Chettinad Barnyard Millet Paal Paniyaram

It's an absolute bliss to indulge on these tasty Millet Paal Paniyarams. This was in my to-do list for a long time and I finally got some time to make these now.

Ingredients:

• Barnyard Millet - 1/2 cup ( buy here BlissTree Barnyard millet)
• Whole Urad Dal(Deskinned) - 1/2 cup
• Sugar - 1/2 cup
• Coconut Milk - 1 cup
• Whole Milk - 1 cup
• Cardamom - 3 crushed

Method:

For Paniyaram:

• Wash Barnyard millet and urad dal and soak them together for 3-4 hours.
• In a mixer grinder or blender, add both the millet and urad dal and grind to a fine paste consistency.
• While grinding, add ice water to the millet and dal mix. Alternatively, you can refrigerate the batter for 30 minutes to an hour. This is important to get the paniyaram fluffy.

• Make sure that the batter is not too thick , nor too watery. My batter was thick as in the picture, I added little more water to it.
• In a kadai or wok, heat oil and when it's hot enough, drop the batter little by little.
• Try to fry the paniyarams in golden yellow. So, make sure that the oil is not too smoking hot.

• Simultaneously, in another sauce pan, add milk and sugar and bring it to boil. Add crushed cardamom. Switch off the stove.
• I had a coconut milk can, so I skipped making coconut milk from scratch. If making fresh coconut milk, use the first thick milk of coconut.
• Add the boiled milk, sugar mixture to the coconut milk.
• Add the fried paniyarams to the milk and let it soak minimum for an hour. Then, it's ready to serve.

Millet Crepes

I totally loved making these millet crepes, a healthy and sweet breakfast option. What better way to include fresh fruits in our kids plates for breakfast! I used fresh whipped cream, fresh strawberries and healthy palm jaggery syrup. You can use fruits of your choice and any syrup of your choice.

Ingredients:

Crepe Batter:

• BlissTree Millet Chapathi mix - 1 cup 
• Milk - 3/4 cup at room temperature
• Water - 1/2 cup
• Unsalted Butter - 3 Tablespoon + more for brushing the skillet
• Eggs - 2 large
• Vanilla Extract - 1 1/2 teaspoons
• Salt - a pinch
• Sugar - 1 Tablespoon

Serving:

• Whipped Cream
• Fresh strawberries
• BlissTree Palm Jaggery Syrup
• Powdered Sugar (optional)

Method:

• In a blender or a food processor, add melted butter and all the other ingredients mentioned above and blend the ingredients for 30 seconds to a minute.
• Transfer the batter to a bowl and refrigerate for 30 minutes to 1 hour.
• Heat a skillet or a dosa pan on the stove. Once hot, brush a little butter on the skillet and pour a little crepe batter with a ladle in the center and swirl the skillet to make thin crepes.
• Once cooked on one side, flip the crepe and cook the other side as well. Make sure that the crepes are not too crispy.
• Continue to make crepes by brushing the butter on skillet and batter.

Serving the Crepes:

• Fill the crepes with whipped cream and fresh fruits, roll them and top with more whipped cream, chopped strawberries and drizzle Palm jaggery syrup.
• Optionally, dust the powdered sugar on top for garnishing.

PS: Photo credits to my son

Gluten Free Millet Stuffed Pancake balls

My kids are fond of eating pancakes with maple syrup for breakfast. I wanted to give a healthy and tasty spin for their traditional pancakes. Tada! here comes the gluten-free  millet stuffed pancake balls.

Ingredients

Kodo millet flour- ¾ cup

Little millet flour -  ½ cup

Almond flour – ½ cup

Tapioca pearls flour ( Sago/Sabudana/Javvarisi) – ¼ cup

Butter – 4 Tablespoon

Eggs – 2 Whole                                                                         

Baking powder –  1 tsp

Warm milk – 1 ½ cup to 1 ¾ cup

Salt – ½ tsp

Sugar – 1 tablespoon

Ghee for greasing the pan

Fillings can be fruit jam, Nutella, chocolate chunks, or any fillings of your choice.

Method

• Powder the sago pearls in a mixer grinder and measured 1/4 cup.
• In a bowl, add kodo millet flour, little millet flour, almond flour, tapioca pearl flour, salt, baking soda and mix well.
• In a mixing bowl, beat two eggs and sugar with electric hand mixer for 2 minutes in medium speed. Then, add warm milk and melted butter and beat well again.
• Now, fold in the dry flour ingredients and mix well until combined.

• Heat an aebleskiver/ paniyaram or appe pan on the stove in medium flame and grease with ghee.
• Fill half of each well in the pan with batter, add 1 tsp of filling and again fill with more batter on the top. Cover with lid.

• Cook the pancake balls until light brown in the bottom and flip and let them cook thoroughly.
• It’s ready to serve.
• Can sprinkle powdered sugar on top or have it as such or eat with maple syrup.

Note:
If needed, add 1/4 cup milk more to the batter for desired consistency.

Millet Pongal Roti

A great way to use up the left over millet pongal. When I was looking for ways to use up the leftover pongal my mom suggested this great recipe.  

Ingredients

Millet Pongal - 2 cup,
Foxtail millet flour - 3/4 cup,
Roasted Rava - 1/4 cup (optional),
Onion chopped - 1
Cilantro chopped - 1/4 cup
Grated carrots - 1/3 cup,
Grated ginger - 1 tbsp,
Salt - as required.

Method

• Take a mixing bowl and add all the above mentioned ingredients in the bowl.
• Mix everything together to form like a dough.

• Split up into little balls and pat on a plastic sheet or parchment paper with oil.  
• Transfer it on a iron pan and cook on both sides.
• Serve it with sambar or tomato chutney.

Note:
Can increase the millet flour upto 1 cup, if you like.

Millet Black Chickpeas Dosa

Millet Black Chickpeas dosa is rich in protein and is a gluten free dosa. And this dosa batter does not have to be fermented, which makes it easier to prepare.

Ingredients

Barnyard millet grains – 1 Cup
Brown chana (kondakadalai) – 1 Cup
Green chillies – 2
Ginger , chopped – 1 tablespoon
Salt – as required

Method 

• Soak barnyard millet  and black chickpeas separately for overnight.
• Blend black chickpeas smoothly first, then add barnyard millet, ginger and green chilli and grind to a dosa batter consistency.
• Tastes good with coconut /tomato chutney.

* Barnyard millet can be substituted with Kodo / Little millet based on your preference.

Instant Kodo Millet Akki Roti

Kodo millet akki roti is instant easy to prepare as we are using the millet flour. Whenever I have not planned dinner, I quickly resort to this recipe.



Ingredients:

Kodo millet flour - 2 cups
Chopped onions - 1 cup
Grated cucumbers - 1 cup
Finely chopped cilantro - 1/4 cup
Green chillies, finely chopped - 2
Cumin seeds - 1 teaspoon
Salt - 1 teaspoon
Water- 3/4th to 1 cup according to your desired consistency

Method:

• Mix all the ingredients except water first. 
• Cucumbers tend to leave water. So, add water gradually to your desired consistency and mix everything together to form a dough.
• Split the dough into balls. 
• Spread oil on a ziplock or a parchment paper, take a dough ball and spread it thin 
• Heat a pan on the stove, now transfer the thinly spread dough and cook the rotis on both sides covered with a lid.
• Any spicy chutney or kurma will go very well with this Kodo millet akki roti.

Little Millet Carrot Dosa

Little Millet Carrot dosa is very easy to prepare and doesn't require fermentation. I grind this batter in mixie for easy prepartion.

Ingredients

Little millet grain – 1 Cup

Grated carrot – 1 Cup tightly packed

Jeera/ Cumin seeds – 1 teaspoon

Chopped onion – 1 tablespoon

Jaggery – 1 teaspoon

Dry Red chillies – 2

Tamarind – a marble sized ball

Salt – as required

For Tempering

Oil - 3 teaspoons
Mustard seeds - 1 teaspoon
Curry leaves - 7

Method 

• Soak the little millet grain for 6 hours or overnight. 
• Put  all the ingredients mentioned above in the blender and grind it to smooth batter with water. 
• Add more water and make the batter to rava dosa consistency. 
• Heat oil in a pan, add mustard seeds and curry leaves. Pour the tempering to the batter.
• Take the batter and pour as rava dosa on the dosa pan. Cook on both sides.
• Serve with any chutney.

Schezwan Millet Vermicelli

We love chinese flavors. Usually, I make schezwan fried rice and schezwan noodles. My family loved the Chinese twist I gave to the Millet vermicelli. Do give it a try, you'll like it.

Ingredients

Pearl Millet vermicelli - 1 pack (150 grams)
Julienne carrots - 1 cup,

French cut beans(frozen) - 1/4cup,

Peas - 1/4 cup,

Cabbage shredded - 1 cup,

Bell peppers, cut in lengthwise - 1/4 cup,

Soy sauce - 2 tsp,

Schezwan chutney - 2 tbsp,

Garlic -3 cloves minced

Onion chopped – 1 cup

Salt - as required
Spring onions - for garnishing
Oil - 3 tablespoon


Method

• Soak the pearl millet vermicelli in water for 8 minutes.and drain. Grease a bowl with oil and put the vermicelli in there. 
• Fill 2 cups of water in a pressure cooker, keep the inner vessel on a trivet and steam cook the vermicelli for 10 minutes.
• In a skillet pan, add oil, minced garlic, chopped onions and saute it for a minute and then add salt and all the vegetables mentioned above. 
• Saute it for 3 minutes and don't let the veggies lose the crunch.
• Add soy sauce and schezwan chutney. Saute it well. 
• Now, add the steamed vermicelli and give it a nice stir.
• Garnish with spring onions.

Schezwan millet vermicelli is ready to serve.

Note:
Can use any kind of millet vermicelli.