Millet Moong dal Paniyaram

Millet moong dal paniyaram/appe is a balanced recipe with wholesome nutritions of millets and goodness of moongdal(lentils). This dish is a healthy and fulfilling breakfast or can be had as brunch on a lazy day. 

Millet moong dal appe can be served with Garlic chutney/Tomato chutney/Onion chutney.

Ingredients to grind:

Any millet grain(kodo, foxtail, barnyard, little) Millet - 1 cup

Split moong dal - 1 cup

Flattened rice/Poha -1 cup

Green chillies - 3

Salt

To Saute:

Onions - 1/2 cup finely chopped

Carrots - 1/4 cup finely chopped

Bell peppers - 1/4 cup finely chopped

Mustard seeds - 1 tsp

Oil - To saute the veggies and to make the paniyaram/appe.

Salt 

 Method:

1. Soak the millet, poha and moong dal together overnight.

2. In a blender, add millet, moong dal, green chillies, salt, poha and grind all these together with smooth texture. Transfer to a mixing bowl.

3. In a saucepan, heat oil, add mustard seeds and let it splutter. 

4. Saute onions for 2-3 minutes, then add carrots, bell peppers and saute for 7-8 minutes.

5. Add it to the batter and mix well.

6. Heat the paniyaram pan, and brush with oil and when its hot, fill in the compartments half full and cover with lid.

7. When cooked on one side, flip it over and cook on the other side as well. When done, serve it with a spicy chutney.

Finger Millet (Ragi) Dalia

 Ragi also known as Finger millet is a powerhouse of nutrients. Make this simple, humble, filling and veggie-loaded recipe which is fairly easy to cook with Ragi flour.

Ingredients:

• BlissTree Ragi flour - 2/3 Cup
• Water - 3 Cups
• Green Chillies - 4 finely chopped or slit into halves
• Spinach, Chopped - 1 Cup
• Carrots, chopped - 1/4 Cup
• Green peas or avarekalu - 1/2 Cup
• Ginger, peeled and chopped finely - 1 Tablespoon
• Red Onions, chopped - 3/4 Cup
• Salt - as per taste
• Yogurt - 1 Cup(optional)
• Oil - 3 teaspoon, for sauteing 
• Cooked Millet or Rice - 1/3 Cup (Optional)

Method:

1. Heat oil in a saucepan or kadai in a medium flame, add finely chopped or grated ginger and green chillies. Saute it for less than a minute.

2. Next, add the chopped onions and saute it until it turns translucent with light pinkish color and then add chopped carrots, green peas or avarekalu and saute for 2 minutes. I added frozen ones. If you have fresh ones, you could use that too.

3. Add finely chopped spinach in the pan and saute for 3-4 minutes.

4. Whisk the ragi flour with water without any lumps and add in the saucepan. Make sure to stir continuously for like 7-8 minutes such that the contents in the saucepan doesn't stick to the bottom.

5. After 4 - 5 minutes add cooked rice/millet if you wish , but it's completely optional.

6. When its completely cooked, switch the stove off.

7. Finger millet dalia can be served as is or with yogurt(optional).

Little Millet Tomato Dosa

Little Millet is known as samai in Tamil, samalu in Telugu, Kutki, saame in Kannada.

Little millet as per their name are little in size but not in the health benefits they give. It helps control blood sugar level because of its low glycemic index, rich in fiber thus helping feel full for longer. 

Little millet tomato dosa is a tangy, flavorful, no fermentation dosa. 

Ingredients: 

Little Millet grain	300 grams
Big tomatoes	2
Dry Red chillies	2 or 3
Jaggery	1 teaspoon (optional)
Coconut	5 tablespoon
Salt	as needed

Method: 

• Soak the little millet for 3 hours to 8 hours. 
• Add all the ingredients in a mixer/blender and grind well. No need for fermentation.
• Add water to the batter to rava dosa consistency. 
• Add tempering of mustard and curry leaves. 
• Heat an iron tawa. Pour like rava dosa. Cook on both sides. 
• Tastes good with coconut chutney.

Note: 

I used Beefsteak tomato variety which gives a good tangy taste. If its not available, then use the Tomatoes on the vine variety.

Pearl millet(Kambu/Bajra) Pumpkin Adai

 Pearl millet is known as Kambu in Tamil, Sajjalu in Telugu and Bajra in Hindi. 

Bajra is gluten-free and is a powerhouse of protein, fiber and various vitamins. 

There are various benefits in consuming bajra. Some of the benefits are listed below but not limited to 

1. Helps in weight loss

2. Prevents Diabetes (helps in blood sugar level)

3. Helps with acidity issues

4. Heart healthy

I'm sharing this delicious adai recipe made with bajra and yellow pumpkin.

Ingredients:

• BlissTree Pearl millet - 1 cup 
• BlissTree Urad dal - 1/4 cup
• BlissTree Toor Dal/Pigeon peas - 1/4 cup
• Cumin seeds - 1 teaspoon.
• Sea Salt - as needed
• Yellow pumpkin / Parangikai - finely shredded as needed.

Method:

1. Soak everything together except the pumpkin for 8 hours or overnight. 

2. In a wet grinder or a blender (I used Vitamix blender), blend these ingredients with sea salt to a smooth paste. The batter need not be runny or too thick. 

3. Transfer to a mixing bowl and leave it on the counter overnight for fermentation.

4. Shred the pumpkin in a fine shredder and mix it only to the batter quantity which you are going to use. 

5. Heat the iron skillet, and when it sizzles, spread the batter thicker than dosa like uthapam. Remember not to make it too thin and cook on both sides. 

6. Tasty and moist Bajra pumpkin adai is ready to serve with any chutney of your choice. 

Notes:

1. I preferred smooth batter for this adai. If you would like, you can make it a coarse batter.

2. Add the grated pumpkin only when you are about to make the adai.

Millet Cashew pakoda

 Have you ever thought to include millets when indulging in savories and sweets. Well, why not eat millet pakoras which are equally good to the regular besan made ones. Try this below recipe and I assure you will not be disappointed. 

Ingredients:

Blisstree Millet Pakoda Mix - 1 pack

Finely chopped Cilantro - 2/3 cup

Long slices of Onions - 2/3 cup

Finely chopped Mint leaves - 2/3 cup

Water - As required

Salt - adjust to taste

Cooking oil - For deep frying

Method:

1. Add all the above mentioned ingredients in a mixing bowl. Mix with water. The mix should not be too watery.

2. Heat oil in a deep frying pan, and when it’s hot, test with a little pinch of the prepared mix. If it fries well, then you can proceed with frying the pakodas in batches. 

3. While deep frying, make sure not to crowd the pan with too much pakodas. It will take long to fry.

4. After you drop the pakodas, leave it until one side crisps and changes color and turn to the other side so all the sides are cooked even. 

5. Remove the fried pakodas with a slotted spoon and transfer to a serving plate. 

6. Serve with cut onions and lemons. 

Poongar Rice Appam

 Poongar rice is one of the traditional rice varieties from Tamil Nadu. It is also called as "Women's rice" as it's helpful in boosting the health of women. It's very healthy for pregnant women and lactating mothers.

Poongar rice is red in color which is because of Anthocyanin, an anti-oxidant present in the rice.

It has a plethora of health benefits like below but not limited to,

• Controls Diabetes
• A rich source of Antioxidants and Minerals
• Contains Vitamin B1
• Provides good nutrition for Pregnant women 
• Helps to boost the immune system

We can make many recipes with this rice like Porridge(Kanji), Idli, Dosa and Appam.

My family loves the appam and I usually make appam with Idli rice. I wanted to give a healthy twist to the usual one and tried it with Poongar rice and to my surprise, the whole family was impressed with this nutritious dish and hence I'm sharing it with you.

Ingredients:

BlissTree Poongar rice - 1 lb or 2 cups

Bliss Tree Whole Urad Dal - 1 handful

Methi/Fenugreek seeds - 1 teaspoon

Coconut milk - 1 can

Salt - as required

Water - as required to grind batter

Method:

1. Soak the Poongar rice, Urad dal and Fenugreek seeds together in water overnight or for 8 hours.

2. In a wet grinder, add the soaked ingredients, water and let it grind smooth. Note that, it takes a little longer to grind than the regular rice as the rice has good amount of fiber. That's why soaking for 8 hours is a must.

3. Once the ingredients are finely ground to a smooth batter, then take 2 tablespoons of batter separately in a saucepan and mix a little water and cook it on a stovetop to a porridge like consistency. Once it cools down, add to the batter.

This step is an important one to get soft appams and please don't skip it.

4. Add salt according to your taste and let it ferment.

5. Once it ferments, add 3/4 of the coconut milk can and start pouring on the appam pan.

4. Serve it with any kurma or add little sugar to the remaining 1/4 cup of coconut milk and enjoy the blissful appams.

Finger Millet(Ragi) Moringa Leaves Adai

 Finger millet is commonly known as Ragi. Ragi is the best source of calcium which is dairy-free. It has low glycemic index and thus aids in weight loss and to control diabetes.

This gluten-free recipe has the goodness of moringa greens and the finger millet and is one of the best breakfast options to fuel you for the day!

Ingredients:

BlissTree Ragi flour - 2 cups

Drumstick leaves/Moringa leaves - 1 cup tightly packed

Red Onions - 1 cup, finely chopped

Green chillies - 2 finely chopped (Optional)

salt - 1/2 to 1 teaspoon ( adjust according to taste)

Water - 1 1/2 cups

Method:

1. Clean the Moringa leaves from the stem and take only the leaves. 

2. Mix all of the above from the Ingredients section, and keep it aside. Split the dough into equal parts of balls.

3. Heat an iron griddle. When it's hot, Take the dough ball and start patting on the pan directly till you spread it like a pancake. Since the dough is not so loose, we need to spread it with hands.

 Alternatively, you can pat it on a parchment paper and transfer it to the pan carefully without breaking.

4. Pour oil on the sides and let it cook well on both sides.

5. Serve the healthy Ragi Moringa leaves adai with Jaggery or any chutney of your choice. 

Pearl Millet Adai

Pearl Millet Adai is a great recipe to include the nutritious pearl millet in your diet. It tastes great and you'll feel fuller for a long time.

 Pearl Millet is rich in nutritional value and is an excellent source of iron. It also helps in controlling blood sugar levels and aids in weight loss.

Ingredients:

•  Bliss Tree Parboiled Pearl Millet - 1 cup
• Bliss Tree Idli Rice - 1 cup
• Bliss Tree Toor Dal - 1 cup
• Shredded Coconut - 1/3 cup
• Coriander seeds - 1 tablespoon
• Cumin Seeds - 1 teaspoon
• Red Chillies - 2 or 3
• Salt - To taste
• Water

Method:

1. Soak Pearl Millet for 8 hours separately, Idli Rice and Toor Dal together for 3 hours separately.

2. In a wet grinder or a blender, add Pearl millet with little water and grind until its broken into half.

3. Then, add the rest of the ingredients and grind until the batter comes to a coarse rava consistency.

4. Water should be added just enough to grind. The batter should not become watery.

Note: 

1. Don't grind it fine. Adai batter should be in thick coarse consistency. 

2. If using blender, use the pulse option, so the batter is not ground fine.

Millet Watermelon rind Adai

Make this delicious Foxtail millet Watermelon Rind Adai and reduce the food waste.  Do not discard the nutritious rind of watermelon after scooping out the sweet pink flesh, instead put it to good use with this recipe.

Ingredients:

• Blisstree Foxtail Millet - 1 cup
• Watermelon rind, chopped - 1 1/2 cups
• Coconut - 1/2 cup
• Red Chillies - 3 or 4
• Coriander Seeds - 1 teaspoon
• Salt 
• Water 

Method:

1. Soak Foxtail millet for 8 hours or overnight.

2. After scooping out the flesh of watermelon, scrap the outside thick green skin and chop the white rind portion. 

3. Add all the ingredients listed in the Ingredients section in the blender and blend it together and make the batter a little coarse and thick.  

4. Turn the stove on with Medium-high flame setting and heat a griddle pan. Apply a little oil on the pan, take a ladle full of this batter and pour it in the center and start spreading the batter out.

5. Drizzle a little oil on the sides and let it cook. Once it cooks on one side, flip it over and let the other side cook and then serve with side dishes of your choice.

Note: 

• Add just enough water to grind the batter thick and coarse. If more water is added, it becomes runny.

Street Foods: Salem Style Thattu Vadai Set

This spicy and tasty snack is very popular in Karur and Salem in Tamilnadu, India. 

It has a lot more variants but this is a very popular Sandwich style snacks.

Ingredients:

Blisstree Thattai - 1 pack

Carrot - 1 Grated

Beetroot - 1 small, Grated

Medium- sized onion - 1 finely chopped

1 handful of Cilantro leaves  - finely chopped

For Green Chutney:

Mint leaves - 1 handful

Cilantro leaves - 2 handfuls

Green chillies - 1 or 2

Salt 

Lemon Juice - 1/2 teaspoon or adjust according to your taste

Oil - 1/2 teaspoon

For Red Chutney:

Onion -1 Chopped

Garlic - 3 to 4 cloves

Tomato - 1 Chopped

Tamarind - a little piece (about 1/2 inch)

Red Chilli - 1 or 2 

Salt

Oil - 1/2 teaspoon

Method:

1. To prepare Green chutney, heat a pan, add oil and add green chillies, mint and cilantro leaves. Saute for a minute and grind in a mixer with little salt and lemon juice. Adding lemon juice helps prevent discoloring.

2. To prepare Red Chutney, heat a pan, add oil and add all the ingredients mentioned under For Red Chutney and saute it well for 5 minutes. Transfer the contents in a mixer jar and grind it.

3. Assembling the sets:

a) Apply Green chutney on a thattai on one side,

b) Apply Red chutney on a thattai on one side, fill it with grated carrot, beetroot, chopped onions and cilantro.

c) Top it off with the Green chutney applied thattai like a sandwich.

d) Blissful Thattu vadai set alias Thattai Sandwich is ready. Assemble more of this and enjoy.

Pearl Millet Flour Pizza (Gluten-free)/Kambu mavu pizza

 This is a fun way to make pizza with gluten-free flours on stovetop instead of using ovens. My kids also loved their mini personal sized pizzas and gobbled them without making any fuss.

Ingredients:

• Blisstree Pearl millet flour - 2 1/2 cups
• Onions finely chopped - 1 cup
• Carrots grated - 1 cup
• Cabbage finely chopped - 1 cup
• Salt - as required
• Water - 1 1/4 to 1 1/2 cups

For topping:

Pasta sauce/Pizza sauce 

Cheese 

Method:

1. Mix all the dry ingredients together and then add water gradually and form a dough.

2. Make little balls of the dough.

3. Heat an iron griddle on the stovetop and when its ready, smear oil and pat the dough balls on the griddle directly. If you need, you can sprinkle a little of water on the dough and spread/pat the dough.

 

4. Once it's cooked on one side, flip it over and spread the pasta sauce and sprinkle cheese on the top and cover with a lid.

 

5. Once its cooked and the cheese is melted, slice it and serve.

 

Note:

• I used Chihuahua Cheese. You can substitute with Parmesan or Colby Jack Cheese as well.
• After spreading the sauce and cheese on the top of the roti, cover with a lid and after a minute, add few drops of water on the griddle on a side . The water should not touch the roti and close the lid. This is to create the steam to melt the cheese.