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Posts Tagged ‘finger millet’

10-grain idlis

In Recipes on 19 March 2016 at 9:34 am

We’ve made idlis and dosas with little millet, kodo millet, proso millet, pearl millet, foxtail millet, finger millet and even made them with teff, which it turns out, is also a kind of millet. Oh, and of course we have made them with paddy rice.  (Our millet-farming friends insist on calling what generally goes by the name of rice, “paddy rice” to distinguish it from some of the millets which in the local language are actually called varieties of rice, e.g. సామ బీయ్యము or वरी चावल (little millet rice),  కొర్ర బీయ్యము (foxtail millet rice), सामक चावल (barnyard millet rice).  In this case the term “rice” is used not as a name for the grain but for the whole form of the grain, as opposed to cracked grain (ravva), flattened grain (poha) or flour (atta).

I made idlis using all 11 of these ingredients - 10 grains plus 1 legume.

I decided to make idlis using all 11 of these ingredients – 10 grains plus 1 legume.

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Ragi Idli and Dosa, Take 3

In Recipes on 30 January 2016 at 9:44 am
Tri-Millet Idli - made of Ragi, Sama and Proso millet along with Urad (Black Gram).

Tri-Millet Idli – made of Ragi, Sama and Proso millet along with Urad (Black Gram).

In Ragi Idli and Dosa, Take 1, I tried using whole ragi (finger millet) to make the batter used for idli and dosa.  Since I’d never done nor seen any one do it before, I used part ragi and part rice along with the urad (black gram).   Pleased with the results, I tried using only ragi and urad in my next attempt, Ragi Idli and Dosa Take 2.  To my pleasant surprise, this batter also rose well and produced tasty idlis, albeit heavier than even my usual idlis which, being always whole grain, tend to be denser than white idlis, just as whole wheat bread is less airy than white bread.

Now that I have made idlis and dosas using  just about every kind of millet I have been able to get my hands on – little millet (sama), kodo millet (arikalu), proso (varigalu), pearl millet (bajra) and finger (ragi), I thought, why not mix them up? Read the rest of this entry »

Whole Ragi Idli and Dosa, Take 2

In Recipes on 14 January 2016 at 5:20 pm

¡Si se puede!  I exclaimed when I saw the dough the morning after grinding it.  It had risen.  At last I could report to the naysayers, who thought that whole ragi and whole urad couldn’t be trusted to make a good idli, oh yes they can!

ragi idli with sambar

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Ragi Idli and Dosa, Take 1

In Recipes on 8 January 2016 at 12:03 pm
Mix 1 part sprouted ragi flour and 2 parts water, bring to a boil while stirring continuously. Video

Ragi: Not only for porridge. (Video)

Soon after I arrived in India, I visited Balaji in Chennai and met the folks of the Tamil Nadu Science Forum which took Balaji by storm (or was it the other way around?)  There I heard Ambarigi, Shanthi and other workers talk about the value of sattamavu, or ragi, sprouted and ground and easy to make into porridge. They focussed on encouraging parents to prepare it for young children and asked us and other well-wishers to help promote it by sponsoring a year’s worth of sattemavu for a family in need.  This Ravi and I did and later started a program to distribute ragi in Srikakulam as well.  It was not until six months after our daughter was born that we bought the stuff to make and eat ourselves.

As it turned out ragi porridge was an instant hit and we have been making it ever since.  I didn’t venture further in the millet department until a couple of years ago when I started using every variety of millet I could find.  Ragi, or finger millet was a regular part of our diet in the form of porridge.  What to do with the other kinds?  I tried them out in idli and dosa batter and they were great.  Soon I was making idlis and dosas out of Proso MilletKodo MilletLittle Millet and Pearl Millet (bajra).  I also made pulihara out of Foxtail Millet.

But what about Finger Millet?   Read the rest of this entry »

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