Sajje (Pearl Millet) Rotti

Pearl Millet is one of the best food grain and it is completely gluten free. Using Pearl Millet flour I have tried preparing roti like chapati. Though it takes little bit more time to prepare rotis, they are healthy.

Pearl Millet is known as Sajje in Kannada, Kambu in Tamil, Bajra in Hindi, Urdu and Punjabi, Sajjalu in Telugu and Kambam Malayalam.
Now Let us see the benefits of using Pearl Millet.
Millets are a great source of starch, making it a high energy food. It is also an excellent source of protein and fiber. They are more easily digestible. They contain essential nutrients like B complex vitamins , folic acid, potassium, magnesium, manganese and zinc. They maintain good heart health, lowers the blood pressure and cholesterol and reduce the risk of heart attacks. Pearl Millet is a rich source of phosphors and iron.

Here is a recipe of Pearl millet roti , we can have them for dinner or lunch. 

Ingredients :

Pearl Millet : 3 Cups
Boiling water : 2 Cups
Salt :  required

Method : 

1. Keep water for boiling.
 2. Put Pearl Millet flour in a big bowl.

3. Now pour boiled water to the flour;

4.  Mix it slowly with the help of a table spoon. ( You can use a bigger spoon).
5. Use normal water and prepare dough . (Just like chapati dough but it will be softer and sticky than chapati dough).
6  Keep 1 cup of dry flour in a small bowl and a bowl of water near by the pan. It should be ready before you prepare roti.
.7. Now take a small ball of the dough and prepare ball shape. Dip this ball shape dough in the dry flour. (both sides).
8.  Roll this dough in to chapati shape.

9. Keep a tava on the fire and heat.  Put the rolled roti on the tava and cook on medium flame.
10. Dip  a clean cloth in a bowl of water and Try to take away the dry flour on the cooking rotti.

11. Press the rotti in between so that it helps to fluff up the roti. Turn the other side of the roti and cook for 15 to 20 seconds.

12. Rotis are ready to serve.

13. Repeat the same to prepare the roti with remaining dough.
14. I have prepared Bottle gourd  and red cow peas curry and it goes very well with Pearl Millet Roti.

 Serve hot roti with a ghee or butter and the curry you prepared.

 Note :

Do not pour all the boiling water at once. You must make sure whether the dough needs more water. You can use normal water if necessary. The dough turns sticky at times. You can use more flour if necessary. You must handle to lift the roti in a very slow movement or roti breaks up. You must knead the dough thoroughly to get proper consistency. Once you use water Sajje turns slightly green. The roti also looks slightly green . If you want kadak(hard) roti , cook roti for little more time on low flame.
Time : 40 minutes
Serves : 4 to 5      

Capsicum topped Rava idli & Mango Chutney

 Rava idli is a healthy snack. Idli can be eaten for breakfast, as snack in the evening or at night for dinner. This time I wanted to give a twist to  rawa idli . Instead of idly plates  I used deep round plates to steam idli. Little changes in the dough too.

 Lets see some benefits of Rava (Semolina) and capsicum.
Rava is made from durum wheat and it contain iron and potassium. It is a good source of two vital vitamins E and the B group. Both the vitamins are essential for good immunity from disease. Semolina contain minerals like phophoorus, zinc and magnesium which are essential for bones and nervous system.

Capsicum is rich in vitamins and an effective cure for many disease. Eating capsicum helps in keeping the skin clear, prevents rashes and pimples. It contains Vitamin A which is good for eyes and helps to prevent eye diseases. Capsicum helps in treating pain related diseases. Eating capsicum helps to burn calories. It reduces the weight. It prevents indigestion. Capsicum helps to regulates blood pressure and lowers cholesterol.

Here is a recipe of Capsicum topped Rava

 Idli with Mango Chutney .

 Ingredients :

Medium size Rava : 3 Cups.
Sour Curd : 2 To 3 Cups.
Coriander leaves : 2 to 3 Table spoons.
Curry leaves : 6 to 8
Green Chilly : 1 
Capsicum :1
Oil : 1 Tea spoon
Mustard Seeds : 1/2 Tea spoon
Salt : According to taste
Eno Salt : 1 Tea spoon (full)

Method : 

1. Dry roast rawa on medium flame till the raw smell disappear and leave it for cooling.

2. Wash green chilly, coriander leaves, curry leaves. Wash capsicum and cut it into very small pieces.

3. Take a big bowl and put cooled rave. Put 2 glasses of curd and salt. Mix it well.

4.Grind green chilly, curry leaves and coriander leaves with little water .
5. Add ground mixture to the dough prepared.

6. Mix it nicely and leave it for 5 minutes. Add some more curd or butter milk if needed.

7. Now grease round plates with ghee or oil. and keep it aside.
8. Put some water in idli cooker or pressure cooker and keep it ready.

9. Now add Eno salt to the rava idli dough and mix it well and pour it to the greased plates.

10. Keep these idli plates in the pressure cooker and cover the lid.
 11. Steam idli for 15 to 20 minutes and put off the gas.

12.Keep a pan on the fire and put oil and heat.

13. Put cut capsicum to the hot oil and fry till they turn crispy.

14. Now take out steamed idli from the cooker and keep it out.
15. Pour fried capsicum on the top and spread it round on the idly base.

16. Cut them and place them on serving plate and serve with any chutney or side dish you prepared.

Note :

You must roast rava nicely to get better idli. You can use grated carrots instead of capsicum. Add sour curd to get good idli. You can add cooking soda instead of Eno. 1/4 tea spoon soda will be perfect.  You can add coconut.

Totapuri raw Mango and Copra (dry Coconut) chutney.
Wash and cut tothapuri mango. Grate coconut or cut it into pieces. Now add 2 green chilly, little coriander leaves, ingh and salt along with mango pieces and copra and grind it nicely. Shift this chutney to a serving bowl. Serve Rava idli with Mango chutney.

Time : 40 Minutes (including roasting, steaming).
Serves : 6 People