Millets

Millets 

Millets are tiny grains, healthy and fibre rich. They are gluten free. Millets are grown in Karnataka, Maharashtra, Andhra Pradesh and Gujarat in India. Some of the Millets like Ragi and Jowar are consumed daily as part of a meal. You can prepare Ragi Mudde, Ragi Roti, Ragi Dosa etc. 

Different Types of Millets 

First Category 

Ragi/ Finger Millet

Jowar/Sorghum 

Bajra/ Pearl Millet 

Second Category

Foxtail Millet 

Kodo Millet 

Little Millet 

Proso Millet 

Barnyard Millet 

Browntop Millet 

Bajra rotis are prepared using bajra flour. 

You get millets in the local shops. Wholegrain millets can be milled at flour mill, if you want fresh flour. Nowadays, we get readymade flours also. 

If you are a beginner, try with one millet like ragi or jowar. 

Few Millet recipes are shared in my blog.

Nutrition Chart

 
 

Millet Dosa with Potato Sabzi and Coconut Chutney

 Millet Dosa with Potato Sabzi and Coconut Chutney

Potato Sabzi and coconut chutney - Davangere butter dosa style

Millet Dosa ( Browntop Millet)

Recipe Link

https://palateobypushpa.blogspot.com/2020/02/browntop-millet-dosa-ingredients-2-cups.html

Potato Sabzi

Recipe Link

https://palateobypushpa.blogspot.com/2020/07/sabudana-dosa-with-potato-sabzi.html

Chutney Recipe

Recipe Link

https://palateobypushpa.blogspot.com/2020/06/dosa-with-coconut-chutney-dosa-made.html

Ragi - Jowar Thalipeth

Ragi - Jowar Thalipeth
Millet Recipe

Ingredients :
1 cup Ragi Flour
1 cup Jowar Flour
1 Onion chopped
2 Green Chillies chopped
8 Groundnuts (optional)
1 spoon Jeera
Curry leaves
Coriander leaves
1/2 cup Coconut (grated)
Salt
Oil

Method :
Boil 2 cups of water on a medium flame. Add ragi flour and jowar flour when water starts boiling, mix it and keep it aside.
Now add all the ingredients, chopped onion, chillies, curry leaves, coriander leaves, jeera, coconut, coarsely ground groundnuts and salt.
Add little water while mixing, make  dough and keep it aside for 10 - 15 mins.
Now make rotis on plastic sheet/ banana leaf with wet palms, cook rotis on medium flame on roti tawa. Add 1 spoon oil while cooking and cook both the sides for 2 minutes.
Ragi - jowar talipeth is ready to serve with chutney or butter.

Tips:
You can add grated carrot or chopped dill leaves to the dough.
You can even add 1/2 cup wheat flour, rice flour or any other millet flour.

Jowar Roti with Lady's Finger Sabzi

Jowar Roti with Lady's Finger Sabzi

Ingredients
3 cups Jowar Flour
Pinch of Salt

Method:

1. Initial Mixing:

    - Boil 1 1/2 cups Water in a vessel.

    - Add 3 cups Jowar Flour and mix well.

    - Turn off the flame.

2. Dough Preparation:

    - Transfer the Jowar Flour mix to a large mixing bowl.

    - Add 1/4 cup Jowar Flour and a little Water. Mix well.

    - Knead for 3 minutes to form a soft dough.

3. Rolling and Cooking:

    - Divide the dough into 8-9 balls.

    - Roll each ball into a chapati-sized roti.

    - Heat a tawa and cook the roti on medium flame.

    - Press gently with a wet cloth over the roti.

    - Flip and cook the other side of the roti.

Jowar Roti is ready to serve with any sabzi.

Tips:

If the dough gets dry, sprinkle some water and knead for 2 minutes.

- For 3 cups Jowar Flour, you can prepare 9 Jowar Rotis.

Browntop Millet Dosa

BrownTop Millet Dosa

Ingredients :

2 cups Dosa Rice

1/2 cup Browntop  Millet

1 cup Urad Dal

1/2 spoon Methi seeds

1/2 cup Poha ( thin)

Oil

Salt

Method:

Soak dosa rice, browntop 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.

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

After  batter is fermented add salt.

Heat dosa tawa on a medium flame and pour batter, add 1/2 spoon oil.

 Cook both the sides untill it turns golden brown.

Serve hot browntop millet dosa with potato sabzi or chutney.

Tips

You can add 1/4 cup red raw rice with dosa rice.

Barnyard Millet Paddu

Barnyard Millet Paddu

Ingredients :

2 cups Dosa Rice

1/2 cup Barnyard  Millet

1 cup Urad Dal

1/2 spoon Methi seeds

1/2 cup Poha ( thin)

Oil

Salt

Method:

Soak dosa rice, barnyard 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 barnyard 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.

Millet Varieties 
Barnyard Millet and Brown Top Millet

Millets can be cooked just like rice. They are gluten free and fiber rich. 

Jowar Thalipet

Jowar Thalipet

Jowar is a millet and it is also called as Sorghum.

Ingredients:

2 cups Jowar Flour

1 Onion finely chopped

4 Green Chillies chopped

1 /2 cup Coconut grated (optional)

1 spoon Jeera/ Cumin seeds

1/2 cup Dill Leaves chopped

1/2 cup Carrot grated

4 Curry leaves chopped

Coriander leaves chopped

Salt

Oil

Method:

In a mixing bowl, add jowar flour, onion, dill leaves, carrot, coconut, curry leaves, coriander leaves, jeera and green chillies.

Add salt and little water and mix well to make a soft dough.

On a banana leaf / plastic sheet take a small ball of dough, make rotis by patting with wet palms.

Heat  tawa and cook rotis both sides with 1 spoon oil and cook until it turns golden brown on a medium flame.

Jowar thalipet is ready to serve with chutney, butter or curd.

Note

You can even add ragi flour, wheat flour or rice flour.
If you are a beginner, make small size thalipet.

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.

Ragi Dosa

Ragi Dosa/ Finger Millet Dosa
Millet Recipe

Ingredients :
2 cups Ragi Flour
1/2 cup Urad dal
1/4 cup Rice Flour
Salt
Oil

Method :
In a bowl, soak urad dal in water for 4 - 5 hours. Grind soaked urad Dal into a smooth paste by adding 1/2 cup water.
In a mixing vessel, add ragi flour, urad Dal paste, Rice flour and salt as per taste.
Mix all the ingredients by adding water and see that there are no lumps.
Heat dosa tawa, spread ragi dosa batter and add 1 spoon oil while cooking.
Cook both sides on medium flame.
Serve ragi dosa with Coconut Chutney or Sambar.

Multi Millets Masala Roti

Multi Millets Masala Roti/Thalipeth
Multi Millets Flour consists of Wheat, Foxtail Millet, Little Millet, Proso Millet and Sorghum(Jowar) 

Ingredients:
2 cups Multi Millets Flour
1 Onion finely chopped
2 Green Chillies chopped
1 /2 cup Coconut grated
1 spoon Jeera/ Cumin seeds
3 spoons Peanuts coarsely ground(optional)
4 Curry leaves chopped
Coriander leaves chopped
Salt
Oil

Method:
In a pan boil 1 cup water, once water starts boiling add salt and multi millets flour on a low flame and mix well and turn off the flame.
Transfer it into a bowl, add onion, peanuts, coconut, curry leaves, coriander leaves, jeera and green chillies.
Add salt and little water and mix well to make a soft dough.
On a banana leaf / plastic sheet take a small ball of dough, make rotis by patting with wet palms.
Heat  tawa and cook rotis both sides with 1 spoon oil and cook until it turns golden brown on a medium flame.
Multi Millet roti is ready to serve with chutney or butter.

Note
Here i have used store bought multi millet flour.

Multi Millets Masala Dosa

Multi Millets Masala Dosa 
Multi Millets Flour consists of wheat, jowar, foxtail millet, proso millet and little millet.

Ingredients:
2 cups Dosa Rice
1/2 cup Urad Dal
1/2 cup Moong Dal
1/2 spoon Methi seeds
1/2 cup Poha ( thin)
1 cup Multi Millet Flour
Oil
Salt


Method:
Soak dosa rice in a vessel and keep it aside.
Soak urad dal, moong dal and methi seeds in a separate vessel for 7 - 8 hours.
After 7 hours, grind all the ingredients and add poha while grinding.
Mix multi millet flour to dosa batter.
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 dosa with chutney or potato sabzi.

Note

Here I have used store bought multi millet flour.

Ragi Thalipet

Ragi Thalipeth/ Roti 
Finger Millet

Ingredients :
2 cups Ragi Flour
1 Onion chopped
2 Green Chillies chopped
8 Groundnuts (optional)
1 spoon Jeera
Curry leaves
Coriander leaves
1/2 cup Coconut (grated)
Salt
Oil

Method :
Boil 2 cups of water on a medium flame. Add ragi flour when water starts boiling, mix it and keep it aside.
Now add all the ingredients, chopped onion, chillies, curry leaves, coriander leaves, jeera, coconut, coarsely ground groundnuts and salt.
Add little water while mixing, make  dough and keep it aside for 10 - 15 mins.
Now make rotis on plastic sheet/ banana leaf, cook rotis on medium flame on roti tawa. Add 1 spoon oil while cooking and cook both the sides for 2 minutes.
Ragi talipeth is ready to serve with chutney.

Tips:
You can add grated carrot or chopped dill leaves to the dough.

Millet Dosa

Millets Dosa ( Foxtail Millet/Navane) 

Ingredients :
1 cup Foxtail Millet Flour
2 cups Dosa Rice
1/4 cup Red Raw Rice (optional)
1/2 cup Urad Dal
1/2 cup Moong Dal
1/2 spoon Methi seeds
1/2 cup Poha ( thin)
Oil
Salt


Method:
Soak dosa rice and red raw rice in a vessel and keep it aside.
Soak urad dal, moong dal and methi seeds in a separate vessel for 7 - 8 hours.
After 7 hours, grind all the ingredients and add poha while grinding.
Mix foxtail millet flour to dosa batter.
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 dosa with chutney or potato sabzi.

Note:
Red raw rice is optional, I have used as it is healthy and gives good taste.
You can grind foxtail millet, if you don't get millet flour. 

Ragi Mudde

Ragi Mudde/ Finger Millet Ball

Ingredients:
1 cup Ragi Flour/ Finger Millet Flour
Salt

Method:
In a vessel, boil 1 1/2 cups of water and add pinch of salt to the water.
In a small bowl, mix 2 spoons of ragi flour with 1/2 cup water.
When water starts boiling, pour the ragi water mix into it.
On a low flame, stir and mix well.
Add 1 cup ragi flour and let it cook for a minute.
Stir with wooden ladle continously and see that there are no lumps.
Cook for 2 minutes on a low flame.
Make ragi balls and serve hot with sambar and ghee.

Tips:
If you want ragi mudde to be soft then add 1/2 cup more water.

Ragi Vermicelli Upma

Ragi Vermicelli Upma
Breakfast Menu

Ingredients:
2 cups Vermicelli (Ragi/ Finger Millet)
1 Onion chopped
2 Green Chillies chopped
Curry leaves chopped
Coriander leaves chopped
1 spoon Lemon Juice
1/2 spoon Mustard seeds
1 spoon Chana dal
2 spoon Peanuts
1/2 spoon Turmeric powder
Oil
Salt

Method :
For seasoning
In a vessel, heat 3 - 4 spoons of oil.
Add mustard seeds, chana dal, peanuts, onion, chillies and curry leaves.
Cook for 2 minutes on a medium flame.
Lastly add turmeric powder and salt, keep it aside.
Now boil water (4 cups) separately, when water starts boiling add only vermicelli . After 10 minutes it gets cooked. Drain the water when vermicelli is cooked.
Now mix vermicelli into the vessel and garnish it with coriander leaves and lemon juice.
Ragi Vermicelli is ready to serve.