Little Millet Kichadi Recipe/ Saamai Kichadi | Millet Recipes

Normally we make kichadi with white rava. White rava is not good for health as more bleaching agents are used in it. Little millet is a good and healthy replacement for white rava and taste will be same.

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Recipe Cuisine : South Indian | Recipe Category: Breakfast

Preparation Time: 15 mins  | Cooking Time: 20 mins | Serves: 3

 Ingredients:

Little Millet	1 cup (200 ml)
Carrot	1
Beans	10
Peas	2 tbsp
To Temper:
Oil	1 tbsp
Mustard Seeds	½ tsp
Bengal Gram / Kadalai Paruppu	1 tbsp
Curry Leaves	1 spring
Green Chillies	2
Chopped Onion	¼ cup
Tomato	1
Turmeric Powder	½ tsp
Salt	1 ¼ tsp or required
Chopped Coriander Leaves (optional)	1 tbsp

Procedure:

Preparation Procedure:

1. Wash and soak the little millet with 1 cup of water for 10-15 mins. Keep it aside.

2. Remove the skin of the carrot and cut it into small cubes.

3. Remove the head and tail of the beans and chop them into small pieces.

4. Peel the skin of the onion and wash; then cut it into fine pieces.

5. Wash and split the green chillies into two halves.

6. Wash and cut the tomato into small pieces.

Cooking Procedure:

7. Heat the oil in a pressure cooker, add mustard seeds and wait for popping.

8. Add Bengal gram dal and fry for few seconds.

9. Add curry leaves and fry till they become crisp.

10. Add green chillies and fry for a min.

11. Add chopped onions and sauté till they become translucent.

12. Add chopped tomatoes and fry till they become mushy.

13. Add chopped vegetables (carrot, beans and peas) and mix them gently. Sauté them for a min.

14. Add 2 cups of water, turmeric powder, salt, soaked little millet with soaked water and chopped coriander leaves.

15. Close the lid of the cooker and cook them for 4 whistles in a medium flame.

16. Allow it to cool down completely. After pressure has gone remove the lid of the cooker. Mix them gently and transfer it into the serving bowl.

     Aromatic and yummy little millet kichadi is ready. Serve this kichadi with coconut chutney.

Note:

1. You can use whatever vegetable you have and only the quantity is important.

2. Adjust the green chillies according to your spice level.

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Little Millet Phirni in Indus Ladies

    Phirni or Firni is a rice based pudding with milk and nuts. It is a famous Indian dessert. It is a must have dish for festivals like Kawra Chauth in North India.

     Usually Phirni is prepared using Basmathi rice. I have tried with Little Millet Rice.  The taste is almost similar to the Basmathi rice phirni.    

     I have participated in Indusladies Kawar Chauth festival recipe. Please click here for the complete recipe at Indus Ladies site.

      I thank Indus Ladies (Magee Prem) for inviting me for participating in the festival recipes.

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Saamai / Little Millet Kara Pidi Kozhukattai

     Normally Kozhukattai is prepared with Rice flour. I wanted to try it with Samai Millet / Little Millet and see whether there is any difference in quality. Fortunately, There is not much difference is quality and it had come out really well. The taste is unique and kids loved it.

Recipe Cuisine : South Indian | Recipe Category: Breakfast

Preparation Time:  2 mins  | Cooking Time: 30 mins| Yields: 18 – 20 nos

Ingredients:

Little Millet Rice / Saamai Arisi	½ cup
To Temper:
Oil	1 tbsp
Mustard Seeds	½ tesp
Urad Dal	½ tesp
Bengal Gram / Kadalai Paruppu	1/2 tbsp
Curry Leaves	1 spring
Green Chilli or Red Chilli	2
Grated Ginger	1 tesp
To Garnish:
Grated Coconut	2 tbsp

Procedure:

1. Wash the little millet and keep it aside. No need to soak it in water.

2. Wash the ginger and grate it using the grater or cut it into very small pieces.

3. Wash and cut the green chillies into two halves.

4. Heat the oil in a heavy bottomed pan, add mustard seeds and wait for popping. Ad urad dal and Bengal gram dal, fry for a minute.

5. Then add the green chillies, grated ginger and curry leaves. Saute for a min.

6. Add 1 ¼ cup of water and bring it into boil. Now add the washed little millet into that boiling water. Keep the flame at simmer.

7.  Add salt and mix them well. Close the lid of the pan. Stir occasionally and cook till the mixture becomes thick and does not stick the sides of the pan.

8. Switch off the flame and add grated coconut. Mix them well and transfer the upma into a plate. Allow it to cool down. You should not cool down completely. It should be little bit warm. Then only you can make balls.

9. Make lemon size balls from the upma. Hold the ball in your hand and tightly close your fingers to make kozhukattai shape. See the video for make kozhukattai shape.

10. Make all kozhukattai’s and steam cook them for 12 mins.

   Yummy and delicious is ready to serve with coconut chutney or coriander coconut chutney.

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Drumstick Leaves and Little Millet Soup | Little Millet Recipes

    This soup is different from others through the usage of millets for thickness and consistency instead of corn flour in regular soups. This is the good remedy for cough and cold in winter season.

Ingredients:

Drumstick Leaves	Handful
Little Millet / Saamai	2 tbsp
Split Green Gram / Yellow Moong dal	1 tbsp
Small Onion	4
Garlic Pods	2
Dry Ginger	¼ inch
Jawa Peppercorn / Vaal Milagu	6
Piper Longum / Thippili	2
Salt	As required
Roasted Cumin Seeds Powder	As required

Procedure:

1. Wash and soak little millet and moong dal together for 15 mins.

2. Grind the small onion, garlic pods, dry ginger, jawa peppercorns, and piper longum into a coarse paste.

3. Wash the leaves and keep it aside.

4. In a cooker, add the soaked millet and moong dal, ground paste, drumstick leaves and salt. Add enough water and pressure cook for 4-5 whistles in a high flame.

5. After pressure has gone, drain the soup completely and serve. Sprinkle roasted cumin powder at the time of serving.

      Healthy winter special soup is ready.

Note:

1. Adding cumin powder is optional.

2. You can use normal peppercorn instead of jawa peppercorn.

3. No need to drain the soup. You can have it with leaves also.

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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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