A wholesome additive-free comfort food that promotes healthy life without causing any food allergies.

Barnyard Millet

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6 Item(s)




  • 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.



  • Barnyard Millet: 2 cups
  • Urad dal whole white : ½ cup
  • Methi/ vendhayam/ fenugreek seeds (Optional) - 1/4th tsp
  • Salt - As needed


Soak both millet and urad dal (with methi seeds) separately for 3 hrs. I kept urad dal in fridge for an hour after 2 hrs of soaking. This prevents the mixier jar getting heated. Also more volume of batter.

First grind urad dal, adding water little by little. The consistency should be like a thick cream, it need not be stiff but light and airy. I use ice cold water to grind urad dal.

Grind millet draining water almost completely. It may not need water so add carefully otherwise will become watery. You can add salt along with millet while grinding.

Mix both the ground batter and keep overnight for fermentation. Just like regular idli dosa batter. Spoon to idli moulds to make idli. OR mix with little water and make dosa.

Jeera Millet


  • 1 cup Banyard millet
  • 1 medium onion
  • Green chilly-1
  • 1/cup Grated coconut
  • Curry leaves
  • 2 tsp of jeera
  • Salt to taste
  • 2 Green chillies finely chopped


Cook Barnyard millet in 2cups of water or broth set aside let it cool.

Heat oil in a pan.

Add jeera once it splutters and generous amount of curry leaves.

Add chopped onions and green chillies when they turn little brown, Add cookedmillet, salt, toss for a minute or two.

Remove from flame add grated coconut.



  • Barnyard Millet / Kuthiraivalli 1/2ndcups
  • Oil - 1 tsp
  • Chana dal / Kadalai Paruppu - 1 tblspn
  • Mustard seeds / Kaduku - 1 tsp
  • Urad dal / Ulundu Paruppu - 1 tblspn
  • Asafoetida / Hing / Kaya Podi - a pinch
  • Green Chilli - 1 chopped finely
  • Ginger - 1 tsp grated
  • Curry leaves - 1 sprig
  • Water - 11/4thcup


Wash barnyard millet and set aside. Take a kadai or any pot. Heat oil in it. Add in chana dal and saute till it turns little golden. Add in mustard seeds and urad dal. Saute for 30 sec. Add in asafoetida and saute for 30 sec. Add in green chillies, ginger and curry leaves. Mix well. Add in water, salt and bring it to boil. Once it boils, add in the barnyard millet and mix well. Cover and simmer for 10 to 15 mins till the millet is cooked. Open and check whether the millet is done, it will absorb all the water. Fluff it up slightly. Now cover it and leave it for 10 mins till it cools a little. Now take a small portion from it and shape it into balls. Place it in a steamer plate and place this over the idli steamer. Cover it and steam it for 8-10 mins. Open the lid and remove it to a plate. Serve with any chutney or as it is..



To be coarsely ground

  • Barnyard Millet Rice (Soak overnight)-1cup
  • Grated Coconut 1/4thcup
  • Salt to taste

  • For Seasoning

  • Mustard Seeds-2tsp
  • Chana Dal-1tsp
  • Finely chopped green chillies - 3-4 nos
  • Curry Leaves-10 nos
  • Cooking Oli-3tsp


Grate Coconut. Chop green chillies. Soak Barnyard Millet Rice overnight. Drain the water and coarsely grind the rice along with grated coconut and salt in a mixie. Heat oil in a ladle and pour Mustard. Wait for the mustard to splutter, then add Curry Leaves, Chana Dal and Chopped Chillies. Fry for few minutes. Pour the ground batter onto a shallow bottomed vessel. Add the seasoning to the ground batter. Heat the batter on a low flame. Stir continuously. Batter will start becoming thick. Stir continuously. The batter becomes thick like a dough which can be shaped into balls. Shape the thickened batter into lemon sized balls with a small depression in the centre. Wet your hand so that the batter does not stick to your hand. Place these balls in a steam vessel or idly stand to be steamed for 10-12 minutes. Take them out. Serve with chutney or any curry.

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6 Item(s)


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