There are enough websites and enough people around to tell you about the health benefits of millets. Besides the fact that they are healthy, I like to use them in different recipes because I can get bored easily with the same kind and colour of food. So I try and kill two birds with one stone as using different grains/seeds every week helps keep me motivated to cook from scratch and also make a healthier meal simultaneously. So here are 3 simple recipes for the entire family to enjoy 🙂
For the ragi idlis, here is what you will need
Ragi flour or whole finger millet seeds- 2.5 cups
Idly rice-1.5 cups
Urad dal- 1 cup
Wash and Soak the ragi seeds and rice for a minimum of 4 hours. If using flour, soak only rice.
Soak urad dal for less than an hour.
Grind to idli batter consistency with salt and allow to ferment. Do not grind batter to a super smooth consistency. Grind till you can feel a slightly gritty feeling between your fingers so you get a nicer texture.
If adding ragi flour, mix the flour towards the end with the ground rice and grind for few minutes till it all comes together.
Once fermented make idlis as normal and serve with chutney of choice. I would normally prefer a green chutney using coriander or mint for these idlis while for a ragi dosa with the same batter I would make a red chutney with onions, garlic and red chutney.
Kambu/pearl millet set dosa
Pearl millet flour- 3 cups
Idly rice-1 cup
Urad dal- 3/4th cup
Fenugreek seeds/methi seeds-1 tablespoon or a little more if you love the flavour
Red rice flakes-1/4th cup
Soak idly rice and fenugreek seeds separately for a minimum of 4 hours.
Soak urad dal and rice flakes for atleast half an hour.
Grind altogether to a nice smooth batter. Allow to ferment and make small dosas without too much pressure while you swirl them for nice set dosas. If you like a crispier version simply make as normal.
Any chutney or sambar goes well with this dosai.
Methi/fenugreek leaves millet dosa
Varagu/Kodo millet- 2.5 cups
Idly rice-1.5 cups
Urad dal -1 cup
Soak rice and millets for a minimum of 4 hours. Soak urad dal for a minimum of one hour. Grind all together to a nice smooth batter. Add salt and mix well.
Allow to ferment.
Once fermented, clean and wash fresh fenugreek leaves and grind to a smooth paste. Add to freshly fermented dosa batter. Add a squeeze of lemon juice and a pinch of turmeric too.
Make dosas as normal.
If you want a variation, thinly slice shallot sor small onions, handful of peas and make a little thicker dosa than normal, add thinly sliced onions, peas and podi/powder on top and cook on a medium low flame until the onions have slightly browned. You could add ghee or sesame oil for the podi dosa.
Serve with chutney of choice. I would omit the podi for toddlers and only add onions and peas.