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.

Field Beans - Pigeon Peas Vegetable Saagu (Curry)

Field Beans/Avarekai (Kannada word) and pigeon peas are still available in the market. So hurry up and prepare as many dishes as you can by using Avarekai. It the best choice to use the seasonal legumes, vegetables and fruits.

I have prepared Vegetable Saagu (curry) with these Pigeon peas. (Togari Kalu) and Avarekai (Field Beans) and some vegetables.
Saagu is one of the best dish to have and it is always loaded with vegetables. Poori Saagu, Rava Idli -Saagu, Capati -Saagu and Set dosa - Saagu are the yummy combinations which go hand in hand.
Let us know some benefits of having "Ginger" in our diet.
Ginger is one of the healthiest spice. It is loaded with medicinal properties and powerful benefits for our body and brain. Ginger helps to decreases the risk of obesity, diabetes, heart diseases. Ginger is good for easy digestion. Ginger is good for common cold, gastrointestinal irritations and in cold season. It helps to keep the body warm. Ginger is good for inflammation and pain reduction during the menstrual time for ladies. It has powerful anti-inflammatory and antioxidant properties. Ginger may lower the bad cholesterol and helps to improve the good cholesterol levels. Ginger is good for treating infections in our respiratory system.
Let us see the recipe Now :
No Onions OR No Garlic is added in this "Field Beans -Pigeon Peas Vegetable Saagu. (Curry)".

Things Needed :

To Cook :
Field Beans : 1 Cup
Pigeon Peas : 1 Cup
Chayote  Squash /Chow Chow/ Seeme Badane Kai : 1
Carrots : 2
Spices to Grind :
Fresh Coconut : 2 Tablespoons
Roasted Chenna/Huri Kadale/Pottu Kadale : ! Tablespoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Pepper Pods : 3 to 4
Ginger : 1 Teaspoon . (Grated)
Coriander seeds : 1 Teaspoon
Green Chilly : 3 to 4
Tamarind Pulp : 1 Tablespoon
Coriander leaves : 1 handful (2 to 3 tablespoons).
To Add :
Cumin/jeera seasoning ( 1/2 Teaspoon jeera).
Ground spice mixture
Kasoori Methi (Raw Dried Fenugrik Leaves : 1 Tablespoon
Oil : 1 Teaspoon
Butter : 1 Tablespoon
Salt : As Required
Turmeric Powder : A pinch

Method :

1. Remove the pods from Avarekai and Pigeon Peas and wash the pods.
2. Wash and remove chayote squash, carrots and remove the outer layer and cut it in to small pieces.
3. Cook Avarekai, pigeon peas and the vegetables til they turn soft.
    ( Pressure cook for 3 to 4 minutes).

4. Wash green chilly, coriander leaves and grate coconut. Wash and remove the outer layer of ginger and wash it again. Grate it and keep it aside.
5. Soak a small marble size tamarind in hot water and squeeze out the pulp after 5 minutes.

6. Grind grated coconut, jeera, coriander seeds, green chilly, roasted chenna, pepper pods, grated ginger, tamarind pulp and coriander leaves with little water.

7. Keep a big pan on the fire and put oil and jeera. Let jeera turn slightly brown.
    Add cooked  vegetables, salt and turmeric powder.

8. Mix it well and let it cook for 2 minutes. Add ground coconut - spice mixture.

9. Add water if required and boil for 3 to 4 minutes.
10.Add dried methi/fenugrik leaves. (Kasoori methi).

11. Shift the curry to a serving dish. Add  a tablespoon of butter and mix it well and serve.

12. Serve with chapatis or any other main dish you have prepared. We had " Field Beans - Pigeon Pes Vegetable Saagu " with Chapatis.

Note :

Do not over cook the veggies. Do not add much spices. Adding roasted chenna helps the curry to be thick and adds to the taste. Adding red chilly is optional. Adding onions and garlic to the curry is optional. Adding more/less chilly is optional. You can use fresh Peas/Whole Green Grams or any other legumes instead of Pigeon peas
Time : 30 Minutes
Serves : 4 to 5.

Rajamudi Rice Bisibele Baat

Rajmudi Rice/Red Rice (Raw) bisibele baat is a wonderful yummy dish, which contain rice, dal, vegetables and spices.
Rajmudi Rice is considered as one of the healthy rice and previously used only by Mysore Kings.
I bought this Rajamudi  rice from Savayava Sante which is held in the first week of every month at Rastrothana building in Chamarajapet,  namma Bengaluru.

Let us know about Rajmudi Rice.
Rajamudi rice is a variety of red rice which is mostly grown in Mysore and Hassan districts of Karnataka. This rice was exclusively grown for Wodeyars, the Maharajas of Mysore.This rice is one of the good variety of rice and rich source of dietary fiber, anti oxidants and iron.
Let us see the recipe now :
I have used Rajamudi Rice, toor dal and vegetables with some freshly roasted spices which are always available in the kitchen.
Rajamudi Rice is bit hard and it takes more time while cooking. It is better to cook in the pressure cooker.
No Onion or No Garlic is used in this recipe, you can have them for breakfast, lunch, dinner. It also can be prepared for one dish party, ladies kitty party and outings.

Things Needed :

To Cook :

Rajamudi Rice :  1 to 1 1/2 Cup (One and Half Cup).
Toor/Moong dal : 1/2 Cup
Carrot : 1
Beans : 6 to 8
Chapparada Avarekai/Flat beans/Papdi : One handful (8 to 10 )
Peas : 1/2 Cup

Spices to Roast/Fry

Methi/fenugrik seeds : 1/4 Teaspoon
Cloves : 3 to 4
Cinnamon piece : A small piece
Cardamom : 1
Methi/Fenugrik seeds : 1/4 Teaspoon
Urid Dal : 1 Teaspoon
Channa dal : 1 Teaspoon
Coriander seeds : 2 Tablespoons
Red chilly : 5 to 6
Jeera/Cumin Seeds : 1/2 Teaspoon
Curry Leaves : 1 Handful

For Seasoning :

Mustard seeds : 1/2 Teaspoon
Urid Dal : 1/2 Teaspoon
Cashew Nuts : 1 Tablespoon (Pieces)
Curry leaves : 6 to 8
Ingh/Asafoetida :  A pinch

 To Grind :

Coconut : 2 Tablespoons .(Used dry coconut)
Roasted spices

To Add : 

Tamarind Pulp : 1 Tablespoon
Ground spice mixture.
Salt : As required
Mustard -Cashew Seasoning.
Ghee : 2 Tablespoons

Method :

1.Wash and cut all the vegetables. Wash fresh beans and cook all the vegetables till they turn soft.

2. Wash and cook Rajamudi rice and toor dal separately. Let it cool.
3. Grate /Cut coconut into small pieces. Soak tamarind ( a small marble size) in hot water and squeeze out the pulp.
4. Keep a pan on the fire and heat. Put a teaspoon of oil. Add 1/4 of methi seeds. Fry till it turns slightly brown.
5. Add cloves, cinnamon and cardamom. Fry them for 10 seconds.
6. Add urid dal and chann dal. Fry them till they turn golden brown. (On low flame).

7. Add coriander seeds and red chilly. Fry them nicely and put off the fire.
8. Add jeera, curry leaves, ingh and cut coconut pieces. Mix it well and let it cool.

9. Grind this fried spice with coconut and tamarind pulp. Use required water and grind.

10. Keep a big pan on the fire and heat. Put cooked dal and Rajamudi Rice.
11. Add cooked vegetables and mix it well. Let it boil for a minute. Add salt and a pinch of turmeric powder.

12. Add ground coconut -spice mixture and mix it nicely. (slowly). Let it boil for 2 to 3 minutes.

13. Keep a small pan and prepare seasoning with oil, mustard seeds, cashews and curry leaves.
14. Add this seasoning to the cooking bisibele baat. Put the ready Rajamudi Rice Bisibele baat to a serving dish. Add 2 tablespoons of ghee and mix it well.

15. Serve with any type of pachadi/chips/papad/boondi or Sev.

Note :

Rajamudi Rice should be cooked well. Use of moong dal instead of toor dal is optional. Use of ready bisibele powder instead of fresh spice powder is optional. (Fresh spice powder taste better). Use of vegetables are optional. Adding more red chilly is optional. (for more spicy taste). You can use only the spice powder if you are not in favour of coconut. Dry roast/fry the spices as said and leave it for cooling. Dry grind all the fried ingredients and add it to the boiling rice and dal content. Add tamarind pulp. Cook together for 3 to 4 minutes.(Optional).
Time : 30 Minutes
Serves : 4 to 5.