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 / Saamai Murukku | Millet Snacks

     As festivals are about to start, most of us will be preparing murukku. Why not try a millet based murukku in this season? The saamai murukku recipe I tried came out well and is comparable to Rice Murukku. Just give it a shot!

Related Links:

1. Pulangal Arisi Murukku

2. Besan Murukku

3. Ragi Murukku

4. Foxtail Millet Murukku

5. Palak Murukku

Recipe Cuisine : South Indian | Recipe Category: Snacks

Preparation Time: 5 mins  | Cooking Time: 15 mins | Yields: 13 nos.

Ingredients:

Little Millet / Saamai Flour	1 cup
Besan Flour / Kadalai Maavu	½ cup
Butter	1 tbsp
Red Chilli Powder	¾ tsp
Ajwain	½ tsp
Salt	As required
Oil	For deep fry

Procedure:

1. In a wide bowl, add little millet flour, besan flour, red chilli powder, ajwain, butter and salt.

2. Mix them well with your fingers.

3. Add water little by little and make soft and pliable dough.

4. Close the bowl with its lid and keep it aside for 5 mins.

5. Meanwhile, take the murukku press and choose the design as per your choice. I used 3 hole design.

6. Grease the murukku press with oil and fill the murukku press with dough till the ¾ of the press.

7. Press round shape on the back side of the ladle. I used 3 ladles for quick process.

8. Then heat the oil (for deep fry) in a frying pan till it becomes hot or put a pinch of dough into the oil. If the dough comes up immediately, then this is the correct stage of oil heating.

9. Now flip the ladle over the oil. After a min, flip the murukku  and cook till the sizzling sound reduces completely.

10. Take them out from the oil and drain them using the tissue paper. Repeat this for remaining dough also. Allow it to cool down completely and store it in an air tight container for later use.

           Tasty and yummy millet murukku is ready.

Note:

1. Leave some time gap between the batches.

2. I grounded the little millet flour from the little millet rice without soaking in water with our neighborhood flour mill.

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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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