Tag: idli

Posted in food as therapy...

Mixed Millet Idli & Dosa

Posted on by veeskitchen

Mixed Millet Idli & Dosa

Ingredients for batter :

Varagu (Kodo Millet) (Kodra) – 1 cup

Kudiraivali (Barnyard Millet) (Jhangora) – 1 cup

Saamai (Little Millet) (Kutki) – 1 cup

Quinoa (Seemai Thinai) – 1/4 cup

Thinai (Foxtail Millet) (Kangni) – 1/2 cup

Kambu (Pearl Millet) (Bajra) -1/2 cup

Cholam (Sorghum) (Jowar) – 1/4 cup

Urad Dal – 1 and 1/4 cups to be soaked with 1 tsp Fenugreek (Methi) (Vendhayam) seeds.

Salt to taste (Pink Himalayan Rock/Crystal salt used)

Water for grinding

All millets used in this recipe are organic. Only Urad dal is not certified organic. All these listed millets are also native to India except for Quinoa. Before rice and wheat consumption became fashionable this century, our forefathers mostly ate millet three times a day. Even now, villagers in India have millets for main course. Ragi Mudde is popular in Karnataka and Tamil Nadu peasants have Kezhvaragu koozh for breakfast.

I left out Ragi/Kezhvaragu (Finger Millet) (Mandua in Hindi) because, mostly in roti flour I mix Ragi flour 1 tsp and flax seed powder 1/2 tsp. Moreover, Ragi will make Idli appear very darker. Consistency also may not be upto mark on grinding the batter. May be a handful can be added.

Mixed Millet Idli & Dosa

How to grind the batter?

Mix all millets together and rinse clean. Leave standing water for soaking overnight. (Eight hour soaking recommended)

Soak urad dal and methi seeds together.

Grind to buttery consistency the urad dal first.

Grind to coarse consistence, the mixed millets. Little millets may remain unground, but it is fine.

Pour the mixed millet batter on top of ground urad dal and stir well. You can salt at this stage.

Keep aside. No need to add baking or cooking soda or yeast.

Batter will ferment and raise well on its own just like regular Idli/dosa batter in a couple of hours (or more).

Refrigerate and make Idli/Dosa like regular Idli/Dosa.

Millets are rich in vitamins and minerals. Totally gluten-free and are slow to digest. Therefore ideal for the diabetic or pre-diabetic. However, Millets may be consumed with caution in case of thyroid malfunction. Perfect weight-loss diet.

Power breakfast to kickstart your day with! Sumptuous, nutritious, filling, lighter at the same time. Soft, fluffy, melting in mouth. Best served with Mint-Coriander (Pudina-Dhaniya) Coconut Chutney and Lentil Sambhar and Urad Dal Vada.

Posted in Food Porn

Culinary Porn: Vegetarian

Posted on by veeskitchen

Updated: August 13, 2017. Watch this space.

Hot, hot from my Kitchen, my Tawa, my Kadai: No gourmet cook or foodie, only regular healthy, nutritious and sumptuous home food for me sans window dressing. I am poor in presentation! Food  is spiritual for us, I come from a family that served Gods first (Mother Goddess Annapurna) and crows waiting for the tiny morsels early morning in our terrace, before we touched our breakfast. Food is therapy down south, because Vazhaipoo (the banana flower) benefits the uterus for instance, the banana stem (Vaazhai Thandu) scours clean the most natural way our bladder and kidneys preventing stones. Turmeric (haldi) prevents Alzheimer’s. Neem cures poxes and Keezhanelli greens treat jaundice successfully (stolen and patented by the west for private profit). No way exotic, this is staple everyday South Indian or Thamizh Nadu cuisine. We infuse herbs, fresh leafy veggies everything into our food plus a plethora of natural (masala) spices that make our Desi Curry unique. Home cooking is also cathartic, therapeutic to some like me. Food is not only about catering to one of our five senses, it is also a holistic experience for food lovers like me. I love cooking for family and friends. And last but not the least: food is the shortest way to a man’s heart. The best aphrodisiac if you ask me! Explains ‘Culinary Porn!’ Here is a small serving from my platter: