Little Millet Idli & Dosa

Little Millet/Saame is one of the millet. (Siri Dhanya). Little Millet idly is very soft and fluffy just like Rice idli. (Raw rice). Dose/dosas are fluffy and soft. 

I have used Little Millet instead of raw rice, urid dal (whole white urid) for Little millet idly & Dosa

Little Millet is known as Same (Saame) in Kannada, Samai - Tamil, Sama - Telugu, Malayalam - Chama. In Hindi it is Kutki, Kuri - Gujarathi and Vari in Marati.

Let us see some benefits of having Saame/Little Millet in our diet.
Little Millet is full of nutritional rich grain. It is rich source of B Vitamins. They contain minerals like calcium, iron, and potassium.They provide the good essential fats to our body and helps in weight loss. It contain high fibre and good substitute for rice.
Millets help in protecting the heart health, protect us from diabetes, improves our digestive system and detoxify the body. It also helps to boost respiratory health, immune system and increase the energy level in our body. Millet is rich source of magnesium and it helps in controlling the blood pressure levels. Millet is a rich source of dietary fiber and it helps in remove the bad cholesterol levels and promote the good cholesterol levels.

Ready to Eat LittleMillet - Urid Idly & Dosas.

I have used whole urid (white), Saame/Little millet to prepare Same/Little Millet Idly and Dosas. The same dough is used to prepare dosas and they are soft, fluffy and yummy. It suits to any age group and take care of your health and satisfy your taste bud.
Just use Little millet instead of rice. The proportion/quantity of the grains are 1 : 2 ( One Urid dal and 2 Cups of Little Millet).

Ingredients :

Little Millet : 3 Cups
Salt : As required
Oil : 1 Teaspoon
Urid dal : 1 1/2 Cup

Method :

1. Clean little millet and wash it nicely.

2. Wash and soak urid dal and little millet separately. ( At least for 3 to 4 hours).
3. Put soaked urid dal and grind till it turns soft and fluffy. Use required water to grind. (At least for       20 to 25 minutes).
4. Remove the urid dough to a big bowl. Let very little dough remain in the grinder.
5.  Add soaked Little Millet with out water and grind it for 5 minutes.(or lesser than 5 minutes).

6.Let the ground mixture be rava ( Semolina ) consistency.
   Remove from the grinder completely. Add little salt and mix it well. Leave the dough for over night    to ferment. (or 6 to 8 minutes).

7. When you are about prepare idli, mix the ferment little millet idli dough nicely.
8. Wash idly plates nicely and apply oil/ghee to each mould and put a spoon of idly dough.

9. Keep pressure cooker/idly cooker on the fire and put some water in it.
10. Keep the ready idly plates in cooker and cover the lid. Steam for 7 to 8 minutes.

11. Remove the lid and take out the idly plates. Sprinkle little clean water on the idly plates.

12. Remove idly from the plates and put it in a serving dish and serve hot idly with the side dish you have prepared. Put some ghee/butter on hot idly just before serving.

 Note :

The consistency of the dough should be like normal idly dough. You can use mixi jar to grind the  ingredients. Taste may differ. It remains the same softness after cooling and taste just as rice idly. Do not add any cooking soda or any other rising ingredients. Let it ferment naturally.

Time = Soaking 4 hours + Grinding 30 minutes + Fermentation Over night /Minimum 6 to 8 hours + Cooking and preparation 20 min
Serves : 50 Idly can be done.

With the same dough I have prepared dosa and it turned soft and fluffy and yummy.

Dosa Preparation : 

Just follow the pictures and the dough is the same idly dough.

Cabbage Spicy Idli

Cabbage Spicy Idli is one of the special dish of Udupi people. It can be eaten/served for breakfast/snack or even for dinner.

We (being an Udupian) do prepare and stick to most of the traditional dishes very often. It does not mean we do not eat chats or North Indian dishes. But it is minimum I can say. Garam masala does not suit that hot weather and it dries out your body moisture. Garam Masala spices are strong and it dries out all the moisture in the body. You should either drink lots of water or use Kasori/Kachcha methi in your cooking to to retain the body moisture. May be people of yesteryears knew and ate what suits to their body according to that place they belong to.
What ever it is it has become a fashion and habit to have all the fast food eatables, even the kid fall as prey to this habit.
Coming back to "Cabbage Spicy Idli", it is prepared using Patrode dough". Patrode is one of the traditonal famous and lovable dish of South Canara and Malenadu people. Naturally it helps to keep our body warm during the rainy season. I had some patrode dough remaining in my fridge and made use of preparing " Cabbage Spicy Idli".
Patrode dough is a mixture of raw rice, coriander seeds, jeera/cumin seeds, red byadagi chilly, ingh/asafoetida, jaggey and tamarind.
Lets see some benefits of eating Tamarind in our diet.
Tamarind contain essential and beneficial chemical compounds, minerals, vitamins and dietary fiber.
It helps to reduce the bad cholesterol. It contain tartaric acid which gives sour taste to food and it contain antioxidant property which helps and protect our body away from harmful radicals. Tamarind is a good source of minerals like copper, potassium, calcium, zinc and magnesium. Potassium helps to control the heart rate and blood pressure and iron is essential for red blood cell production. It is rich in Vitamins like Vitamin A, folic acid, Vitamin C. It also help to reduce inflammation in the body and improve eye health. Tamarind helps to boost respiratory health and good skin conditions. Improve the digestive system and relieve pain. It helps to improve our immune system.
Lets see the recipe now :

Things Needed :

Patrode dough : 2 Cups
Cabbage : 2 Cups
Oil : 1 Teaspoon

Method :
1. Wash and cut cabbage into very thin pieces.

2. Put Patode Dough in a big bowl. Add cut cabbage and mix it well.

3. Greece idli plates with a spoon of oil.
4. Keep pressure cooker/idli cooker on the stove and put some water at the bottom. Let it heat.
5. Put a spoon of cabbage dough mixture in each place of a idli plate.
6. Arrange them and keep it in the idli/pressure cooker. Close the lid and cook for 20 to 25 minutes.

7. Open the lid and check whether Cabbage Spicy idli is well cooked by inserting a spoon edge.
8. Shift the idli to a serving bowl and serve with butter/Ghee and jaggery/chutney.

 Note : 

The mixture will not stick to the spoon edge if it is well cooked. (or you need to cook again).
 Adjust the sweet and chilly according to your wish.
Adding more/less jaggery is optional. Cut cabbage into small/very tiny pieces so that it cooks faster.
Do not put weight if you are using pressure cooker.
Time : 30 Minutes
Serves : 4 to 5  

Patrode Dough Recipe : ( for cabbage spicy idli).

Things Needed :
Raw Rice : 2 Cups
Methi/Fenugrik seeds : 1 Teaspoon
Urid Dal : 1 Tablespoon
Coconut : 2 to 3 Tablespoons
Jaggery : 2 to 3 Tablespoons
Red chilly : 4 to 5
Tamarind : 1 Marble size
Salt : As required
Coriander leaves : 2 Tablespoons
Jeera : 1/2 Teaspoon
Ingh / Asafoetida : A pinch
Turmeric powder : A pinch
Method :
Wash and soak rice, urid dal and methi seeds together for at least 2 hours. Grate coconut and grind rice, spices(coriander seeds, jeera, ingh, turmeric powder and tamarind all together), till a paste. Add jaggery and salt. Add only riqured water. (Idly dough consistency). Remove from the mixi jar. Your Cabbage Spicy Idli dough is ready to prepare cabbage idli. You can also use this dough to prepare big brinjal roast, capsicum rotti etc.
Note : You can use medium size rava instead of using raw rice. (Roast rava nicely and add it to the ground mixture. (Need to grind all the spices and coconut). You can also use Rice Rava instead of grinding rice.

TATTE IDLI ( PLATE IDLI )

Tatte Idli/plate idli is also called majjige/mosaru idli. It is prepared using mosaru/curd or majjige/butter milk. In this particular type of idli we do not use much of Urid dal.

We do this kadabu/idli back at home in South Canara and Malnad area. (Karnataka). It is one of the healthy dish for breakfast and its easy too. Recently I have seen Mr. Sadananda Mayya the owner of Mayya's group of Hotels showing the recipe in one of the T. V. Channel. Then I thought I should put up this recipe here. I have tried this many times and the result is super soft idlis.
The ingredients used here are raw rice, curd or butter milk and avalakki/flattened rice. (Avalakki). You can add grated ginger and carrots .

Things Needed :

Raw Rice : 2 Cups
Thick Avalakki : 1 Cup
Urid dal : 1 Tablespoon
Curd : 3/4 cup
Salt : as it required

Method :

1. Wash and soak rice and urid dal for 2 to 3 hours.

2. Wash and soak Avalakki/flattened rice for at least 1 hour.

3. Now grind avalakki/flattened rice in 1/2 cup of curd/butter milk till smooth.
4. Add rice to this avalakki and grind it as rava. (not fully in to paste).
5. Remove the ground mixture from the mixi jar and put it in a big bowl.

6. Add required salt and leave it for fermenting.
7. Apply oil on the plates or cooker container. Mix this mixture nicely and pour it to the plates.

8. Keep a idli cooker/pressure cooker on the fire and put some water into it.
9. Let the water boil. Keep these dough poured plates in the idli cooker and cook for 15 to 20 minutes.

10. Insert a spoon edge to know idli is cooked well. (if the dough sticks by the sides of the inserted spoon then cook for another 10 minutes).

11. Remove from idli plate and cut the idli in to small pieces.
12. Serve with ghee and the side dish you prepared.

Note :

You can use tatte idli stand to prepare this idlis/cooker container or small plates.

The dough must be fermented well. The consistency of the dough turns little watery. Not to worry. It is because of curd and Avalakki the dough turns as little watery.  Use only the required curd. Do not grind the ingredients into watery. (Let it be thick when groun, since curd is added the dough turns little watery). That is the reason we use plates.
You can add grated carrots, ginger, coconut pieces, curry leaves, cut green chilly and coriander leaves (cut into thin)  to the dough (just before preparing idli) and prepare masala tatte idli.
Do not add any bicarbonate soda or baking powder and Eno salt. It takes away the natural aroma.
Be careful while eating outside. They might use ajino moto (a type of chinese salt) (taste powder as they call) to pull the crowd. Ajinomoto is a kind of salt which is not good for our health and it damages our intestine.
Time :   Total time : 7 hours & 40 minutes.
Soaking time : 2  hours
grinding : 10 minutes
Fermenting time : 5 to 6 hours.
Cooking Time : 20 minutes.
Serves :  5 to 6.

Jack Fruit Kadubu

Jack Fruits are the seasonal Fruits and most of us love to eat fruits. We also prepare many dishes using jack fruits. Jack Idlis, kadubu, appa,(jack fruit fritters), dosa, payasam, papads etc etc.  Raw jack can be used for curries, papad and chips etc.Jack furit kadubu is an authentic dish of Dakshina Kannada and Malnad. Each household kitchen has one or the other dish made out of Jack fruits during jack fruit season.

Lets see some benefits of eating Jack Fruits.
Jackfruit is very hign fiber content, zero fat and high energy containing fruit. It contains high amount of nutrient like vitamin, minerals, carbohydrates and protein. It is a good source of calorie and no cholesterol or saturated fats. Jackfruit is rich in vitamins and minerals. It is rich in Vitamin B, Vitamin C, Magnesium and potassium. Jackfruit contain high amount of carbohydrates and calorie and it provides energy. It is rich in antioxidants and good for ageing and degenerative disease. It is also good for good eye sight and improve bone and skin health. Jackfruit helps to maintain ideal blood pressure and reduce the risk of stroke and heart attack.
I have used Jack fruits, raw rice, coconut and jaggery to prepare this jack fruit kadubu. We can have them for breakfast, or snack or even for dinner.

Things needed :

Jack Fruits : 10 to 15 Fruits
Raw Rice : 2 Cups
Fresh Coconut : 1 Cup
Jaggery : 1/4 Cup
Salt : a pinch
Banana leaves : 4 (Full size).

Method : 

1. Soak raw rice for 1 to 2 hours.
2. Dee - seed jack fruits

3. Grate coconut.
4. Wash banana leaves and cut them in to desired size.
5. Grind coconut and jack fruits nicely.

6. Add soaked raw rice once jackfruit and coconut mixture turn as paste.
7. Grind it till paste. Do not add water while grinding or add very little water.
8. Add jaggery and then grind all mixture nicely.
9. Remove from the mixi jar to a bowl and add salt. Mix it well.

10. Now spread the cut banana leaf. Add a ladle of ground jack fruit mixture and close it.

11. Repeat the same and fill all the cut banana leaves with Jack fruit mixture.
12. Keep a pressure cooker or idly cooker. Add some water at the bottom and keep a plate.

13. Arrange raw jack fruit mixture folded in banana leaves and cook for minimum 20 to 25 minutes.

14. Prick a knife/spoon edge to see its done. (if it is cooked the dough does not stick to the knife edge).
15. Remove cooked kadubu from banana fold and serve hot Jack fruit kadubu with ghee on top of the kadubu.

Note :

Using more fruits turn the kadubu soft and nice to eat. They taste better once it is cooled. Adding more or less jaggery is optional.
You can also use medium size rava instead of raw rice. ( have a look at older post). If the ground mixture turns watery add little rice powder to it. The dough consistency should be idli dough. You can also use idli plates to cook jack idli instead of banana leaf. Banana leaves give a good aroma and is healthy. You can also use Teak wood leaves instead of banana leaves. It adds to the colour and flavour.
Time : 1 hour to soak rice - 10 minutes for preparation and 30 minutes to cook 
Total time : 1 hour 40 minutes.
Serves : 3 to 4.