Neetu's Cooking Blog: millet recipes

Showing posts with label millet recipes. Show all posts

NAVANAKKI DOSA/MILLET DOSA

Navanakki or foxtail millet is a good source of protein and dietary fibre. It is mainly consumed in southern India. Many recipes, both sweet and savoury are made from navanakki.

The process of soaking, grinding followed by fermenting the dosa batter is similar to the rice dosa batter preparation. The given proportions of navanakki dosa yields crispy dosa.

The taste of navanakki dosa is different from the regular rice dosa. It can be relished with coconut chutney and potato sabzi. Onion, tomato and peanut chutney is also a good option.

It is the beginning of winters, the weather is not very warm here in Hyderabad. I kept the dosa batter overnight in the preheated oven and it fermented really well.

The temperature of tava or griddle should be not too cold or not too hot. In both the conditions the batter may not spread evenly, it will stick to the ladle while spreading. You may have to make a couple of trail rounds to get the correct temperature. Once you get the hang of the correct temperature, the mess can be easily avoided.

Recipe for Navanakki dosa

Ingredients for Navanakki dosa

3 cups navanakki or foxtail millet
1 cup boiled rice
1 cup urad dal or black gram dal
Salt to taste
Oil or ghee for frying

How to make

Wash navanakki, boiled rice and urad dal 2 to 3 times. Soak for 4 hours.

Grind to a fine, smooth batter. Add some water while doing so or else your grinder may get overloaded.

Add salt and mix well.

Cover with lid and keep the batter in a warm place (I kept it in preheated oven) overnight for fermentation.

As you can see in the picture the batter has fermented really well.

Mix with a ladle, add water to get a thick but pouring consistency. If your batter consistency is correct skip this step.

Spread a ladle of batter on medium hot tava or griddle to make a round shaped, thin dosa.

Spread a teaspoon of oil or ghee around the edges. Once the edges are brown remove with a flat spoon. If the dosa is thick flip it and cook for a minute.

Give it a fold from the centre. Serve with chutney, sambar or potato sabzi.

BAJRA METHI MUTHIA/ VADA

Bajra or pearl millet gives excellent benefits when had during winters. It keep the body warm and helps to fight the chill. Bajra roti or bhakri with jaggery and ghee makes a tasty snack.

Muthia are bite sized,ball shaped snacks. This recipe of muthia has bajra flour and methi leaves with some basic spices. The same muthia can be used to make bajra vada which has been shown through pics.

Bajra methi muthia or vada can be stored in an airtight container upto two weeks.

Recipe for Bajra methi muthia/ vada

Ingredients for Bajra methi muthia/ vada

1 cup bajra or pearl millet flour
2 tbsp besan or Bengal gram flour
2 tbsp atta or whole wheat flour
1 tbsp til or sesame
1 tsp red chilli powder
1 cup methi or fenugreek leaves (finely chopped)
Salt to taste
2 tbsp oil for the dough
Oil for deep frying

How to make

Take bajra flour, atta, besan, til, red chilli powder and salt in a mixing bowl. Mix well.

Add 2 tablespoon oil. Mix to form coarse texture.

Add methi leaves and mix again.

Add little water to form a stiff dough. Rest it for 10 minutes.

Divide the dough in small portions and shape them into balls.

Press gently between the palms before deep frying. Fry on medium heat till crisp.

Foe vadas take a portion of dough on your palm, shape it into a flat circle. Deep fry on medium heat till crisp.

Store in an air-tight container.

RAGI UTTAPAM/ FINGER MILLET PANCAKES

Ragi or finger millet is an amazingly versatile and nutritious ingredient. It is used to make rotis, porridge, dosa and it is also widely used in baking. Ragi is rich in iron, phosphorus, calcium and vitamin B2. It serves as a nutritious option for babies instead of the packaged food. It is good for arthritis patients and also lowers cholesterol.

Ragi is easily available in supermarkets. Ragi flour can be made at home using domestic mixer grinder.

Ragi uttapams can be made for breakfast or brunch. It is very easy to prepare and also very quick. It doesn’t require any soaking or grinding like the rice uttapams.

The mentioned proportions yield six small sized, soft uttapams. Quarter cup rice flour can be added for crisp uttapams.

Recipe for Ragi Uttapam

Ingredients for Ragi Uttapam

1 cup ragi or finger millet flour
½ cup wheat flour
2 cups butter milk
½ cup onions (finely chopped)
¾ cup tomatoes (finely chopped)
2 green chillies (finely chopped)
½ cup coriander leaves (finely chopped)
Salt to taste
Oil for frying

How to make

In a mixing bowl mix together ragi flour, whole wheat flour, butter milk, onions, green chillies, tomatoes, coriander leaves and salt.Mix well.

Heat a nonstick griddle or pan.

Put a ladle full of the batter on the griddle and lightly spread it (do not spread it like regular dosa batter). We require the uttapams to be thick and fluffy.

Put quarter teaspoon of oil around the uttapam. Cook till the edges change colour and become firm.

Flip and cook for another minute. Put quarter teaspoon of oil around it.

Tastes good with curd or tomato ketchup.

RAJASTHANI KHEECHADA/ PEARL MILLET PORRIDGE / BAJRA KA KHEECHADA

Bajra or pearl millet is one of the oldest millet. Nowadays it is gaining back its importance. It is known to contain high fibre which makes it a healthier choice.

Kheechada is a sweet preparation from the land of Rajasthan. I came across this dish during our stay at Jodhpur. It is usually served with rajasthani thali. My love for bajra or pearl millet pushed me to get the recipe. None of my family members can say no to a piping hot Kheechada during winter season.

Traditionally bajra is pounded to a coarse texture, mixer grinder makes the work easy. It is simple to prepare and can be included in your ‘no fuss’ recipe list.