be made quickly when you have the ingredients ready.

About Masala Poha

Masala Poha is made using poha, vegetables, Indian spices and spice powders. These ingredients come together to make something filling and nice that is not too heavy and the poha absorbs all the flavours when you toss it well.

This is a different take on the usual poha or aval upma we make. The veggies add texture and nutrition to the dish. It is quite filling for breakfast but light enough so you don't feel too full. 

Poha is my resort whenever I run out of idli dosa batter. I always have a pack of poha for those lazy days. It can be cooked quickly yet makes a tasty and satisfying dish.

The tempering give this dish its real flavour. Mustard seeds and cumin seeds crackle in hot oil and release their flavour. This make the base for everything else and it is an important step. Adding vegetables makes it wholesome.

I make this because it is quick to make and tastes really nice. My family loves it with curd on the side because the curd balances out the spices.

Similar Recipes

• Aloo Poha Recipe (Batata Poha)
• Aval Varattiyathu Recipe
• Lemon Poha Recipe
• Coconut Poha Recipe (Thengai Aval)
• Puli Aval Recipe | Tamarind Poha Recipe

Masala Poha Video

Masala Poha Ingredients

• Poha - I used thick poha for this dish. It holds shape better and absorbs the spices and masalas well when tossed.
• Mixed vegetables - I used vegetables like carrots, peas. You can add beans or even other vegetables.
• Onion - I chopped it finely so it cooks fast and evenly. Onion gives slight sweetness that balance the spices.
• Tomato - Gives moisture and adds tanginess to this dish.
• Spice powders - I add turmeric powder, red chilli powder and garam masala powder. Adjust chilli powder based on how spicy you like it.
• Mustard seeds - I use mustard seeds for tempering, add other ingredients only after it splutters fully.
• Cumin seeds - Added after mustard seeds crackle fully. Cumin seeds adds a taste.
• Green chilli - I slit it and add. It gives heat and flavour .
• Curry leaves - is added for tempering.
• Coriander leaves - I added fresh ones at the end. They add freshness and nice flavour to the dish.
• Salt - I add to taste. Start with less because you can always add more later.
• Oil - I used regular cooking oil, you can use coconut oil or groundnut oil too.

How yo make Masala Poha Step by Step

1.Take 1 ½ cups poha, rinse it well and drain water completely. Add little salt, toss well and set aside.

2.To a pan heat 1 tablespoon oil, add 1 teaspoon mustard seeds let it splutter.

3.Add ½ teaspoon cumin seeds let it crackle then add 1 small sprig curry leaves and 1 green chilli. Give a quick saute.

4.Add 1 medium sized onion finely chopped then add 1 heaped teaspoon ginger garlic paste, and salt to taste.

5. Saute until onions turn golden then 1 medium sized tomato finely chopped.

6. Saute until it turns mushy. Cook covered so that is mushes up well and fast.

7.Add ¼ cup carrot, ¼ cup peas.

8.Saute well then add around 1 cup water and let it boil. Cook covered until veggies are soft.

9.Check if the veggies are cooked soft.

10.Add ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder and ½ teaspoon garam masala powder.

11.Give a quick mix until the raw smell of masalas leave.

12.Add poha along with 1 tablespoon coriander leaves.

13.Give a quick mix, cook covered for 2 minutes and switch off.

Serve hot or warm!

Expert Tips

• Rinse well - Rinse it well for 2 times which makes poha soft. Use thick poha which is best for this recipe.
• Tempering - I let mustard seeds crackle completely then add cumin seeds, green chillies and curry leaves.
• Vegetables - I cook them until soft but not mushy. They should hold shape when you toss them with poha. Don't overcook.
• Poha - I wait until the veggies are cooked and there is still some moisture left. If you add poha when it is too wet it becomes mushy.
• Toss well - I toss poha gently but thoroughly so masalas coat every grain. Don't be rough or it will mash up and become mushy.
• Serve hot - I serve masala poha fresh from the pan. It tastes best when hot and the texture better when warm.

Serving and Storage

Serve masala poha hot with curd on the side. The curd balance the spices and make it taste really nice. It filling enough for breakfast or light dinner and pair well with pickle or chutney. Store leftover in airtight container in fridge and it stay good for one day only.

FAQS

1. Can I use thin poha?

Yes you can use thin poha but thick poha hold shape better and texture comes out good. If using thin poha be careful while rinsing and cooking it as it may break easily.

2. What vegetables can I use?

You can use any veggies you have like carrots, peas, beans, corn. You can add other vegetables of your choice too.

3. Can I skip garam masala?

You can skip it but it add nice flavour. If you don't have it just use jeera powder.

4. Can I reduce spiciness?

You can reduce red chilli powder and skip the green chilli. 

5. Can I make it ahead?

Not really because poha gets mushy if you keep it too long. Make fresh and eat same day for best result.

If you have any more questions about this Masala Poha Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Masala Poha Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Masala Poha Recipe

Masala Poha is a mild spicy and filling dish made by cooking poha with masala powders, tempered onions and vegetables. It could be relished as a light breakfast or even for lunch. It keeps you full for a long time without being heavy.

Course Breakfast, dinner, Snack

Cuisine Indian

Keyword 30 mins recipes, masala recipes, poha recipes, recipes, upma, upma recipes, veg recipes

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 2

Calories 620kcal

Author Sharmilee J

Ingredients

• 1 ½ cups poha
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 1 small sprig curry leaves
• 1 green chilli
• 1 medium sized onion finely chopped
• 1 medium sized medium sized tomato
• 1 heaped teaspoon ginger garlic paste
• ¼ cup carrot
• ¼ cup peas
• ¼ teaspoon turmeric powder
• ½ teaspoon red chilli powder
• ½ teaspoon garam masala powder
• 1 tablespoon coriander leaves
• salt to taste
• water as needed

Instructions

• Take 1 ½ cups poha, rinse it well and drain water completely. Add little salt, toss well and set aside.
• To a pan heat 1 tablespoon oil, add 1 teaspoon mustard seeds let it splutter.
• Add ½ teaspoon cumin seeds let it crackle then add 1 small sprig curry leaves and 1 green chilli. Give a quick saute.
• Add 1 medium sized onion finely chopped then add 1 heaped teaspoon ginger garlic paste, and salt to taste.
• Saute until onions turn golden then 1 medium sized tomato finely chopped.
• Saute until it turns mushy. Cook covered so that is mushes up well and fast.
• Add ¼ cup carrot, ¼ cup peas.
• Saute well then add around 1 cup water and let it boil. Cook covered until veggies are soft.
• Check if the veggies are cooked soft.
• Add ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder and ½ teaspoon garam masala powder.
• Give a quick mix until the raw smell of masalas leave.
• Add poha along with 1 tablespoon coriander leaves.
• Give a quick mix, cook covered for 2 minutes and switch off.
• Serve hot or warm!

Video

Notes

• Rinse well - Rinse it well for 2 times which makes poha soft. Use thick poha which is best for this recipe.
• Tempering - I let mustard seeds crackle completely then add cumin seeds, green chillies and curry leaves.
• Vegetables - I cook them until soft but not mushy. They should hold shape when you toss them with poha. Don't overcook.
• Poha - I wait until the veggies are cooked and there is still some moisture left. If you add poha when it is too wet it becomes mushy.
• Toss well - I toss poha gently but thoroughly so masalas coat every grain. Don't be rough or it will mash up and become mushy.
• Serve hot - I serve masala poha fresh from the pan. It tastes best when hot and the texture better when warm.

Nutrition

Serving: 125g | Calories: 620kcal | Carbohydrates: 110g | Protein: 19g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 16mg | Sodium: 1151mg | Potassium: 278mg | Fiber: 6g | Sugar: 3g | Vitamin A: 3043IU | Vitamin C: 31mg | Calcium: 108mg | Iron: 7mg

The post Masala Poha Recipe appeared first on Sharmis Passions.

These Zucchini Fritters are crisp on the outside with a soft inside making it a perfect snack to munch anytime. They are easy and simple to make, only the grating part takes a bit of time otherwise gets ready in under 20 minutes. Made gluten free these fritters are great to snack anytime of the day.

This is one of the best ways to use zucchini. The trick for making crisp zucchini fritters to squeeze the water as much as possible. They're easy to make, customise relatively inexpensive, and a great way to add more vegetables to a meal while still feeling satisfying to eat.

About Zucchini Fritters

Zucchini Fritters are crisp and crunchy on the outside with a soft textured inside. With the burst of flavours these fritters are great to snack that even kids would love it. Make it big sized and they serve as a great savoury pancakes for breakfast.

I wanted to make it gluten free so ended up creating this recipe. I have tried it couple of times and these turned out super good. So with perfect measures I am sharing the recipe here.

The first time I tried I was skeptical how my family would react so was waiting for them to taste it. But to my surprise everyone including my mother loved it so much and they complained saying it got over soon. So next time made a big batch to serve them and they all enjoyed it.

I served it with cheese spread that I had in hand and it was perfect combination. You can serve it with tomato ketchup too. This recipe is egg free, gluten free so try and enjoy it guilt free.

Similar Recipes

• Kunukku
• Beetroot Burfi Recipe
• Mango Rice Recipe (Mangai Sadam)
• Easy Soft Corn Tortilla Recipe
• Sweet Potato Kheer | Shakarkandi Kheer

Zucchini Fritters Video

Zucchini Fritters Ingredients

• Zucchini - Forms the base of these fritters. Grate them using big holed grater, squeeze water completely then use it.
• Rice flour - is added to make the fritters crisp and makes the binding easier.
• Besan flour - adds a nutty flavour and gives body to these fritters.
• Chilli flakes , Pepper powder - Chilli flakes and pepper powder is added for spice.
• Ginger, Garlic - is added for taste and flavour. You can grate or fine chop and add it.
• Onion - Add it finely chopped to add crunch and taste to the fritters.
• Curd - adds a mild sour taste.
• Oil - is used for shallow frying. Any flavourless cooking oil can be used for this recipe.
• Salt - is added to taste and balance the flavours.
• Soda - helps to soften the inside texture. It helps to avoid fritters turning hard.

How to make Zucchini Fritters Step by Step

1.Grate 1 medium sized zucchini using a big holed grater. Trim both the edges and discard them. It is around 3 cups of grated zucchini.

2.Transfer to a strainer, add salt to taste, mix well.

3.Keep covered and let it rest for 10-15 minutes.

4.Press well to squeeze the juice, remove as much as water content as possible. This makes the fritters super crispy. Reserve the extracted juice for later use.

5.To a mixing bowl add

• 3 cups grated zucchini
• ⅓ cup rice flour
• ⅓ cup besan flour
• 1 tablespoon garlic
• 1 teaspoon ginger
• ½ teaspoon chilli flakes
• ¼ teaspoon pepper powder
• salt to taste
• ½ cup onion
• 2 tablespoon thick curd
• ¼ teaspoon soda

6.Mix it well to form a thick batter. Add little of extracted juice only if needed. I added around 2 tablespoon. First mix and see then add only if needed else it will become watery.

7.Scoop the batter using a deep curved ladle.

8.Heat oil in a pan for shallow frying. Make sure oil is hot before adding the batter. Add the batter and slightly flatten it. It should be slightly thick not too thin.

9.Flip over and cook. Cook both the sides until golden brown.

Serve hot!

Expert Tips

• Zucchini - I used one whole medium sized zucchini. Trim the edges and grate it using big holed grater. Squeeze the water content as much as possible. You can even use a cloth to squeeze.
• Balance - Measure zucchini after grating and adjust the flours accordingly.
• Batter - The batter should be thick and not too loose. So add the extracted juice only if needed.
• Pan - Use a flat pan which has lifted edges, that will be perfect for shallow frying. You can use any flat tawa for frying the fritters.
• Frying - Fry until golden brown on both the sides, the fritters should have a crisp outside.

Serving and Storage

Zucchini fritters are best served hot and crisp, straight from the pan. Serve with Greek yogurt, sour cream, or even cheese spread. You can store the batter in fridge for 2 days. Fritters should be served right way for enjoying the best taste.

FAQS

1.Why is my fritters soggy and not crisp?

If you fry them when oil is not hot and ready the fritters might turn soggy. If the batter is too loose also it may turn soggy.

2.Can I air fry or bake them?

Yes you can but can't expect the same results as shallow frying.

• Air Fryer - Reheat at 180°C (350°F) for 3-5 minutes until hot and crispy.
• Oven - Bake at 180°C (350°F) for 10-12 minutes.

3.What can I serve fritters with?

You can serve it with tomato ketchup, green chutney or sour cream or cheese spread.

If you have any more questions about this  Zucchini Fritters Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Zucchini Fritters Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Zucchini Fritters Recipe

These Zucchini Fritters are crisp on the outside with a soft inside making it a perfect snack to munch anytime. They are easy and simple to make, only the grating part takes a bit of time otherwise gets ready in under 20 minutes. Made gluten free these fritters are great to snack anytime of the day.

Course snacks

Cuisine American, Indian

Keyword 30 mins recipes

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Calories

Author Sharmilee J

Ingredients

• 3 cups grated zucchini
• ⅓ cup rice flour
• ⅓ cup besan flour
• 1 tablespoon garlic
• 1 teaspoon ginger
• ½ teaspoon chilli flakes
• ¼ teaspoon pepper powder
• ½ cup onion
• 2 tablespoon thick curd
• ¼ teaspoon soda
• salt to taste

Instructions

• Grate 1 medium sized zucchini using a big holed grater. Trim both the edges and discard them. It is around 3 cups of grated zucchini.
• Transfer to a strainer, add salt to taste, mix well.
• Keep covered and let it rest for 10-15 minutes.
• Press well to squeeze the juice, remove as much as water content as possible. This makes the fritters super crispy. Reserve the extracted juice for later use.
• To a mixing bowl add
• 3 cups grated zucchini

  ⅓ cup rice flour

  ⅓ cup besan flour

  1 tablespoon garlic1 teaspoon ginger

  ½ teaspoon chilli flakes

  ¼ teaspoon pepper powder

  salt to taste

  ½ cup onion

  2 tablespoon thick curd

  ¼ teaspoon soda
• Mix it well to form a thick batter. Add little of extracted juice only if needed. I added around 2 tablespoon. First mix and see then add only if needed else it will become watery.
• Scoop the batter using a deep curved ladle.
• Heat oil in a pan for shallow frying. Make sure oil is hot before adding the batter. Add the batter and slightly flatten it. It should be slightly thick not too thin.
• Flip over and cook. Cook both the sides until golden brown.
• Serve hot!

Video

Notes

• Zucchini - I used one whole medium sized zucchini. Trim the edges and grate it using big holed grater. Squeeze the water content as much as possible. You can even use a cloth to squeeze.
• Balance - Measure zucchini after grating and adjust the flours accordingly.
  Batter - The batter should be thick and not too loose. So add the extracted juice only if needed.
• Pan - Use a flat pan which has lifted edges, that will be perfect for shallow frying. You can use any flat tawa for frying the fritters.
• Frying - Fry until golden brown on both the sides, the fritters should have a crisp outside.

The post Zucchini Fritters Recipe appeared first on Sharmis Passions.

Millet Omapodi is a tasty, savoury snack made by blending millet flour, besan flour and ajwain to a dough consistency, then pressing it through a die mould and frying it. It is a delight for people on dietary plans because millet has high fibre content and very good for your health. 

This snack is easy to make and take less time compared to other Diwali snacks like murukku. Millet is a nutritious grain that have high fibre content and good for digestive health, it makes this snack even better than regular sev. It has slight different taste from regular besan omapodi.

About Millet Omapodi

Millet Omapodi is a snack that is made with foxtail millet flour instead of regular besan flour like traditional omapodi. The combination of millet flour and besan flour together makes perfect blend for taste and texture. You can use homemade millet flour or buy readymade pack from store.

Texture is crispy and crunchy throughout, when you bite it break easily and don't feel heavy like regular sev. This look nice and appetizing. Because of the ajwain and hot oil, it become very crispy and stay crunchy for longer time.

You can adjust the dough consistency based on preference, if dough is too tight then pressing will be difficult and omapodi turns out hard. In that case you can sprinkle little water and mix and try pressing again. Some people like it very crispy and some prefer it bit soft, you can adjust by adding or skipping hot oil.

I usually make this during festive season and making millet snacks become new interest for me because millet so healthy and tasty when use in right way.

Similar Recipes

• Omapodi Recipe | Sev Recipe
• Ajwain Paratha Recipe
• Millet Flour Dosa | Instant Millet Dosa
• Ajwain Water
• Millet Cookies Recipe

Millet Omapodi Ingredients

• Thinai Flour - I use foxtail millet flour as the base and it gives mild, nutty flavour to omapodi. You can use homemade millet flour or readymade pack from store.
• Besan Flour - I add besan flour to balance the flavour and help with binding of dough. It combines well with millet flour.
• Ajwain - I dry roast ajwain first till nice aroma come, then grind it with water. Ajwain gives nice flavour and help with digestion.
• Melted Butter - I add melted butter for richness and flavour to the dough. Butter makes omapodi taste better.
• Hot Oil - I add hot oil because it make omapodi turn out nicely crisp. If you want it bit soft then you can skip hot oil.
• Salt - I add salt for seasoning and you can adjust to taste. Salt brings out flavour of the flours.
• Water - I add water gradually to gather the dough to right consistency. Don't add too much water at once.
• Oil - I use oil for deep frying and it should be hot but not smoking. Right temperature is important for crispy omapodi.

How to make Millet Omapodi Step by Step

1.Dry roast ajwain till nice aroma comes. Add water to it and grind it. This will be a runny liquid, set aside.

2.To a sieve add thinai flour, besan flour and sieve it well. Discard the coarse mixture

3.Add butter, oil, hing and required salt. Strain and add ajwain water.

4.First mix this well, it will be crumbly. Now add water to it and gather the dough.

5.Gather to form a smooth dough. Grease the mould and disc with oil. Fill the mould with dough.

6.Close with lid.Heat oil - check by adding a pinch of oil, if it rises immediately then oil is ready.Oil should not be smoking hot, keep in low medium flame. Press in circles. Do not layer too much. Just a 1 or 2 layers should be good.

7.Deep fry in low medium flame.Flip over and cook on both sides till golden. Drain in tissue paper. After it cools down just separate the pieces and store. Repeat to finish the dough.

Store in a clean dry airtight container.Serve with tea.

Expert Tips

• Roast Ajwain - I dry roast ajwain till nice aroma comes before grinding it. Roasting brings out flavour and make it taste better.
• Sieve Flour - I sieve thinai and besan flour together to remove coarse mixture and makes flour light. This important for smooth dough.
• Dough Consistency - I mix well and gather to form smooth dough, not too tight and not too loose. If the dough is too tight then pressing will be difficult and omapodi will turn out hard.
• Oil Temperature Check - I check oil by adding pinch of flour, if it rises immediately then oil is ready. Oil should not be smoking hot while pressing.
• Press in Circles - I press in circles and do not layer too much, just one or two layer should be good. If you crowd or layer too much it does not cook properly.
• Flip and Cook - Once I press the dough I do not touch for few seconds, then I flip over and cook on both sides till golden. This is important for even cooking.
• Separate After Cooling - I drain on tissue paper and after it cools down I separate the pieces. Separating after cooling makes it easier.

Serving and Storage

Serve Millet Omapodi hot or at room temperature with your tea or as snack anytime. You can serve immediately after frying or after it cool down completely. Drain on tissue paper to remove excess oil, then store in clean, dry airtight container and it stays crispy for several days. Keep away from moisture because that make it soft.

FAQS

1.Can I use other millet flour?

Yes you can follow same recipe for other millet like ragi, samai and other millet. The method stay same, only millet flour change.

2.How do I make it extra crispy?

I add hot oil to dough because it turn out nicely crisp. Make sure oil at right temperature and not smoking hot while pressing.

3.Why is my omapodi hard?

If dough too tight then pressing will be difficult and omapodi turn out hard. Sprinkle little water and mix and try pressing again.

4.Can I use store bought millet flour?

Yes you can buy readymade millet flour pack from store, it work fine. Homemade flour also work good if you have time to make.

5.How long they stay fresh?

Store in clean, dry airtight container and they stay crispy for several days. Keep away from moisture and they last longer.

If you have any more questions about this Millet Omapodi Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Millet Omapodi Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Millet Omapodi Recipe | Millet Sev Recipe

Millet Omapodi is a tasty, savoury snack made by blending millet flour, besan flour and ajwain to a dough consistency, then pressing it through a die mould and frying it. It is a delight for people on dietary plans because millet has high fibre content and very good for your health. 

Course Snack

Cuisine Indian

Keyword butter recipes, diwali dishes, diwali recipes, diwali snacks, diwali snacks recipes, easy diwali recipes, easy diwali snacks, millet recipes, savoury recipes, sev

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 3 cups

Calories 267kcal

Author Sharmilee J

Ingredients

• 1 cup thinai flour
• ½ cup besan flour
• a pinch hing
• 1 teaspoon melted butter
• 1 teaspoon hot oil
• salt to taste
• water as needed
• oil to deep fry

To blend together:

• ¾ tablespoon ajwain
• ¼ cup water

Instructions

• Dry roast ajwain till nice aroma comes. Add water to it and grind it. This will be a runny liquid, set aside.
• To a sieve add thinai flour, besan flour and sieve it well. Discard the coarse mixture.
• Add butter, oil, hing and required salt. Strain and add ajwain water.
• First mix this well, it will be crumbly. Now add water to it and gather the dough.
• Gather to form a smooth dough. Grease the mould and disc with oil. Fill the mould with dough. Close with lid.
• Heat oil - check by adding a pinch of oil, if it rises immediately then oil is ready. Press in circles. Do not layer too much. Just a 1 or 2 layers should be good.
• Deep fry in low medium flame. Flip over and cook on both sides till golden.
• Drain in tissue paper. After it cools down just  separate the pieces.
• Store Millet Omapodi in a clean dry airtight container. Serve with tea.

Notes

• Roast Ajwain - I dry roast ajwain till nice aroma comes before grinding it. Roasting brings out flavour and make it taste better.
• Sieve Flour - I sieve thinai and besan flour together to remove coarse mixture and makes flour light. This important for smooth dough.
• Dough Consistency - I mix well and gather to form smooth dough, not too tight and not too loose. If the dough is too tight then pressing will be difficult and omapodi will turn out hard.
• Oil Temperature Check - I check oil by adding pinch of flour, if it rises immediately then oil is ready. Oil should not be smoking hot while pressing.
• Press in Circles - I press in circles and do not layer too much, just one or two layer should be good. If you crowd or layer too much it does not cook properly.
• Flip and Cook - Once I press the dough I do not touch for few seconds, then I flip over and cook on both sides till golden. This is important for even cooking.
• Separate After Cooling - I drain on tissue paper and after it cools down I separate the pieces. Separating after cooling makes it easier.

Nutrition

Serving: 100g | Calories: 267kcal | Carbohydrates: 42g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 1318mg | Potassium: 259mg | Fiber: 5g | Sugar: 3g | Vitamin A: 50IU | Calcium: 16mg | Iron: 3mg

The post Millet Omapodi Recipe appeared first on Sharmis Passions.