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

Kodo Millet

Name
Set Descending Direction

   

7 Item(s)

12

ARIKELU IDLI

Ingredients

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

Method

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.

ARIKELU ROTI

Ingredients

  • 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

Method

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.

Baked Millet Fries

Ingredients

  • 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.

    DOSA

    Ingredients

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

    METHOD

    Soak kodo millet rice and black gram dhal separately for 4 hours and grind into fine batter. Add salt, mix it thoroughly and allow it to ferment overnight. Apply oil on the hot plate and pour batter and cook till crisp dosa is obtained. Serve hot with chutney or sambar.

    KODO MILLET CHAPATHI

    Ingredients

    • Kodo millet flour - 450 g
    • Wheat flour - 450 g
    • Salt - 20 g
    • Oil - 100 ml
    • Water - as required

    METHOD

    Add salt and water to the flour and knead it into soft dough. Make round balls (50 g) and roll to flat chapathi. Toast the chapathi on a preheated pan. Serve hot with any curry or chutney.

    KODO MILLET KESARI

    Ingredients

    • Kodo millet Rava - 300 g
    • Sugar - 400 g
    • Milk - 100 ml
    • Ghee - 100 g
    • Cashew nuts - 50 g
    • Raisins - 50 g
    • Water - 2500 ml
    • Lemon yellow colour - as required

    METHOD

    Heat ghee in a pan, add kodo millet rava and fry till it turns light brown. Add sugar, milk and a pinch of required colour to water and allow it to boil for 5-10 minutes. Add kodo millet Rava to the boiling water and stirring continuously cook for 15 to 20 minutes. Decorate with cashew nuts and dry fruits and serve it hot.

    VADA

    Ingredients

    • Kodo millet flour - 800 g
    • Roasted bengal gram dhal - 100 g
    • Butter - 50 g
    • Chilli powder - 30 g
    • Curry leaves - 20 g
    • Salt - 20 g
    • Water - as required
    • Oil - for frying

    METHOD

    Add all the ingredients to the flour and mix thoroughly. Prepare thick dough by adding required water. Flatten the dough to thin round shapes on a polythene sheet. Deep fry in hot oil till they turn to golden brown. Allow it to cool and pack in air tight containers.

    Name
    Set Descending Direction

       

    7 Item(s)

    12

    please wait...