Our attempt to bring Mumbai's beloved street food- Vada Paav, home. When Aarina went off gluten, Vada paav was perhaps the biggest casualty. Not anymore- we made a much healthier version of the paav (bread) for breakfast. Made from Little millet and proso millet only, the bread was made with wild leavening and took 8 hours to ferment. The starter was the previous day's bread dough, which was only proso millet.
The best part of millet bread is that they sustain one for much longer hours and their much lower glycemic index make them the best grain option for people suffering from type 2 diabetes. Way better than wheat or rice.