Black Channa Usli

Black Channa Usli
No Onion No Garlic 

Ingredients:

1 cup Black Channa/ Chickpeas/ Kadlekalu

1/2 spoon Mustard seeds

1 Green Chilli chopped

1/4 inch Ginger finely chopped

1/4 spoon Turmeric powder

1 spoon grated Coconut

4 Curry Leaves

Salt

Oil

Method:

Soak black Channa in water in a bowl for 4 - 5 hours. Cook in a pressure cooker soaked channa for 2 whistles.

Heat 1 spoon oil in a pan  and add mustard seeds, ginger, green chilli, curry leaves and saute on a low flame.

Now add cooked channa, turmeric powder, salt, coconut, mix well and cook for 2 minutes on a low flame.

Black Channa Sabzi is ready to serve.

Little Millet Paddu

Little Millet Paddu

Millet Recipe

Ingredients :

1 1/2 cups Dosa Rice

3/4 cup Little Millet

1 cup Urad Dal

1/2 spoon Methi seeds

1/2 cup Poha ( thin)

Oil

Salt

Method:

Soak dosa rice, little millet in water and keep it aside.

Soak urad dal and methi seeds in a separate vessel for 7 - 8 hours.

After 7 hours, grind all the ingredients and add poha while grinding.

Paddu batter is ready and it has to be fermented for 8 hours.

After  batter is fermented add salt.

Heat paddu tawa on a medium flame and add 1/2 spoon oil and pour batter into the moulds. Cook both the sides untill it turns golden brown.

Serve hot little millet paddus with chutney.

Tips
Paddu batter can be used to make dosa.
You can add 1/4 cup red raw rice with dosa rice.

Little Millet Pongal

Little Millet Pongal/ Samae Pongal
Millet Recipe

Ingredients :

1/4 cup Little Millet/ Samae

1/4 cup Moong Dal

1/2 spoon Jeera

1/2 spoon Pepper (powdered)

1 Green Chilli chopped

10 Cashewnuts

Curry leaves

2 - 3 spoons Ghee

Salt

Method :

Wash little millet and moong dal in water twice.

Cook little millet and moong dal with 2 1/2 cups of water in a pressure cooker for 3 whistles and keep it aside.

Now heat 2 spoons of ghee in a pan, add jeera, green chilli, cashewnuts and curry leaves and  pour it to cooked little millet.

Lastly add 1/2 cup water to it and salt, cook for 5 mins on a low flame and mix well. Serve hot.

Bajra Dosa

Bajra Dosa
Bajra is also called as Pearl Millet or Sajje.

Ingredients :

1 cup Dosa Rice

1 cup Bajra

3/4 cup Urad Dal

1/2 spoon Methi seeds

1/2 cup Poha ( thin)

Oil

Salt

Method:

Soak dosa rice and bajra in water for 6 - 8 hours and keep it aside.

Soak urad dal and methi seeds in water in a separate vessel for 7 - 8 hours.

After 7 hours, grind all the ingredients and add poha and little water while grinding.

Make fine paste of batter and transfer it to a vessel.

Dosa batter is ready and it has to be fermented for 8 hours.

After dosa batter is fermented add salt,  it is ready to prepare dosa.

Heat dosa tawa, pour dosa batter and cook both sides with 1/2 spoon oil.

Serve bajra dosa with chutney or potato sabzi.

Note

I made batter in a mixer jar, I made in small quantity.

Millets
Little Millet, Bajra and Ragi. 

Homemade Instant Rava Idli Mix

Homemade Instant Rava Idli Mix

Ingredients:

2 cups Sooji/ Rava (medium)

3 spoons Chana Dal

4 - 5 Curry Leaves chopped

1 spoon Mustard seeds

Oil

Salt

Method :

In a pan, heat 1/2 spoon oil, add mustard seeds, chana dal and curry leaves and transfer it to a plate.

Roast sooji/rava for 2 minutes in the same pan.

Mix rava with seasoned mix, salt and store it in an airtight container after it cools down.
It can be stored for 2 - 3 days.

While making Idli, add pinch of cooking soda, curd and coriander leaves.

Note
You can even add grated carrot and cashewnuts.