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Flax seed Podi-FlaxSeed Chutney Powder Recipe-Podi Recipe

Prep Time : 5 mins

Cook Time : 15 mins

Yields: 1/2 cup

Recipe Category: Podi Recipes-Flax seeds

Recipe Cuisine: Indian

Author:Padhu Sankar


  • Flax seed - 100 grams or 1/2 cup + 1 tbsp
  • Urad dal -2 tbsp
  • Red Chilli- 4-5
  • Cumin seeds/ jeera -3/4 tsp
  • Tamarind - small marble sized ball
  • Salt needed


Dry roast flax seeds nicely on medium heat. Leave it to cool.

Dry roast urad dal and red chillies until dal turns golden brown.

Dry roast cumin seeds and tamarind separately.

Dry grind everything together with needed salt to a slightly coarse powder.

Store it in an airtight container in the refrigerator.

You can mix this podi with steaming hot rice topped with a tsp of ghee and have it or you can have it as a side dish for idli and dosa.



  • Kodo millet rice - 730 g
  • Black gram dhal - 250 g
  • Fenugreek seeds - 20 g
  • Salt - as required


Soak kodo millet rice and black gram dal separately for 4 hours and grind coarsely. Add salt, mix it thoroughly and allow it to ferment overnight. Pour batter into idli plates and steam cook for 10 – 15 minutes. Serve hot with chutney.



  • Kodo millet flour - 400 g
  • Raw rice flour - 200 g
  • Onion (chopped) - 150 g
  • Green chillies (chopped) - 70 g
  • Asafoetida - 30 g
  • Cumin seeds - 30 g
  • Curry leaves - 20 g
  • Oil - 100 ml
  • Salt - 20 g
  • Water -as required


Mix kodo millet flour and rice flour thoroughly. Add other ingredients with required amount of water and knead to a thick dough consistency. Flatten the dough on dosa plate and cook with oil. Serve it hot.



  • 1 Cup - Bajra/Pearl Millet
  • 1/2 Cup - Yellow Moong Dal
  • 1 Medium - Potato
  • 1 Medium - Carrot
  • 8-10 - Beans
  • 1/4 Cup - Green Peas
  • 5-6 - Cauliflower Florets (optional)
  • 4 Cups - Water
  • To Taste - Salt
  • 1 tbsp - Oil
  • 2 medium - Onion
  • 2 - Green Chilies
  • 1 large - Tomato
  • A Pinch - Asafoetida/Hing
  • 1/2 tsp - Cumin Seeds
  • 1/2 tsp - Mustard Seeds
  • 2 tsp - Ginger Garlic Paste
  • 1 tsp - Red Chili Powder
  • 1 tsp - Coriander Powder
  • 1/4 tsp - Turmeric Powder
  • 2 tbsp - Chopped Coriander Leaves
  • 1/2 tbsp - Lemon Juice (optional)


  1. Soak bajra over night or you can soak for 4 hours, wash well and keep aside. Soak moong dal for 10-15 mins, and meanwhile peel and dice potato, carrot, chop beans, cut cauliflower in florets (if using) and cut any other vegetable that you would like to use.

  2. In a pressure cooker add soaked, washed bajra, moong dal, all the vegetables, green chili,  salt 1/4 tsp turmeric powder and 4 cups water, we have to use water 4 times with bajra but if you are using futura cooker you can use less water like 2 or 3 cups. Pressure cook for 3-4 whistles, after 3-4 whistles keep flame to low and cook for 5 mins.

  3. While khichdi getting cooked, peel and chop onion, green chili, coriander leaves and tomato (I pureed tomato).

  4. In a pan or kadai heat oil add hing, cumin seeds, mustard seeds and allow to splutter. Now add onion,

  5. Add red chili powder, remaining turmeric powder, coriander powder and mix well cook for 1 min in low flame. Now add tomato, mix well and cook until tomato gets mashed or for 1-2 mins in medium flame.

  6. Open cooker and add prepared masala and mix well, simmer for 2-3 mins, adjust salt if required. Off flame add coriander leaves, lemon juice and mix to combine.

Serve hot or warm with pickle, papad or any side dish you prefer.


Preparation Time: 10 mins

Cooking Time: 25 mins

Makes 8 parathas

Showing ingredients for 10 parathas


  • 1 1/4th cups bajra (pearl millet) flour, 2/3rd cup grated carrot
  • 2/3rd cup finely chopped spinach (palak), 1 1/4th tsp green chilli paste
  • 1 1/4th tsp garlic (lehsun) paste, salt to taste, bajra (black millet) flour for rolling and oil for cooking


Combine all the ingredients in a deep bowl and knead into semi-soft dough using enough warm water.

Divide the dough into 8 equal portions and roll out each portion into a circle of 100 mm (4”) diameter, using a little bajra flour for rolling.

Heat a non-stick tava (griddle) and cook each paratha using a little oil, till it turns golden brown in colour from both sides.

Serve immediately.


Preparation Time: 15 mins.

Cooking Time: 15 mins.

Makes 6 rotis.


  • 1 1/3rd cups bajra (Pearl millet) flour 1/2nd cup boiled and mashed potatoes
  • 1/8th cup chopped onions 1/8th cup fresh coconut, grated (optional)
  • 2 negligible to 2 2/3rd tbsp chopped coriander (dhania) 1 1/3rd tsp ginger-green chili paste
  • 2/3rd tsp dried mango powder (amchur) 1/3rd tsp garam masala (optional) salt to taste
  • ghee for cooking


  • Combine all the ingredients to make a soft dough, using warm water.
  • Divide the dough into 6 equal portions and roll out each portion into a 150 mm. (6") diameter circle.
  • Cook the rotis on a hot tava (griddle) using a little ghee, until both sides are golden brown.
  • Serve hot.

Baked Millet Fries


  • Soaking time: 1 hr Preparation Time : 15 mins Cook Time : 20 Mins
  • 1 cup millet (any)
  • 1/4 cup instant yeast
  • 1 tsp. garlic powder
  • 1 tsp. chilli powder
  • 1 tsp. salt
  • 1 tsp. black pepper

For spice mix

  • 1 tsp of garlic powder
  • 1tsp of black pepper & chilli powder
  • 2 1/2 cup water
  • Method

    Boil 2 ½ cups of water in a saucepan and add 1 cup of soaked raw millet and a pinch of salt.

    Stir, cover and simmer for 30 minutes or until all the water has been absorbed.

    Remove from the heat and let stand for another 10 minutes.

    Mix in ¼ cup yeast, chilli powder, salt and black pepper to taste.

    Transfer the millet porridge to a shallow baking dish that has been oiled and spread it out evenly with a spatula.

    Cover the pan with plastic wrap and refrigerate from 2 hours to overnight until it hardens completely and you can slice it.

    Then slice the millet into strips resembling fries.

    Place the strips onto a parchment paper-lined baking sheet in a single layer.

    Spray the millet strips with cooking oil and sprinkle with the spice mix.

    Turn the strips over and repeat on the other side

    Bake at 350 degrees for 15 minutes or until the strips appear golden brown.

    Flip them and continue to bake for 10-15 more minutes or until golden brown and crispy.

    Server Hot with your favorite dip.



    • Barnyard millet/kuthiraivalli-1 cup
    • Onion-1 chopped finely
    • Green chilly-1
    • Mixed vegetable-1 cup( i used carrot,beans and green peas)
    • Ginger garlic paste-1\2nd tsp
    • Turmeric powder-1\4th tsp
    • Salt to taste
    • Water-2 n 1\2nd cup

    To Temper

    • Oil-2 tsp
    • mustard-1\2nd tsp
    • channa dal-1 tsp
    • curry leaves


    Clean the millet well. Chop everything and keep ready.

    Heat oil in thick bottomed pan (I used my cooker), temper with mustard, channa dal and curry leaves. Then add in onion and green chilly, saute till it becomes translucent.

    Then add in ginger garlic paste followed by vegetables, turmeric powder and salt, saute.

    Then add water, when it begins to froth add the cleaned millet. cover and cook for 10 mins. (Alternatively can pressure cook for 2 whistles).

    Barnyard Millet, Moong dal & Urdad Dal Dosa


    • Soaking time: 8 hrs Preparation Time : 10 mins Cook Time : 20 Mins
    • 1 Cup Barnyard millet
    • 1 Cup Moong dal
    • 1 Cup Urdad dal
    • 1 medium onion finely chopped
    • 2 green finely chopped
    • 1/4 inch grated ginger (Optional)
    • 1/2 cup Coriander finely chopped
    • salt to taste


    Wash and Soak millet and dals overnight.

    Drain them and grind with salt according to taste set aside for an 1/2 hour.

    Heat non-stic tava and grease with oil.

    Pour 1/4 cup batter over it and tilt the tava lightly to spread the batter evenly to form a 125 mm. (5") diameter circle.

    Sprinkle chopped onions, coriander, green chilles, ginger cover it with lid.

    Cook on a medium flame, using oil, till it turns golden brown in colour from the bottom.

    Serve hot with coconut chutney and sambar.



    • Dehulled Sorghum Semolina 250g
    • Coriander Leaves 2 Bunches
    • Potatoes 4
    • Pudia 1 Spring
    • Onion 2
    • Green chiilies 6
    • Fresh Peas 50g
    • Carrots 4


    Cut carrots, onions, potatoes and chillies, heat oil and fry garam masala, onions, green chillies and ginger garlic paste. Add shelled peas and vegetable pieces and fry for some time. Add sufficient water and boil. Add dehulled sorghum semolina and cook on slow flame till done. Sprinkle chopped coriander leaves and pudina. Add salt and limejuice and mix well.

    Bisi Bele Bath Recipe Using Proso Millet

    Method:- 1. Dry roast Proso millet for few mins until the aroma releases. Wash them in fresh water at least two times then soak then for an hour. 2. Soak toor dal for an hour so that they cook faster in the pressure cooker. 3. Add 4 cups of water to the pressure cooker and add the proso millet with little salt then add Toor dal for four whistles. 4. Take a pan heat Ghee/oil add cashews until they turn golden brown take them a bowl and keep aside. Now add mustard, jeera, red chilies, hing, curry leaves fallowed by onions. 5. After few min when onions are translucent add Tomato let them cook for 4 min in low flame then add all the veggies add salt sauté for only few mins don’t cook the veggies. 6. Add Bisi bele bath powder, fresh coconut with ¼ cup water. 7. Now add cooked mixture of toor dal and proso millet mix them nicely with the veggies. 8. Now add 1 cup of water to this mixture mix well and turn off the flame. 9. Garnish with fried cashews and coriander. Serve Hot. Ingredients:- 1. Toor dal 1 cup 2. Proso millet 2 cup 3. Carrot ½ cup 4. Squash ½ cup 5. Bisi bale bath powder 3tsp 6. Potato ½ cup 7. French beans ½ cup 8. Onions 1 medium 9. Turmeric ½ tspn 10. Hing ¼ tspn 11. Cashews 2 tbspn 12. Red chili 4 13. Ghee or oil ½ cup 14. Tomatoes 5 medium 15. Mustard seeds ¼ tspn 16. Jeera seeds ¼ tspn 17. Curry leaves as desired 18. Fresh coconut ½ cup (Optional)


    Prep Time : 60 mins

    Cook Time : Less than 5 mins per dosa

    Recipe Category: Breakfast-Dinner

    Recipe Cuisine: South Indian


    • Brown Rice -2 cups
    • Idly Par boiled rice -1 cup
    • Whole Urad dal -1 cup
    • Fenugreek seeds -1 tsp
    • Salt as needed

    Brown Rice Dosa Batter Preparation

    Soak brown rice and idly rice together for 5-6 hours. Soak urad dal along with fenugreek seeds for 4-5 hours. Grind urad dal along with fenugreek seeds until light and fluffy adding water from time to time. Remove it in a vessel. I prefer the wet grinder for grinding for idli and dosa but if you do not have a wet grinder, you can grind it in a mixer grinder also. Grind it in the same way as you grind it for the regular idli batter or dosa batter. Grind both rice together until smooth. Once you finish grinding the rice, add the ground urad dal batter to the rice batter and grind for another 5 minutes. I do this so that both the batter will get mixed well. Remove the batter from the grinder, add salt and mix well with your hands. Let it ferment for 6-7 hours. After fermentation, mix well and make dosa as you normally do. Check out my detailed post on how to make dosa if you are a beginner.


    Heat a tawa, add a ladle of the brown rice batter in the center and spread it in a circular motion. Drizzle a tsp of oil around the dosa, when the corners start lifting up, flip it over to the other side and drizzle another 1/2nd tsp of oil. Once the other side is cooked, remove from tava and serve hot with sambar or chutney of your choice.

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