Pearl Millet Idly/Dosa (நாட்டுக் கம்பு இட்லி /தோசை)

Pearl millet (நாட்டுக் கம்பு) is one of the major millets cultivated in India. It is rich in protein, calcium, iron and dietary fiber. Pearl millet can be used to make traditional breakfast items like idly and dosa by using fermentation method. I have already shared a few recipes using pearl millet flour. Click here to view them. 

Ingredients:

Pearl millet - 2 cups

Idly rice - 2 cups

Rice flakes (அவல்) - half a cup

Whole urad dhal or Black gram dhal - 1 cup

Methi or fenugreek seeds - 1 tablespoon

Salt - to taste

Oil - for making dosa and for smearing idly moulds

Method:

How to prepare the batter: Wash and soak pearl millet and idly rice separately. You may have to wash the millet several times till the water runs clear. Let the millet soak for 5 hours. Wash and soak urad dhal and fenugreek seeds together, and let the ingredients soak for 4-5 hours. Drain the water and grind urad dhal and fenugreek seeds using a wet grinder or a mixer-grinder into a spongy mass. Transfer to a large vessel. Wash and soak rice flakes for 30 minutes.Now grind the soaked pearl millet, idly rice and rice flakes together into a smooth paste and transfer the millet-rice paste to the same vessel on top of the urad dhal paste. Add required salt and mix both the pastes very well. Cover and allow it to ferment for 8 hours. 

Note: Use a larger container to hold the batter overnight, as the batter will rise when fermented.

How to prepare idlies: Mix the batter well before using. Smear the idly moulds with oil. Pour batter up to the brim in each mould. Pour 300 ml of water in a pressure cooker or rice cooker. Steam the idlies for 5-7 minutes. Switch off the stove and remove the idly mould. Allow the idlies to cool for a minute or two. Remove the idlies from the mould using a knife or flat spoon, and transfer to a hot case. Serve hot with chutney and sambar.

Note: You may test if the idlies are cooked by using a wooden tooth pick. Wet the tooth pick and drive it through the idly in the mould. If the idly is cooked, the tooth pick will come out smoothly with no batter sticking on it.

How to prepare dosas: Mix the batter well before using. Add water, if required, to make a smooth batter with pouring consistency. Heat the tava on medium flame. Once ready, spread the batter evenly on the tava. You may make the dosa slightly thick or thin and crisp. Add oil around the dosa and allow it to cook for a minute. When cooked, bubbles appear on the surface of a thick dosa. If you are spreading the batter thin, wait for the dosa to become golden brown. Turn the dosa over and cook for short while. Remove from the tava and serve hot with chutney and sambar.

Note: You may refrigerate the batter and use it make idlies and dosas as needed. Idlies are preferably made on the first two days. Beyond two days the batter may start to sour and idlies will not taste good.

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Little Millet Idli/Dosa (சாமை இட்லி/ தோசை)

Little millet (சாமை) is a minor millet that is rich in vitamins like folic acid and vitamin B3 as well as minerals like calcium, phosphorus and iron. This millet can be used as staple rice, and today let us make idly and dosa using little millet.

Ingredients: 

Little millet - 4 cups

Whole urad dhal or Black gram dhal - 1 cup

Methi or fenugreek seeds - 1 tablespoon

Salt - to taste

Oil - for making dosa and for smearing idly moulds

Method:

How to prepare the batter: Wash and soak little millet separately. You may have to wash the millet several times till the water runs clear. Let the millet soak for 8 hours. Wash and soak urad dhal and fenugreek seeds together, and let the ingredients soak for 4-5 hours. Drain the water and grind urad dhal and fenugreek seeds using a wet grinder or a mixer-grinder into a spongy mass. Transfer to a large vessel. Now grind the soaked little millet into a smooth paste. This way you can make both idly and dosa with the same batter. However, if you want to make only idly you can remove the millet paste when the consistency is slightly coarse. Alternatively if you want to make only dosa, you can grind the paste to a very fine consistency. After grinding to the desired consistency, transfer the millet paste to the same vessel on top of the urad dhal paste. Add required salt and mix both the pastes very well. Cover and allow it to ferment for 8 hours. 

Note: Use a larger container to hold the batter overnight, as the batter will rise when fermented.

How to prepare idlies: Mix the batter well before using. Smear the idly moulds with oil. Pour batter up to the brim in each mould. Pour 300 ml of water in a pressure cooker or rice cooker. Steam the idlies for 5-7 minutes. Switch off the stove and remove the idly mould. Allow the idlies to cool for a minute or two. Remove the idlies from the mould using a knife or flat spoon, and transfer to a hot case. Serve hot with chutney and sambar.

Note: You may test if the idlies are cooked by using a wooden tooth pick. Wet the tooth pick and drive it through the idly in the mould. If the idly is cooked, the tooth pick will come out smoothly with no batter sticking on it.

How to prepare dosas: Mix the batter well before using. Add water, if required, to make a smooth batter with pouring consistency. Heat the tava on medium flame. Once ready, spread the batter evenly on the tava. You may make the dosa slightly thick or thin and crisp. Add oil around the dosa and allow it to cook for a minute. When cooked, bubbles appear on the surface of a thick dosa. If you are spreading the batter thin, wait for the dosa to become golden brown. Turn the dosa over and cook for short while. Remove from the tava and serve hot with chutney and sambar.

Note: You may refrigerate the batter and use it make idlies and dosas as needed. Idlies are preferably made on the first two days. Beyond two days the batter may start to sour and idlies will not taste good.

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Foxtail Millet Idly/Dosa (தினை இட்லி/தோசை)

Foxtail millet (தினை) is a small millet that is rich in protein, dietary fiber, calcium and iron. I have already shared several foxtail millet recipes with you. We can also use this millet to make the usual breakfast items such as idly or dosa, which can be as tasty as the regular idly or dosa. Let us proceed with the recipe.

Ingredients for the batter:

Foxtail millet - 2 teacups

Idly rice - 1 teacup

Whole urad dhal - ¾ teacup

Fenugreek seeds - ¾ tablespoon

Salt - to taste

Oil - for making dosa and for smearing idly moulds

Method: 

How to prepare the batter: Wash and soak idly rice and foxtail millet separately. You may have to wash the millet several times till the water runs clear. Wash and soak urad dhal and fenugreek seeds together. Let all the ingredients soak for 4-5 hours. Drain the water and grind urad dhal and fenugreek seeds using a wet grinder or a mixer-grinder into a spongy mass. Transfer to a large vessel. Now grind the soaked idly rice and foxtail millet into a smooth paste. This way you can make both idly and dosa with the same batter. However, if you want to make only idly you can remove the rice and millet paste when the consistency is slightly coarse. Alternatively if you want to make only dosa, you can grind the paste to a very fine consistency. After grinding to the desired consistency, transfer the rice-millet paste to the same vessel on top of the urad dhal paste. Add required salt and mix both the pastes very well. Cover and allow it to ferment for 8 hours. 

Note: Use a larger container to hold the batter overnight, as the batter will rise when fermented.

How to prepare idlies: Mix the batter well before using. Smear the idly moulds with oil. Pour batter up to the brim in each mould. Pour 300 ml of water in a pressure cooker or rice cooker. Steam the idlies for 5-7 minutes. Once the idlies are cooked, the steam will smell of idly flavor. Switch off the stove and remove the idly mould. Allow the idlies to cool for a minute or two. Remove the idlies from the mould using a knife or flat spoon, and transfer to a hot case. Serve hot with chutney and sambar.

Note: You may test if the idlies are cooked by using a wooden tooth pick. Wet the tooth pick and drive it through the idly in the mould. If the idly is cooked, the tooth pick will come out smoothly with no batter sticking on it.

How to prepare dosas: Mix the batter well before using. Add water, if required, to make a smooth batter with pouring consistency. Heat the tava on medium flame. Once ready, spread the batter evenly on the tava. You may make the dosa slightly thick or thin and crisp. Add oil around the dosa and allow it to cook for a minute. When cooked, bubbles appear on the surface of a thick dosa. If you are spreading the batter thin, wait for the dosa to become golden brown. Turn the dosa over and cook for short while. Remove from the tava and serve hot with chutney and sambar.

Note: You may refrigerate the batter and use it make idlies and dosas as needed. Idlies are preferably made on the first two days. Beyond two days the batter may start to sour and idlies will not taste good.

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Kodo Millet Rice (வரகரிசி சாதம்)

Millets are ancient grains that are rich in fiber and minerals, and were consumed by our ancestors as staple foods for centuries. Kodo millet (வரகு) is a type of little millet that is rich in dietary fiber and minerals like calcium and iron. Nutritional content of Kodo millet is outlined below.

Kodo Millet - Nutrition per 100 gms
Energy	302 Kcal
Protein	8.3 gm
Carbohydrate	69.9 gm
Fiber	8.5 gm
Calcium	22 mg
Iron	9.9 mg

You can cook kodo millet as you would cook white rice and consume it instead of rice. Let us proceed with making kodo-millet rice (வரகரிசி சாதம்) using an electric rice cooker.

Ingredients:

Kodo millet - 1 cup

Water - 2½ cups

Method: Millets have more impurities than rice and they need to be cleaned thoroughly before cooking. Wash kodo millet several times with water till the draining water is clear. Pour enough water to cover the millet and allow it to soak for 30 minutes. Drain the water and transfer the soaked millet to the rice cooker pan. Add 2½ cups of fresh water and cover with the rice cooker lid. Switch on the rice cooker and set the switch to "Cook" mode. Kodo millet cooks faster than rice. Once cooked, the switch automatically moves to "Warm" mode. Let it stay in the "Warm" mode for 10 minutes before serving the millet rice. You can serve millet rice with sambar or rasam along with poriyal or kootu.

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White Corn Idly & Dosa (வெள்ளை சோள இட்லி & தோசை)

White corn (வெள்ளை சோளம்) is a major millet and is also known as Great Millet, Jowar and Sorghum. It  is rich in dietary fiber, antioxidants, vitamins C & B6, iron and magnesium. We can use this millet to make traditional breakfast items such as idly and dosa. We can also incorporate this millet in our menu as pongal, upma, kichadi or roti. Today, let us see how to make idly and dosa using white corn.

Ingredients for the batter:

White corn - 2 teacups

Idly rice - 2 teacups

Whole urad dhal - 1 teacup

Fenugreek seeds - 1 tablespoon

Salt - to taste

Sesame oil - for making dosa and for smearing idly moulds

Method: 

How to prepare the batter: Wash and soak idly rice and white corn separately. You may have to wash white corn several times till the water runs clear. Wash and soak urad dhal and fenugreek seeds together. Let all the ingredients soak for 4-5 hours. Drain the water and grind urad dhal and fenugreek seeds using a wet grinder or a mixer-grinder into a spongy mass. Transfer to a large vessel. Now grind the soaked idly rice and white corn into a smooth paste. This way you can make both idly and dosa with the same batter. However, if you want to make only idly you can remove the rice and corn paste when the consistency is slightly coarse. Alternatively if you want to make only dosa, you can grind the paste to a very fine consistency. After grinding to the desired consistency, transfer the rice-corn paste to the same vessel on top of the urad dhal paste. Add required salt and mix both the pastes very well. Cover and allow it to ferment for 8 hours. 

Note: Use a larger container to hold the batter overnight, as the batter will rise when fermented.

How to prepare idlies: Mix the batter well before using. Smear the idly moulds with sesame oil. Pour batter up to the brim in each mould. Pour 300 ml of water in a pressure cooker or rice cooker. Steam the idlies for 5-7 minutes. Once the idlies are cooked, the steam will smell of idly flavor. Switch off the stove and remove the idly mould. Allow the idlies to cool for a minute or two. Remove the idlies from the mould using a knife or flat spoon, and transfer to a hot case. Serve hot with chutney and sambar.

Note: You may test if the idlies are cooked by using a wooden tooth pick. Wet the tooth pick and drive it through the idly in the mould. If the idly is cooked, the tooth pick will come out smoothly with no batter sticking on it.

How to prepare dosas: Mix the batter well before using. Add water, if required, to make a smooth batter with pouring consistency. Heat the tava on medium flame. Once ready, spread the batter evenly on the tava. You may make the dosa slightly thick or thin and crisp. Add oil around the dosa and allow it to cook for a minute. When cooked, bubbles appear on the surface of a thick dosa. If you are spreading the batter thin, wait for the dosa to become golden brown. Turn the dosa over and cook for short while. Remove from the tava and serve hot with chutney and sambar.

Note: You may refrigerate the batter and use it make idlies and dosas as needed. Idlies are preferably made on the first two days. Beyond two days the batter may start to sour and idlies will not taste good.

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Foxtail Millet Kesari (தினை கேசரி)

Foxtail millet (தினை), one of the widely-cultivated grains in India, is known to the mankind for a very long time that it is even mentioned in the ‘sangam literature’ (சங்க இலக்கியம்). This millet is rich in minerals especially iron and zinc, dietary fiber, and vitamins, mainly the B complex. Foxtail millet rice can be used to make keasri, an easy-to-make sweet preparation. You can serve kesai as a dessert or simply as a snack. Let’s see how to make this healthy sweet!

Ingredients:

Foxtail millet rice (தினை அரிசி) – ½ teacup or 100ml measure

Sugar – ½ teacup or 100ml measure

Ghee or clarified butter – 3 teaspoons

Cardamom – 2 no

Cashew nuts – broken, 1 tablespoon

Raisins – 1 tablespoon

Kesari powder or red food color – a pinch (optional)

Method: Remove the cardamom seeds, pound them into a fine powder and keep aside. Heat 1 teaspoon of ghee in a kadai. Add cashew nuts and raisins, and sauté till the nuts turn golden brown in color. Add pearl millet rice, and fry on medium flame till it turns light brown in color (See figure 1).  

Figure 1: Foxtail millet rice fried in ghee

Now, add 1¼ teacup (250 ml) of water and kesari powder. Mix well. Cover and cook on low flame till the foxtail millet rice is fully cooked and soft to touch. Add sugar, remaining ghee and cardamom powder. Mix well and simmer till the contents start separating from the sides. Switch off the stove and serve hot.

Foxtail Millet Kesari (தினை கேசரி)

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Foxtail Millet Rice Payasam (தினை அரிசி பாயசம்)

I suddenly felt like making a dessert this afternoon. I also fancied something that is healthy, easy-to-make, tasty and rather unusual! Hence, I set out to make ‘millet payasam’. I had foxtail millet (தினை) in my pantry and decided to use it for making the dessert. This locally cultivated millet is known to Tamils since ‘sangam period’ (சங்க காலம்) and is rich in minerals, vitamins and dietary fiber. ‘Foxtail millet payasam’ recipe works well for me. Why don’t you give it a try?

Ingredients: (Serves four)

Foxtail millet rice (தினை அரிசி) – ¼ teacup or 50ml measure

Milk – 1¼ teacup or 250ml measure

Sugar – ¼ teacups or 50ml measure

Ghee – 2 teaspoons

Raisins – 1 tablespoon

Cashew nuts – 1 tablespoon

Cardamom – 3 no

Camphor laurel (பச்சை கற்பூரம்) – a pinch (optional)

Method: Heat 1 teaspoon of ghee in a kadai, add foxtail millet rice and fry on medium flame till it starts turning light brown in color (Fig.1). 

Fig.1: Fried foxtail millet rice

Remove from fire and transfer to a cooker separator vessel. Add ¾ teacup or 150ml of water to the fried millet rice and pressure cook for 5 minutes or 5 whistles. Once the pressure subsides, remove from the cooker and keep aside.

Boil milk in a vessel and allow it to cool. Remove cardamom seeds and powder them finely. Mix the cooked millet rice with milk in the kadai very well without lumps. Bring it to boil on medium flame. Now add sugar, cardamom powder and camphor laurel. Mix well and simmer for 2 minutes. Switch off the stove.

 

Fig.2: Foxtail Millet Rice Payasam (தினை அரிசி பாயசம்)

Heat the remaining ghee in a spice pan, add cashew nuts and raisins. Fry till the raisins turn light brown in color and add to the payasam. Your ‘Foxtail Millet Payasam’ is ready! Serve hot as a dessert or as part of regular meal. 

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Foxtail Millet Uppuma (தினை அரிசி உப்புமா)

Foxtail millet (தினை) is locally cultivated in South India and is known to Tamilians since ancient ‘sangam period’ (சங்க காலம்). Foxtail millet is nutritious and contains carbohydrates, protein, minerals, dietary fiber, and vitamins, especially B complex vitamins. Foxtail millet rice and flour are used in traditional cuisine for making dosa and uppuma. Let’s see how to make foxtail millet uppuma.

Foxtail millet rice (தினை அரிசி)

Ingredients: (Serves two)

Foxtail millet rice (தினை அரிசி) – 1 teacup or 200ml measure

Onion – medium sized, 1 no, finely chopped

Green chilies – 1-2, chopped (adjust to taste)

Ginger – ½” piece, grated

Cooking oil – 2 tablespoons

Mustard seeds – 1 teaspoon

Split urad dhal – 1 teaspoon

Salt – to taste

Curry leaves – a few

Method: Wash foxtail millet rice in water a couple of times and drain fully. Transfer to a vessel, add 2 teacups (400ml) of water and required salt. Mix well and cook in a pressure cooker for 5 minutes or 5 whistles. Once the pressure subsides, remove from the cooker and allow it to cool.

Heat oil in a kadai, add mustard seeds and when they start to sputter, add split urad dhal. Sauté till the dhal turns golden brown. Add chopped onion and fry till the pieces start to brown. Add chopped green chilies, grated ginger and curry leaves. Mix well and reduce the fire. Now add the cooked foxtail millet rice. Blend the ingredients together. Simmer for 1-2 minutes, and then switch off the stove. Serve hot with any type of chutney. Check out 'chutney recipes' on Rathika’s Nest.

Foxtail Millet Uppuma (தினை அரிசி உப்புமா) served with coconut chutney

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Pearl Millet - Peanut Bake

This is my 300th recipe on Rathika's Nest, and I wish to thank all my readers for your kind support without which this feat would not have been possible. Many thanks indeed!

Millets are often used in traditional cooking to make breakfast items and rotis. I have tried using millet flour for baking and it has turned out well. Pearl millet (கம்பு) is rich in carbohydrate, protein, dietary fiber, vitamins mainly B complex and minerals especially phosphorus and potassium. Pearl millet flour is light brown in color and is available in most grocery stores. This snack, baked with pearl millet flour and peanuts is nutritive and tasty. Go on. Give it a try! 

Ingredients:

Peal millet flour – ½ teacup or 100ml measure

Curds – ½ teacup or 100ml measure

Salted butter – 25 grams

Baking powder – ½ teaspoon

Cooking soda – a generous pinch

Cinnamon powder – ½ teaspoon

Sugar – ½ teaspoon

Butter – for greasing the bowl

Peanuts – roasted, 2 tablespoons

Pearl Millet - Peanut Bake

Method: Sieve pearl millet flour, baking powder and cooking soda together 2-3 times. Add in salted butter. Blend the butter with flour mixture very well using your fingers in a bowl. Beat the curds well. Add in cinnamon powder and sugar. Mix well. Add the curds mixture little by little to flour mixture, while beating continuously with a hand blender or ladle. Once all the curd mixture is added, continue beating till the batter becomes smooth and creamy. Add roasted peanuts and mix well. 

Peal millet batter ready to bake!

Grease a microwave safe glass bowl with butter. Transfer the batter to the greased bowl; gently shake the bowl so that the batter settles evenly.

Preheat the microwave oven in convection mode at 200^oC for 2 minutes. Now place the bowl containing the batter on the grill stand and bake in convection mode at 200^oC for 10 minutes or till the crust turns golden brown. Switch off the oven. Remove the bowl from the oven and allow it to cool.

Cut it into quarters and serve as a snack. This easy-to-make millet snack is quite filling.

Cut into quarters and serve!

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Maavilakku Maavu (மாவிளக்கு மாவு)

Traditionally, a lamp made out of rice flour mixed with jaggery, called ‘maavilakku’ (மாவிளக்கு) is lit on certain auspicious days such as Fridays of Aadi (ஆடி வெள்ளி), the fourth month of Tamil calendar and Thai (தை வெள்ளி), the tenth month of Tamil calendar. In some families, ‘maavilakku’ is lit on Saturdays of Purattasi (புரட்டாசி சனிக்கிழமை), the sixth month of Tamil calendar. Lighting ‘maavilakku’ is a method offering prayers to the Gods. My grandmother used to make ‘maavilakku’ with freshly ground raw rice flour, jaggery and cardamom. 

According to ‘sangam’ (சங்கம்) Tamil literature, foxtail millet (தினை) was used by ancient Tamils and is still used in villages for making ‘maavilakku mavu’ (மாவிளக்கு மாவு). Hence, I thought of making ‘maavilakku’ with foxtail millet flour and it came out well. Let me share the method with you. Foxtail millet flour is now easily available in most grocery stores.

Ingredients:

Foxtail millet flour (தினை மாவு) – ½ tumbler or 100ml measure*

Jaggery – powdered, 3 teaspoons

Honey – 2 tablespoons

Cardamom – 1 no, powdered

Ghee or clarified butter – for lighting the lamp

* Traditionally rice flour is used for making 'maavilakku'. Wash raw rice well with water and dry in the shade for 3-4 hours. Then grind the rice using the mixer-grinder into a fine powder. Pass through a sieve to remove any larger particles. You may use this freshly prepared rice flour instead of foxtail millet flour. Follow the same recipe and replace honey with clarified butter or ghee.

Method: Separate the cardamom seeds and powder them finely. Powder jaggery and keep aside. Mix the foxtail millet flour, jaggery and cardamom powder in a bowl and mix well. Add honey and blend together. Sprinkle little water and knead into firm dough. Shape the dough into a ball (Fig.1)

 

Fig 1: Foxtail millet flour dough shaped into a ball

Flatten the dough ball gently. Make depression in the center and expand it sideways without breaking the contour. Shape it like an oil lamp (Fig.2). 

Fig 2: Foxtail millet flour dough shaped into a lamp

Now place the ‘maavilakku’ on a plate. You may decorate it with kumkum (குங்குமம்) on the sides. Pour 1-2 teaspoons of ghee in the depression and dip a cotton wick (பஞ்சு திரி) in the ghee. Bring the tip of the wick out over the edge of the depression. Light the lamp and offer your prayers (Fig.3).

Fig 3: Maavilakku (மாவிளக்கு) lit using ghee and a cotton wick

Once the ghee is fully used up, put off the flame of the 'maavilakku' or flour lamp, and remove the wick. You may now serve the 'maavilakku maavu' as 'prasad' or as a dessert.

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Foxtail Millet Dosa (தினை தோசை)

Foxtail millet (தினை) is rich in protein, dietary fiber, vitamins and minerals especially iron and calcium. This millet is mentioned in ‘sangam’ (சங்கம்) Tamil literature and the combination of foxtail millet flour with honey (தேனும், தினை மாவும்) was popular among ancient Tamils. Foxtail millet flour is light cream in color and is easily available in most grocery stores. In south Indian cuisine, this millet is used to make dosa, adai, porridge, ‘maa vilakku mavu’ (மாவிளக்கு மாவு) and ‘kali’ (களி).

Foxtail Millet Dosa Batter

More often than not, we are left with a small quantity of dosa or idly batter, after using it for 2-3 days. Frequently we end up making ‘oothappam’ with this batter. You may however add foxtail millet flour to this batter and make nutritious dosas. Let’s see how to make this dosa.

Ingredients: (makes approximately 8-10 dosas)

Foxtail millet flour (தினை மாவு) – 1 tumbler or 200ml

Leftover dosa or idly batter – 1½ tumbler or 300ml measure

Jeera or cumin seeds – 1 teaspoon
Salt – to taste

How to make the batter: Mix foxtail millet flour with 1 tumbler (200ml) of water into a paste. Now add leftover dosa or idly batter, cumin seeds and salt to this paste. Mix very well. Add more water if needed to make the batter into thin pouring consistency, similar to rava dosa batter. 

 

Foxtail Millet Dosa (தினை தோசை)

How to make dosas: Heat the tava on medium flame. Once hot, pour a big hollow ladleful of batter on the tava along the edges. Slightly tilt the tava to allow the batter to spread evenly. Do not spread the batter with the ladle and leave any gaps in the dosa as such. Pour oil around the dosa. Once cooked, the edge of the dosa turns golden brown. At this stage, remove the dosa using a flat spoon and turn it over. Cook for a minute and then remove from the tava. Serve hot with coconut chutney.  Foxtail millet dosa is tasty and healthy. It goes very well with any type of chutney.


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