Barnyard Millet Roti

Ingredients 
Recipe for the dough:

Barnyard millet flour 1 cup,
Water-1.25 cup,
Oil - 4 teaspoons
Salt - as required.

Method

• In a saucepan, bring water, salt and oil to a boil, and just pour the Barnyard millet flour as a heap and continue to cook covered with a lid for 15 minutes in a reduced flame. 
• Then, open the lid, give a good stir to the contents and form like a dough.
• Then, knead the dough well and let it cool.
• Now, split the dough into little balls and roll them like chapathis. Dust the rolling surface with millet flour generously as this is gluten-free.
• Heat a tava and cook the roti on both sides.
• Serve with any kurma or spicy chutneys.

Little Millet Bell Pepper/Capsicum Rice

I was thinking of making a simple and delicious variety rice for lunch, and I remembered to make this Millet Bell Pepper/Capsicum Rice. This is my MIL's recipe and is a great dish that I love it very much. Do try it once, you'll like it.

Ingredients:

• Blisstree Little Millet - 1 cup
• Green Bell Pepper/ Capsicum, finely chopped - 2 cups
• Onion, chopped - 1/2 cup
• Lemon juice - juice from half a lemon
• Salt - per your taste

To roast & powder:

• Cinnamon stick - 1 inch stick
• Marati Moggu/ Indian Capers / Kapok Buds - 1
• Urad Dal - 2 Tablespoon
• Chana Dal - 2 Tablespoon
• Coriander seeds/ Dhaniya - 3 teaspoon
• Dry Red Chillies - 2 to 3 depending on your spice level
• Turmeric powder - 1/4 teaspoon(add while grinding powder)
• Sambar powder - 1/2 to 1 teaspoon ( add while grinding powder)

Method:

• Wash the little millet in water and add it in an inner pot that will fit in your cooker.
• Add a cup of water to the cooker, place the pot and add 2 1/2 cups water to the millet.
• Close the cooker and keep the flame in medium high. Cook for 5 whistles and let the pressure settle.

• Heat the oil in a wok or a non-stick pan, add the finely chopped green bell peppers/capsicum. Saute the veggie well until all the water is evaporated and is shrunk.
• Add onions to the pan and saute it well. The veggies will look like as shown in the picture below.

• 
  In a smaller shallow pan, roast the ingredients and make powder mentioned under the To roast & powder. 
• Add the powder and salt to the bell pepper and onion mixture, and saute it well again.

• 
  Add the cooked and cooled little millet to the pan, give a good stir so that the rice and the veggies are mixed well and add the lemon juice.
• Switch off the stove and Millet Bell pepper/ Capsicum rice is ready to serve.

I paired the rice with cucumber raita. It tasted heavenly.

Eggless Millet Health Mix (Sathu Maavu) Pancakes

Are you bored of your regular pancakes? You should try the super healthy Eggless Health Mix Pancakes! You'll want to rate this 5 stars!

  

Ingredients: 

Bliss Tree Health Mix / Sathu Maavu- 1 cup

Almond Flour- 1/3 cup

Ground Flaxseeds / Flaxseeds Powder- 1/2 Tablespoon

Baking Powder- 1 Teaspoon

Salt- A Pinch

Melted Butter- 1 1/2 Tablespoon

Milk- 1 1/4 Cup

Cardamom Powder- A Pinch

Vanilla Extract- 1 Teaspoon

Jaggery Powder / Brown Sugar- 1 Teaspoon

Method:

Sift the dry ingredients in a mixing bowl together.

Then, add melted butter, vanilla extract, milk and mix everything together well.

Heat a pan and spread a little butter and pour a ladle full of batter. Once its cooked on one side, flip it and cook on the other side as well.

Enjoy the healthy eggless health mix pancakes with maple sugar and butter.

Note: I've used flax seeds instead of egg to give the binding.

Black Kuruvai Rice Masala Dosa

Black Kuruvai Rice has a lot of great nutrients. It boosts immunity and strengthens nervous system.

Try our very healthy Black Kuruvai Rice Dosa! It is so cool and good with any side of your choice. The dosa batter needs only 3 ingredients! So that's why the batter is so easy to make. 

 Ingredients:

• BlissTree Black Kuruvai Rice - 2 Cups
• BlissTree Idly Rice - 2 Cups
• Whole Urad Dal - 3/4 cup
• Sea Salt - 2 Tablespoons

Method:

• Soak Black Kuruvai Rice and Idly rice separately for 8 hours or overnight.
• Soak Whole Urad Dal for 3 hours.
• In a Wet Grinder, grind the urad dal first and transfer it to a container.
• Then, add the Black Kuruvai rice in the wet grinder and grind it until its half done and add idly rice to it and grind until it's ground fine.
• Mix it with the ground urad dal.
• Add sea salt to the mixture and let it ferment.
• Pour into dosas and stuff with potato masala or bombay chutney and enjoy the healthy crispy dosa made with traditional Black Kuruvai rice.

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.