Saamai Idli / Little Millet Idli–Millet Recipes

Today's guilt free recipe is with millets and the cutest millet of all... It is made with Saamai called as the Little Millet.. Idli by itself is a very healthy breakfast.. Now making it even more healthier is by substituting the rice portion with the millets.. I also used the whole black urad dal with the skin. Again making it even more healthier.. Serve it with a spicy chutney and gobble them guilt free.. I made them in mini idli molds and it was so attractive

Varagu Adai / Kodo Millet Adai – Millet Recipes

Coming to the next recipe in Indian Bread Basket, my choice is with millets today. The minute, I was introduced to millets, this is one of first recipes I tried and have tried it many times. You do not miss rice here. In fact you will think you are eating regular adai which is made with rice..

Millet Recipes

With New Year comes New Year resolutions and one of the very popular resolution is to “Eat Healthy”. Below are millet recipes which are very healthy and also delicious. Even if we cannot eat them everyday, we should slowly start to incorporate them in our diet at least twice a week..

Varagu Peas Pulao / Kodo Millet Peas Pulao

Kuthiraivali Dosai / Barnyard Millet Dosai

Pineapple Thinai Kesari / Pineapple Foxtail Millet Kesari

Makki Di Roti / Corn Roti / Corn Tortilla

Kambu Dosai / Bajra Dosa

Kezhvaragu Dosai / Fingermillet Dosai

 

Bajre Ki Khisri / Kambu Ven Pongal

Kezhvaragu Oats Samba Godumai Idli

Quinoa Idli (Instant)

Jowar Roti / Cholam Roti / Sorghum Roti

Kambu Semiya Upuma

Kuthiraivali Milagu Jeera Adai

Kuthiraivali Milagu Jeera Adai–Barnyard Millet Adai–Millet Recipes

Hope you all have enjoyed my Arisi Adai which is made with Parboiled rice. I saw a similar recipe here using Kuthiraivali (Barnyard Millet) and immediately tried it. I did make a few changes to the original recipe and we loved this adai.. Make sure you have the tawa on medium to medium high or the adai will become hard. You need to enjoy this adai piping hot.. You can serve this as-is. We enjoyed it with Coriander Coconut Chutney (recipe coming soon). The flavor of the pepper, coconut in this adai is amazing.. This recipe will give 6 adais of medium size.

Kambu Semiya Upuma – Millet Recipes

With the New Year brings New Year resolutions and a lot of people have “Eating healthy” or “Weight Management” as part of their resolution. Here I am with a recipe to help….I love visiting shops that healthy items like millets, many types of rice, many types of flour etc.. We learn so much about the ingredients available for us. But a lot of ingredients are new and unidentifible. I remember seeing black rice for the first time and did not even recognize it, but I was surely fascinated by it. Recently I saw various types semiya made with millets like semiya made with Kambu, Ragi, Whole Wheat. I once saw a TV show where they did upuma with Kollu Semiya. It was very similar to how I do with Ragi Semiya. Now I have tried Ragi semiya and it was delicious. Today I tried Kambu Semiya and it was even more tastier. Cut the vegetables and you have the delicious upuma ready in no time... This will serve 3 - 4. Kambu is Bajra in Hindi, Pearl Millet in English, Sajjalu in Telugu. Try this for a healthy breakfast or evening tiffin and you will be happy you did!!

Jowar Roti / Cholam Roti / Sorghum Roti

Jowar Roti is a healthy and nutritious roti. You can serve this with any choice of side dish. I served it with tomato onion veg!! This is a great recipe to include millets in your diet as it is easy to do and also very tasty. This is my third choice for this week’s BM – Millets.

Kezhvaragu Dosai / Fingermillet Dosai

Kezhvaragu or raagi dosa is a type of dosa made with Finger millet flour (raagi flour). Finger millet flour is healthy flour and eating it in a dosa form makes it tasty. Health meets taste in this recipe. This dosa will be chocolate brown in color. It is very quick to do and no soaking required. It tastes best when serve hot with tomato pickle. It can also be accompanied by Curd or Sugar.

Pineapple Thinai Kesari / Pineapple Foxtail Millet Kesari

Today is first day of Aadi month and is celebrated with a sweet, special food items. Here is a delicious and a almost guilt free sweet which has no processed ingredients. We would have heard about rava kesari and also flavored ones like mango kesari, pineapple kesari etc. Today I added a little more extra twist by including healthy items and excluding the unhealthy ones. So here are my changes – ravai to thinai ravai, sugar to panam kalkandu and have reduced the ghee a big extent. It was very tasty and delicious. I have also not added pineapple essence or food color. That is optional. This kesari with thinai is so perfect to start this week’s marathon with the theme as millets!!

Varagu Peas Pulao / Kodo Millet Peas Pulao

You are short on time and want to do a quick one??? Here is the simple, healthy and delicious pulao.. If you are looking for a short grain but prefer the taste of rice.. Try this short grain – Varagu / Kodo Millet.. I made this for my family and they were very pleased and loved it.. Makes perfect for travel and lunchbox…Varagu is a type of short grain that I have been introduced recently.. It looks very much like rice but it is about 1/3 the size.. It is very healthy.. Varagu is a grain that can grow without much baby sitting from the farmers and this can be grown without Pesticides.. This makes it one of the favorite crops of the farmers. I have used polished varagu, you can use the brown one also. Also it tastes very close to rice, so it is very easy to be included in the diet..

Kuthiraivali Dosai / Barnyard Millet Dosai–Tamil Nadu

Welcome all to my state – Tamil Nadu. Tamil Nadu – a state of temples, great history, beaches, agriculture and kollywood. You walk around the cities here and all the places will be mostly busy. Tamizh is the language we speak, but there are many dialects, Tamizh from Chennai is different from tamizh from Madurai. Similarly there are many dialects. Similarly food and eating habits also differ from region to region. Idli, Dosa, Sambar, Vada are quite famous throughout the world!!! I had so many choices to do for today, then I chose this very healthy dosai which is not just easy but also healthy and kid friendly. It is so hard as a wife and mom to convince folks to eat short grains and I need to force it and it is so hard to get it approved!! They get the preconceived notion that anything healthy is not tasty… Now when you can camouflage it, that is a win win situation. With that in mind, coming to today’s recipe, it is made with a short grain called Kuthiraivali – known as Barnyard Millet in English. Generally this millet is not very popular like its siblings – kambu, kezhvaragu etc. Try this delicious and healthy one and you will be happy you did.

Bajre Ki Khisri / Kambu Ven Pongal - Haryana

From Gujarat, we travel to Haryana today. Haryana means – the house of Gods. Hari is one of the names of Lord Vishnu and ayana means home. Chyawanprash was first made here. From Wiki – “Haryana has a rich cultural heritage that goes back to the Vedic times. Dhosi Hill, the ashram of revered Rishi Chyawyan is an important site where Chyawanprash was formulated for the first time. Cattle being common in Haryana, dairy products are a common component of its cuisine.[54][55] Specific dishes include kadhi, pakora, besan masala roti, bajra aloo roti, churma, kheer, bathua raita, methi gajar, singri ki sabzi, and tamatar chutney. Lassi and sharbat and nimbu pani are three popular non-alcoholic beverages in Haryana. Liquor stores are common there, which cater to a large number of truck drivers. ”Coming to today’s recipe, it is a wholesome and delicious breakfast!! Khisri or Khichdi is so much similar to the Pongal we do in the South.. This one is very much like the Ven Pongal, but made with the very healthy whole green moong dal and bajra..

Kambu Dosai–South vs. North Challenge

So excited to be part of the SNC group which is created by Divya. Idea here is the group is divided into 2 and then each group challenges the other group with a recipe. Now from the Southern team, it is my turn this month to challenge my friends from the North team.  The choice for this month is a very healthy and delicious breakfast / tiffin item… It also makes a perfect “lunchbox” food or “travel” food…
Here is the link to the recipe for this month’s challenge for the North Team - Kambu Dosai / Bajra Dosai –Very Healthy Breakfast.. I have given the translation in English / Hindi for most of the ingredients.. Please email me at nivedhanams@gmail.com if you have any questions… Please add your post to the linky tool below

Kezhvaragu Oats Samba Godumai Idli

Kezhvaragu Oats Samba Godumai Idli is a quick and easy breakfast or tiffin item. It tastes best when served hot and best accompanied by sambar, rasam or tomato urugai. This resembles and also tastes like rava idli, but has a lot of goodness attached. It is very filling and one can eat maximum 4 for dinner and 2 for breakfast. I got this from here and this healthy is yummy too.. This recipe will yield 16 idlis. Also the idlis will raise a lot, so be sure to fill the mould to 75% – 80% only.

Quinoa Idli (Instant)

Quinoa – something I heard a few years ago. A very healthy grain which is a rich source of protein. I got this recipe from here and we love it.. Anytime a quick breakfast, a healthy breakfast and a tasty one is surely a winner as it comes more repeatedly on the menu. This idli screams healthy and is delicious. I served it with coconut chutney.

Ingredients
Quinoa - 1 cup quinoa
Oats - 1/2 cup 
Kezhvaragu Maavu / Ragi flour – 1/2 cup
Sooji / Ravai / Semolina – 1/2 cup
Curd / Yogurt - 1 cup
Coriander Leaves - 2 table spoon (chopped)
Baking Soda – 1 tea spoon
Salt – 1 tea spoon

Method
Heat a pan on high heat for around 2 minutes, and reduce the flame and roast the quinoa for around 2 to 3 minutes and grind to a powder and set aside.Do the same for oats also. Grind them both to a powder and set aside
Mix the ravai, kezhvaragu maavu, salt  and baking soda with the powdered quinoa and oats. Initially add about 1 cup of curd and mix them well with a spatula. Add the chopped coriander leaves and add the remaining yogurt and stir to combine.
The batter should be similar to a normal idli batter consistency, if not add some more water. Grease the idli moulds, and the pour the batter, steam it in the cooker until the idli's are cooked.
Serve warm with sambar and chutney.

Sending this to CWS – Oats, Priya’s page, Breakfast Club, Breakfast Club