Millet Recipes / Healthy Millet Recipes

Ragi Koozh	Kambu Adai	Ragi Kozhukattai
Instant Ragi Dosa	Thinai Salad	Kuthiraivali Ven Pongal
Kollu Dosa	Ragi Rava Idly	Thinai Upma
.Jowar Upma	Sorghum Dosa	Ragi Sweet Adai
Thinai Mushroom Biriyani	Instant Thinai Idli	Ragi Sweet Paniyaram
Kambu Koozh	Pani Varagu Ven Pongal	Varagu Arisi Upma
Varagu Arisi Curd Rice	Ridge Gourd Millet Soup	Varagu Arisi Pongal

Kuthiraivali Kanji	Thinai Sambar Rice	Thinai Thengai Paal Kanji
Thinai Pongal	Kambu Dosa	Kuthiraivali Khichdi
Millets Oats Paniyaram	Thinai Adai	Ragi Adai
Instant Ragi Dhokla	Ragi Soup	Ragi Rasam

Ragi Simili Urundai	Varagu Mint Sevai	Kambu Idli
Ragi Moongh Dal Dosa

Kambu Pongal	Ragi Ladoo	Ragi Appam
Ragi Rava Dosa	Ragi Sevai Upma	Ragi Thayir Semiya
Kambhu Puttu	Ragi Puttu	Ragi semiya payasam

Kuthiraivalli Ven Pongal Recipe / Barnyard Millet Pongal Recipe / Kuthiraivali Pongal Recipe

Kuthiraivalli Ven Pongal

Ingredients
Kuthiraivali/Barnyard Millet - 1/2 cup
Yellow moongh Dal / Pasi paruppu - 1/4 cup
Salt to taste
Turmeric powder a generous pinch
Hing a pinch
Water - 3 cups
Tempering
Oil - 1 tsp
Ghee - 1 tbsp
Cumin - 1/2 tsp
Pepper - 1/2 tsp
Grated or chopped ginger - 1/2 tsp
Chopped green chilly- 1 small
Curry leaves few
Cashew nuts -6 chopped
Method
Heat a pressure cooker dry roast the dal till nice aroma comes,do not burn them or fry till light brown.
Add the washed millet,water,hing,salt and turmeric powder,pressure cook till soft.
Heat a kadai add ghee and oil add the tempering ingredients,saute for a minute.Switch off the stove.
Pour this tempering into the cooked pongal mix and serve them hot with chutney or sambar.

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Ragi Rava Idli Recipe / Instant Ragi Rava Idli Recipe / Ragi Vegetable Idli Recipe - Millet Recipes

Ragi Rava Idli

Ingredients for tempering
Oil - 1/2 tsp
Mustard - 1/4 tsp
Urad dal - 1/4 tsp
Channa dal - 1/4 tsp
Jeera - 1/8 tsp
Other ingredients
Chopped vegetables - 1/4 cup
( I used beans and carrot)
Chopped green chillies - 1
Grated or chopped ginger - 1/8 tsp
Chopped coriander leaves - 2tsp
Curry leaves few
Ragi flour - 1/2 cup
Sooji/Rava /Semolina - 3/4 cup
Thick curd - 1 cup
Water as needed
Salt to taste
Lemon juice - 1/2 tsp
ENO fruit salt - 1 tsp ( i used only 1/2 tsp)
Cashew nuts few

Ragi Rava Idli

Method
Heat oil in a pan & temper it with above ingredients.
Add the vegetables and fry for couple minutes.
Add the rava and in very low flame fry for few minutes,do not burn or over fry them,Then add the ragi flour and fry a bit and switch off the stove.
Cool this mixture,now mix the water,lime juice,salt & curd.The mixture will look like a idly batter,light & semi thick ( your batter should not be too thick or too thin).
Grease your idly plates with oil,place a fried cashew nut.
Heat water in your idly cooker,once your ready to steam the idly, mix in the ENO to your batter & gently mix till it forms froth & bubbles starts to appear.
Immediately pour a ladle of batter on top of the cashew nut, steam them for 8 minutes or till done.
Serve it hot with any chutney you wish.
Note:
ENO is very important ingredient in this recipe,make sure its active,otherwise your idli will not turn out good.Some use cooking soda instead of ENO fruit salt but i have not tried.

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Vegetable Tawa Dhokla / Mixed Flour Tawa Dhokla / Tawa Dhokla / Grilled Dhokla

Vegetable Tawa Dhokla

Ingredients for tempering
Oil - 1 tbsp
Mustard - 3/4 tsp
White sesame seeds - 1 tsp
Chopped green chillies - 2
Curry leaves few
Chopped ginger - 1 tsp
Hing - 1/8 tsp
Ingredients for the batter
Semolina/Sooji/White Rava - 1/2 cup
Semi coarse powdered oats - 1/4 cup
Semi coarse powdered quinoa - 1/4 cup
Thick curd - 1/4 cup
Water as needed ( around 3/4 cup)
Salt to taste
ENO fruit salt - 1/2 tsp
Mixed vegetable 3/4 cup
( I used grated carrot,finely chopped beans and peas)
Chopped coriander leaves - 1 tsp
Turmeric powder - 1/4 tsp
Method
Take a bowl add all the mentioned batter ingredients except ENO.
Mix well make sure the batter is lump free,it should be a semi thick batter.
Heat a non stick pan or a iron skillet pour 1 tbsp of oil and temper it with above ingredients.
Now add the ENO to the batter mix well and pour immediately on the tempering.
Cover it with a lid and cook it in very low flame till cooked and crisp at the bottom.
Slowly flip it other side,pour some oil and cook.
Switch off the stove cool,cut and serve it with any chutney you like.
Note:
a) Non stick pan is best for this recipe,but i have tried it in iron skillet and turned out crisp and perfect.
b) Only sooji can also be used for dhokla.
c) Add vegetables of your choice.

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