millets| importance of millets| recipes | specialdesirecipes

 Millets| Importance Of Millets| Millet Recipes| Special Desi Recipes

MILLETS - The staple food of ancient India was Millet, instead of Rice. Millet describes small-grained cereals and is called the 'Miracle Grains' or Crops Of The Future. Millets are considered 'super food' because of their nutritional value. Following our busy life the major biggest change happen is with our food habits. We quickly forget our indigenous foods and chase standardization. Millets too have been discarded as being too primitive to be used, forgetting the roots. But, now again we are digging back the roots for a healthier life. Millets have lately been hailed as superfood grains, which are great healthy alternatives to refined flours. We have introduced many millets like Foxtail Millet, Kodo Millet, Finger Millet, Pearl Millet, Barnyard Millet, and Sorghum. Whole millets and millet flour are naturally gluten-free and a great alternative to rice and wheat in most recipes. 

Millets are remarkable in their nutritive value which is known as the ancient native crop of India and is also one of the oldest cultivated grains in the world.

Millets are Nutri-cereals that are highly nutritious and are known to have high nutrient content. Millets help in curbing obesity, lowering the risk of hypertension, helping in heart health, diabetes, and cancers as well as preventing constipation due to their high dietary fiber content coupled with low glycaemic index.

Millet is loaded with almost every essential nutrient. India is among the largest producers of millets and you can find around 9 types of millets in the country.

• Pearl millet (bajra)
• Finger millet (ragi)
• Amaranth (ramdana)
• Buckwheat millet (kuttu)
• Barnyard millet (sanwa)
• Foxtail millet (kangni)
• Kodo millet (kodon)
• Sorghum (Jowar) 
• Little Millet (Kutki)
• Proso Millet (Chena)

According to the Food Safety and Standards Authority of India (FSSAI), seven types of millet are grown in India. They are:

• Pearl millet (bajra)
• Finger millet (ragi)
• Amaranth (ramdana)
• Buckwheat millet (kuttu)
• Barnyard millet (sanwa)
• Foxtail millet (kangni)
• Kodo millet (kodon)

And the most popular and which we use regularly are five types of millets also called " SiriDhanyalu". They are

• Kodo Millets(" Arikelu" In Telugu)
• Barnyard Millet("Uddalu" In Telugu)
• Brownlop Millets (" Andu Korallu" In Telugu)
• Little Millet(" Samalu" In Telugu)
• Foxtail Millet ( "Korralu" In Telugu )

Recipes

Millet Dosa:

Millet dosa is a delicious thin crepe which is a vegan and gluten-free South Indian dosa without rice that makes a healthy, nutritious, and diabetic-friendly breakfast. Dosa can be done without adding rice, dals, and even poha with only millet itself Or it can also make by adding urad dal / Rice / Poha / Wheat to the millet.

For Plain Millet Dosa:

• First clean and soak the millets overnight or for at least 8 hours.
• Then add salt and blend the soaked millets to a very fine and smooth paste-like watery consistency.
• Put the pan and bring the pan to very hot and then simmer the flame.
• Now rub the half-cut onion into the pan and pour the batter on the pan with a glass and close the dosa for about 2 minutes.
• After 2 minutes, remove the plate on the dosa and increase the flame and cook for more 2 minutes.
• After 2 minutes add oil and then turn the dosa slowly and cook for more 2 minutes on the other side as well.
• It's done hot and healthy millet dosa is ready to serve.

Spinach Little Millet Khichdi

Serve healthy and warming Khichdi in a bowl, have it along with onions, and enjoy. The little millet ( Samai ) is believed to have the largest cultivation in central India. It is grown and used for food almost exclusively in our country. It belongs to the group of minor millets ( proso,kodo, barnyard, foxtail, and finger millets ), Which are considered nutritionally superior to rice or wheat. The protein content of the grain is 7.7%.

Ingredients:

• Little Millets - 1/2 Cup Or 50 g
• Moong Dal - 1/2 Cup Or 50 g
• Water - 6 Cups ( For a Total 1 Cup Of ( 1/2 Cup Dal + 1/2 Cup millet = 1 Cup ) is equal to 6 Cups of Water
• Spinach - 2 Cups
• Green Chillies - 3
• Onion - 1
• Curry Leaves
• Coriander Leaves
• Cumin Seeds - 1/2 Tsp.
• Turmeric Powder - 1/4th Tsp.
• Tomatoes - 4
• Crushed Black Pepper - 1 Tbsp.

Tempering Ingredients:

• Oil - 4 Tbsps.
• Mustard Seeds - 1/2 Tsp.
• Cumin Seeds - 1/2 Tsp.
• Dry Red Chillies - 3
• Crushed Garlic - 1 Tbsp.
• Curry Leaves
• Turmeric Powder - 1/4th Tsp.

Preparation:

• In a pan, add water then add soaked millets, washed moong dal, green chilies, onion, curry leaves, coriander leaves, spinach, Cumin Seeds, and turmeric Powder.
• Bring to a Boil.
• When water gets boiled close and cook for about 10 minutes.
• After 10 minutes, open and stir well.
• Again close and cook till the millets are cooked well and little water evaporates.
• In the Mean, in another pan add oil, then add mustard and cumin seeds.
• When seeds splutter, add dry red chilies, curry leaves, and crushed garlic and mix well.
• When it releases an aroma, add turmeric powder and mix well.
• When done remove and add this tempering to the cooked millet khichdi and mix well.
• Finally, add coriander leaves and mix well.
• When done serve hot with raw onions or papads and enjoy.

Kodo Millet Pulao

Kodo Millet Pulao - with detailed photo and video recipe. Kodo millet pulao is a delicious one-pot meal, which is easy and nutritious. One can make millet pulao with any of the millet like Kodo,proso, barnyard, and Korra except the little millet because little millets have more moisture than any other millet.

Ingredients:

• Kodo Millet - 1 Cup
• Water - 2 Cups
• Carrot - 1
• Potatoes - 2 Small
• Beans - 5 Chopped
• Frozen green peas 
• Bay leaves -1
• Dagad Phool
• Star Anise - 1
• Mace
• Cloves - 3
• Cardamom - 2
• Black Pepper - 3
• Cinnamon - 1 Inch
• Cumin Seeds - 1 Tsp.
• Onions - 1 
• Green Chillies - 3
• Salt - As Required
• Ginger Garlic Paste - 1 Tbsp.
• Curry Leaves
• Mint Leaves
• Coriander Leaves
• Tomatoes - 2 Chopped.

Preparation:

• In a pan add oil, and add all the masala, onion, green chilies, and salt.
• Mix well and saute till onions turn a light brown color.
• Then add curry leaves, mint leaves, turmeric powder and ginger garlic paste.
• Mix well and saute well.
• When it releases aroma add all the veggies and saute for about 2 minutes then add chopped tomatoes and mix well.
• Then close and cook for about 5 minutes.
• When veggies are cooked well add soaked millet.
• Mix well and saute till the millets splutter.
• When millets splutter add water and mix well.
• Bring to boil on high flame then reduce flame , close and cook for about 5 minutes.
• After 5 minutes mix once.
• Again close and simmer for about 10 minutes.
• When done finally add coriander leaves and mix well and serve hot.

Ragi Sprouts Salad

Finger Millet, also known as Ragi ( Nachini ) is an important millet grown extensively in various regions of India. Tiny millet with bigger health benefits. Ragi is a whole grain that is gluten-free and a staple in South India. It is an extremely nutritious millet, that same looks like mustard seeds and is rich in fiber and high levels of protein, which helps with weight loss and helps to regulate blood sugar levels. And it is composed of essential amino acids, calcium, good carbs, and Vitamin D.

How To Make Ragi Sprouts? The process of changing ragi grains to sprouts is quick and easy but, the nutritional benefits are huge. To make Ragi Sprouts, firstly buy high-quality ragi from the stores. Then thoroughly clean the ragi by rinsing it in water twice or thrice. Then soak the ragi seeds in water for about 24 hours i.e. 1 Day.

Note: That means if we soak the seeds today at 8 pm, Water should be removed again tomorrow at 8 pm After 24 hours, remove water from the ragi and tie in the cloth, and hang it for the next 48 hours i.e. 2 Days. Usually, sprouts will start growing after 5 hours and tiny sprouts after 24 hours, and long sprouts after 48 hours.

Here am sharing the post on ragi sprouts salad which is a very healthy and easy recipe that goes in minutes. A salad is a dish consisting of mixed pieces of food, sometimes with at least one raw ingredient. Ragi sprouts salad is done by sprouting the ragi seeds and then mixing them with nuts and seeds. Here in this recipe, I used sesame seeds, flax seeds, raisins, and almonds. To make the recipe tastier I used grated jaggery or jaggery powder for sweetener. As the sprouts themselves will be sweet but, the taste of the ragi will be lightly bitter, to cut that bitterness add jaggery to have the good taste. Ragi sprouts salad can be eaten as it which just one ingredient raisins also.

Ingredients:

Ingredients To Sprout:

• Ragi Seeds - 1/4th Cup
• Water - As Required
• 1 Cloth

Ingredients For Salad:

• Ragi Sprouts - 1/4th Cup
• Roasted Sesame Seeds - 3 Tbsps.
• Roasted Flax Seeds - 1 Tbsp.
• Peeled and Chopped Almonds - 2 Tbsps.
• Raisin - 2 Tbsps.
• Grated Jaggery - 3 Tbsps.

Preparation:

Preparation Of Making Sprouts:

• In a bowl add Ragi ( Finger Millet ) Seeds.
• Add water and wash thoroughly
• Then remove water and add fresh water and soak the seeds for about 24 hours i.e 1 Day.
• After 24 Hours i.e 1 Days remove water from the seeds and tie the seeds in a cloth.
• Rest the seeds in cloth for about 48 Hours i.e 2 Days.
• After 2 Days, we get Ragi sprouts. 

Preparation Of Making Ragi Sprouts Salad:

• Take the Ragi Sprouts in a bowl and add roasted sesame, roasted flax seeds, peeled and chopped almonds, raisins, and jaggery.
• Mix well and serve after 10 minutes so that the jaggery melts perfectly.

Few More Recipes To Come......