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Before you jump to Sorghum,millet flour porridge recipe, you may want to read this short interesting healthy tips about Stamina Boosting Treats.
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When searching for a convenient healthy snack, make sure you remember about yogurt. Eating yogurt in place of a healthy larger lunch is not a good idea. Low fat yogurt helps make a wonderful snack, nevertheless. Along with calcium, it really is a good source of aminoacids and vitamin B. Yogurt is easy for the human body to digest and, dependent on the type of culture used to make the yogurt youre eating, can also help normalize your digestive system. Try adding some nutritious nuts to unsweetened natural yogurt for a healthy snack idea. It’s an excellent approach to enjoy a flavorful snack without the need of too much sugar.
A large variety of quick health snacks is easily obtainable. Being healthier doesnt really need to be a battle-if you let it, it can be quite simple.
We hope you got benefit from reading it, now let’s go back to sorghum,millet flour porridge recipe. To make sorghum,millet flour porridge you need 7 ingredients and 3 steps. Here is how you achieve it.
The ingredients needed to prepare Sorghum,millet flour porridge:
- You need 2 tbsp millet flour
- You need 2 tbsp white sorghum flour
- Use 2 tbsp red sorghum flour
- Use 3 cups water
- Provide 3 tbsp sugar
- Provide 250 ml milk
- Get 1/2 tspCitric acid(dimu) optional
Steps to make Sorghum,millet flour porridge:
- Boil the water. Then mix the flour with water and pour it into the boiled water. Keep stirring until it thickens.
- Cook for about 15 mins then add sugar,milk and citric acid and stir. Let it boil for about 5mins.
- When ready serve and enjoy.
Last month i shared our homemade mixed millet flour/energy mix powder/sathu maavu recipe here. Using that flour,i have shared an instant sathu maavu dosa recipe too. Recently i tried sweet & savoury porridge/kanji using my millet energy mix powder for our Sunday breakfast. After each addition of flour, the paste was vigorously stirred with a flat wooden spoon. At different intervals of paste thickening, small amounts of thin porridge from the calabash were added.
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