Millet set dosa recipe | Healthy multi millet set dosa | Diabetic friendly millet dosa recipe in Kannada | Sponge dosa recipe

 

Ingredients :

• Brown top millet ( korale ) 3 cups
• ( You can also use other millets like arka or Navane )
• Urad dal 3/4 cup
• Poha ( Gatti avalakki ) 1/4 cup 
• Or a little more
• Methi seeds 2 tablespoon
• Oil for cooking
• Salt to taste

Recipe video :

Procedure : 

• Wash and soak 3 cups of millet, 3/4 cup urad dal with 2 tablespoon methi seeds separately for 6-8 hours. 
• Just half an hour before grinding wash and soak 1/2 cup gatti avalakki or poha.
• Grind everything together to a fine batter.
• Set it aside to ferment overnight.
• In the morning add the required quantity of salt and water.
• The batter should be of a little thick consistency.
• Heat iron tava.
• Pour the batter on the tawa. Don't press it. ( Please watch the video to know how you should put it )
• It should be a little thick to give that unique taste and texture of spongy and pillowy set dosa.
• Lower the gas heat and cook on medium flame.
• Sprinkle cooking oil over it and at the edges.
• Once the little holes appear on the dosa and when it changes colour, flip it. 
• Put a few drops of oil again.
• Once the other turn starts turning light golden brown, remove from the tawa.
• Serve hot with vegetable sagu and coconut chutney.

Ragi & sabudana idli recipe | finger millet and sabakki idli | ragi sago idli | javvarisi idli with finger millet

Preparation Time  : 10 minutes

Cooking Time        : 10 minutes

Makes 24 idlis.

Ingredients :

• Nylon sabbakki (small )/ Nylon Sabudana 1 cup
• Idli rava / rice rava 1 cup
• Ragi flour / finger millet flour 1 cup
• Sour curds / Huli mosaru 3 cups
• 1/2 cup water - can adjust for the consistency
• Baking soda 1/4 teaspoon
• Cooking Oil 1 tablespoon
• Cashewnuts a few
• Salt to taste

Recipe video :

Procedure : 

• In a bowl take nylon sabudana and wash them well.
• Separately in another bowl wash the idli rava.
• Take three cups thick curd  in a big bowl.
• Add one cup ragi flour and mix well.
• To this add the washed sabudana and idli rava.
• Mix everything well.
• Set aside overnight to ferment.
• In the morning add water to adjust the consistency of idli batter.
• Add salt and soda.
• Grease the idli moulds with cooking oil.
• Keep a cashew in the center and pour in the batter.
• Don't put the batter fully. Leave some space for the idlis to expand.
• Steam the idlis for 8 to10 minutes.
• Allow it to rest for about 5 to 10 minutes.
• Unmould and serve hot with ghee and coconut chutney.

methi matar malai recipe | quick and easy recipe to make resturant style methi mutter malai | methi malai matar

Serves 4

Ingredients : 

• Finely chopped methi leaves 1 bowl
• Boiled green peas 2 cups
• Chopped onions 4
• Slit green chillies 5-6
• Chopped tomato 1
• Fresh cream 1 cup
• Cooking oil 2 tablespoon
• Garlic ginger paste
• Cashewnuts 1/2 cup
• Jeera 1/2 tablespoon
• Garam masala 1 tablespoon
• Kasuri methi powder 1 tablespoon
• Sugar 1/2 teaspoon
• Salt to taste

Recipe video :

Procedure :

• Heat 1/2 teaspoon oil in a kadai.
• Add 1/4 teaspoon asafoetida.
• Put in the greenpeas and saute for a minute.
• Add water and boil till the greenpeas turn soft. 
• Strain and set aside.
• 
  
• In a thick bottomed kadai heat 1 tablespoon oil.
• Add the chopped onions and saute till they become soft.
• Now add green chillies, garlic ginger paste and chopped tomatoes.
• Saute till everything becomes soft.
• Turn off the heat and let it cool.
• Once it's cool, add half cup of cashewnuts to it and grind to a fine paste.
• In the thick bottomed kadai heat a tablespoon of oil.

• Add the chopped methi leaves and cook till they become soft.
• Now add the ground paste and cook, stirring continuously till everything is mixed and cooked well.
• Now add a cup of water, a cup of fresh cream.
• When it's boiling, add garam masala, kasuri methi, salt and sugar.
• Let it boil for 7 to 8 minutes till the gravy turns thick and creamy.
• Garnish with some more fresh cream and serve with hot chapatis and rotis.

Millet bisibele bath Recipe | How to make Brown top millet bisibele bath | Siri dhanya bisi bele bath recipe

Prep Time              10 Minutes

Cooking Time       30 Minutes

Serves                    4

Ingredients :

• Brown top millet ( korale )   1   cup
• ( You can also use other millets like korale or Navane )
• Green gram or moong dal   a little less than 1 cup
• Tamarind                                1 Lemon sized
• Jaggery                                   1 Tablespoon – depending on the sweetness you wish
• Bisibele bhath powder / Sambar/Garam masala powder                         2 Tablespoon
• Red Chilli Powder                    1 Tablespoon
• Ghee                                           2 tablespoons
• Salt to taste

Recipe Video :

Vegetables :

The following vegetables cut in 1” length

• Capsicum
• Onion 
• Tomato

• Curry leaves
• Coriander leaves
• Fresh peas or  Hyacinth Bean - Avarekalu 1 cup ( If you have neither, then you can use peanuts. But Avarekalu tastes best. In the season if you get Jackfruit seeds, you use them. After Avarekalu, they are the next best :-) )
• PS : Here I would like to mention that the choice of vegetables is entirely yours. If there is a plus or minus, it is absolutely no problem.

  

For Tadka :

• Oil                                 1   tablespoon
• Mustard seeds            1 teaspoon
• Turmeric powder        ½ teaspoon
• Hing  ( asafoetida )     1/4 teaspoon

Preparation :

• Soak tamarind in water.
• Wash millet and dal separately.
• In a cooker cook daal along with vegetables in one container.
• And cook millet in separate container adding two and half cups of water.
• To cook millet I generally add water at 1:2 proportion. But here I have put a little more water so that the millet is cooked soft.
• Once it cools down, in a thick bottomed kadai, heat oil and add mustard seed. 
• Once they splutter, add turmeric powder and hing. 
• Squeeze the tamarind pulp in it and add 2 glasses of water and let it come to a boil.
• While it is boiling, add jaggery, red chilli powder, bisibele bhath powder, salt and curry leaves and let it boil for another 5-6 minutes till it gives some fine aroma.
• Then add the dal cooked with veggies, add water if required and boil for five more minutes.
• Add the cooked millet, mix well and taste to check if you need some more salt, chilli powder Sambar powder or jaggery. 
• Cook on low fire.
• The bisi bele bhath at this point should be quite liquid. If you make it solid at this point, later on it will turn still hard. The best option would be to get a right liquid consistency at this point and still add half a glass of water and cook for just a few seconds and turn off the gas. So even if you eat it after hours, it will remain liquid and light.
• Add ghee and garnish with finely chopped coriander and cover for five minutes.
• Serve hot with Raita, Boondi kaalu or chips.

Millet pulav recipe | ಸಿರಿಧಾನ್ಯ ಪುಲಾವ್ ರೆಸಿಪಿ ಕನ್ನಡದಲ್ಲಿ | Kodo - Foxtail - browntop - Kutki Jhangora millet pulao - biryani recipe

 

Ingredients :

• Millet - Siridhanya 1 cup
• ( You can take any millet you want like Foxtail millet - Navane, Kutki - same, Kodo millet - Harka, Jhangora - Oodalu, Brown top millet - Korale )

• I have used Brown top millet - Korale.

• Boiled water 1 1/2 cups
• ( Use only this much water for both grinding and cooking together )
• Ghee or Refined oil       2 tbsp
• Cauliflower florets        1/2 cup
• Carrot pieces                 1/2 cup
• Beans pieces                  1/2 cup
• Potato pieces                 1/2 cup
• Fresh Peas                      1 cup ( You can soak dry peas and use )
• Chopped onion              1cup
• Sugar                              ½ tsp
• Salt to taste

For Masala paste :

• Pudina ( Mint ) a few leaves
• Coriander a few leaves
• Green chillies 4
• Ginger a small piece
• Garlic   1-2 pods
• Cinnamon a tiny piece
• Elaichi 2-3
• Cloves   4                                  
• Turmeric powder 1/2 teaspoon
• Poppy seeds 1/2 teaspoon

Recipe video : 

Procedure :

• Wash and drain the millets and keep aside for twenty minutes.
• Heat water.
• Using all the ingredients mentioned above, grind the masala paste using very little water.
• Heat the cooking pan.
• Heat two tablespoons of ghee.
• Add the chopped onions and fry to golden brown.
• Next mix all the cut vegetables.
• Now add the ground masala paste and fry till aromatic.
• And add the washed millets.
• Pour one and a half cup of hot water, salt and half teaspoon of sugar.
• Mix everything well.
• Cover the lid and cook to three whistles.
• Serve hot with raita.

Lemon green chilli pickle recipe | nimbu mirch ka achar | ನಿಂಬೆ ಹಸಿಮೆಣಸಿನ ಕಾಯಿ ಉಪ್ಪಿನಕಾಯಿ | Easy lemon pickle - grandma's recipe

 

Ingredients :

• 20 ripe lemons
• A little more than 1/2 paavu sugar 
• A little more than 1/2 paavu salt
• Around 200 grams green chillies - alter the quantity according to your taste and preference.
• 2  tablespoon fried methi powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Hing or asafoetida

Recipe video : 

Procedure :

• First and foremost, wash and completely dry all the utensils, knife and glass jars you are using to make and keep the pickles.
• Wash and completely clean dry - even a day in advance - all your lemons and chillies 
• Heat a kadai.
• Dry roast a small cup of methi seeds.
• Grind to a nice powder and keep it aside.
• Slit the green chillies into two and set aside.
• Cut ten out of twenty lemons into halves and squeeze the juice with lemon juicer. Don't squeeze completely. Let some juice remain in the lemons.
• Keep the juice aside.

• Now cut the squeezed ten lemons and the other ten lemons into small pieces and put in a big vessel.
• To this add salt, sugar, slit green chillies, roasted methi powder, turmeric powder and hing.
• Mix everything well.
• Add the lemon juice and mix again.
• Keep it covered for about twenty four hours.
• Next day the pickle would have juiced and spices mixed nicely.
• Mix it once again and keep it in a clean and totally dry glass jar with the lid covered tightly.
• After a week or so, once again mix the pickle with a dry spatula or spoon and keep it again covered in an airtight jar for about 20-25 days.
• Afterwards the pickles would mature and turn nice and soft absorbing all the spices and the juice.
• Enjoy the sweet, tangy and spicy pickle with your favourite dish.
• This pickle can be stored without refrigeration upto a year or two.