Ragi dhokla/ Finger millet flour

 Ragi dhokla/ Finger millet flour 

Ragi dhokla is a very simple and humble snack. It is healthy, nutritious, gluten free and delicious snack/ breakfast which is prepared by mixing ragi, suji and curd. 

Ingredients : 

Ragi : 1 cup

Suji : 1 cup

Curd : 1 cup

Salt to taste

Red chilli powder to taste

Sugar : 1/2 tsp

Ginger paste : 1 tbsp 

Green chilli paste : 1 tbsp

Lemon juice : 1 tbsp

Eno : 1 pouch

Water : 1/2 cup or as needed

For tempering : 

Oil : 3-4 tbsp

Mustard seeds : 1/2 tbsp

Lemon juice : 2 tbsp

Green chilli : 3 cut length wise

Water : 1 cup or as needed

Coriander leaves 3-4 tbsp

Sesame seeds 

Method : 

1. In a bowl mix ragi, suji, salt, red chilli powder. 

2. Add curd and water. Mix well. 

3. Mix well. 

4. Now add ginger and green chilli paste. Mix well. Add sugar and mix well. 

5. Grease dhokla plates. Keep aside. Pour water in idli cooker. Heat water till rolling boil. Simmer the flame. 

6. Now add lemon juice in the prepared dhokla batter. Mix well. Now at the end add Eno. Mix well. Batter will become frothy.

7. Immediately pour the batter in the greased plate.

8. Place dhokla stand in the idli cooker. Cover it with lid. Steam on high flame for 10 min.  switch off the flame. 

9. Let it remain covered for 5 mins. Let it cool.

10. Slice it when it is still warm take it out on a serving plate.

11. Now prepare tempering. Take a small tardka pan. Pour oil in it and heat it. Now add mustard seeds and let it sizzle for few min. Add green chillies and fry till crisp. Switch off the flame. Add lemon juice and mix. Now pour water and mix. 

12. Drizzle tempering all over the dhokla. Garnish with coriander leaves. Sprinkle sesame seeds over it. 

13. Serve warm or chilled.

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Bajra oats dosa/ Pearl millet oats dosa

 Bajra oats dosa/ Pearl millet oats dosa 

Bajra oats dosa is a nutritious, healthy, gluten free, vegan and delicious dosa. This is a no rice,  diabetic friendly crispy thin dosa. 

Bajra/ Pearl millets are rich in fibre and protein. On the other hand, oats is also full of fibre and many health benefits. 

Recipe notes -

1. I have used Quacker oats for this recipe.

2. Add water carefully while grinding. 

3. After grinding, consistency of the batter should be slightly thick not runny or watery otherwise it will not ferment properly.

4. Before making dosa adjust the consistency of the batter by adding water.  

5. After every cooked dosa turn the flame to slow and wipe it with a wet cloth. 

Ingredients - 

1/2 cup white urad dal

1 tbsp fenugreek seeds/ methi seeds

1/2 cup oats

1 cup bajra flour/ pearl millet flour

To taste salt 

Method - 

1. Wash and soak urad dal and methi seeds for 7-8 hours. 

2. After 8 hours drain the water. 

3. Add this to grinder jar.  

4. Add little water and grind it to fine paste. Add oats and little water. 

5. Grind again to a smooth batter. 

6. Remove the batter in a big bowl. Add bajra flour. 

7. Add little more water if required and mix it with your hands or with ladle.  

8. Batter consistency should be slightly thick.  

9. Cover and keep aside to ferment for 10-12 hours or overnight.  

10. Batter has fermented nicely. 

11. Add salt and mix. 

12. Mix well. Add water incase batter is too thick. Consistency of the batter should be like dosa batter. 

13. Heat tawa/ griddle on slow flame until moderate hot. Pour a ladleful of batter on it. Spread it with the back of the ladle. Drizzle few drops of oil on top. Cook on slow flame. 

14. Dosa will turn golden and crispy. 

15. Change the side and cook on medium slow for 1-2 minutes. 

16. Roll it or fold it. As you like. (After every cooked dosa turn the flame to slow and wipe it with a wet cloth.) 

17. Bajra oats dosa is ready. Transfer to a serving plate and serve hot. 

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Kodo millet payasam/ Gluten free payasam/ Kodo millet kheer

 Kodo millet payasam/ Gluten free payasam/ Kodo millet kheer 

Kodo millet payasam is a healthy, gluten free and delicious version of the traditional payasam which is prepared with rice. Kodo millet payasam is not only nutritious but is super rich and creamy in texture, mouth melting, thick and flavourful dessert. Usually kodo millet is cooked directly in milk. But, I prepared this delicious dessert by soaking it for 5 hours. Then pressure cooked it for 2 whistles. And, then cooked it in milk for 20-30 minutes or until it becomes thick and creamy. The best part is kodo millet payasam can be consumed hot or cold. But, when it is served chilled it tastes divine. 

Recipe notes -

1. Add powdered jaggery to taste.

2. While making payasam cook on slow flame and stir continuously. Otherwise it will stick to bottom.

3. After adding jaggery do not heat payasam, otherwise milk will curdle.

4. Payasam can be served hot or cold. But it tastes delicious when served chilled. 

Ingredients -

1/4 cup kodo millet

3/4 cup water

1/2 cup + 1/4 cup milk

1/2 tsp cardamom powder

1 tbsp almonds chopped

1 tbsp cashews chopped

1  tbsp dry coconut chopped

4-5 tbsp powdered jaggery

For garnish -

3 pistachio chopped

Few roasted cashews 

Method -

1. Wash kodo millet 3-4 times. Soak it in clean water for 4-5 hours. 

2. Drain it and kodo millet in pressure cooker. Add water.  

3. Cover it with lid and cook on medium flame for 2 whistles. Switch off the flame and let it cool. 

4. Open the lid mix kodo millet. 

5. Add milk and cardamom powder. Mix well. 

6. Cook it on slow flame. Stir continuously. 

7. Cook until it is thick and creamy. It will take 20-30 minutes. Switch off the flame. Remove it from the gas stove. 

8. Add powdered jaggery and mix well. (Do not heat payasam after adding jaggery.) 

9. Add almonds, cashews and dry coconut. 

10. Mix well. 

11. Remove it in a bowl. Let it cool completely. Place it in the fridge for few hours to chill. 

12. Kodo millet payasam is ready. 

13. Transfer to a serving bowl. Garnish with pistachio and roasted cashews. 

14. Serve chilled. 

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