Ask Amma

Posts Tagged ‘little 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.

Read the rest of this entry »

Advertisements

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 »

Swanky Little Millet Idli & Dosa

In Recipes on 1 March 2015 at 1:28 pm

Well well well, aren’t we getting adventurous?  These Swanky Little Millet Idlis have no rice at all, not that we don’t love rice, but if you were looking for ways to eat more millets (aren’t we all?) I can’t say enough about సామలు known in English as Little Millet and in Punjabi as Swank.  Yes, Swank.  So here are the names in various languages – check if your store has them so that you can get your swank on!

sama and urad mini idlis4

Little Idlis made of Little Millet and Urad.

Hindi: Kutki, Shavan | Gujarati:  Gajro, Kuri| Kannada: Same, Save
Marathi:  Sava, Halvi, Vari | Oriya:  Suan
Punjabi: Swank | Tamil:  Samai | Telugu: Samalu

The idlis are very easy to prepare.  Note that the grey color comes from the chilka (peel) of the urad and not from the millet which is an off-white or beige color.   You can use the same batter to make dosas or uttappams. Read the rest of this entry »

Yummy Fried Millet

In Recipes on 10 May 2013 at 8:05 pm

Sustainable agriculture, food security and good health depend a diverse diet including coarse grains such as millets of many varieties.  Finger millet, also known as ragi or nachni is making a come-back in the urban areas.  Similarly other varieties such as foxtail millet and little millet, well known to our grandparents also deserve a place on our plate.

Peter writes from Appalagraharam with some recipes using delicious varieties of millet.  One is fried, the other is steamed.  Enjoy!

Been experimenting with millets whilst Swandana and Nirma are in Orissa visiting the clan…

Yummy Fried Foxtail Millet (కొర్ర).  Photo by Peter Bakos.

Yummy Fried Foxtail Millet (కొర్ర). Photo by Peter Bakos.

Really yummy fried foxtail millet (కొర్ర )

The rice is dry fried till it almost reaches popping stage then a tablespoon or so of oil and teaspoon of salt per cup of rice is added and stirred. Then cold water, two and a half cups the quantity of rice is added and allowed to boil in a lidded vessel.

If you have an Ez-cooker you can just bring to the boil then allow to cook in the Ez-cooker for about half an hour … If cooked in a pressure cooker, two whistles is enough.

In a wok, garden-fresh spinach, beans, onions, garlic chives were sautéed with a shop-brought carrot, grated. The then millet rice was added and stirred in.

Eaten with a side- dish of home-made lemon pickle.

The rice came out really light & fluffy with a nutty flavor.

Little Millet (సామ బీయము)

Little Millet (సామ బీయము) with assorted vegetables.  Photo by Peter Bakos.

Little Millet (సామ బీయము) with assorted vegetables. Photo by Peter Bakos.

This was an “as you’re walking out the door” kind of meal. Spent more time harvesting the veggies from the garden than we did cooking. Since the EZ Cooker vessel was in use, I used the pressure cooker for this one.

Assortment of spinach, radish leaves, onion & garlic chives, beans & tomato were coarsely chopped and lightly fried in the pressure cooker with fresh herbs and a little salt.

Then I added little millet and water – 2.5 times as much water as millet. Stirred and covered. Three whistles later it was ready. A quick bite , steaming hot then packed in the tiffen box with a couple of millet rotis… The perfect lunch for a village visit.

More on Millet:

Earth 360 – bringing millets back into mainstream diet and cropping patterns
Good for diabetes patients – from The Hindu, 4 Feb 2103
Millet Recipes
Ragi Porridge – not just for babies! (recipe and video)

More by Peter:  Tinkering Around
About EZ Cooker: Instructions | Presentation by Wilbur Sargunaraj, Supercall Solutions

%d bloggers like this: