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Little Millet Idiyappam

Today i made little millet Dosa for breakfast. It has tasted good with cucumber chutney. let me take through the ingredients required.

Little millet – 3 cups (soak it in water for about 6 – 7 hrs)
urad dal – 1 cup (soak it in water for about 6 – 7 hrs)
Fenugreek seeds – 1 tsp
Salt – to taste

Method:- Grind the above ingredients to a fine paste and set it aside to ferment for about 8 to 9 hrs. To make dosa/crepes, add some oil into the skillet and pour the batter to a smooth level and add some oil to the surrounding edges of the dosa to cook. Once it changes to light brown color on both sides remove it from flame and serve hot with any regular chutney or else with dosa gun powder.

little millet dosa

little millet dosa

Usually “Idiyappam” is made by using rice flour but i tried to give some twist by using Foxtail millet variety. Let us see the ingredients required to make it.

Foxtail Millet flour – 1 cup
Warm water – Required quantity
salt – to taste

Method:- Mix the above flour to a medium dough consistency and set aside. Using the idiyappam maker, make some idiyappam’s and steam it on a idli maker for about 5 mts. Once done, take out and repeat the process untill all the dough is finished. Serve either with coconut milk, milk or else can make as a idiyappam upma by seasoning with mustard seeds, urad dal, curry leaves, asafoetida powder and some red chillies.

Foxtail Millet Sevai upma

Foxtail Millet Sevai upma

Hope you enjoyed it. keep in touch.

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Yesterday I made mixed millet roti with little millet curd rice. Below are the required ingredients.

Mixed millet roti
Organic Wheat flour – 1/2 cup
Organic gram/ chickpea flour – 1/2 cup
Organic finger millet flour – 1/2 cup
Organic foxtail millet flour – 1/2 cup
Salt to taste
Vegetable oil – 1 tsp
Raw Spinach – 1/2 cup
Green chillies – 1 to 2 pieces chopped
Cumin seeds -1/2 tsp
Water – 1/2 cup

Method:- Mix the above ingredients into the bowl and slowly adding water make it to a dough consistency. Put it aside to set for about 20 minutes. Later take a ball size dough and roll it like a roti on a board and place it on a heated skillet. Cook both sides until the color of the roti turns to light brown with some black dots. Finally serve with any vegetable curry or raita.

MM Recipe Picture

To prepare little millet curd rice. Below are the required ingredients.

Little millet (soaked in water) – 2 cups
Water – 6 cups
Curd – 1 cup
Salt to taste

Cook the little millet on a pressure cooker for 10 whistles. Take a bowl, add the cooked millet, curd, water (if required), salt and mix well until it is smashed completely. Now the millet rice is ready to serve. You can eat it with any vegetable curry or a pickle.

Foxtail Millet Recipe Picture

Foxtail Millet Curd rice recipe

Try out these dishes and let me know. Have Bon-appetite.

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Today,  I made Quinoa salted porridge on a clay pan and tasted like any other semolina porridge. The quinoa millet are very nutritious foods that contains no gluten and are easily digestible grains. It is really good for celiac disease people. I am going to share the recipe with you all. Below are the required ingredients.

Quinoa (Soaked in water for 2 hrs) – 1 cup
Vegetable Oil – 2 to 3 tsp
Green chillies – 2 medium size chopped
Ginger – 1 inch finely chopped
Curry leaves – 5 to 6 leaves

For Seasoning:-
Mustard seeds – 1/2 tsp
Urad Dal – 1/2 tsp
Cumin Seeds – 1/2 tsp
Turmeric Powder-  a pinch
Asafoetida Powder – a pinch
Coriander Leaves – For garnishing

Method: – Heat oil in a pan, add mustard seeds, urad dal , cumin seeds and toss it until it splatters. Than add the turmeric powder, asafoetida powder , curry leaves. Add the soaked quinoa with 3 cups of water and needed salt. Allow it to Cook for 10 minutes. Also add some ghee for additional taste. Finally garnish it with the coriander leaves.

Little Millet Upma 2You can switch it to millet food for a better health. Millet are available in any organic food stores. Try out this recipe and stay in touch.

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Recently i came across a program on the Indian star plus channel and shocked to find the truth about toxic foods. India is a developing country, population wise it is highly challenging to cater the needs for all. In order to meet the cultivation needs, farmers have started using pesticides to get more quality oriented foods leaving the permanent scar of these pesticides into the foods that are consumed.

There are many agricultural institute boards that exist to check the permissible levels to use for the cropping perhaps it goes in sane. The most important for the farmers are to crop them for a business purpose who do not bother about the implications of the consumers. It is disappointing to know how these farmers are trying to grow organic foods for themselves by giving pesticides foods to the general consumers. Further to this, some of the cashew-nut growers are spraying with a pesticide called “Endo sulphan” that causes lots of poisoning incidents around the world. You can get more information from this link http://en.wikipedia.org/wiki/Endosulfan.

I think some of the farmers are to be educated towards use of pesticides free cropping. It is a responsibility of the consumers to select organic foods for our families. By increasing the demand of the organic foods, shall hope to find more pesticides free foods in the near future.

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It all started by checking an organic food store in Chennai, India. Initially could not understand the millet varieties they were selling, but after doing some online research wanted to give a try on them. I have read a few millet recipe blogs that literally blown my taste buds away. It is amazing to feel how millet’s can replace our regular recipes by giving more fibers and other minerals with less carbohydrates.

Traditionally in India, many millet varieties were used by the country people. Let me, explore the recipes and wish me a bon-appetite.

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