Little Millet Dosa

Yet another delicious recipe from millet. This time I used little millet / saamai , another variety of millet which is an excellent source of anti oxidants. It has dietary fiber, reduces cholesterol and aids in digestion. Also, little millet has less carbohydrate when compared to rice and wheat which makes it an best alternative for people who wants to shed some weight. Little millet also has, abundant minerals ,iron and vitamin B1 .

Preparation Time: 15 minutes
Yields : 10-15 dosas

INGREDIENTS:

Little millet/saamai - 1.5 cup
White poha/aval/flattened rice (medium sized) - 1/2 cup
Urad dal - 1/2 cup
Salt - as required
Fenugreek powder - 1.5 teaspoon

METHOD:

1. Soak little millet in sufficient water over night. Soak urad dal 2 hours before grinding and poha one hour before grinding.

2. Now, drain the water from urad dal, and grind it in to a smooth paste, by adding water. Keep it aside.

3. Now drain water from little millet and poha and grind them together in to a smooth paste. Mix it with urad dal paste which you prepared in step 2. Add salt, fenugreek powder *. Mix the batter well . The batter should be neither too thin nor too thick.

4. Allow it to ferment for 6 to 8 hours. The batter should raise up well . Heat tawa. Take some batter and pour it in the center and spread it using the base of the ladle in to a round shape. Apply oil and flip and cook on other side.

5. Serve with your favorite chutney or sambar.

NOTE:

 If you dont have fenugreek powder, you can use fenugreek seeds( 1.5 teaspoon). Soak fenugreek seeds along with urad dal for 2 hours and grind it with other items.

SEE ALSO:  Pearl millet dosa, Kodo millet pongal, Peanut chutney. 

Foxtail Millet Adai

Foxtail millet adai is made with thinai/foxtail millet with toor dal,bengal gram and urad dal. I made this adai without adding any rice. This  adai is very protein rich and nutritious . Suitable for people who wants to reduce weight .

Preparation Time : 15 minutes
Yields : 13 no.s of adai

INGREDIENTS:

Foxtail Millet/Thinai - 1 cup
Tuvar dal - 1/2 cup
Bengal gram/kadalai paruppu - 1/2 cup
Urad dal - 1 table spoon
Salt - as required
Dry red chillies - 4 no.s
Ginger - 1 inch sized
Onions - 1/2 cup chopped
Asafoetida powder /hing - as required

METHOD:

1. Soak millet, tuvar dal, bengal gram,urad dal all together for 4 to 5 hours.

2. After soaking, grind them with ginger , dry red chilli ( do not add salt now). when you grind, please add less water and the batter should be smooth. After grinding, add required salt and if the batter is thick, add some more water. Please make sure that the batter should be neither too thick nor too thin. Sprinkle some asafoetida powder and mix well.

3. Now in a pan, take some batter and spread as like you make dosa. Apply some oil.

4. Flip the other side and cook well.

5. Serve with podi or any chutney of your choice.

6.  Also, when you make the dosa in pan, you can add chopped onions over it . Then flip the other sides, till the onions are roasted well. Onions add more taste to the dosa. You can serve with coconut chutney and sambar.

SEE ALSO:   Ragi adai, Rice flour adai, Pesarattu dosai

Quinoa Vangibath

Vangibath is a rice meal from karnataka cuisine , which is made by sauteing brinjal with some spices (vangibath powder) and adding cooked white rice. I replaced white rice with quinoa and tried it this time.

Preparation Time: Under 30 minutes
Serves: 2-3 people

INGREDIENTS:

Brinjal - 3 no.s
Quinoa - 1 cup(uncooked)
*Vangibath powder - 1.5 table spoon
Turmeric powder - 1/2 teaspoon
Tamarind - lemon sized
Jaggery - 1/2 teaspoon
Coconut powder  - 2 table spoon
Cashew nut - 5 no.s
green chilli - 1 no . chopped
Mustard  - 1 teaspoon
Channa dal / bengal gram  - 1/2 teaspoon
Salt - as required
Oil - 2 table spoon

METHOD:

1. Dissolve tamarind in 1/4 cup of water and set aside. In the meantime,  in a pan, dry roast quinoa, until it is hot to touch and nice flavour comes.

2. Keep quinoa aside .In the same pan, add 2 + 1/4 cups of water  and pinch of salt. Allow it to boil. Then add quinoa, and reduce the flame to simmer mode and cover with lid. Cook for 20 minutes. Then switch off the flame and allow it to rest for 5 minutes. Then slightly fluff the quinoa. The quinoa would have cooked well and doubled in size.

3. Keep quinoa aside. Now in a pan, add some oil. Add mustard, channa dal , cashew nut and green chilli and fry for a minute. Then add cut brinjal pieces, turmeric and salt. Saute for few minutes.

 4. Now add coconut powder and fry for few minutes.

5. Now add vangibath masala, tamarind water and jaggery. Add required salt and 1/4 cup water and cover and cook till the brinjals are soft. Now add cooked quinoa to it and mix gently .

6. Serve with raita and papad.

NOTES:

1. If you dont have vangibath powder, here is the procedure to make it :

Dry red chilli - 3
Urad dal  - 1 tsp
Chana dal - 1 tsp
Methi seeds/Fenugreek seeds - 1/4 tsp
coriander seeds - 1 tsp
Poppy seeds - 1/4 tsp
Cinnamon stick - 1 inch sized
Cardamom - 3 no.s
Cloves - 3 no.s
Coconut powder - 2 tsp
Oil - 1 tsp

In a pan, add oil, then add dry red chilli for few minute and keep aside. In the same pan, add urad dal, chana dal. methi seeds, coriander seeds, poppy seeds, cinnamon stick, cloves and coconut powder. Roast them for few minutes, till they turn aromatic. Cool all the ingredients completely, and grind them to a fine powder.

Milk Poha/Aval

Cooking Time: Under 10 minutes
Serves : 1 person

INGREDIENTS:

White thick poha/aval  - 1/2 cup
Milk - 300 ml
Almonds - 10 no.s
Dry grapes or raisins - a handful
Pumpkin seeds (optional) - 1 teaspoon

METHOD:

1. Dry roast poha for few minutes, till you get a nice flavor and it is hot to touch.

2. In a bowl, add almonds,dry grapes and pumpkin seeds.

3. Now add the dry roasted poha above the dry fruits and nuts. Pour 300 ml of hot or warm milk. Allow it to rest for 5 minutes, so that poha gets soaked well and gets soft. Garnish with some more dry grapes and serve.

NOTES:

1. You can replace/add any other nuts like pistachios,cashews etc. You can also add fruits like banana,dates. Please mash the fruits well, before adding it.

2. This recipe is more diet friendly, hence no sweeteners or high fat items has been added.

Aval/Poha Upma

Poha is a flattened rice . Poha/Aval upma is an easy breakfast that can be made in minutes . There are many varieties of poha available . I used thick white poha for this recipe.

Thick White Poha

INGREDIENTS:

Thick white poha/aval - 1/2 cup
Onion - 1/2 cup
Dry red chilli/green chilli - 1 no
Peanuts - 1/4 cup
Lemon juice - 1 teaspoon
Turmeric powder- 1/4 teaspoon
Salt - as required
Oil - 2 table spoon
Mustard - 1/4 teaspoon
Cumin seeds - 1/2 teaspoon
Urad dal - 1/2 teaspoon
Asafoetida powder - as required

METHOD:

1. Wash poha and drain the water completely. Squeeze all the water out of poha and set aside.

2. In a pan, dry roast peanuts and keep aside.

3. Add some oil in pan. Add mustard, cumin and urad dal. Then add dry red chilli.

4. Now add onions,turmeric,salt and fry till onions change color. Then add roasted peanuts.

5. Now add washed and drained poha and mix well and stir for 3 minutes. Sprinkle little water and
    keep stirring ,until the water evaporates and switch off the flame. Sprinkle some asafoetida
    powder. 

6. Poha upma is ready . Serve with plain yogurt or any chutney of your choice.

SEE ALSO: Vegetable curd poha, Peanut chutney, Rice upma