To Soak for 2 hours, the following items and grind in a Mixi
4 cups Raw rice / Dosa Rice
2 cups Arisi Pori / Puffed Rice
1/2 cup – Urad Dal
1/2 tsp – Methi Seeds
1 cup – Beaten rice/Aval, which has to be washed and added while grinding.
Add little Turmeric powder and required salt while grinding
A twist to the plain sundal, with a spicy and tangy taste of Mangai Inji
1. Soak and boil any sundal – I used white sundal
2. Scrap 2-3 Tender Mango Inji, add little salt and lemon juice – grind well and keep it aside.
3. Do the regular tadka for Sundal – Add mustard, onions, red chilli flakes or finely chopped green chilli, hing, toss in the boiled sundal, add salt, and a teaspoon of fresh coconut scraping.
4. Before switching off from the gas (a minute), add the grouded mangainji and you can feel the fresh aroma!
Now a days, I use Kuthiraivali for making dosai and it turns out so nice crispy and tasty.
1 cup Kuthiraivali
1 cup idli rice
1/2 cup urad dal
1 tsp Vendhayam
1. First wash the millet, rice and urad dhal, and soak it together in water which can be used for grinding. Add Vendhayam to this while soaking.
2. Vendhayam gives a nice aroma and gives a golden colour to dosa, and of course its healthy..
3. You can directly grind in a mixie, add salt and ferment for 4-5 hours before making dosas.
A lighter and tasty version of Adai using millets – The best thing about adding millets is that it makes it the adai lighter and gives a crispy, thin finish..
Kuthiraivali – 1 cup
Toor dal – 1 cup
Raw rice / Boiled Rice – 1/2 cup
For grinding : 2 green chillies, 5-6 red chillies, hing, handful of curry leaves, salt, garlic pods as per your taste.
1. First wash the millets, dal, rice and soak them together for 2 hours. Use the soaked water to grind – you can grind it in the mixi direct
2. The chillies, curry leaves and other items can be ground first a little smooth and then you can add the millets. You should grind it a little coarse.
3. A healthier twist is adding finely chopped veggies of your choice on one side of the adai.
Make and store this rava dosa mix, and you can whip a dosa in no time!
1 cup kuthiravali (Barnyard Millet) , 1 cup rava, 1 cup ready made rice flour, hing, 1/2 tsp pepper corns, 1/2 tsp cumin.
In a mixie first whip kuthiravali for 2-3 secs, just one round in the mixi, add pepper corns, cumin, hing, rava, then one round and finally added rice flour, one more round. Bottle it. Take the required quantity mix with water, with the consistency for rava dosa..
You may add finely chopped onions, curry leaves, corainder to this along with salt.. Substituting millets in this dosa mix, brings in watery yet crispy texture, which is much better than our traditional rava dosa with just rava and rice flour.
Kuthiraivali (Barnyard millet) – 1 cup; Moong dhal – ¼ cup
Water – 2.5 cups
Ghee – 4 tbsp.
Crush whole Pepper+ cumin – 1 tsp.
Green chili – 1
Salt as required
Garnishing – Cashews fried in ghee
1. Fry kuthiravali and Moong dhal in a pan on medium fire, just for 1-2 mins.
2. Wash in water and the pressure cook with adding the required water, leave for 4-5 whistles
3. When cooked, add required salt and mix.
4. Season with green chillies, pepper, cumin, cashew nuts & curry leaves in ghee.
The forgotten grain of yesteryears has gained enough popularity thanks to organic food groups and our growing health awareness. We always had Ragi koozh in our younger years, but never had a chance to know about other millets, thanks to our city life!
Millets called as “சிறுதானியம்” in Tamil are gluten free, rich in fiber, proteins, minerals and vitamins. They have higher nutritional value than wheat, especially phosphorus and iron. The high fiber content is easy on the stomach for digestion and helps prevent constipation and bowel disorders. For diabetic patients its a boon because they contain complex carbohydrates which breaks down slowly.
With increasing focus on right diet and healthy living, millets have become of great interest to doctors and nutritionists as they are considered nutritionally superior to rice. Experimenting with millets was an eye opener to me and I am always drawn to a conversation of millet recipes, thanks to my friends 🙂
So quickly a list of Tamil – English definition of millets:
Saamai – Little millet
Varagu -Kodo Millet
Thinai -Foxtail Millet
Kuthiravaali -Barnyard millet
Millets are inexpensive and highly nutritious. It promotes healthy eating as it is rich in fibre, carbohydrates and minerals. Its nutritive value is enhanced when combined with pulses and legumes and we can make ‘payasam’ ‘puttu’, ‘sevai’, ‘dosa’, ‘idli’ and ‘vadai’ with millets – substituting rice, basically.
How to cook millets?
1. Samai, varagu, kuthiravaali can be cooked in the same manner as we cook rice.
2. Thinai alone needs to be soaked for one hour before cooking
3. Remove grits and small stones, and while soaking millet for dosai or vadai, wash and then use the soak water for grinding
4. You can either pressure cook or cook in the steam cooker, and for 1 cup of millet you can use 2.5 to 3 cups of water.
Besan flour 2 cups, rice flour-1 cup, perungayam 1/4 tsp, red chilli powder-1/2 tsp, 1 -2 cubes unsalted butter
Soak omam 2 tsp in water for 10 mins, Whip it in a mixie along with water, strain and use this water to knead
Aval, onions, sprouts, turmeric, 1 tsp shredded coconut, salt and lemon juice
Wash aval in running water and put it in a colander. Leave it for 5 mins. When dry add salt and mix well. Keep aside. In a kadai, season mustard, urad dal, fry peanuts.(I removed the peanuts and added it at last for crunchiness)
In the same kadai, fry onions, sprouts, green chillies, turmeric, 1 tsp shredded coconut, toss in the aval. Cook covered in sim for 1-2 minutes. Check salt and add 1/2 lemon juice and garnish with curry leaves..
Onion-1, green tomatoes sliced thinly-5, garlic -1, panam kalkandu- 3 tsp, salt, red chilli powder, 1/2 tsp sambar powder, 2 long slit green chillies
Heat oil, do mustard tadka, fry onions, garlic, after 2 minutes, add panam kalkandu which will caramelize the onions, then add green tomatoes, add turmeric, red chilli powder, salt, cover and cook till tomatoes become soft. Then open and on medium fire bring it to chutney consistency. Add sambar powder 1/2 tsp.. Panam kalkandu is palm sugar crystals and you may replace it with brown sugar or ordinary sugar but palm sugar brings out a lovely flavour!