finger millets

Super delicious millet based recipes!

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 🙂

Recipe 1

Ragi idli

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.

Recipe 2

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.

Recipe 3

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.


Really simple yet healthy south Indian breakfast ideas!

I have to admit that ever since I started to cook on my own, I may have not given breakfasts much of an importance for a very long time.Thankfully, years ago, I realised I shouldn’t skip breakfast. But  after I became a mother, I realised I should only make it more healthier than other meals. And here I am with a quick roundup of some healthy Indian breakfast ideas. Although these recipes need a little bit of pre-prep the previous night, they are all family friendly recipes which makes it ideal for busy mornings.

  1. Brown rice Set dosa 


Brown rice – 1.5 cups , Idli Rice – 1/2 cup , Aval/Poha/Rice Flakes-White or red(I have used red)- 3/4 th cup, Urad dal-1/2 cup Fenugreek seeds– One teaspoon, Salt– to taste

Soak the brown rice and fenugreek seeds for a minimum of 4 hours. The rest of the ingredients can be soaked for an hour or so. Grind all together in a mixer/blender to a smooth batter. The batter should be slightly on the thicker side after grinding. Add salt and mix well. Leave to ferment overnight. Once fermented, if the batter looks very thick, you could add some water to adjust the consistency.The batter should be light and you should be able to pour it quite easily onto the tawa/pan. And try not to spread it too much like normal dosas. You should be able to see those little holes forming as soon as you pour a ladle of batter. And cook like normal dosa and serve with any side dish of your choice.

2. Samba Godhuma Rava idly/Wheat Idli/Lapsi Idli 

Ingredients :

Lapsi/Plain godhuma Rava/Wheat Rava/Samba Rava– 3 Cups, Urad dal– Just over one cup , Red rice flakes– A big spoonful, Salt– to taste

Soak Urad dal and Red rice flakes for an hour. Soak the Wheat rava for half hour. Grind the urad dal and red rice flaked to a smooth and fluffy batter and squeeze out as much water as you can from the wheat granules. Add half the quantity to the blender/grinder and grind til smooth. Add this ground wheat paste, rest of the whole wheat granules directly to the ground urad dal and red rice flakes. Add salt and mix well. Leave to ferment overnight. You will be able to make spongy idlies for breakfast. Serve with any side dish of your choice.

The reason why only half the wheat rava is ground and added is to get that coarse texture for idli. If you want, you can either add the soaked wheat rava directly to ground urad dal or you can just roughly grind and then add. The ground batter will look like this.

3. Ragi red Rice dosa with Moringa/Drumstick Leaves


Ragi flour/ finger millet flour– 2.5 cups , Red raw rice flour-1/2 cup, Urad dal– 1/2 cup, Fenugreek seeds-1 teaspoon , Salt– to taste

Moringa/Murungakeerai/Drumstick leaves– As preferred

Soak fenugreek seeds for a minimum of 2 hours. Soak Urad dal for atleast 20-30 minutes. Grind Urad dal and fenugreek to a smooth paste and mix in the flours and add salt. Mix well and leave to ferment overnight.

Just before you make the dosas, clean and wash the drumstick leaves and add them to the batter and make dosas as you would normally do.

4. Mung dal dosa /Mung beans Dosa


Green Mung beans/whole moong dal/Pachai Payaru– 2 cups, Idli rice or raw rice– 1/2 cup, salt to taste.

This dosa is also known as pesarettu although pesarettu is a little more prettier looking than my version.

Soak the dal and rice together overnight. Grind them together with salt to a smooth batter in the morning. This batter need not ferment. You can make dosas immediately. Optional ingredients to add to the batter are cumin seeds, shallots, green chillies and minced ginger. Serve with chutney of your choice.

5. Turmeric Idlis

Ingredients : 

To the normal rice idli batter, add a tablespoon of turmeric powder before you steam the idlies. Mix well and then pour it onto idli moulds. This is one of those simple ways to include more turmeric in your diet.

6. Jowar/Sorghum Dosa 

Ingredients : 

Sorghum/Jowar/Cholam flour– 2 cups, Idli rice or Raw rice – 1/2 cup, Fenugreek seeds– one teaspoon, Urad dal-1/2 cup Salt– to taste

Soak Idli rice, urad dal and fenugreek seeds for a minimum of two hours. Grind to a smooth batter and add the sorghum flour to the ground batter. Add salt. Mix well and add water if necessary to bring to a dosa batter consistency. Leave to ferment overnight. And make these dosas like your regular dosa and serve with side dish of your choice.

Karahi Tales

Parathas or Naan breads ? Curry or Biryani ? I am not even going to pretend I don’t like a greasy supper now and then. Something deeply satisfying about ordering for a takeaway from your regular Indian place isn’t it? Just like how each of you have your own local favourites, we have ours too. It is called Punjabi Karahi. Ever since I came to London, I have been eating here often enough with little breaks now and then. Although, we took a rather big break while I was pregnant and breastfeeding. See, before you go judging me, I am a good mother.

Punjabi Karahi is one dinky restaurant which is always overflowing with punjabi uncles sat in random tables and gobbling up parathas after parathas. So, it may not be entirely attractive to look at but the food is good. And best is to do a takeaway.

My brother visits us often in London for various reasons. Sometimes, it only appears as if he has travelled all the way only to eat from Karahi. Oh well, we are food mad like that.

I leave you with a recipe for a delicious Ragi/Finger Millet puttu which is totally non greasy and guilt free depending on the type of sugar you use.

Here’s what you need : 

A cup of good quality Ragi flour

Brown sugar or palm sugar to taste

Finely grated coconut

One or two pods of Cardamom

A little bit of ghee for frying nuts and raisins

Here’s how to make this:

One good tip I recently learnt is to sift the flour well for any type of puttu to avoid big lumps when it’s done.

Take lukewarm water about half the amount of flour.

Gradually sprinkle over the flour until you reach the point at which you can actually gather some flour and squeeze it between your fingers and it can hold a shape but when you let it loose it has to crumble.

At this stage, steam this flour using any steaming method you like. Steam till you get a nice smell and this might take about 6-7 minutes. The flour also turns darker when cooked.

Now heat a pan, add ghee and fry any nuts of your choice. I only used raisins this time to make it safer for the little person. Switch off flame and add grated coconut to the same pan. So with the remaining heat the coconut gets lightly toasted and that gives a wonderful flavour to this dish.

By now the flour would’ve cooled a little bit and you can add any type of sugar you may want. I used powdered brown sugar.i also added the cardamom pods to the sugar before grinding to make it easier.  Add the toasted nuts and coconut too. Give a good mix and serve immediately!

This can be a wonderful evening tiffin or can be a good idea for breakfast too.