Breakfast, Everyday Simple Recipes, Kerala Recipes, Main Dish, Millet Recipes, South Indian, Vegan

Thinai (Foxtail Millet) Appam and Potato Mappas

Potato Mappas and Thinai AppamNever before have I thought of, collected info and ingredients, prepared, and executed a recipe with such urgency and efficiency. Appam is one of my favorite breakfasts and I wanted to try appam with Foxtail/Thinai millet. I was really excited about this gluten-free and healthy breakfast option. Soaked the ingredients (randomly without any reference), ground the batter yesterday evening. I tried to think of what side dish to prepare and suddenly remembered the vendakka mappas (a type of Okra stew, a typical Kerala preparation) curry that used to be my favorite while living in Kochi. Being unfamiliar with the dish since this is not prepared in our region, I read some recipes online and tried the same recipe with potato instead of okra. Both appam and mappas turned out to be excellent. Had to share this immediately with Samagni readers.

Foxtail Millet Appam

Ingredients:
Foxtail millet – 2 cups
Raw rice – 2 cups
Grated coconut – 1-1/2 cups
Cooked rice – 1-1/2 cups
Salt as needed
Water as needed
Sugar – 1 tsp (to be mixed with the batter next morning)
Yeast – 1 tsp (optional – i skipped this)

Preparation time: 10 mins
Soaking time: 4-5 hours
Grinding time: 10 mins
Fermentation time: Overnight (8-12 hours depending on the climate)
Makes roughly 20-22 appams

Method:
Soak the millet along with raw rice for about 4-5 hours. Using a mixer to grind this
along with grated coconut and cooked rice to a smooth paste by adding adequate amounts
of water. Make a batter of dosa battery consistency. Keep aside to ferment overnight. In
warmer regions, overnight fermentation is enough. But in colder regions, you may need to
add yeast and keep the batter at a warm place (near the stove or closer to the
refrigerator compressor). In the morning, add a teaspoon of sugar to the batter and mix
well.

To learn how to make appams, click here.

Notes:
I did not add yeast to the batter but yet it turned out fluffy and crisp at the edges. You may choose to add skip it.

Potato Mappas

Ingredients:
Potato – 300 gms, peeled and sliced 1″ lengthwise
Onion – 2 medium, thinly sliced
Tomato – 2 medium, thinly sliced
Green peas – 1/2 cup (optional)
Ginger – 1 tsp, thinly sliced 1-inch pieces
Garlic – 1 tsp, thinly sliced 1-inch pieces

Coriander powder – 2 tsp
Garam masala – 1/2 tsp (you may use whole ingredients)
Chilli powder – 1 tsp
Turmeric powder – ¼ tsp
Pepper powder – ¼ tsp (optional)
Green chilies – 2
Coconut oil – 1 tbsp
Mustard seeds – 1 tsp
Curry leaves – 1 sprig
Coconut milk powder/coconut milk – 50 gms/1 cup (I used two 25 gm Maggi coconut milk
powder packets)
Salt as needed
Cardamom pod, clove, cinnamon (Optional)

Preparation time: 10 mins
Cooking time: 20 mins
Serves 3-4

Method:
Heat oil (coconut oil is preferred because this is a Kerala dish) in a pan and add mustard seeds.
When mustard seeds splutter, add chopped ginger, garlic, slit green chilies, and curry leaves. Saute for a minute. If you are adding cardamom pod, clove, cinnamon, add it at this stage.
Add sliced onion and cook for 5 mins.
Add chopped tomatoes. Stir and cook for 2 minutes. Add all the masala powders, i.e., coriander, chili, turmeric, pepper, garam masala. Saute and cook for 2-3 minutes.
Add chopped potato and green peas. Stir. Add a cup of water.
Empty one packet of coconut milk powder into one cup water to make a thin coconut milk. Add this to the vegetables. Close with a lid and cook for 10 minutes stirring occasionally until gravy thickens and potatoes and green peas look well cooked. Add salt, cover and cook for 2 more minutes.

Mix the other coconut milk powder packet in half a cup milk. Add this thick coconut milk to the dish, simmer and cook for 2-3 minutes. Remove from fire. Garnish with freshly ground pepper, if desired.

Notes:
You may use some cashew nuts while making mappas. Soak the cashew in warm water for 5-10 mins. Grind to a smooth paste and add this to the gravy when you add the first set of coconut milk.

Bachelor-friendly, Everyday Simple Recipes, Indian, Main Dish, Millet Recipes, Vegan

Bajra Khichdi

Bajra is good for diabetics and helps maintain blood glucose levels. It has high fiber content and makes you full for a longer period of time thus reducing the tendency to snack. It is also good for the heart and reduces acidity problems. What’s more? Bajra can help you reduce weight. Bajra rotlas and bhakris are famous in the North.

Instead of rice and wheat, which is normally eaten thrice a day, I try to include bajra and ragi in my meals at least 3-4 times in a week, mostly as dosas. Bajra khichdi is something that I have picked up from Tarla Dalal’s recipe collection. Quick and nutritious yet super easy to make.

OLYMPUS DIGITAL CAMERAIngredients:
Bajra / Pearl millet – 1/2 cup
Yellow split mung dal – 1/2 cup
Oil / ghee – 1 tsp
Jeera / Cumin seeds – 1 tsp
Black pepper powder – 1/2 tsp
Tej pata /Bay leaf – 1 piece (optional)
Cinnamon / Dalchini – 1/2-inch piece (optional)
Hing powder / Asafoetida – 1/2 tsp
Haldi / Turmeric powder – 1/4 tsp
Coriander leaves finely chopped – 1 tbsp
Salt to taste

Preparation Time: 5 mins
Cooking Time: 20 mins
Serves: 1

Method:
Wash and soak bajra in water overnight (8 hours). To increase the nutritive value, if you plan in advance, can even sprout the bajra. To sprout bajra, wash bajra, and soak in water for 8 hours. Drain all the water and keep the wet bajra in the same vessel. Keep it closed. You will notice sprouts in a day or 2. Wash sprouted bajra thoroughly, drain, and keep aside. Wash mung dal, drain and combine with the bajra. Add two cups of water (double of the combined quantity of bajra and mung dal) and pressure cook for four whistles. Allow the steam to escape naturally before opening the lid.
Heat oil/ghee in a kadai and add cumin seeds. When the cumin seeds crackle, add asafoetida, tej pata, dalchini, and turmeric powder. Turn off the fire. Add this to the cooked bajra and moong dal. Add salt and black pepper powder. Mix well. You can garnish with chopped coriander leaves. Serve with raita.

Recipe courtesy: Tarla Dalal

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Breakfast, Everyday Simple Recipes, Main Dish, Millet Recipes, Palakkad Iyer Recipes, South Indian, Tiffin, Vegan

Steamed Barnyard Millet Dumplings (Odalu Kozhukatai)

Kodo rice milletRecently there has been a hype about health foods like quinoa. Why look at videshi options when we have plenty of easily accessible, swadeshi, and cost effective options? Ragi, bajra, jowar, kodon, and the list goes on. Our villagers survived solely on millets before rice and wheat took over. For the same reason, during those times, lifestyle diseases were unheard of and people were healthy, energetic, and lived long and strong.
Barnyard millet

Millets have much more calcium, protein, and iron than rice and wheat. These poor man’s grains are high in fiber, rich in minerals, low fat, and gluten free also. Millets are not just good for you but for the environment as well. Millets can grow in dry lands and even in poor soil quality. They need only one-fifth to one-tenth of the water that rice and wheat cultivation needs. As if these reasons werent enough, most millets are grown organically because they are naturally pest-resistant! Can you beat that?
So it is established that millets are miracle grains. Now what? How do we include them in our diet? Earlier I had written about sprouted ragi dosa and sprouted bajra dosa. To break the dosa monotony, here are steamed dumplings made of barnyard millet. Simple, easy to make, and great for health.

IngredientsIngredients:
Barnyard Millet/Odalu/Varagarisi – 1 cup
Water – 2-1/2 cups
Onion – 1 (optional)
Carrot – 1 small (optional)
Green chilies – 3
Curry leaves – 1 sprig
Grated coconut – 1/2 cup
Oil – 1 tsp
Asafetida – 1/2 tsp
Mustard seeds – 1 tsp
Urad dal – 1/2 tsp
Chana dal – 1/2 tsp
Salt to taste

Preparation Time: 10 mins
Cooking Time: 25 mins
Serves 3-4

Method:
Wash the millet in water thoroughly. Drain and keep aside. Peel and chop onion and carrots finely. Slit the green chilies. On a thick bottom pan, pour oil and add mustard seeds. When the mustard seeds start to crackle, add urad dal and chana dal. When the dals turn red, add slit green chilies, asafetida, curry leaves, and chopped onion. When the onion turns pink, add finely chopped carrots. Saute for two minutes. Add 2-1/2 cups of water. Add salt. When the water starts boiling, stir in the washed millet. Keep stirring until it thickens. When the water has reduced and the millet, vegetable, and water mixture has become thick like upma, turn off the fire. Add the grated coconut. Mix well and let it cool. At this point the millet is half cooked.

When the cooked millet mixture has cooled down, take handfuls of the mixture and make small balls.

Dumplings

Place on an idli stand and steam for about 10-15 mins.

Steamed barnyard millet dumplings

I prefer serving steamed barnyard millet dumplings with sambar for a tangy combination. You can serve it with coconut chutney. Little ones can have it with sugar also.

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