RAGI-RED RICE DOSAS, IDLIS How to make dosas and idlis out of Finger millet and red rice

RAGI aka FINGER MILLET..............
Is a Power House of health benefits.....
* acts as a treatment for Osteoporosis, Anemia and Diabetis.
*a natural relaxant to relieve stress and induce good sleep.
*Its high rate of fiber keeps you with a full feeling for a long time, and thus curbs unwanted munching.
*very high in Calcium, good for bones
*reduces cholesterol and increases heart-health
*abundant in anti oxidants
*good source of protein and amino acids
*helps digestion, prevents constipation
improves hemoglobin levels, good for lactating mothers
*helps in maintaining vitality of the skin

KULLAKKAR RED RICE
This is an ancient rice variety, grown in India, and it possesses
*anti oxidant properties
*high zinc and iron
*contains complex carbohydrates good for health
*regulates blood pressure
*prevents skin diseases
*prevents skin ageing
 So, with these 2 rich ingredients and adding some more, these dosas and idlis are prepared!

Ingredients

Kullakkar red rice - 1 cup/any boiled matta red rice variety

Ragi/finger millet - 1 cup

Boiled rice + Idli rice - 1 cup

Whole urad - 1 cup

Methi seeds - 1 tsp

Salt to taste

Enough oil to make the dosas

Recipe cuisine: South Indian; Category: Breakfast/dinner

Soaking time: 6-7 hours; Cooking time: 3-4 minutes for each dosa

           Whole urad and methi taken in a vessel, washed and soaked. I normally soak them over night, and grind in the early morning, so that the batter is ready by dinner time. If you want, you can soak in the morning, grind in the evening and leave it over night for fermenting

Ragi, red rice, and boiled + idli rice taken in a bowl, washed and soaked in boiling hot water

Urad and methi first ground, then the rice-ragi batter ground, all mixed well with salt to taste

See how well it has fermented!!!

Spread it like a regular dosa, and drizzle some oil around it really comes out very thin and crisp

Flip it over

Serve with sambar or chutney

You can also add fvery finely chopped veggies of your choice, add some molagappodi also, and make yummy Oothappams

                                               Idlis also came out very well, soft and fluffy

This post first appeared in www.malpatskitchen.com

KODO MILLET KHEER, how to make a tasty and healthy kheer with millets

Wishing you all a very very Happy and Helathy New Year!!!

Please check my other millet recipes here
*Millet is alkaline and it digests very easily
*Millet acts as a probiotic in your inner eco system
*Millet will always hydrate your colon and prevent constipation
*Millet calms your moods
*Millet is a smart carb with lot of fibers
*Magnesium in millets helps prevent heart attacks and migraine head aches
*Niacin in millets help lower cholesterol
*Highly anti oxidant
*Millets' high protein content makes it a must in Vegetarians' diets.

Normally we make Semiya kheer/Vermicelli kheer with regular semiya, which is not too nutritious or healthy. I was having thoughts about trying out some millet for kheer and it turned out to be no less, in fact, tastier, so creamy and guilt free!!!

Ingredients

Milk - 8 cups

Kodo millet semiya - 1 1/2 cups

Sugar - 1 cup

Saffron a small pinch

Cardamom powder - 3/4 tsp

To serve

Sliced almonds, as needed

A small pinch of saffron

Recipe cuisine: South Indian; Category: Dessert/festival delicacy/kheer varieties

Prep time: 5 mts; Cooking time: 30 mts

Serves 10 small cups

Milk set to boil in a thick bottomed vessel (I kept an anodised pan) and semiya added

Saffron and cardamom powder added

Milk has condensed almost to half of what it was, semiya is completely cooked now, add sugar, keeping the flames on the lowest, and keep on stirring so that it will not stick to the bottom

Chill and serve, topping with sliced almonds and little bit of saffron strands

This post first appeared in www.malpatskitchen.com

Notes 

* Any kind of millet semiya can be used. 

*Pearl millet semiya will be slightly dark brownish in color, and the kheer color may go down.

BAJRA / KAMBU CURD SEMIYA, how to make pearl millet yogurt semiya

Pearl millet curd semiya..a very very healthy alternative to our regular vermicelli, which doesn't have much nutrition..and especially for summer, Bajra/pearl millet/kambu will cool down our body system and hence should be frequently used.

Ingredients

Bajra/pearl millet - 1 cup

Fresh yogurt - 2-21/2 cups

Salt to taste

For seasoning

Ghee - 2 tsps

Hing powder - 1/2 tsp

Mustard seeds - 1 tsp

Jeera - 1 tsp

Split urad dhal - 1 tsp

Channa dhal - 1 tsp

Slit green chillies - 1-2

Broken red chillies - 1-2

Curry leaves

For garnishing

Grated carrots - 2 tbsps

Chopped mangoes - 2 tbsps

Pomegranate arils - 2 tbsps

Recipe cuisine: South Indian; Category: Lunch/dinner

Prep time: 10 mts; Cooking time: 15 mts

Serves 3

I used this semiya

Bajra measured and taken in a bowl

Soaked for 5 minutes

Then drained

Spread on a steamer plate, and steamed for 10 minutes. All instructions are given in the packet itself.

Cooked semiya let to cool down

Put in a bowl, salt to taste added

Yogurt/curds added and mixed well, hing powder added on top

Above mentioned seasonings done in ghee and poured on top of the hing

Grated carrots, chopped mangoes and pomegranate topped, chilled and served!!! A real treat for summer!!!

This post first appeared in www.malpatskitchen.com

Notes

* Curd semiya can be made with other millet semiyas too...Little, barnyard, kodo millets etc

KAMBU DOSA/PEARL MILLET DOSAS

Pearl Millet is called "Kambu" in Tamil, "Bajra" in Hindi, "Sajje" in Kannada, "Sajjalu" in Telugu and "Bajri" in Gujarati.
Pearl millet is gluten-free, is enriched with vital nutrients, is the only millet to contain significant levels of chromium, has high folic acid and is good for pregnant women, contains 14% protein, rich in anti oxidants, easily digestible, hence excellent for babies, a very rich source of iron and treats anemia, reduces blood sugar levels, high in fiber, reduces cholesterol, relieves constipation, treats insomnia and extremely good for lactating mothers.
So...a dosa with this millet...isn't it great?? And, trust me, it was as tastier  and more flavorful than our regular dosas!!

Ingredients

Kambu/pearl millet - 1 cup

Idli rice - 1 cup

Urad dhal - 1/4 cup

Poha/flat rice/aval - 1/4 cup

Methi seeds - 1 tsp

Gingely oil to make the dosas

Salt to taste

Recipe Cuisine: South Indian; Category: Tiffin variety/breakfast/dinner

Soaking time: Over night; Grinding time/prep time: 20 mts; Cooking time: 3-4 minutes for each dosa

Yields 12 - 13 dosas 

Pearl millet and idli rice , measured and taken in a vessel 

Urad dhal, poha and methi seeds taken in another vessel

After washing well, idli rice and pearl millet - soaked over night, poha+urad+methi also washed well, and soaked in the morning for 2 hours

First, pearl millet and rice , ground to a smooth paste in blender, poured into a vessel, salt to taste added

Urad and poha also ground to a smooth paste and added 

Mixed well and let aside to ferment.

I ground the batter by 8am, the poicture below was taken by 6pm, shows the well fermented batter. I made these dosas for dinner

Tava heated, batter poured in the center (like regular dosa batter)

and spread thinly

1/2 tsp oil drizzled around the corners. You can see the dosa getting a lovely color and getting roasted nicely, on medium flames

Turned to the next side

Garma-garam, hot dosa, served with tomato thokku. Can be served with any chutney or sambar.

This post first appeared in www.malpatskitchen.com

Notes

* If you want to make the dosas for the breakfast, then accordingly, you soak in the morning for 6-7 hours, urad and poha for the last 2 hours, grind by late evening, allow to ferment over night, and can make them for breakfast.

KAMBU/BAJRA VEG SEMIYA, how to make pearl millet and vegetable semiya, a Gluten - free recipe

Pearl Millet ranks as the 6th most important grain in the world. It is called "Kambu" in Tamil and "Bajra" in Hindi.
It is first and foremost Gluten free, contains most of the Vitamin B and is very rich in other minerals such as iron, magnesium, calcium, phosphorus, manganese, potassium, copper, zinc and chromium.Pearl Millet is the one and only grain which contains chromium, it has the highest folic acid and makes a perfect diet for pregnant women.
It is protein-rich, rich in anti oxidants, easily digestible and hence perfect food for babies from 6th month onwards, treats Iron and Anemia deficiency, reduces blood sugar levels, aids in weight loss, reduces cholesterol, relieves constipation, prevents Insomnia and is very good for lactating mothers.
So, when I knew that millet semiyas are available in market, Irushed to buy them, since these are rich in nutrients when compared to vermicelli.

Ingredients

Kambu semiya - 1 cup

Onion - 1, small, chopped fine

Green bell pepper - 1/2, chopped fine

Red bell pepper - 1/2, chopped fine

Tomatoes - 2, chopped fine

Sambar powder - 3/4 tsp

Lemon juice - 2-3 tsps

Salt to taste

To season

Cooking/gingely oil - 3-4 tsps

Hing powder - 1/2 tsp

Turmeric - 1/2 tsp

Mustard seeds - 1 tsp

Jeera - 1 tsp

Urad dhal, split - 1 tsp

Channa dhal - 1 tsp

Green chillies - 2 slit

Curry leaves 

Recipe cuisine: South Indian; Category: Breakfast/dinner/tiffin

Prep time: 10 mts; Cooking time: For semiya - 10 mts; other cooking: 10 mts

Serves 2

1 cup bajra measured and taken

Soaked in water for 5 minutes

Then drained

Veggies cut and kept ready

Drained semiya placed on a steaming plate, and cooked for 10 minutes

The cooked semiya, let to cool down

Oil heated, and all seasonings, above mentioned, added

Slit green chillies and curry leaves added

After the seasonings turn golden, now the chopped onion

Colored peppers

Now tomatoes and sambar powder added

Salt to taste

After sauteeing the veggies nicely, add the cooled down semiya

Mix well, and add lemon juice. Forgot to click that picture!!

Just a bowl of fresh yogurt is more than enough!!!

Notes

* Other millets like Little millet, Kodo and Barnyard millets can also be made like this

This post first appeared in www.malpatskitchen.com