Evergreendishes

Tag: millet recipes

  • Multi-millet Thalipeeth

    Multi-millet Thalipeeth

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    Multi-millet thalipeeth is a healthy twist to the usual one. Different flours are mixed to make a delectable flatbread. It is ideal to serve for breakfast, lunch or dinner.

    Thalipeeth is one of the popular recipes from South India. Different flours or at times, only rice flour is mixed with coconut  and spices. It is then  kneaded to a soft dough and  patted into a thin flatbread  on a sheet and roasted. It is crispy and tasty. With the increasing importance of millets, we are destined to add them in umpteen ways. We usually mix jowar flour along with rice flour and a little gram flour. But here, I had a packet of multi-millet flour and have used it.  Multi millet thalipeeth is a healthy twist to the usual one made with rice flour. It is ideal to serve for breakfast or lunch.

    Mixed millet flour is easily available in the super markets. Otherwise, you need to mix equal quantity of finger millet, foxtail millet, kodo millet, pearl millet and little millet along with a little quantity of amaranth. The seeds are usually washed, dried and then finely powdered.

    The other millet recipes that I have on blog are ragi dosa, ragi idli, bajra roti,

    multi millet thalipeeth served with a dollop of butter and chutney
    multi millet thalipeeth

    Ingredients:

    • 2 cups mixed millet flour                1 cup= 250ml
    • 1/3 cup rice flour
    • 1 tablespoon fresh coconut
    • 3 green chilli
    • 1/2 teaspoon cumin
    • 1 carrot grated
    • 2 onion
    • 1/2 cup fenugreek leaves (fresh)
    • salt
    • water
    • oil for greasing

    Method:

    1. Grate carrot, cut onion into pieces. Cut and wash the fenugreek leaves.
    2. Grind coconut, green chilli and cumin to a paste.
    3. In a wide bowl, add the multi-millet flour and rice flour. Put the grated carrot, onion, methi leaves, ground paste, salt and mix them together.
    4. Put water little at a time and mix to a dough. The dough is softer than the chapathi dough.
    5. Take parchment paper, grease with a little oil. Take a lemon sized ball and pat it slowly with the tip of the fingers to a circle. Spread it slowly into a thin roti
    6. Heat a skillet. Put it on the skillet and allow to cook. Once, it is slightly cooked, the parchment paper can be removed.
    7. Flip to the other side and allow to cook for sometime.
    8. Once it is done, serve hot with coconut chutney.

    Take a tip:

    • Increase the quantity of chilli, if you want it spicy.
    • Adding of fenugreek leaves is optional. It gives a good taste but must be added in small quantity.
    • Instead of fenugreek leaves, use fresh coriander leaves.
    • Quantity of rice flour used may be increased to half a cup.
    • If you do not have multi-millet flour, take jowar flour and mix it with rice flour. A little gram flour may be added to it.
    multi millet thalipeeth served with a dollop of butter and chutney
    Jayashree

    Multi millet Thalipeeth

    Multi-millet thalipeeth is tasty and ideal as breakfast or lunch menu. It is usually served hot with cocnut chutney.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 45 minutes
    Total Time 1 hour
    Servings: 12 thalipeeth
    Course: Breakfast, brunch, lunch
    Cuisine: Indian, karnataka
    Ingredients Equipment Method Notes

    Ingredients
      

    • 2 cups mixed millet flour
    • 1/3 cup rice flour
    • 1 tablespoon fresh coconut
    • 3 green chilli
    • 1/2 teaspoon cumin
    • 1 carrot grated
    • 2 onion
    • 1/2 cup fresh methi leaves
    • salt
    • water for mixing
    • oil while making thalipeeth

    Equipment

    • skillet
    • parchment paper
    • wide bowl
    • small bowl
    • wide plate

    Method
     

    1. Grate carrot, cut onion into pieces. Cut and wash the fenugreek leaves.
    2. Grind coconut, green chilli and cumin to a paste.
    3. In a wide bowl, add the multi-millet flour and rice flour. Put the grated carrot, onion, methi leaves, ground paste, salt and mix them together.
    4. Put water little at a time and mix to a dough. The dough is softer than the chapathi dough.
    5. Take parchment paper, grease with a little oil. Take a lemon sized ball and pat it slowly with the tip of the fingers to a circle. Spread it slowly into a thin roti
    6. Heat a skillet. Put it on the skillet and allow to cook. Once, it is slightly cooked, the parchment paper can be removed.
    7. Flip to the other side and allow to cook for sometime.
    8. Once it is done, serve hot with coconut chutney.
    9. Take a tip:
    10. Increase the quantity of green chilli if you need it more spicy.
    11. Fenugreek leaves is optional, it gives a good taste. One can use fresh coriander leaves too.
    12. Quantity of rice flour may be increased to half a cup.

    Notes

    ncrease the quantity of chilli, if you want it spicy.
    Adding of fenugreek leaves is optional. It gives a good taste but must be added in small quantity.
    Instead of fenugreek leaves, use fresh coriander leaves.

    Pin Multi Millet Thalipeeth to a Healthy Recipes Board on Pinterest:

    Multi millet thalipeeth served with a dollop of butter and green chutney.
    Multi millet thalipeeth

    If you ever make this recipe, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
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  • Instant Ragi Idli

    Instant Ragi Idli

    finger millet idli | instant ragi idli |millet recipes | breakfast recipes | healthy recipes

    Jump to Recipe

    Instant Ragi Idli is tasty, healthy and easy to make. It is a good option for breakfast, evening snack or dinner. You can serve it for people with diabetics.

    The summer is at it’s peak, nothing is more soothing than a glass of cold water. One needs to eat simple food that is tasty and nourishing for the body. Idli is ideal during summer. Here is another version of Idli.

    Ragi or finger millet is regularly used at home these days. It is gluten free and good source of protein. It is rich in calcium, good carbohydrates and proteins. It helps to control diabetes and blood sugar. It is ideal for weight watchers. It helps in controlling anxiety and depression.

    Moreover, it is ideal food for summer. It has cooling properties which helps the body to combat stress. A few other idli recipes that I have shared earlier :Chennai Idli, Sago Idli,

    I had earlier shared the fermented version of ragi idli. But, I find this to be more simple and handy. One hardly require ten minutes for all the preparation, keep it aside for half an hour and later put it in the mould and steam.

    A few pointers before I proceed to the recipe. Curds or yoghurt must be sour. Addition of veggies is optional, you can make without it. Once the baking soda is added, immediately put it in the moulds and keep it to steam.

    instant ragi idli
    instant ragi idli

    Ragi Flour : Always use fresh flour. The best way to keep a track of all the groceries is to bring them in a required quantity. For a family of four, one kilogram of ragi atta is sufficient. There is no need to buy two kilograms and keep as a reserve for the future. We tend to use different ingredients on a rotational basis.

    Semolina : The semolina used here is bombay rawa. 

    Sour curd ; The curd should be sour but should not have a foul smell. It 

    Vegetables ; Vegetables used here are onion, carrot, green chilli and coriander. You may use green peas and capsicum. Using of onion is                            optional. 

    Baking Soda : As the idli is an instant version, baking soda is essential. You can use eno instead. 

    Water : It is needed to bring in the desired consistency.  You also need water for steaming.

    Seasoning : All the ingredients of seasoning are needed. You may add a few curry leaves. Cashews give a good taste.

     

     

    instant ragi idli
    Evergreendishesdev

    Instant Ragi Idli

    5 from 4 votes
    Instant ragi idli is tasty, healthy and easy to make breakfast option for the busy mornings. One can make it for evening snack or dinner too.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Resting time 30 minutes
    Servings: 20 idli
    Course: Breakfast, dinner ideas, evening snacks
    Cuisine: South Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup finger miller flour
    • 1 cup sour curd
    • 1 carrot
    • 1 onion
    • fresh coriander
    • salt
    • 1 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    For seasoning
    • 1 tablespoon mustard seed
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon cumin
    • 4 cashewnut

    Method
     

    2. Take a wide bowl, add ragi flour and semolina to it. Put salt and curd to it. Mix it well, keep the batter aside for half an hour.
    3. Chop the onion finely and grate the carrot.
    4. Make seasoning, take oil in a small pan, add mustard seeds, as it crackles, put cumin, cashew pieces, broken chilli, a few curry leaves, pour it over the batter.Add veggies and chopped coriander. Adjust the consistency by adding some water.
    5. Put water in the idli pan and heat in on a low flame.Meanwhile, put the soda powder to the batter, mix it and put it to the moulds.
    6. Steam it for fifteen minutes on moderate flame., then on low heat for five to ten minutes. Check if it is done. Switch off. Unmould after sometime.Serve with coconut chutney.

    Notes

    • Sour curds is mandatory. 
    • Addition of veggies is optional.
    • Once the baking soda is added, immediately put it in moulds and steam it.
    • Eno may be used instead of baking soda.
    • Serve hot. 

    This post is part of the Healthy Wellthy Cuisines with the theme “Steamed Dishes”, do check out the other recipes by co-bloggers:

    If you have liked this post, pin it for later. Do share with your family and friends. If you ever make it, take a picture and tag us on Facebook or @foodiejayashree on Instagram, we would be happy to see your creation.

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    instant ragi idli
    instant ragi idli

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