Barnyard Millet / Kuthiraivali Paal Kozhukattai with Jaggery

     Traditional paal kozhukattai is made with rice flour only. But I have tried with Barnyard Millet, it came out well. I could not feel any difference between the traditional one and this.

      Also I have not used either coconut milk or cow milk for thickness, but used just flour itself for thickness. This is my grandma special recipe.

Recipe Cuisine : South Indian | Recipe Category: Dessert | Serves: 2-3

              Preparation Time:  10 mins  | Cooking Time: 25 mins | Soaking Time : 2 hrs

Ingredients:

Barnyard Millet / Kuthiraivali	½ cup
Jaggery Syrup (click here for the recipe)	¼  cup
Cardamom	2
Salt	A pinch

Procedure:

1. Soak the Barnyard Millet rice for minimum two hours.

2. Drain the water completely and grind it with salt, into a fine paste. If you need more water just add little water and grind.

3. We cannot grind it into very thick paste like chapathi dough. So spread the paste on the kitchen cloth and remove the excess water from it. Now the mixture becomes thick like kozhukattai dough.

4. Now make small balls like naphthalene balls from the above dough. Keep it aside.

5. Heat 2 cups of water in a pan, and bring it into boil. Then add the small balls into the boiling water and keep the flame at simmer. Retain 2 balls with you.

6. Cook for 10 – 12 mins or till the balls turns glassy.

7. Then add the jaggery syrup and cardamom powder. Mix them gently and cook for 5 mins.

9. Then dissolve the 2 uncooked balls in ½ cup of water. Mix them well and pour this mixture into the jaggery-balls mixture.

10. Stir them gently and cook for 2 more mins or until the syrup becomes thick (like porridge consistency).

11. Switch off the flame and allow it to cool down completely.

      Serve it either hot or warm. Healthy and yummy millet paal kozhukattai is ready.

Note:

1. You can use any millet rice instead of Barnyard Millet.

2. Replace jaggery with sugar also.

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Barnyard / Kuthiraivali Millet Appam

     Appam is one of the key dishes of Krishna Jayanthi festival. I have tried the appam with kuthiraivali instead of rice. It has come out well. It can be prepared as a normal evening snack also.

Recipe Cuisine : South Indian| Category:  Snacks | Yields : 14 Appam

Preparation Time: 10 mins | Cooking Time: 10 mins | Soaking Time : 2 hrs

 Ingredients:

Kuthiraivali / Barnyard Millet	½ cup
Rice Flour	2 tbsp
Jaggery Syrup (click here for recipe)	½ cup
Cardamom	2
Salt	A pinch
Ghee + Oil	For fry

Procedure:

1. Soak the kuthiraivali rice for minimum two hours.

2. Drain the water completely and grind it with salt into a fine paste. If you need more water just add little water and grind.

3. Transfer the ground paste into a bowl and add 2 tbsp of rice flour. Mix them well with whish or ladle.

4. Now the mixture becomes thick like almost kozhukattai dough. Don’t worry about this consistency.

5. Now add the jaggery syrup and cardamom powder. Mix them well till the mixture becomes pouring consistency. Keep it aside for 10 mins.

6.  Heat the kuli / kuzhi paniyaram pan, pour few drops of oil and ghee. Then pour appam batter upto ¾ of the kuzhi (depression). Cook them in a medium flame.

7. Once it reaches golden color, flip them to the other side and cook well until it becomes golden on both sides.

      

          Healthy and tasty kuthiraivali appam is ready.

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Mixed Millets Idli

Ingredients:

Kodo Millet / Varagu	1½ cup
Barnyard Millet / Kuthiraivali	11/2 cup
Little Millet / Saamai	1 cup
Urad Dal / Ulunthu	3/4 cup
Fenugreek seeds / Venthayam	1 tbs
Salt	As required

 Procedure:

1. Wash and soak urad dal and fenugreek seeds together for 2-3 hrs.

2. Wash and soak all millets together for 5 hrs.

3. Grind the urad dal into a smooth batter with sprinkle cold water.

4. Grind the millets into a paste.[not fine paste, 90% is enough]

5. Mix both the batter with salt and keep it for fermentation. This will take 6-8 hours.

6. After fermentation, the batter would have become fluffy. Mix well the batter with    ladle and use. Add water if necessary.

7. Now the millets idli batter is ready to use.  Use immediately or store it in a          refrigerator to avoid over-fermentation.

8. Grease the idli plates with oil and pour a ladle full of idly batter and steam cook for 10 mins.

9. Remove from the flame and allow it to cool down or apply water to the rear side of the plates.

10. Use spoon to scoop out the idli from the plate.           

11. If you are using the idli pot, drape the vessel with damp cloth and pour batter into the cups and steam cook for 10 min. Sprinkle water on the back side of the  cloth and then remove the idli.

Note:

You can mix the millets in any ratio. The mixture should come to 4 cups.

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