Ingredients:
- Pearl Millet Rawa-1 cup,
- Chopped Onions-4 tsp.
- Chopped Green Chillies-2 tsp.
- Chopped Carrots-1 tsp.
- Chopped Beans-1 tsp,
- Grated Ginger-1 tsp,
- Mustard Seeds /½sp,
- Blackgram Dal-½ tsp.
- Bengal Gram Dal-1 tsp.
- Curry Leaves-1String.
- Water and Oil – as required.
Preparation method:
1.In a pan roast the pearl millet rawa till it turns brown color.
2.In a sauce pan add oil and heat it for 5 minutes.
3.Now add mustard seeds, channadhal, chopped onions, green chillies, black gram dhal, and curry leaves and fry for 5 minutes
4.After that add finely chopped carrots, beans & potatoes, and sauté it for 2 to 3 minutes.
5. Add 4 cups of water along with salt, increase the flame and let the water comes to a rolling boil.
6. Now add roasted rawa and cook well till it becomes soft.
7. Serve hot with any pickle.
Ingredients:
- Pearl Millet Flour-1 cup,
- Rice Flour-2 tsp,
- Onions-1 Finely Chopped,
- Green Chillies-1 to 2,
- Garlic Paste-2 tsp,
- Salt-to taste,
- Finely Chopped Coriander – (2-3) tsp,
- Oil – for cooking,
- Warm water – To knead and Ajowain-2 tsp
Preparation method:
1. In a mixing bowl add all the ingredients including warm water and knead into a soft dough.
2. Make small (golf ball size) rounds of the dough and on plastic sheet apply some oil and press it into a flat circle and create hole in the center.
3. The thalipeeth shouldn’t be too thin, make it into medium thickness discs.
4. Take a pan, add little amount of oil for pearl millet thalipeeth shallow fry.
5. Remove and keep on paper napkin to remove oil.
6. Serve hot with chutney,
7. sauce or pickles.
Ingredients:
- Finger Millet Flour-50 g,
- Rice Flour-50 g,
- Wheat upma rawa-1 g, Curd-20 g,
- Cumin seeds-1 g and Salt-1 g.
Preparation method:
1. Mix the Finger Millet flour, rice flour, wheat upma rawa, curd, salt, and cumin seeds in a mixing bowl. 2. Make a thin batter consistency by adding enough water. 3. Heat the non-stick pan and grease it with the little amount of oil. 4. When the pan is hot, pour a ladleful of the batter and spread using a circular motionIngredients:
- Kodo millet poha-100 g,
- Corn flour-20 g,
- Wheat breadcrumbs-40 g, Red chili powder-1 tsp, Turmeric Powder-1/2 tsp. Ajwain-½ tsp,
- Garam Masala- tsp,
- Amchur powder-½ tsp and Salt to taste.
Preparation method:
- Wash Kodo millet flakes in water and then squeeze out the excess water using a muslin cloth.
- Mix all the mentioned ingredients with the above flakes to get a mixture.
- Make lemon shape balls out of the mixture.
- Slightly flatten the mixture balls with your palm to make a kodo millet poha Tikki.
- Dip the Kodo millet poha Tikki in corn flour slurry and roll them in breadcrumbs.
- Heat oil in a pan and fry the tiki and cook on both sides till it becomes crispy.
- Serve along with some tomato sauce or mint chutney
Ingredients:
- Proso millet idli rawa-2 cup,
- Black gram dal-1 cup, Water -as
- required and salt -to taste.
Preparation method:
- Soak urad dal in water for 4-6 hr and drain out the water, grind it and keep aside.
- Simultaneously, soak proso millet rawa in a bowl for 30 minutes.
- To the black gram dhal batter, add proso millet idli rawa and allow it to ferment for overnight.
- After fermentation, add salt to it and mix well.
- Pour out the batter into greased idli moulds and cook in idli cooker for 10-15 minutes.
- Serve hot with coconut chutney and sambar.
Ingredients:
- Sorghum-½ cup,
- Little millet-1/2 cup,
- Foxtail millet-½ cup, barnyard millet-½ cup,
- Pearl millet-½ cup,
- Parboiled rice-½ cup, blackgram dal-1 cup, jaggery-½ cup,
- Fenugreek-3 tsp and oil for shallow frying
Preparation method:
- Soak all the ingredients for 2 hours in a bowl.
- Drain them and grind it into a
- Smooth batter and ferment for 4 hours.
- Take the required amount of batter and add melted jaggery.
- Heat paniyaram pan on low-medium
- flame and add 1 tsp of oil in every well.
- Pour sweet paniyaram batter to the ¾ of the well, cover the lid for 1 minute on low flame and flip paniyaram with the help of skewer or wooden stick.
- After it gets cooked take out from the well and keep it in bowl.
Ingredients:
- Multi Millet flour-25 g, (Millet flour preparation: Take sorghum flour,
- Finger Millet flour
- Pearl Millet flour, foxtail flour in equal proportions (1:1:1:1))
- Wheat flour-25 g,
- Green gram dhal flour- 10 g
- Red chilli powder-1/2 tsp
- Milk or milk powder-10 g
- Pepper powder-¼ tsp
- Salt-50 g
- Egg-1
- Onions-2 medium size, cut into 1/4 inch slices
- Bread crumb powder- 100 g and
- Water-as required.
Preparation method:
- Mix millet powder, wheat flour, green gram dhal flour, red chilli powder, pepper powder, salt, egg & milk/milk powder and make into a loose batter by using water.
- Heat the oil in a deep-fryer at 365 degrees F (185 degrees C).
- Separate the onion slices into rings and set aside.
- Dip the onion slices into the batter until they are all coated; set aside.
- Spread the bread crumbs out on a plate or shallow kind of dish.
- Place the rings one at a time into the crumbs, and scoop the bits up over the ring to coat.
- Give it a hard tap while removing it from the crumbs. The coating should cling very well. Repeat with remaining rings.
- They were deep-fried in the oil for 2 to 3 minutes, or until golden brown color. Remove to paper towels to drain Oil. Season with seasoning salt, and serve.
- Serve as a hot snack.
Ingredients:
- Multi Millet flour-10 g,
- (Millet flour preparation: Take sorghum flour, Finger Millet flour, Pearl Millet flour, foxtail flour in equal proportions (1:1:1:1))
- Rice flour-30 g, Sesame seeds-10 g,
- Ajwain seeds-2 g,
- Cumins-2 g,
- Turmeric powder-1 g, and Oil-as required for deep frying.
Preparation method:
- Boil the water, add cumin seeds, sesame, and turmeric powder. Add the millet flour, combine with required water by stirring the mixture, cook for 5 minutes and turn off the heat immediately. Cover the lid and keep aside.
- After cooling, knead the dough until a smooth texture comes.
- Apply oil to the fingers and pinch a small lemon-sized ball of the dough and roll into a thick rope, which is approximately 3-4 inches in length and form a ring by pressing the ends of the rope firmly.
- Heat a wide heavy bottomed vessel with enough oil for deep frying,
- and once the oil is heated, place the chekodis one by one into the hot oil froth up in bubbles. Let the chekodis fry on high flame till they rise to the surface.
- When they slowly turn to a golden color, turn them over gently to the other side and cook to a golden color.
- Use a ladle to remove on to an absorbent paper and cool.
- Cool completely before storing in an airtight container
Ingredients:
- Barnyard millet flour-80 g,
- Proso Rawa-20 g,
- Potato-4,
- Chilli Powder-2 g,
- Garam masala-2 g,
- Turmeric-0.5 g,
- Chat powder-1 g,
- Masalam Masala powder-1 g,
- Pepper Powder-0.5 g, Salt for taste and Oil -for required.
Preparation method:
- Mix barnyard flour, mix proso millet rawa, salt, oil (1 tsp) and prepare dough with hot water (Chapathi dough).
- Mash boiled potato and add turmeric, chilli powder, chat masala, pepper, salt, mix well & keep aside.
- Make Small chapathi with barnyard dough and spread potato mixture on it.
- Roll it and cut into small pieces.
- Press these pieces between two palms & deep fry.
- Serve as millet tasty snack in an airtight container
Ingredients:
- Barnyard millet flour-80 g,
- Proso Rawa-20 g,
- Potato-4,
- Chilli Powder-2 g,
- Garam masala-2 g,
- Turmeric-0.5 g,
- Chat powder-1 g,
- Masalam Masala powder-1 g,
- Pepper Powder-0.5 g, Salt for taste and Oil -for required.
Preparation method:
- Mix barnyard flour, mix proso millet rawa, salt, oil (1 tsp) and prepare dough with hot water (Chapathi dough).
- Mash boiled potato and add turmeric, chilli powder, chat masala, pepper, salt, mix well & keep aside.
- Make Small chapathi with barnyard dough and spread potato mixture on it.
- Roll it and cut into small pieces.
- Press these pieces between two palms & deep fry.
- Serve as millet tasty snack in an airtight container