millet recipes

Varagu Dosa

October 18, 2021

 Varagu is a millet, in english it's called Kodo millet. Taste like rice and  a good substitute for rice. it is rich in protein, anti-oxidents and high fibre. Here I'm making varagu dosa adding fenugreek seeds.




Ingredients:

Varagu rice                    : 2 cups
Fenugreek seeds            : 1/4 cup
Salt     as needed
Oil of your choice



Method: 

Soak varagu & fenugreek seeds for an hour. Drain it and grind it to a smooth paste. Add water as needed to make a smooth batter (dosa consistency). Add salt and mix well.
Heat a dosa tawa pour a ladlefull of the batter in the laddle and spread it evenly to make thin dosa. Drizzle some oil on the sides. 



Cook it and flip it over to cook the other side also.  Remove from the tawa. Repeat the process with the remaining batter.  Healthy and tasty Varagu dosa is ready! Serve it with your favourite chutney!!







Note: I didn't add urad dal to this. If you wish you can add 2 tablespoons of urad dal to this and grind. Then the dosa will be more soft and tasty! 


Egg Curry /Chettinad style

September 19, 2021

  



Ingredients:


  • Eggs                                       : 4 nos
  • Turmeric pdr                          : 1/4 tsp
  • Onion                                     : 2 large sliced thinly
  • Tomatoes                               : 2 sliced & pureed
  • Green chillies                         :2 
  • Ginger garlic paste                 : 1 tbsp
  • Salt to taste
  • Oil                                          : 2 tbsp

 For Roasting & Grinding:

  • Dry red chilli                          : 4 nos
  • Coriander seeds                      : 2 tbsps
  • Pepper corns                           : 1tsp
  • Cinnamon                               : 1"stick
  • Cumin seeds                           : 1/4tsp
  • Fennen seeds                          : 1/4 tsp
  • Oil                                           : 1 tbsp

Method:

  • Boil eggs and peel them, keep aside.
  • Heat oil in a kadai,  add  in the whole spices & roast them for 3 mins on low heat.  Cool and grind it in a mixie to make it a smooth paste. Keep aside.
  • Heat oil in a kadai,  add sliced onion & green chillies, saute.
  • When the onions become translucent add the ginger garlic paste and saute it till the raw smell goes. Now add the ground paste to this and saute it for 2 mins and add the tomato puree, turmeric powder & salt.  
  •  Cook them till the oil separates.  Pour one and a half cups of water into this and let it boil. Now add the eggs to this and mix well. Cook it for 5 mins, add curry leaves.  Remove from fire.
  • Transfer this to a serving bowl. It is a tasty side dish for chappathi or rice!



Bajra Dosa

September 14, 2021

Bajra  or dosa is a healthy breakfast. Bajra or  is a millet which is rich in nutrients like protein, fibre, iron etc.. In English,  it is called Pearl millet.

In Tamil it is known as Kambu.  It can also be cooked well and eat as a porridge adding buttermilk and chopped small onion.  

             



Ingredients:


  • Bajra                   : 1 cup
  • Rice                    : 1/4 cup
  • Urad dal              : 1/4 cup
  • Fenugreek seeds : 1/4 tsp
  • Salt for taste
  • Oil                       : 2tbsp

Method:

  • Soak bajra, rice, urad dal and fenugreek seeds together for  3 hours. You can use any rice  like raw rice or boiled rice. 
  • Grind it together to a smooth paste. Add salt and mix. Keep it for overnight or at least 6 hours to ferment.
  • Next day morning mix the batter well, if it is too thick add some water to make dosas.
  • Heat the dosa tawa, pour one full ladle on the centre of the tawa and spread it evenly to make thin dosa. Drizzle some oil on the sides of the dosa. 
 


  • Let it be crispy.... if needed flip it to cook the other side.

  • Fold it and remove from fire. Repeat the process with remaining batter.
  • Serve it hot with chutney!

upperi

Vazhakka Podimas

November 16, 2020

 

                             


Ingredients:


  • Vazhakka                            : 1 no
  • Onion                                  : 1 no, chopped
  • Grated coconut                   : 1/2cup
  • Coriander seeds                  : 2 tsp
  • Fennel seeds                       : 1.5 tsp
  • Red chillies                         : 5nos
  • Urad dal                              : 1 tsp
  • Tamarind                            : small goli size
  • Mustard seeds                    : 1 tsp
  • Cumin seeds                      : 1/2 tsp
  • Asafoetida  pdr                  : 1/ 8tsp 
  • Turmeric pdr                      : 1/4tsp
  • Curry leaves                      : 1 sprig
  • Salt to taste
  • Gingelly oil                      : 2 tbsp

 

Method: 


  • Pressure cook vazhakka till soft. Peel it and mash them with a fork to small pieces, keep aside.
 


 

  •  In a pan dry roast Chillies, urad dal, coriander seeds, fennel seeds. When it is done add grated coconut to this and fry for 2 mins. Add tamarind to this and grind in a mixie to a coarse powder.



 

  • In a pan heat gingelly oil, add mustard seeds, cumin seeds, asafoetida and curry leaves. When it splutters add chopped onion and saute well. 

 
  • Then add the turmeric pdr and mashed vazhakka to this. Mix well and add the powdered masala to this mix well. Simmer for 2 mins and remove from fire.


 

  • Remove from fire, transfer to a serving dish.  Vazhakka podimas ready! A tasty side dish for rice!!

Palak Poori

Palak Poori

November 12, 2020






Ingredients:


  • Wheat flour                         : 1 cup
  • Spinach                               : 1 cup
  • Green chilli                         : 1 no
  • Ginger                                 : 1/2 "
  • Cumin powder                    : A generous pinch
  • Salt to taste
  • Oil for deep frying

Method: 


  • Wash the spinach thoroughly. Boil  4 cups of water  add spinach and green chilli and ginger. Switch off  the stove and drain the spinach and dip  it in cold water. 
  • Grind it along with spinach and ginger to a paste.
  • Take the wheat flour in flat vessel add the spinach paste and cumin powder and salt.

 
  •  Mix it together and knead it well. Add water if needed and make a smooth dough. 


 

  • Take lemon sized balls and roll it into 2-3" diameter round.  The puri should not be too thick or too thin.


 

  • Heat oil in a frying pan and  fry each puri in hot oil.
  • Fry all the puris and have it with desired side dish.....Here I made chana masala for this puri.
 

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