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	<title>Kitchen Tantra &#187; Bajra Flour</title>
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	<description>tease your palate</description>
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		<title>Pearl Millet Pancake &#8211; India&#8217;s Own Pancake</title>
		<link>https://kitchentantras.com/pearl-millet-pancake-indias-own-pancake/</link>
		<comments>https://kitchentantras.com/pearl-millet-pancake-indias-own-pancake/#comments</comments>
		<pubDate>Wed, 06 Apr 2011 19:38:00 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[Bajra Flour]]></category>
		<category><![CDATA[Fruits]]></category>
		<category><![CDATA[Health Food]]></category>
		<category><![CDATA[Honey]]></category>
		<category><![CDATA[Tiffin]]></category>
		<category><![CDATA[Whole Grains]]></category>

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		<description><![CDATA[Kambu Inipu Adai: Ingredients: Pearl millet powder 1 cupBanana 1Jaggery 3/4 cupCardamom powder 1 spoonMilk 1 tablespoonGhee/butter for smearingHoney to garnishPistachios nuts few to garnish. Method: Mix the first 5 ingredients together and make a smooth batter. Heat the skillet, add butter and pour about a tablespoon of batter. Cook both the sides. Once it [&#8230;]]]></description>
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		<slash:comments>11</slash:comments>
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		<title>Kambu Koozh / Pearl Millet Porridge &#8211; Revisiting The Past!</title>
		<link>https://kitchentantras.com/kambu-koozh-pearl-millet-porridge-revisiting-the-past/</link>
		<comments>https://kitchentantras.com/kambu-koozh-pearl-millet-porridge-revisiting-the-past/#comments</comments>
		<pubDate>Wed, 30 Mar 2011 16:57:00 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[Bajra Flour]]></category>
		<category><![CDATA[Old Fashioned Recipes]]></category>
		<category><![CDATA[Porridge]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[Whole Grains]]></category>

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		<description><![CDATA[Bajri Congee: Ingredients: Bajra/pearl millet flour / Kambu Maavu 1 cup Raw rice 1 fistful &#8211; cooked Salt as per taste Butter milk 2 cups Pearl onion and Green chilies to taste. Method: Add enough luke warm water to the flour and make a thick paste. Allow this to ferment, maybe 5-7 hours will do. [&#8230;]]]></description>
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		<slash:comments>16</slash:comments>
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		<title>Pearl Millet Dosa / Bajra Dosa / Kambu Dosai &#8211; Very Ethnic!</title>
		<link>https://kitchentantras.com/pearl-millet-dosa-bajra-dosa-kambu-dosai-very-ethnic/</link>
		<comments>https://kitchentantras.com/pearl-millet-dosa-bajra-dosa-kambu-dosai-very-ethnic/#comments</comments>
		<pubDate>Mon, 21 Mar 2011 17:21:00 +0000</pubDate>
		<dc:creator><![CDATA[Malar Gandhi]]></dc:creator>
				<category><![CDATA[Bajra Flour]]></category>
		<category><![CDATA[Old Fashioned Recipes]]></category>
		<category><![CDATA[Whole Grains]]></category>

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		<description><![CDATA[Kambu Dosai: Ingredients: Bajra/Pearl Millet flour 1 cupBlack Urid Dal 1/2 cupFenugreek seeds 1 spoonOil for making crepes. Method: Soak the lentils and fenugreek seeds, wet grind the same. Mix the pearl millet flour to it, add salt and mix well. Heat up a griddle, smear oil. Make thin crepes and toast both the sides, [&#8230;]]]></description>
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