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

Little Millet

Name
Set Descending Direction

   

3 Item(s)

12

MILLET PATTIES

Ingredients

  • Millet - 1 cup
  • Water -2 cups
  • Tahini Or Nut Butter - 3/4th cup
  • Small Onion, Finely Diced - 1
  • Celery Seed – 1 1/2nd tsp
  • Tamari (Soy) Sauce - 2 tbsp (Or to Taste)

Method

Rinse the millet and soak in the water at room temperature for 6 hours or overnight. Bring the water and millet to a boil, the quickly turn down the heat to low and cover. Simmer for 20 minutes or until the water is absorbed. Remove from heat, fluff with a fork, and let sit uncovered for a few minutes to cool down. Add all the other ingredients and mix well. Form into patties and fry over medium heat in a lightly oiled pan for a few minutes on each side until brown. Serve as is or with condiments or chutneys. Alternatively, the millet may be served when warm without frying. It's delicious this way as well.

MILLETS TIKKI

Ingredients

  • Cooked Little Millet -2 cups
  • Oil - 1 tsp & Pan Frying For - 1 tbsp
  • Onions or Leeks -1 Medium size chopped finely
  • Carrot – 1 Small chopped finely
  • Capsicum / Bell Peppers – 1/2 Chopped finely
  • Green Chillies - 1 Chopped finely
  • Ginger Garlic Paste - 1 tsp
  • Chilli powder - 1 tsp
  • Tomato Ketchup - 2 tbsp
  • Garam Masala Powder - 1 tsp
  • Salt to taste
  • Coriander leaves a handful finely chopped

Method

Heat a tsp of oil, add in all veggies, ginger garlic paste, chillies and saute till golden. Now add in salt, chilli powder, garam masala powder and ketchup. Mix well. Add in cooked millet and mix well. Add in coriander leaves and mix well. Remove this to a bowl, cool it down. Now take a small portion and shape it into ball. Flatten it lightly. Pan fry it little oil till it is crispy and golden. Remove and serve.

SAAMAI IDLI

Ingredients

  • Saamai / Little Millet - 4 cups
  • Urad Dal - 1 1/2nd cups
  • Fenugreek Seeds - 1/2 tea spoon
  • Oil - 1 tea spoon (preferably sesame oil or gingerly oil)
  • Salt - 1 3/4th tea spoons
  • Curry Leaves - 1/4th cup (finely chopped)
  • Coriander Leaves - 1/4th cup (finely chopped)
  • Water - to soak and grind

METHOD

Wash well and soak the dal (with fenugreek seeds) and saamai separately in water for around 6 hours or overnight With the help of a grinder, grind the urad dal first and then the millet into smooth paste. Add salt and mix both these batters well and keep them covered in a vessel and allow it to ferment for around 4 to 8 hours. Make sure you have filled the container only half as the dough may (WILL) rise while fermenting. Refrigerate the batter until use when going to make the idlis, grease the idli molds with few drops of oil. Smear the oil over the idli mold. Mix curry leaves and coriander leaves with the batter and pour the idli batter. Steam the idlis until done. Should take around 12 - 18 minutes.

Name
Set Descending Direction

   

3 Item(s)

12

please wait...