Ragi - Rave Idli / Finger Millet - Semolina Idli / Ragi - Rava Idli

Rave idli aka semolina idli was created by MTR during second world war when rice was in short supply. This idli was a variation to the standard idli recipe which of course needed rice. Semolina idlis are a quick version idlis which need no grinding or fermenting and a popular one at restaurants and homes across the south Indian state of Karnataka. 

A few years ago, MTR came up with a spin off of this version called ragi - rava idli / semolina and finger millet idlis. The addition of finger millet flour to semolina idlis obviously make it healthier and guilt-free. This is my attempt to recreate that version at home. I have used semolina and finger millet flour in equal proportions here though semolina quantity can be increased if one is skeptical about finger millet. We are used to finger millet and so we found the idlis delicious. 

These idlis are not gluten-free or vegan as most of the idli recipes I posted in the series so far. They are intsant version idlis and need no grinding or fermenting. However both semolina and finger millet flour are soaked in yogurt for at least 30 minutes. Grated carrot, peas, or coconut can be added to make them more nutritious and tasty. Or one can even stick to the basic version. I found that these idlis need to be steamed longer compared to the standard version. These idlis make a healthy breakfast / brunch item and is diabetic friendly. It makes a wholesome dish when served with side dishes like vegetable saagu, sambhar or chutney.

Ingredients: (Yield - 18 idli)
1 tbsp. oil

1 tbsp. cashews

1/2 tsp. mustard seeds

1/2 tsp. skinned black gram / urad dal

1 sprig of curry leaves

1 cup semolina / rava 
1 cup finger millet flour / ragi flour

Salt to taste 

1 cup yogurt

1/2 cup grated carrot
2 tbsp. minced cilantro

3/4 cup water + extra only if needed 

1/4 tsp. Eno's fruit salt

Directions:

* Heat oil in a pan and toast cashews until golden brown. Remove them with a slotted spoon and keep them aside. To the same pan, add mustard, and black gram. Sauté until the black gram turns golden brown and add curry leaves. Toast for few seconds and add semolina. On medium flame, toast semolina until it starts to change color slightly and start to smell the aroma of it. Turn off the stove and let the mixture cool down. This step can be done in advance and the toasted semolina can be stored in a container.

2. Add finger millet flour / ragi flour and salt to the semolina bowl.

3. Add salt, yogurt, carrot and cilantro to the semolina - flour mixture and mix well. Add water as needed to prepare a thick, pourable consistency batter. Cover and allow it to rest for about 30 minutes.

4. Check the consistency of the batter after the resting period. Add extra water only if the mixture appears dry. 

* Heat about 2 cups of water in a idli cooker base or a idli cooker or a steamer on medium heat. 

5. Add 1/4 tsp. of Eno's fruit salt to the batter and sprinkle a tsp. of water over it. (or add a pinch of baking soda instead of fruit salt.) Gently stir the batter with a ladle until the mixture turns frothy.

6. Grease the idli moulds with ghee / oil. Place a toasted cashew at the center of each mould. (Or cashews can be added directly to the batter.) Fill the moulds with batter.

* Place the idli stand in the prepared cooker / steamer and close the lid. Don't use the valve for the lid if using a pressure cooker.

7. Steam the idlis on low heat setting until done. (The idlis should not stick when touched with moist fingers. It takes longer to steam these idlis compared to the standard rice - urad dal version.) Check the water level in the steamer base and add extra if needed.

* Wait for about 10 minutes and then remove the idlis by running a spoon around the edges.

* Drizzle melted ghee over the idlis and serve them with a chutney and /or sambhar. Mine were served with roasted gram chutney and sambhar.

* Refrigerate any left over idlis and use in a day or two. Or they can be cooled down immediately after preparation and frozen to use later. Just nuke them in a microwave, covered and enjoy hot, piping idlis when needed. 

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Barnyard Millet Dosa / Oodhala Dosa

Barnyard millet is a healthy ingredient that would prove beneficial to include in one's diet, especially for diabetics. This pseudo cereal which has a low glycemic index is gluten-free, low in calories, and a good source of iron and fiber. It is easy to incorporate it in Indian cuisine even if one is not used to it and it can replace rice in many of the dishes. This is a popular ingredient during fasting in certain regions of India as cereal grains are not allowed during the period. 

This is one of my favorite millets to substitute in south Indian style breakfast dishes as it can replace rice easily. Today's barnyard dosa are a healthy twist to the traditional dosa recipe which is prepared with a fermented batter of rice and black gram. This is one of those millet recipes one can try if one is skeptical towards millets or new to millet cooking. These dosas are similar to traditional version, texture and tastewise and none would be the wiser. These dosas can be served for breakfast / dinner along with coconut chutney and sambhar for a wholesome meal. 

Ingredients: (Yield - 12 dosa)

1 cup sanwa / barnyard millet
1/4 cup urad dal / skinned black gram 
1 tbsp. chana dal / split chickpeas / 
2 tbsp. poha / flattened rice

1/2 tsp. methi /fenugreek seeds 

1 tsp. salt

About 1/2 cup water to grind

Oil to make dosas

Directions:

* Add millet, skinned black gram, split chickpeas, flattened rice, fenugreek seeds and rinse twice with water and drain.

* Soak them in water for 3 - 4 hours. Drain the water used to soak before grinding. 

* Add the soaked ingredients and salt to a blender / grinder and grind finely adding water as required to form a thick, pourable consistency batter.

* Transfer the batter to a container, cover and let it ferment in a warm place overnight or for more time if living in a cold place.

* Heat a griddle and pour a ladleful batter at the center and spread it thinly with the back of the ladle. (I made medium sized, thick ones but the dosas are made thinner and griddle sized.) Drizzle oil around the edges and cook until the surface appears dry. 

* Flip the dosa and cook on the other side as well for few seconds.

* Remove it with a spatula and repeat the dosa making process.

* Serve them warm with chutney of your choice.

This post is an entry for Blogging Marathon and check the link to find out what other marathoners are cooking.

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Jowar Flour Idli / Jonna Pindi Idli / Sorghum Flour Idli

Sorghum, a millet is an important cereal crop grown in the world, for ages. This grain which is called jowar in Hindi, jonnalu in Telugu, jola in Kannada and cholam in Tamil is a traditional staple in south and western parts of India. Sorghum is gluten-free, nutritious, rich in protein and iron, making it a great alternative to rice. It is also a complex carbohydrate, meaning it takes longer to digest thus helping manage blood sugar spikes after meals, making it suitable for diabetics.

I have been trying to incorporate millets in our diet as much as possible in the recent years. These idlis which are made with this healthy grain is one such experiment. The standard, traditional version of idlis are made with urad dal / skinned black gram and rice or cream of rice. I have been making idlis replacing a portion of rice with jowar flour to make them healthier. 

I use rice / rice rava and sorghum flours in equal proportions or sometimes slightly more sorghum flour than rice in the recipe. I am guessing that replacing the entire rice with sorghum flour will interfere with the texture of the idlis. I don't have access to sorghum grain, either in whole or cracked form and so I haven't experimented much with the proportions or replaced the rice entirely with sorghum. Maybe using sorghum grain works if rice needs to be completely eliminated. I will update the recipe when I can get hold of some sorghum grain.

Using rice rava / idli rice and sorghum flour in equal proportions will yield soft, fluffy idlis and one would not find these idlis any different from the regular version. They make a healthy, gluten free and guilt free meal for anytime of the day. Serve them warm with chutney and sambhar. Here is a version made with idli rice and sorghum flour and check the recipe to know the consistency of the idli batter.

Ingredients: 

3/4 cup sorghum flour / jowar flour 

3/4 cup cream of rice / idli rava

1/2 cup skinned black gram / urad dal

1 & 3/4 tsp. salt

Water to grind the batter (I used a little more than a cup.)

Directions:

* Rinse black gram / urad dal thoroughly twice with water and soak in water in a container for about 3 hours. Similarly rinse cream of rice / idli rava with water and soak in water in another bowl. 

* Drain the water from both black gram and cream of rice containers. Squeeze out the water from the idli rava as much as possible.

* Add black gram, salt and water (as needed) to a blender and grind finely. (Skip adding salt while grinding if living in a hot climate. Add salt to the fermented batter before making idlis.)

* When the black gram is ground, add cream of rice / idli rava and run the blender for a couple of minutes to blend. Next add the sorghum flour and again run the blender to combine. Add extra water if needed. The final batter should be of thick, pouring consistency.

* Transfer the batter to a container and cover it. Leave it in a warm place to ferment overnight. 

 If living in a cold place, leave the batter container in the oven with the light on. Don't turn on the oven. The batter may take 8 - 10 hours to ferment in a warm place. It may take longer to ferment in cold climate, may be up to 16 - 18 hours.

* Heat water in a idli cooker / pressure cooker / steamer base on medium heat.

* Grease the idli plates and fill the moulds with the batter. Place the idli stand in the steamer and close the lid. Don't use the pressure valve if using pressure cooker.

* On low medium flame, steam for about 20 - 25 minutes or until when the surface of the idlis don't stick when touched with moist fingers. Turn off the stove and let sit for about 10 minutes.
* Run a sharp spoon around the edges of idlis and remove the idlis.

* Serve them warm for breakfast along with coconut chutney and/or sambhar.

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A - Z Idli Series ~ F for Foxtail Millet Idli

Today's idli are made of foxtail millet, a millet that has been grown in India since ages. The millet is rich in fiber, calcium and has a low glycemic index making it an ideal choice for diabetics. These idlis are made only with foxtail millet and skinned black gram, thus  making it a healthy and nutritious breakfast choice for anyone. I sometimes replace a portion of millet with rice but rice free version is obviously healthier. These idlis when served with chutney and/or sambhar make a filling and delicious breakfast / brunch. Obviously, these are gluten-free and vegan if  idli moulds are greased with oil.   

Ingredients: (Yield - 18 - 20 idlis)
1 cup foxtail millet
1/2 cup skinned black gram / urad dal
1/2 tsp. fenugreek seeds
Salt to taste
Water to grind the batter

Directions:

* Rinse foxtail millet, black gram and fenugreek seeds and drain. Soak them together in water, in a bowl for about 4 - 5 hours and drain the water used to soak completely.

* Grind them together adding salt and water just enough to grind them into a smooth and thick batter .

* Transfer the batter to a container and cover it. Allow it to ferment overnight (if the batter was ground in the evening) or for about 10 - 12 hours in a warm place or in an oven with the lights on if living in a cold climate until it ferments.

* Heat about 2 cups of water in a idli cooker base or a idli cooker or a steamer on medium heat. 

* Add Eno's fruit salt to the batter if the fermented batter doesn't raise much. Add 1/2 tsp. fruit salt over the batter and sprinkle a little over it and quickly stir the batter to combine.

* Grease the idli moulds with ghee / oil and spoon the batter into idli plates.

* Place the idli stand in the prepared cooker / steamer and close the lid. Don't use the valve for the lid if using a pressure cooker.

* Steam the idlis on low heat setting for about 20 - 25 minutes or until done. (The idlis should not stick when touched with moist fingers.)

* Wait for about 10 minutes and then demold the idlis by running a spoon around the edges.

* Serve them warm with a chutney / sambhar. 

* Leftovers can be refrigerated.

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Bajre Ki Khichdi ~ Indian, Spicy Pearl Millet Porridge

Bajre ki khichdi - A spicy pearl millet porridge is a winter comfort food from the Indian states of Rajasthan and Haryana. It is an easy, filling and nutritious khichdi. It is prepared with pearl millet, moong dal and with or without adding rice and is quite delicious on it's own. In fact the ones who are not used to eating bajra wouldn't even guess the presence of bajra in it. It reminds the spicy pongal to a south Indian mind and I immensely enjoy this version of bajre ki khichdi. The creamy khichdi is tasty by itself that it doesn't eat any side dishes to go with it but one can always serve it along with some yogurt / kadhi. I served it along with ginger - tamarind chutney which proved to be an apt combo.

This khichdi is prepared with whole pearl millet grains that are soaked overnight, drained and ground coarsely. Or if possible, one can even coarsely grind the grains without soaking and use it in the recipe. I had store bought coarsely ground pearl millet and so used it avoiding the hassle. I cooked the khichdi in a pressure cooker for a quick meal but it can be cooked in a pot over stove top with frequent stirring, adding water as needed in between. Pearl millet and moong dal are cooked together with the addition of a flavorful and spicy tadka / seasoning of ghee toasted cumin seeds, ginger and green chillies. One can even replace the yellow moong with the green gram or throw in some vegetables to make it more wholesome. 

Ingredients: (Yield - 3 servings)
1/2 cup cracked pearl millet / bajra rava / sajja rava
1/4 cup yellow moong dal
1/8 tsp. ground turmeric
2 tbsp. ghee
1 tsp. cumin seeds
1 tsp. grated ginger
1 spicy variety green chilli, chopped
A pinch of asafoetida powder

Directions:
* Rinse and soak cracked pearl millet bajra for an hour and drain.(This step is optional but I do it anyway). Rinse the millet again one or two times and drain.

* Rinse moong dal as well and drain.

* Cook drained millet and moong dal adding 2 cups of water directly in a small sized pressure cooker, for 3 or 4 whistles.

* When the valve pressure is gone, remove the cooker lid. Add salt to the cooked mixture and mix well. Next add about 1.5 cups of water, stir and bring the mixture to a boil and turn off the stove.
* Heat ghee in a small pan and add cumin seeds. When it starts brown, add ginger and green chili. Saute until ginger starts to turn golden brown and add asafoetida. 

* Remove and add it to the khichdi and mix well.
 
* Serve warm with yogurt if preferred.

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'Millet' Pesarattu / Proso Millet - Green Gram Dosa / Varigula Pesarattu

Green gram / mung beans are called pesalu / pesarapappu and dosa is attu in Telugu language. Basically pesarattu are green gram dosas which need soaking and grinding but no fermentation. If ingredients are soaked overnight then the batter can be ground in a mixer / bender in about 5 minutes for the morning breakfast. Or the batter can be ground ahead and refrigerated for a convenient meal anytime of the day. These are quite healthier since they are legume based and are protein rich. These dosas from Andhra are made with mostly green gram alone with out adding split black gram (urad dal) or rice, the common ingredients of a dosa preparation. At most a spoonful of rice is added to the green gram in a standard traditional recipe.

 I haven't seen anyone in either side of our families getting enthusiastic over a stack of pesarattu though pesarattu seems to top when searching for Andhra cuisine online. However the combo of pesarattu, upma and allam pachadi / ginger chutney really tastes good and an ideal one if looking for a healthy, nutritious and filling breakfast or a meal.  My husband is not a great fan of pesarattu prepared with green gram alone and I tend to add some rice / millet as well to the batter and serve it along with some spicy - sweet ginger chutney which is a classic combo. 

I added proso millet in today's recipe but any other kind like barnyard, foxtail, little millet or kodo millet works too. Or rice can be substituted in place of millet. One way to enjoy these pesarattu is to make them thinner and cook longer to make them crispier. 

Ingredients: (Yield 10 dosas)
1/2 cup proso millet
1/2 cup green gram
1 inch piece of ginger
2 green chillies
1 tsp. cumin seeds
Salt to taste
1/8 tsp. turmeric powder (optional)
Oil to make dosas

Directions:
* Soak millet and green gram in water overnight or for at least 3 hours.

* Drain the water and rinse them once with fresh water. Grind the drained millet, green gram, ginger, green chillies and cumin to a smooth batter, adding about a cup of water.

* Transfer the ground batter to a bowl and add salt and turmeric to it. Mix well to combine using a ladle.
* Heat a tawa / skillet. To check whether the skillet is hot, sprinkle some water over the hot pan. If it sizzles and evaporates, then the skillet is ready to make dosas. If not, heat the skillet a little more but don't bring it to a smoking point.
* Pour a ladleful of batter at the center and spread it into a thin circle. Add 1/2 tsp. of oil around the edges. Flip it when the surface appears dry. Let it cook the other side as well, about a minute or so and then remove.

* Repeat the steps with remaining batter.
* Serve the dosas piping hot with ginger chutney or any spicy chutney. They taste good when they are hot.

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Cracked Pearl Millet Kheer / Sajja Nooka Payasam

Kheer / payasam is one of those Indian desserts that can be prepared in no time and is always delicious. Though the basic kheer is made with rice, there are plenty of other varieties to entice. It can be prepared using any grain, some varieties of beans and fruits and so I bet even a sparse pantry can afford a kheer preparation. Milk and sugar are the other required ingredients to make a kheer. The traditional version kheer is cooked mostly using dairy milk though some south Indian version recipes use coconut milk. Sugar / jaggery are the usual sweeteners whereas cardamom and toasted nuts add flavor and a yummy garnish to a kheer. 

Today's kheer is made with cracked pearl millet. Pearl millet aka bajra has been cultivated in India for thousands of years now and like other millets, it is one of the healthiest grains on earth. It is specifically beneficial to diabetics and can be incorporated into various everyday Indian dishes even if one is not familiar with the grain. This gluten free grain can be used to make rotis, idlis, dosas and so on. 

I kept the kheer to a simple, basic version though it can be made richer by addition of nut paste or condensed milk. Coconut milk also works in the recipe in place of dairy milk. I made the kheer with jaggery since it is healthier compared to sugar. I directly add it to the kheer since the jaggery I buy is usually very neat. In case, the jaggery appears to have any impurities, boil it with some water, filter out the impurities and then use the jaggery solution in the recipe. However in lieu of jaggery, sugar can be substituted in the recipe. Sometimes I refrain from using both and add a little stevia to each bowl before serving.

Also there is a possibility that sometimes the combination of hot milk and jaggery would end up being curdled. I have never faced that problem but in that case either of the following can be done. The milk can be boiled separately, cooled and then added to the cooked millet and jaggery mixture when it is not too hot. Or the jaggery can be melted separately with little water and added to the cooked millet - milk mixture when it cools down. One can follow any one of the methods and basically, the point is to not to mix the milk and jaggery when they are hot.  

Ingredients: (Yield -  3 to 4 servings)
1/4 cup cracked pearl millet / sajja nooka
1/2 cup water
2 cardamom pods
1 tsp. ghee
1 tbsp. cashews
1/2 cup jaggery powder* 
1 and 1/4 cups full fat milk
* Adjust the quantity of jaggery to taste. I added less than 1/2 cup.

Directions:
1. Rinse the cracked pearl millet once with water and drain. Pressure cook it adding 1/2 cup water for 2 or 3 whistles.
2. Lightly mash the cardamom pods and separate out the seeds. Grind the cardamom seeds finely and keep aside.
3. Heat ghee in a pan and toast cashews until golden brown. Transfer the toasted cashews into a small bowl. 
4. Add the cooked millet, jaggery and ground cardamom along with pods to the same ghee pan and stir on low flame until the jaggery melts. 
5. Next add the milk and cook on low flame until the milk starts to boil and switch off the flame. (Sometimes addition of milk to the hot jaggery mixture may end up being curdled. I never had this issue and so follow the above method. However if one is worried about the problem, then the milk can be separately boiled, cooled and then added after step 4. ) 
6. Add the toasted cashew nuts and serve either warm or chilled.

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A - Z Karnataka Recipe Series ~ J for Jolada Vade / Jowar Vadi

So far in my A - Z Karnataka Series
A - Akki Halbai
B - Biscuit Roti
C - Congress Kadalekayi
D - Davanagere Benne Dose
E - Ellu Pajji
F - Field Beans / Avarekalu Payasa
G - Girmit
H - Hitakida Avarekalu Huli
I - Iyengar Bakery Style Masala Toast

Today we are onto the alphabet "J' in my A - Z Karnataka recipe series. This alphabet was a no brainer considering that there are not many ingredients that start with 'J' in Kannada language and jowar aka jola is a staple in the northern parts of the state. I did not even try to explore a 'J' recipe as I had early on decided that I am going to cook something using this millet. 

There are several jowar based recipes in Karnataka cuisine including rotti, mudde and these vade. Jolada rotti aka sorghum flour flat bread is a staple meal in northern Karnataka, and eaten on a daily basis. I would have loved to post the recipe if I had mastered the art of jowar roti making which seriously needs some skill and expertise. These vade or vadi also come from the northern Karnataka region and eaten as a snack though they make a great lunch item too. They are almost spicy on their own and there is no need to toil for a side dish to go with these vadis. They pair well with a simple coconut or peanut chutney.

There are two ways to make these vadi, the following one being the simple one prepared using dry ingredients. The other method involves using freshly ground paste of skinned black gram and other ingredients which needs some advance prep work. These vade or vadi are not like the regular, crispy fritters though they are called so. They look like pooris and are prepared on the similar lines as bedmi poori, a famous breakfast option from the northern parts of India.

Ingredients: (Yield - 25 to 30 vade)
1 cup sorghum flour / jowar flour 
1 cup wheat flour 
2 - 3 tbsp. gram flour / chickpea flour 
2 - 3 tbsp. skinned black gram flour / urad dal flour
1 tsp. salt
1 tsp. red chili powder or to taste
1 tbsp. coriander powder
1/2 tbsp. cumin powder
A handful of cilantro leaves, minced
A sprig of curry leaves, minced
Lukewarm water to prepare the dough 
Oil to fry vade

Directions:
* Combine all ingredients except water and oil in a mixing bowl.
 
* Add luke-warm water in small increments and knead into a stiff and smooth dough. (I used a little less than 1.5 cups). Add 1/4 tsp. oil to the prepared dough and knead once. Cover and let the dough rest for a couple of hours. 

* Knead the dough again for few seconds before making the vadi. Pinch big marble sized portions of dough and shape them to smooth balls. Work with one portion at a time while keeping the rest covered.
* Heat about 1-5 to 2 cups oil in a pan / small kadai on medium flame. There is no need to bring the oil to a smoking point. Pinch a small portion of the dough into the hot oil. If it immediately swims to the surface, then the oil is hot enough to fry. If the dough ball stays at the bottom, then it needs some more heating. 
* Grease a rolling board / work surface or a thick plastic sheet. Pat a dough ball into a thin, 3 - 4 inches circle of uniform thickness with greased fingers. Sprinkle some white sesame seeds on top and press, if preferred. (I used sesame seeds only for first batch as some of the sesame seeds don't stick to the vadi while frying.)

* Gently drop it into the hot oil from the sides. It usually starts puffing up and if it doesn't, gently tap it with the back of the ladle. (Don't worry if it still doesn't puff up. Some may not puff up.)

* Flip it once it puffs up and cook the other side as well. for few seconds. Remove with a slotted spoon and place it on a plate lined with absorbent paper towels.

* Repeat the shaping the dough circles and frying part with the remaining dough.  
* Serve them with coconut or peanut chutney or peanut powder. 


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Foxtail Millet Instant Puliyogare

Here is another dish to add to 'Millet Recipes' repertoire, if one is interested in millet based Indian diet. I have substituted millet for rice in the instant puliyogare here to give it a healthy touch. Instant puliyogare mix is one of the products from MTR that I love. It yields a south Indian style, quick and tasty tamarind rice when mixed with cooked rice. 

Ingredients:
1 and 1/2 cup cooked foxtail millet
2 tbsp. oil
1 tbsp. peanuts
1 sprig curry leaves
2 tbsp. instant puliyogare powder (I used MTR brand.)
Directions:
* Let the cooked millet cool a bit before using it in the recipe. 
* Heat oil in a pan (There is no need to bring it to smoking point.) and add peanuts and curry leaves. Toast until peanuts turn golden brown. Then add puliyogare powder to the oil and mix quickly. Turn off the stove. 
* Add the cooked millet and mix gently to combine. Taste and add salt if needed and mix once again. 
* Serve immediately.

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