Category Archives: snacks

Millet Idli


There is nothing great about making Millet Idli. You just need to replace rice with millet and voila!!! The only issue with me is that I try to follow BED and hence have to minimize the use of lentils. Also I try to add some vegetable in the batter so that the amount of starches in each idli are proportionately reduced. Last Sunday, I had made these vegetable-millet idli with Brinjal Chutney, and it was loved by everyone in the house. The recipe I followed was like this……


Little millet brokens – 2.5 cups

Split Urad Daal – 1/2 cup

Fenugreek seeds – 2 tsp

Salt – as per taste

Shredded vegetables (Green beans, Green peas, Carrots, cabbage, a small piece of ginger and green chilies as per taste) – 3 cups

Coconut oil – for greasing the Idli moulds


  1. Soak millet, Urad daal and fenugreek seeds separately in enough water for at least 8 hours.
  2. Thoroughly wash millet and daal, drain and keep aside.
  3. Grind Daal with fenugreek seeds (alongwith its soaking water) to fine paste.
  4. Grind the millet to a coarse paste.
  5. Mix the pastes together and add salt as per taste.
  6. Keep this paste covered overnight to rise.


7. Add the shredded vegetables and adjust salt. Mix and keep batter for 15 minutes till you prepare for steaming the Idlis.


8. Grease the Idli moulds with coconut oil and place the batter in them. Steam till cooked and serve hot with your favorite chutney or Sambar.


I usually avoid Sambar as it will add to the lentil content of the meal. Any vegetable chutney should be fine. I admire people from Andhra Pradesh……..they are chutney experts. They will come up with so many ideas!!


Rice Vermicelli upma


I feel very fortunate that I stay in the south of India, because here I have learnt to make so many Gluten free foods. The South India and especially the state of Kerala offers a variety of Gluten free dishes. Vermicelli upma is a traditional snack of this region and I have tried to slightly tweak it to prepare a Gluten free snack for my kiddo, by using rice or millet vermicelli, as both kinds are easily available here. You can have many variations of this snack, as per your choice of veggies and their quantities, and spices. I make it this way……


Rice vermicelli (softened by boiling in hot water and salt, and strained) – 2 cup

Oil – 2 tbsp; any oil of your choice, I use coconut oil.

Mustard seeds – ½ tsp

Chana daal (split bengal gram) – 1 ½ tsp

Urad daal (split black lentil) – 1 ½ tsp

Cashewnuts (halved and fried to golden brown) – 1 tbsp

Curry leaves – 1 sprig

Green chili – 2 (chopped) or as desired

Mixed veggies (carrot, peas, capsicum, etc) – 1 cup

Salt – as per taste

Ghee – 1 tsp(optional)


1)      Heat oil in a skillet and add mustard seeds. Let crackle.

2)      Add the daals and fry till they redden.

3)      Add curry leaves and green chilies and sauté for 30 secs.

4)      Add the veggies and salt and sauté for 1-2 minutes.

5)      Add the rice vermicelli and mix well, gently.

6)      Adjust salt, add cashewnuts and mix well.

7)      Lower heat and add ghee.

8)      Cover and keep mixing gently, once in a while, for 5-7 minutes.

9)      Remove from heat and serve hot as evening snack.

Notes and tips

1)      If you want it to be spicier, you can sprinkle Chutney powder, mix thoroughly and eat.

2)      The Chutney powder can be bought from any spice shop or made at home by roasting separately Chana daal, urad daal, red chili, asafoetida, curry leaves and chopped garlic with little oil, and grinding together, with salt, to make a coarse powder.

Buckwheat Crackers

This Buckwheat thing has become a staple in our family, perhaps due to the easy availability of this Gluten free flour here. Also, I feel you can make many varieties of breads, snacks etc as it is little sticky in nature and doesn’t crumble as a dough, like millet and Sorghum flours. Recently I tried these crackers and it was an instant hit. It tastes delicious with home made  mayo or even Coconut yogurt dip.

Here’s my simple recipe…..


Buckwheat flour – 1 cup

Tapioca starch – 1/4 cup

Flaxseed powder – 1 tbsp

coconut oil – 2 tbsp

Ghee – 1 tbsp

Sesame seeds – 2 tsp

Dried herbs and spices – as desired (I used dried parsley and garlic flakes; coarsely ground black pepper, and other spices also go well)

Salt – to taste


  • Mix flour, salt and rub oil and ghee in it thoroughly.
  • Add sesame seeds, herbs, spices and mix well.
  • Sprinkle little warm water and form a hard dough. Let it sit for 15 minutes.
  • Roll out 1-1.5 mm thick Rotis, cut with a serrated cutter or any plain pizza cutter, in desired size.
  • Prick the cut pieces with fork and keep aside.
  • Preheat oven to 250 deg C and bake the crackers, on a cookie sheet, for 12-15 minutes.
  • Cool inside the oven and serve with your favorite dip.


This is a healthy alternative to fried crunchy stuff which kids are very fond of these days, and also tastes very good. It can very easily be served to guests too, even if they are not gluten free!!

Daal Pitha

This is a yummy savory snack from Eastern India. It can be a healthy GFCF snack, as it is steamed and uses up very little oil. My kids love to eat this snack in the evenings or after school as it is quite filling for their tummies. I am sharing the traditional method here, as my mother used to make, but there can be many variations, depending on your taste. The filling can be altered in many ways and even made sweet if you want. I will leave that creativity to you all and continue with my recipe…..


Raw Rice flour – 2 cup

Water – 3 ½  cup

Chana daal – 1 cup (soaked in water for 2-3 hrs)

Cumin seeds – 2 tsp

Garlic paste – 1 tbsp

Chilli(green or red as desired) paste – 1 tsp or as desired

Salt – as per taste

Oil – as required for greasing hands and steaming vessel + 1 tbsp for seasoning

Mustard seeds – ½ tsp or as desired



1)      Coarse grind the soaked chana daal and add salt, 1 ½ tsp cumin seeds,  garlic paste and chilli paste. If it has excess water, you can heat the chana daal mixture in a kadai/skillet stirring continuously. The resulting mixture should be such that you can fill it in the pithas easily,and should still be moist.

2)      To prepare the pitha dough, boil 3 ½  cup of water in a skillet, add salt and ½ tsp cumin seeds.

3)      Add rice flour to the boiling water slowly, stirring it continuously, so that there are no lumps.

4)      Gather the dough thus formed and knead it thoroughly, with oiled hands. Let cool.

5)      Divide the dough into desired number of parts and make smooth balls.

6)      Flatten each ball, with hands and fill the daal mixture.

7)      Fold it to make gujiya like shape (the shape shown in the picture). Work  the seam with oiled hands so as to get smooth edges.

8)      Steam these pithas in a greased steamer till the filling gets cooked and an inserted knife comes out clean.

9)      Take out the pithas from the steamer and let cool.

10)   Cut these pithas in tranverse sections of ¾ to 1 cm thick slices.

11)   Before serving, you can either add a tadka of 1 tbsp oil and mustard seeds or simply stir fry the slices in 1 tbsp oil . Serve this with green chutney.


I know it is a lengthy process and takes a lot of practice to get to perfect Pithas, but I can assure you, its really worth the effort. Just a small tip…..try to make small batches first. This will minimize any wasted efforts!!

P.S. On a different day, I had made the sweeter version using a mixture of Date palm jaggery, grated coconut and cardamom powder, as the filling and NO SALT in the rice flour dough. They are called Puli Pithe or Sheddho Puli in Bengali They came out really yummy, but I could not serve them to my Autistic kid as he is off all forms of sugar. Others enjoyed a lot though. You can serve them with melted jaggery or Jhola gur.