Showing posts with label Kodo Millet. Show all posts
Showing posts with label Kodo Millet. Show all posts

Yellow Dosa With Millets



BM 138 Week 3 Day 1 - 

This week I shall conclude the A-Z Dosa Series for this year. So to include the dosa starting with Y, I have chosen to use the letter yellow for this unique chana dal dosa where I have replaced rice with millet.

I have used Kodo Millet here but any other millet can be easily substituted. Rice was used in the original recipe.

Recipe Inspiration here
Ingredients - 

Chana Dal 1 cup
Kodo Millet 1/2 - 3/4 cup
Urad Dal 1/2 cup
Fenugreek Seeds 1 tsp
Turmeric 1/2 tsp
Salt as needed
Oil to shallow fry the Dosas


 Method Of Preparation -

Wash and soak Chana dal, Urad Dal and fenugreek seeds in a pot with about 6 cups of water for 5-6 hours.

In another pot, wash and soak the millet for 5-6 hours.

Drain the dals and blend into a fine paste. Add the drained millet and blend until grainy. Add as little water as needed.

Add salt and set aside in a warm place for fermentation. Depending on the temperature of the location, fermentation might take anywhere between 5-15 hours. It usually takes about 8-10 hours for me.

After the batter is fermented, adjust the consistency of the dosa. It should be slightly runny. Mix in the turmeric and whisk well. 

On a heated tava(griddle), pour a ladleful of batter and spread it thin in a circular motion. Spray some oil to the edges of the dosa. 

Gently flip the dosa and cook for a few seconds so the underside is just about cooked.

Continue with the rest of the batter. Refrigerate any left over batter.

Serve with any choice of chutney.

BMLogo


Preparation Time 30 minutes + Soaking, grinding and fermentation time 15-16 hours
Makes 20-24 dosas

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Posted by Harini R on Saturday, September 17, 2022
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Xacuti Masala Dosa



BM #137 Week 4 Day 3 - 

For the letter X, Xacuti masala came to the rescue and so I tried out this variation of the traditional Masala Dosa using the Xacuti masala to flavor the aloo sabji. 

The Xacuti masala powder I made at home was mildly spiced as opposed to the store bought one. I shared these Dosas with my Goan friend and she said she loved the variation and that until then she never had a chance to taste a milder version of the masala. :)

 Ingredients - 
Oil/Ghee needed to shallow fry
Dosa Batter -
Kodo Millet 1 cup
Rice 1/2 cup
Urad Dal 1/2 cup
Chana Dal handful
Methi Seeds 1 tsp
Xacuti Aloo Masala - 
Onions, finely chopped  2 Tbsp
Potatoes boiled and roughly mashed 2 cups
Xacuti Masala 2 tsp
Turmeric and Salt as needed
Seasoning (Oil 2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Jeera 1/2 tsp, curry leaves few)


 Method Of Preparation -

To Make Dosa Batter - 
Wash and soak rice, kodo millet,  fenugreek seeds, chana dal and urad dal in about 3-4 cups of water for about 4-5 hours.

In a blender add the soaked rice, chana dal,  urad dal, fenugreek seeds and the millet. Add water sparingly and grind until the batter is smooth but with a grainy texture.

Transfer the batter into a big vessel, add salt as needed and mix well.

Cover, set aside in a warm place for 8-10 hours allowing it to ferment.

To make Xacuti Aloo Masala - 
In a heated pan, add oil and rest the seasoning ingredients. 

Saute onions and add the roughly mashed potatoes, salt, turmeric and xacuti masala. Add about 1/4 cup of water to let the masala blend in. Adjust the consistency of the sabji.

Remove form heat and allow it to slightly cool.

To make Xacuti Masala Dosa - 
On a heated tava(griddle), pour a ladleful of batter and spread it thin in a circular motion. Spray some oil to the edges of the dosa. 

On the top side of the dosa place a ladleful of the xacuti aloo masala Fold the Dosa into half and remove from the pan.

Continue with the rest of the batter. Refrigerate any left over batter.

Serve with any choice of chutney.

BMLogo


Preparation Time 30-40 minutes + soaking and fermentation time 15 hours
Makes 12-14

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Posted by Harini R on Friday, August 26, 2022
3 comments
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Vellulli Karam Dosa



BM #137 Week 4 Day 1 - 

This week I shall continue with the A-Z Dosa series. This month the starting letters are V, W and X.

This version of Vellulli karam Dosa (Vellulli means Garlic; Karam means Spicy) is inspired by the Erra Karam Dosa I frequently make at home. Since my family adores garlic flavor, these dosas have been super popular at home.

 Ingredients - 

Dosa Batter 3 cups (I used Kodo Millet Dosa Batter)
Onions, finely chopped 1/4 cup
Oil to shallow fry the dosas
Vellulli Karam - 
Coriander Seeds 1 tsp
Cumin Seeds 1 tsp
Coconut Powder 1/4 cup
Garlic pods handful
Dry Red Chilies 2-3
Salt as needed



 Method Of Preparation -

To prepare Vellulli Karam - 
Dry roast coriander seeds, cumin seeds, coconut powder, dry red chilies and set aside.  Lightly roast the garlic pods and remove from heat. 

Allow them to cool and grind into a coarse paste adding very little water and set aside.

To make Dosas - 
On a hot griddle / tawa, pour a ladle full of batter and spread it into a thin circle. Spray some oil all over. 

Spread about a tablespoon of the vellulli karam evenly all over  the dosa, sprinkle finely chopped onions (optional) and gently pat the onions so they stick to the dosa.

Fold the dosa into half and gently remove from heat. 

Continue with the rest of the batter. 

Serve it hot with a chutney of your choice.


BMLogo


Preparation Time 30 minutes excluding the batter preparation time 
Makes 10-12 dosas

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Posted by Harini R on Wednesday, August 24, 2022
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Methi Leaves Millet Dosa



BM #134 Week 3 Day 1 - 

This week I shall continue the A-Z Dosa series with the starting letters of M, N and O.

Today's dosa can be made with regular Dosa batter using rice. I have made this with Kodo millet Dosa batter. The addition of methi leaves enhances the flavor and I am sure this will occupy a special place in our menu from now on.

Ingredients - 

Methi leaves finely chopped 1-1.5 cups
Onions finely chopped 1/2 cup
Coriander leaves finely chopped 1/4 cup
Ginger, grated 1 tsp
Green Chilies finely chopped 2 tsp
Cumin Seeds 1 tsp
Asafotida 1/4 tsp
Oil to shallow fry Dosas
For Dosa Batter - 
Urad Dal 3/4 cup
Koda Millet 2 cups
Chana Dal handful
Poha handful
Methi Seeds 1 tsp


 Method Of Preparation -

Wash and soak Kodo millet for about 4-6 hours.

Wash and soak Urad Dal, Chana Dal and fenugreek seeds for about 4 hours. Wash and soak poha for 10 minutes.

Drain and blend the urad dal - chana dal - methi seeds mixture into a fine batter adding as little water as needed.

Drain and blend the Kodo millet and poha into a coarse batter adding as little water as needed.

Combine both the batters, add salt as needed and mix well.

Cover and set aside in a warm place for a few hours for fermentation. [I fermented it for 14 hours].

When it is Dosa time, mix in the Methi leaves, Onions, Coriander leaves, Ginger, Green Chilies, Cumin Seeds and Asafotida into the batter. Add the salt as needed. Mix well and add water to adjust the batter consistency.

On a hot griddle / tawa, pour a ladle full of batter and spread it into a thin circle. Spray some oil all over. Cover, and let the dosa cook.

Flip onto the other side and allow it to cook for a few seconds. 

Remove and continue with the rest of the batter. 

Serve it hot with a chutney of your choice.


BMLogo


Preparation Time 30 minutes+ Soaking time 5 hrs+ Grinding time 15 minutes+ Fermentation Time 14 hrs
Makes 16-18 medium sized dosas

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Posted by Harini R on Tuesday, May 17, 2022
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Kodo Millet Dosa



BM #133 Week 3 Day 2 - 

Today's recipe is another millet based dosa which is a very filling and nutritious meal option.

In our menu I try and use a different millet each week to make Idli/Dosa. These Dosas are made with Kodo Millet. Irrespective of the type of millet used, the Dosas turn out awesome.

Ingredients - 

Kodo Millet 1 cup (240 ml cup)
Urad Dal 1/2 cup
Fenugreek Seeds 1/2 tsp
Salt as needed


 Method Of Preparation -

Wash and soak Kodo millet for about 4-6 hours.

Wash and soak Urad Dal and fenugreek seeds for about 4 hours.

Drain and blend the urad dal - methi seeds mixture into a fine batter adding as little water as needed.

Drain and blend the Kodo millet into a coarse batter adding as little water as needed.

Combine both the batters, add salt as needed and mix well.

Cover and set aside in a warm place for a few hours for fermentation. [I fermented it for 14 hours].

On a hot griddle / tawa, pour a ladle full of batter and spread it into a thin circle. Spray some oil all over. Let the dosa cook.

Flip onto the other side and allow it to cook for a few seconds. 

Remove and continue with the rest of the batter. 

Serve it hot with a chutney of your choice.

BMLogo


Preparation Time 20 minutes + Soaking time 4-5 hours + Fermenting time 14 hours
Makes 16-20 

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Posted by Harini R on Monday, April 18, 2022
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Kodo Millet Sweet Pongal ~ Arikela Thiyya Pongali




BM #123 Week 4 Day 3 - 

Making Sweet Pongal with any type of millet is so easy to make and just as easy to get addicted to. 

I made this sweet pongal for Ugadi of 2021. The thali in the picture is from the festival day. It is a small thali due to subdued celebration. 

The thali features Raw Mango Pulihora, Instant Dhaniyala Sambar, Aloo Fry, Semiya Payasam and Kodo Millet Sweet Pongal



 Ingredients - 

Kodo Millet / Arikelu 1/2 cup
Chana Dal handful
*Jaggery 3/4 cup
Milk 1/2 cup
Ghee 2 tsp or more as needed
Almonds and Cashews chopped 1/4 cup
Cardamom Powder 1/2 tsp

* I have tried making this with 1/2 cup sugar and it tastes just as good.


 Method Of Preparation -

In a pressure cooker, wash kodo millet and chana dal. Add 2 cups of water and 1/2 cup of milk. Cook for 15 minutes or up to 2 hisses. [I cooked in instant pot for 10 minutes in manual/pressure cook mode]. 

Meanwhile, heat jaggery in a tablespoon of water until it melts. Strain the melted jaggery and remove any impurities.

After the millet-chana dal mixture is cooked well, transfer into a pan with the melted jaggery. 

Sprinkle the coarsely crushed nuts and cardamom powder. Cook well until the jaggery syrup starts solidifying.

Remove the pongal from heat. 

Serve warm with a topping of more toasted nuts and ghee.

BMLogo


Preparation Time 30 minutes
Serves 3-4

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Posted by Harini R on Saturday, June 26, 2021
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V - Varagu Pongal ~ Kodo Millet Pongal



BM #99 Day 22 - 

 In the process of introducing millets to my family, here is another recipe where millets were accepted as an easy substitute for rice.

 This time I used Kodo Millet/Varagu/Arikelu and made my favorite comfort food, Pongal. Here I didn't add any vegetables but added my favorite chana dal tempering for the extra crunch on top.

 This pongal tastes awesome with any chutney of your choice or any tangy gravy like this Bendakaya Gojju, Pineapple Gojju, or Strawberry Gojju.

 Ingredients - 

 Kodo Millet/Varagu/Arikelu  1/2 cup
Moong Dal 1/4 cup
Salt, Turmeric and Pepper as needed
Cumin Seeds 1 tsp
Seasoning (Ghee/Oil 2 tsp, Mustard seeds 1/2 tsp, Chana Dal 2 tsp, Hing / Asafotida 2 pinches, Cashews and Curry leaves few)

Method Of Preparation -
Wash and soak Kodo Millet / Varagu / Arikelu for a few minutes. Ideally 2-4 hours. But I never soaked it for more than 15 minutes.

 Wash moong dal and set aside.

 In a utensil, mix kodo millet and moong dal. Add in salt, turmeric, crushed pepper and about 1 1/2 - 2 cups of water. Pressure cook the mixture for 10-12 minutes.

 Upon release of pressure, prepare the seasoning. In a heated pan, add the oil and mustard seeds. After the mustard seeds pop, add chana dal, cashews, curry leaves and hing.

 After the chana dal and cashews are golden brown, remove and transfer into the cooked millet-dal mixture.

 Mix well and serve with an accompaniment of your choice. 



BMLogo


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99




Preparation Time 30 minutes
Serves 2-3

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Posted by Harini R on Thursday, April 25, 2019
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S - Sambar Varagu Saadam in Instant Pot



BM #99 Day 19 - 

 For the letter S I have made sambar saadam using another millet called Kodo Millet. It was a breeze to prepare this in the Instant Pot. The same can be prepared using a regular pressure cooker.

 I prepared the tadka separately after the sambar saadam was done as we love the crunch of the dals in the tadka. If I am in a hurry I first do the tadka in the pressure cooker, add the dals, vegetables and spices. And just serve after it is done.

 Ingredients - 

 Kodo Millet (Arikelu, Kodon, Varagu) 1/2 cup
Toor Dal 1/4 cup
Salt, Turmeric, Jaggery, Red Chili Powder and Sambar Powder as needed
Vegetables 2 cups (I used Carrots and Chayote)
Tamarind juice 1-2 Tbsp (Depending on the consistency of the juice)
Seasoning (Ghee/Oil 2 tsp, Mustard seeds 1/2 tsp, Chana Dal 2 tsp, Hing / Asafotida 2 pinches, Peanuts few and Curry leaves few)

Method Of Preparation -

 Wash and soak Kodo Millet / Varagu / Arikelu for a few minutes. Ideally 2-4 hours. But I never soaked it for more than 15 minutes.

 Wash toor dal and set aside.

 In the IP inner pot, mix kodo millet and toor dal. Add in the chopped vegetables salt, turmeric, red chili powder, jaggery, sambar powder and about 2 cups of water. Set it to Pressure cook or Manual Mode for 10 minutes.

 Upon release of pressure, prepare the seasoning on the stove top. In a heated pan, add the oil and mustard seeds. After the mustard seeds pop, add chana dal, cashews, curry leaves and hing.

 After the chana dal and cashews are golden brown, remove and transfer into the cooked millet-dal mixture.

 Mix well and serve with an accompaniment of your choice. 



BMLogo


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99




Preparation Time 30 minutes
Serves 2-3

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Posted by Harini R on Monday, April 22, 2019
10 comments
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Kodo Millet Idli ~ Arikela Idli



BM #94 Week 1 Day 2 - 

 These days I have been substituting rice with a variety of millets. Today I have an idli with Kodo millet made with kodo millet and urad dal. The batter is easy to grind and it ferments beautifully as well.

 Recently I have had friends talk about using millets in their diet and my parents have already started using millets on a daily basis. The 'back to the roots' movement has caught on, so to say. 

 So it is definitely useful to catalog all the millet recipes so we have all recipes at one place.

 Recipe Source - handout by AP Government 
Ingredients -

Kodo Millet 1 cup
Urad Dal 1/2 cup
Poha handful
Methi Seeds 1/2 tsp
Salt as needed

 Note - If the batter is not sufficiently fermented, add half teaspoon of ENO fruit salt to the batter just before pouring into the idli plates.

Method Of Preparation -
Wash and soak Kodo millet and Poha for about 4 hours.

 Wash and soak Urad Dal and fenugreek seeds for about 4 hours.

 Drain and blend the kodo millet - poha mixture into a coarse batter adding as little water as needed.
Drain and blend the urad dal - methi seeds mixture into a fine batter adding as little water as needed.

 Combine both the batters, add salt as needed and mix well.

 Cover and set aside in a warm place for a few hours for fermentation.

 After the batter is fermented,  divide the batter in the Idli plates. Steam for about 15 minutes. Let it cool for 5 minutes and then remove from the moulds.

 Serve it with Peanut Chutney or Coconut Chutney for a filling meal.

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#94.

Preparation Time 15 minutes + Soaking time 4 hours + Fermenting time 8 hours
Makes 16-18 idlis

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Posted by Harini R on Sunday, November 4, 2018
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Kodo Millet-Mixed Dal Uthappam



BM #87 Day 24 - 

 Here is a variation of the traditional Adai but without the red chilies and other traditional components. I have used Kodo Millet in place of rice and made this healthy version of uthappam.

 I love to make such no ferment dosas and uthappams which are sometimes life savers. This was another way I used Kodo Millet without anyone the wiser.

Ingredients - 

 Kodo Millet 1/4 cup
Toor Dal 2 Tbsp
Urad Dal 2 Tbsp
Chana Dal 2 Tbsp
Moong Dal 2 Tbsp
Ginger 1/2 inch
Green Chilies 2-3
Onions, finely chopped 1/2 cup
Carrots, grated 1/4 cup
Coriander leaves, finely chopped 3 Tbsp
Cumin Seeds 1/2 tsp
Salt and Asafotida as needed

Method Of Preparation -

 Soak kodo millet, moong dal, chana dal, urad dal, toor dal and red chilies for about 4-5 hours or over night.

 Drain and grind the soaked millets and dals along with ginger and green chilies using as much water as needed to make a fine batter. 

 In the ground batter, add cumin seeds, chopped vegetables, coriander leaves. salt and asafotida. Add adequate water to adjust the consistency of the batter.

 Heat a griddle, pour a ladle full of batter and gently spread to make a 5-6 inch uthappam. Spray oil as needed and let it cook. Flip and cook the underside as well.

 Remove and continue with the next uthappam.
Serve warm with any choice of chutney.


BMLogo 
 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87



Preparation Time 15-20 minutes + Soaking time 4-5 hours
Makes 8-10

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Posted by Harini R on Saturday, April 28, 2018
15 comments
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Kodo Millet in Yogurt ~ Kodo Millet Daddhojanam



BM #87 Day 22 - 

 I finally could lay my hands on Kodo Millet at a local Indian Store. I paid a pretty penny for it, though. I have tried quite a few dishes with this millet. I found that it is not very difficult to like it as it doesn't seem to have any distinct smell or taste. In fact when blended with Yogurt and the seasonings, it is not very different from the rice version.

 This is also a favorite lunch box dish for my little one. I was in two minds whether to post it under Kid's lunch box recipes or under the Whole grain recipes :). I typically don't add ginger and green chilies for my little one. I just add a little black pepper and loads of crunchy dals (she calls them 'katum kitum') and raisins in the tadka for her.

 Ingredients - 

 Kodo Millet/ Arikelu / Varagu 1/2 cup
Milk 1/2 cup
Yogurt/Curds 1/2 cup + more
Salt as needed
Ginger, grated 1/2 tsp
Garnish with coriander leaves and pomegranate pearls
Seasoning (Ghee/Oil 2 tsp, Mustard seeds 1/2 tsp, Chana Dal 2 tsp, Urad Dal 1 tsp, Jeera 1/4 tsp, Red chilies 2, Curry leaves few, Asafoetida a pinch, Raisins few, Cashews few)

Method Of Preparation -
Wash kodo millet and soak it for 5-10 minutes. I observed the water turns a little muddy, so I like to soak and make sure the muddy colored water is all washed out. 

 Pressure cook the kodo millet by adding about 1.5 cups of water. After the pressure cooker cools down, transfer the cooked millet into a wide bowl and mash it so that there no lumps. [I cooked in the Instant Pot - Manual 8 minutes.]

 Add in milk and yogurt. Mix well.

 Sprinkle salt and grated ginger.

 To prepare the seasoning, heat ghee/oil, add mustard seeds, after they are ready to crackle, add the remaining ingredients in the order listed.
After the dals are brown, transfer the seasoning ingredients into the kodo millet daddhojanam. Mix well and garnish with pomegranate pearls. Enjoy with fried mirchi!


BMLogo 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87




Preparation Time 30 minutes
Serves 2-3

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Posted by Harini R on Thursday, April 26, 2018
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