Millet Flour Onion Pakoda Recipe-Millet Snacks Recipes

Onion pakoda must be one of the favourite evening snacks for most of us.We generally make it using gram flour & rice flour.For a change,i tried it adding our homemade mixed millet flour/Millet sathu maavu powder.It came out really crispy and flavourful.Raksha & Sendhil liked it very much.I was also happy that i could give them a healthy deep fried snack using millets.And now i am typing this post munching these crispy pakoras,its yumm.Friends,Try this snack recipe for your family & enjoy with evening coffee or Tea.
Check out my other millet recipes here !

Millet flour onion pakoda recipe

Onion pakoda recipe using millet flour

Cuisine: Indian

Category: Snacks

Serves: 15 nos

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

INGREDIENTS

To make the batter Mixed millet flour - 1/3 cup Gram flour - 1/4 cup Rice flour – 1 tbsp Big onion - 2 nos ( medium ) Red chilli powder - 1/2 tsp Hing/Asafetida - 2 pinches Finely chopped green chillies - 1 no Curry leaves - few Coriander leaves – few Mint leaves – few  Ginger - 1/2 inch piece Hot oil - 1 tbsp Ghee – 1/2 tsp ( I used frozen ghee) Water – Very little ( say 1.5 tbsp) Salt – as needed Cooking oil - to deep fry

METHOD

Wash and slice big onions thinly.Wash and chop ginger,green chillies,mint,curry leaves,coriander leaves & set aside. In a wide bowl,take all the ingredients except cooking oil and ghee.Mix all the ingredients well without adding water.Onions will leave water while u mix.So mix everything together. Heat oil to deep fry.Take a tbsp of hot oil  and add to the flour.Add ghee.Mix well.Then sprinkle few drops of water and make a dough. Put a drop of batter & check the heat of oil.If  the batter comes up immediately,oil is ready.Reduce the flame to medium high & pinch in a portion of batter and drop in the oil in a sprinkled manner. Cook till onions turn golden brown.Remove in a tissue and enjoy eating hot with tea !

Note

Gram flour is used for binding and rice flour for crispiness. You can follow the above recipe and make pakodas with kambu maavu or thinai too. Hot oil is added to give crispy pakoda.Don’t skip it.Ghee is for softness.

Enjoy this crispy millet onion pakoda with tea/coffee ! Tastes yum !!

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Kambu Maavu Puttu Recipe-Pearl Millet Recipes

Last week when i went to Salem,my MIL gave me dry roasted & ground kambu maavu/Pearl millet flour and mixed millet health mix powder/Sathu Maavu.My MIL suggested me to try this Kambu sweet puttu with the flour.I tried two versions adding Jaggery and sugar.Both came out very well n tasty.I also made Kambu kanji/pearl millet porridge( savoury version) along with it which i will post soon.We had a healthy,hearty breakfast yesterday.Here are some of the health benefits & names of pearl millet in other languages for your reference.Pearl millet is called as Kambu in Tamil , Bajra in Marathi,Gujarati,Rajasthani,Sindhi,Punjabi,Sajje in Kannada,Sajjalu in Telugu and Kambam in Malayalam.Coming to its health benefits,Pearl millet is a miracle millet which has iron that is 8 times of rice.It is very rich in Calcium,Protein,Iron & Magnesium.It helps to reduce the bad cholesterol level in our body. Its a great body coolant.Its consumed as porridge during summer.It helps to improve the digestion power & heals stomach ulcers too.It helps to improve bowel movements & prevents constipation.It makes our body strong.It helps to increase the secretion of milk for lactating mothers !.Do try this healthy kambu maavu puttu recipe for your breakfast or as evening snacks.U will love it like us.I preferred jaggery version more than sugar version.Try any based on ur liking !

Kambu maavu puttu recipe

Kambu maavu puttu/Pearl millet powder puttu - Sweet version

Cuisine: Indian

Category: Sweet

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Kambu maavu/Pearl millet flour - 2 cups Salt water - as needed ( we used around 1/2 cup) Grated jaggery - 3/4 cup or sugar - 1/3 cup Cardamom seeds – 2 nos crushed Grated coconut - 1/4 cup

METHOD

Take the kambu maavu/Pearl millet flour in a wide bowl.Mix salt in little water and sprinkle it in kambu maavu.Mix well.Add water such that u should be able to shape it roughly as shown in the picture. Now spread this kambu maavu in idli plate and steam it for 10-15 minutes till the color of flour is changed.Remove the idli plate and take the cooked kambu maavu in a mixie jar.Grind once or twice to powder it because as u steam the flour,there may be lumps formed.So we are grinding the steamed flour to break the lumps. Take the ground flour in a bowl.Add sugar,cardamom powder & grated coconut.Mix well and serve.If u want to add jaggery,proceed to the next step. Melt jaggery in a bowl adding little water.Strain the syrup and again boil till it starts to become thick n frothy.Switch off the flame.Add cardamom powder and mix this syrup with the cooked & ground kambu maavu.Add the required amount of syrup and mix well.Lastly add grated coconut,mix well and serve. Enjoy ! NB: I felt jaggery puttu was very soft than sugar puttu.So make it as per your taste.If serving immediately,u can try sugar puttu else make jaggery puttu because it stays soft n good even after an hour.You can also make spicy version by sauting onions,chillies,ginger & curry leaves in little oil.Temper and mix everything with the cooked flour.

Note

** For making homemade kambu maavu – Dry roast kambu/Pearl millet in a wide kadai in medium flame till it starts to splutter and leaves a nice smell.Do it in batches if u want to make in large quantity.Roasting takes nearly 7-9 minutes.Do not burn them while roasting.so pls be careful.After roasting,switch off the flame and allow it to cool.Grind in a mill OR Mixie for small quantity.Sieve if necessary,spread in a news paper to cool down the flour and store in an air tight box. Grinding the flour in mixie after steaming is very important.Else the flour will have too much of lumps.But do not over grind the cooked flour because they will stuck to the jar and becomes very thick.Run for small intervals to make it as a powder Do not sprinkle too much of salt water.It also makes the puttu hard.At the same time,if u add less water,puttu will become dry. Though sugar puttu is easy to make when compared to jaggery puttu,jaggery puttu was softer than sugar puttu.But taste wise both were very good.So make it according to your choice. You can also try savory puttu.Just refer my ragi spicy puttu and follow the same directions.

Try this healthy kambu puttu for breakfast or snacks.It tastes yum !

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Very good recipes Tags: Kambu maavu puttu, pearl millet recipes, Pearl millet flour recipes, Kambu maavu puttu recipe, Kambu recipes, Kambu maavu, kambu in kannada, Kambu in hindi, millet recipes indian

Thinai Nei Appam Recipe/Foxtail millet Sweet Appam recipe-Karthigai Deepam Recipes

People in Tamil nadu usually make pori urundai and nei appam for Karthigai deepam.As i had already shared varieties of appam recipes like appam recipe using wheat flour,instant nei appam and appam-deep fried version,i wanted to try an appam using millet as we are fond of eating millets nowadays.Actually i wanted to try with kuthiraivali,varagu or saamai but then i changed my mind to try with Thinai as Lord Muruga is fond of thinai,Right??. So i tried with thinai(Foxtail millet in English,Kangni/Rala in Hindi,Navane in Kannada,Korra inTelugu,Thina in Malayalam) & it came out very well.I made this appam using paniyaram pan.Actually i made one batch with ghee and remaining with oil.Both were tasting awesome.We liked it very much.I am glad i could make a healthy nei appam recipe using millets.Tomorrow i will try to share how to make nel pori urundai recipe.Please click this link to view full collection of Karthigai deepam recipes in my blog.Happy Karthigai Deepam

Thinai nei appam recipe

Nei appam recipe using Thinai/Foxtail millet

Cuisine: Indian

Category: Sweet

Serves: 12-15 nos

Prep time: 2 Hours

Cook time: 10 Minutes

Total time: 2H 10Minutes

INGREDIENTS

To grind Thinai/foxtail millet - 1/2 cup Wheat flour - 2 tbsp Banana - 1 no ( small-yelakki,poovan) Grated jaggery - 1/2 cup( use 1/3 cup for normal sweet) Cardamom - 2 nos Grated coconut - 2 tbsp Rice flour - 1/2 tbsp Cooking soda - a big pinch To cook Ghee/Nei - as needed

METHOD

Wash and soak the thinai/Foxtail millet for 2 hours.After 2 hours,grind it to a slightly coarse paste adding cardamom & little water.To this,add wheat flour,rice flour,Chopped Banana,grated jaggery,grated coconut and grind to a smooth thick paste adding required water.Batter should be of pourable consistency. Leave the batter for 2-4 hours.Before making appam,add a big pinch of cooking soda and mix well.Heat paniyaram pan and add a tsp of ghee in each hole.Pour a small ladle of appam and cover cook it for few minutes in medium flame.Flip it and again cook for a minute.Remove and serve hot ! Enjoy !

Note

Adding rice flour is optional.This appam itself comes out slightly crispy outside and soft inside. U can also add rave in place of rice flour. Adding cooking soda and banana is essential.It gives u the soft appam.Suppose if u ferment the batter for 8 hours,then cooking soda is not needed. Serve & eat hot to enjoy its best taste.

Make this healthy,Lord Muruga’s Favourite Thinai Nei appam for this Karthigai Deepam and get his blessings !

Technorati Tags: Thinai recipes,Millet recipes indian,Foxtail millet recipes,Karthigai deepam recipes,Nei appam,Sweet appam recipe,Thinai sweet paniyaram recipe

Very good recipes Tags: Thinai recipes, Millet recipes indian, Foxtail millet recipes, Karthigai deepam recipes, Nei appam, Sweet appam recipe, Thinai sweet paniyaram recipe

VARAGU ARISI PONGAL RECIPE/KODO MILLET PONGAL-MILLET RECIPES

Very recently i started making upma & pongal varieties using millets.I tried Ven pongal using Varagu( Kodo millet in English,Koden/Kodra in Hindi,Harka in Kannada,Arikelu in Telugu,Koovaragu in Malayalam- Source-Wikipedia) for the first time.It came out very well.As u all know Varagu rice/Kodo millet has amazing health benefits.It is basically a digestion friendly millet.It is rich in phytochemicals,Phytate that helps in reduction of cancer risks.It helps to reduce the body weight which is most needed for obese people.It helps to overcome irregular period problems in women.It helps to reduce knee & joint pains.It is good for diabetic people.It reduces nervous disorders especially in eyes.And this pongal is a very easy and tummy filling breakfast recipe.Just 1/2 cup of varagu arisi is enough to serve 2-3 people because it doubles in quantity once its cooked.It tastes very similar to our regular rice pongal with full of flavors.My daughter Raksha loves pongal a lot.When i gave this for her breakfast today,she couldn’t identify its varagu rice pongal and not our usual one.We had with coconut chutney as side dish.It was yum.Do try this easy and healthy pongal recipe for your breakfast or dinner.I am sure your entire family would love it.
check out my other millet recipes here.

Varagu arisi pongal/Kodo millet pongal recipe

Varagu arisi pongal recipe - Healthy millet recipe for breakfast !

Cuisine: Indian

Category: Breakfast

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

INGREDIENTS

Varagu arisi/Kodo millet - 1/2 cup Moong dal - 1 tbsp Water - 2 cups Salt - as needed To temper Ghee - 1 tbsp Pepper corns - 1/4 tsp Cumin seeds/jeera - 1/2 tsp Hing/Asafetida - a small pinch Ginger - 1/2 inch piece ( finely chopped) Green chillies - 1 no ( small sized) Curry leaves - few

METHOD

Wash the kodo millet ,drain and set aside.In a pressure cooker base,heat ghee and add the moong dal,pepper corns.Saute for a minute in low flame.Make sure the color of dal should not change.Then add the cumin seeds/jeera and saute till it turns light golden.Lastly add the curry leaves,green chillies & hing.Stir it.Add the measured water and required salt. Add the washed & drained millet and ginger pieces.Close the cooker and cook for one whistle in low flame.It will take nearly 10-12 minutes. Remove the lid and mix well.Add a tsp of ghee and serve hot !Tastes the best with coconut chutney ! Enjoy !

Note

Serve this pongal when its hot to enjoy its best taste.When it cools down,it will become slightly hard.You can reheat the pongal while serving by adding little water and mix well in flame for few seconds. You can follow the same method and make pongal with thinai & samai too. Replace ghee with cooking oil if u are calorie conscious.But ghee gives great flavor. Add a tsp of ghee while serving for kids.

Serve this healthy,easy varagu pongal with chutney and sambar.Tastes yummy !

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KAMBU DOSAI-BAJRA DOSA /PEARL MILLET DOSA RECIPE

Last week i shared instant millet dosa using mixed millets energy mix powder.Though i make it very often,i wanted to try a dosa recipe with kambu (in tamil)/Pearl millet ( in English)/Bajra(in Hindi) as i got tempted by seeing my fellow bloggers post.Recently my friend Shalini was telling me about kambu dosai which she has been making for her breakfast regularly.So I took this recipe from her and tried today for the first time.She told me to use brown rice and pearl millet but i used raw rice as i din’t have brown rice in stock.So feel free to use brown rice instead of raw rice in this recipe.You will get good results and its a healthier option too.I will try to post kambu adai and kambu koozh recipes soon.Lets see how to prepare this kambu dosai for breakfast/dinner.This dosa tastes the best when it is served hot.It becomes slightly chewy when its cooled down but overall its a very flavorful and healthy breakfast recipe.Check out my other millet recipes below.

Millet energy mix powder

Millet ladoo

Instant millet dosa recipe

Thinai idli,dosa recipe

Saamai sweet pongal/Little millet pongal recipe

Types of millets with health benefits,other names,where to buy etc.

A small update : I made this dosa for dinner with raw onion-garlic chutney as side dish.I felt this combo was awesome than coconut chutney.Even my daughter told the same.This chutney pairs very well for kambu dosa.Try this combo ! U will like it ;)

Kambu dosai/Pearl millet dosa

Pearl millet dosa/Kambu dosai recipe - Healthy millet recipe for breakfast/dinner

Cuisine: Indian

Category: Millet recipe

Serves: 15 nos

Prep time: 3 Hours

Cook time: 2 Minutes

Total time: 3H2Min

INGREDIENTS

Kambu/Pearl millet - 1.5 cups Raw rice or brown rice - 1/2 cup Round Urad dal - 1/2 cup Methi seeds - 1 tsp Salt & water - as needed Cooking oil – to drizzle ( while making dosa)

METHOD

Wash and soak the kambu,rice,urad dal and methi seeds together for 2-3 hours.In a big mixie jar,take half of the quantity of soaked grains and grind it adding ice cold water(It helps the mixie jar to prevent heating). Grind it to a smooth paste adding enough water and salt.(I used the soaked water itself).Transfer the batter to a vessel. Let the batter ferment over night or for 10-12 hours.The next day morning batter would have raise well.Mix it well and check the consistency.If it is too thick,add little water say 1/4 cup and mix well.Heat dosa pan and pour a ladleful of batter.Spread it well if u want to make thin,lacy dosas OR spread it little if u want thick soft dosas.Make it as per your wish.Drizzle a tsp of oil and cook for a minute.Cover it with a lid and cook the dosa if u want crispy ones.Do not flip the dosa.If u want thick dosas like utappam,flip the dosa and cook for a while.Remove and serve hot. Enjoy with your favourite chutney.I served it with coconut chutney and idli podi !

Note

Use enough water while grinding the batter.Batter has to ferment for 10 hours minimum in cold weather.If the climate is hot,this batter will ferment quickly and it will become sour.So keep an eye. Use brown rice instead of raw rice.U can use idli rice too. If u don’t want to use rice at all,just follow 2:1 ratio of kambu & urad dal and grind the batter as mentioned above. This dosa becomes soft when its cooled down.So serve n eat hot !

Have this healthy millet dosa for your breakfast/dinner.I enjoyed it with coconut chutney,idli podi and had milk with Lion dates syrup

A small update : I made this dosa for dinner with raw onion-garlic chutney as side dish.I felt this combo was awesome than coconut chutney.Even my daughter told the same.This chutney pairs very well for kambu dosa.Try this combo ! U will like it ;)

Technorati Tags: Kambu dosai recipe,Kambu dosai tamil,Kambu recipes,Kambu dosai pearl millet pancake,Kambu dosai recipes,Kambu recipe,Bajra dosa recipe,Pearl millet dosa recipe

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SAMAI SAKKARAI PONGAL/LITTLE MILLET SWEET PONGAL RECIPE

I am in the phase of trying varieties of millet recipes now.I have tried thinai idli,mixed millet sathu maavu,millet ladoo so far & shared the same here.Varagu,samai & kuthiravali recipes are in my try list for long time.To start with,i tried this samai sweet pongal recipe.Today being Navratri friday,i made this samai sakkarai pongal for my vilakku pooja.It tasted yummy.U can follow the same recipe & prepare varagu arisi pongal too.Soon i will share ven pongal recipe using varagu & samai here.To check out the health benefits of millet,their availability in Bangalore and for more informations with pictures,please click this link.

Samai sakkarai pongal recipe

Sweet pongal recipe using little millet

Cuisine: Indian

Category: Sweet

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

INGREDIENTS

Little millet/Samai - 1/2 cup Yellow moong dal - 2 tbsp Grated jaggery – 3/4 cup Ghee - 2-3 tbsp Water - 2.5 cups Cardamom - 2 nos Cloves - 2 nos Edible camphor - a pinch

METHOD

Wash the samai,drain n set aside.Heat n melt jaggery adding little water to cover it.After the jaggery is melted,strain the syrup and take it in a bowl. In a pressure cooker base,heat a tsp of ghee and roast the moong dal for a minute till u get a nice smell.Add 2.5 cups of water and the washed samai to it.Add a pinch of salt and pressure cook in low flame for one whistle.After the steam is released,open the cooker and add the jaggery syrup.Mix well and let it boil for a minute in low flame.Add 2 tsp of ghee at this stage to avoid burnt bottom.When the pongal starts to leave the sides of cooker,switch off the flame.In another pan,heat the remaining ghee and roast the nuts,cloves and add to pongal. Add a pinch of edible camphor and mix well ,serve ! Enjoy !

Note

U can replace samai with varagu too.But adjust water accordingly. No need to roast samai.U can also do it along with moong dal if necessary.

Make this healthy samai sweet pongal and offer God !

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Millet Energy Mix Powder Recipe/Sathu Maavu Recipe–Millet Recipes

Last week when i went to Salem my MIL gave me this homemade mixed millet powder/Energy mix powder and told me to prepare Dosa or porridge for our breakfast/dinner.She also told me the quantity & the procedure of making it.I never thought its so easy to make.Sorry,I couldn’t take stepwise pictures.I will try to add it soon.Yesterday i made dosa with this flour and it came out very well.I was very happy & contented to get the benefits of all millet/sirudhaniyam in one recipe .Sendhil told me to blog this recipe as it may be useful to many of you.So here you go,my MIL’s mixed millet flour aka millet sathu maavu recipe for you all.But this powder is only for adults and not for kids.U can make any number of variations by adding moong dal,nuts and rice too.U can prepare all our south Indian breakfast recipes like porridge,dosa,kozhukattai,adai & paniyaram using this flour.Next week i will try to share some yummy recipes using this millet powder.
Till then check out my detailed post on millets and its varieties with its health benefits.
Thinai idli/Foxtail millet idli
Mixed millet laddu recipe

 

Millet energy mix powder

Energy mix powder recipe using millets for healthy breakfast and dinner !

Cuisine: Indian

Category: Breakfast

Yields: 1.5 kgs

Prep time: 20 Minutes

Cook time: 10 Minutes

Total time: 30 Minutes

INGREDIENTS

Ragi/Finger millet - 1/4 kg Varagu/Kodo millet - 1/4 kg Saamai/Little millet - 1/4 kg Kuthiravali/Barnyard millet - 1/4 kg Kambu/Pearl millet - 1/4 kg Thinai/Foxtail millet - 1/4 kg

METHOD

Clean the millets in muram if u suspect for any debris. Heat a wide kadai and dry roast all the millets one by one.Stand nearby & keep mixing without moving around else it may burn as they are very small in size.Keep the flame medium high.Each millet takes maximum 3-4 minutes to get roasted. Roast them one by one till its color changes slightly and u get a nice roasted smell.Collect them in a plate and let it cool. After it cools down,grind them in a flour mill or mixie.Sieve it and spread the flour in a paper to cool down.Store in an air tight box.Stays good for months ! U can make sweet or salt porridge,Dosa by adding buttermilk,adai or even kozhukattai too !

Note

Roasting the millets gives a nice flavour to the powder.Don’t skip it but be careful while roasting.Do not burn them. For variations u can add roasted green gram dal or yellow moong dal.U can add rice too.

Make this millet powder and enjoy the benefits of all millets in one recipe

Technorati Tags: Millet flour recipes,Millet powder recipe,Millet recipes,Energy mix powder recipe,Energy mix powder,Sathu maavu recipe,How to make millet powder at home,millet flour recipes indian

Very good recipes Tags: Millet flour recipes, Millet powder recipe, Millet recipes, Energy mix powder recipe, Energy mix powder, Sathu maavu recipe, How to make millet powder at home, millet flour recipes indian