Millets based recipes

Finger Millet Murukku

Prep Time : 10 mins

Cook Time : 45 mins

Yields:30-35 murukkus

Recipe Category: Millet-Snacks

Recipe Cuisine: South Indian

Author:Padhu Sankar

Ingredients needed

Ragi flour – 1 cup (sieved)
Rice flour – 1/2 cup (sieved)
Roasted gram dal flour – 1/4 cup (sieved)
Butter – 1 tbsp or (15 grams)
Chilli powder -1/4 tsp flat
Salt – 3/4 tsp – 1 tsp flat or as required
Hing – a generous pinch
Sesame seeds (ellu) – 1 tsp
Hot oil – 1 tsp

Oil for deep frying
Murukku press/maker

Preparation:

Get some finely ground, freshly roasted gramme dal (pottukadalai). A quarter cup of roasted gramme dal flour will be required.

pottukadalai (roasted gramme dal)

Finger millet flour/ragi can be roasted in a dry pan until it is very hot. Take it off the heat. Roast it, but not too much.

What You Need to Make Ragi Murukku

Method

Ragi flour, rice flour, roasted gramme flour, butter, hing, chilli powder, sesame seeds, and salt should all be combined in a big basin.

recipe for ragi murukku

Without using any liquid, mix thoroughly using only your fingers.

Then, gradually include water to form a workable dough. (to give you an idea, I used 1 cup of water and subtracted 3 tablespoons). The amount of water required will vary with the quality of flour used. Check the saltiness of the dough by tasting it.

murukku kezvaragu

Mix in a teaspoon of hot oil to the dough. Oil or butter the inside of the murukku maker. Either the star-shaped or three-holed disc can be used. I’ve been making use of the one-star disc.

prepared ragi flour for murukku

Murukkus are made by placing a log of dough within a special press and pressing it in a circular motion to flatten it, as shown in the image below. You can either push it into the oil or into a greased ladle or small plate first, as demonstrated below. If the murukku dough cracks as you push it through the machine, it’s too dry. If the dough seems too dry, add a few drops of water, knead it together, and carry on.

Put oil in a kadai and turn the heat up to high. The oil is ready for frying the murukkus when a pinch of dough dropped into it immediately rises to the surface.

Carefully add 3–4 murukkus to the hot oil (the exact amount will depend on the size of the pot).

Ragi murukku preparation.

Cook one side for a while, then flip it over to ensure even cooking.

When the murukku no longer makes a sizzling sound, take it out of the pan and set it on a kitchen towel or strainer to soak up any remaining oil.

Recipe for Ragi Murukku

Use the remaining dough in the same way. This Diwali, have fun whipping up these tasty Ragi murukkus.

Be sure to check the flavour of the initial batch of murukku. If you think the murukku dough needs additional salt, feel free to add more and stir it in.

Add 1–2 tablespoons of hot oil to the dough and knead it in if you find the murukku to be too dense.

Keep the murukku dough covered at all times so it doesn’t dry out.

When the murukku have cooled to room temperature, place them in an airtight container to extend their shelf life. Ten to fifteen days shelf life at room temperature.

Millet Pulao

Prep Time : 10 mins

Cook Time : 20 mins

Serves: 1-2

Recipe Category: Millet-Lunch

Recipe Cuisine: South Indian

Author:Padhu Sankar

Ingredients needed

Kodo millet (Varagu) – 1/2 cup (see notes)
Onion – 1 big
Ginger – 1 inch piece
Green chilli – 2 slit
Curry leaves – a sprig
Salt needed
Curd – 1 1/2 tbsp
Water – 1 1/2 cup

Vegetables

Potato – 1/3 cup or 1 potato
Carrot – 1/3 cup or 1 carrot
Beans – 5-6
Peas – 1/3 cup

Spice Powder

Turmeric powder – 1/4 tsp
Coriander Powder – 1 tsp

For the seasoning

Oil – 1 1/2 tbsp
Cumin seeds – 1 tsp
Cinnamon – 1 inch piece
Cloves – 2
Bay Leaf – 1

For Garnishing

Coriander leaves
Cashew nuts – 4-5 (optional)

Preparation:

Get some finely ground, freshly roasted gramme dal (pottukadalai). A quarter cup of roasted gramme dal flour will be required.

pottukadalai (roasted gramme dal)

Finger millet flour/ragi can be roasted in a dry pan until it is very hot. Take it off the heat. Roast it, but not too much.

What You Need to Make Ragi Murukku

Method

Ragi flour, rice flour, roasted gramme flour, butter, hing, chilli powder, sesame seeds, and salt should all be combined in a big basin.

recipe for ragi murukku

Without using any liquid, mix thoroughly using only your fingers.

murukku kezvaragu

Mix in a teaspoon of hot oil to the dough. Oil or butter the inside of the murukku maker. Either the star-shaped or three-holed disc can be used. I’ve been making use of the one-star disc.

prepared ragi flour for murukku

Put oil in a kadai and turn the heat up to high. The oil is ready for frying the murukkus when a pinch of dough dropped into it immediately rises to the surface.

Carefully add 3–4 murukkus to the hot oil (the exact amount will depend on the size of the pot).

Ragi murukku preparation.

Cook one side for a while, then flip it over to ensure even cooking.

When the murukku no longer makes a sizzling sound, take it out of the pan and set it on a kitchen towel or strainer to soak up any remaining oil.

Recipe for Ragi Murukku

Use the remaining dough in the same way. This Diwali, have fun whipping up these tasty Ragi murukkus.

Be sure to check the flavour of the initial batch of murukku. If you think the murukku dough needs additional salt, feel free to add more and stir it in.

Add 1–2 tablespoons of hot oil to the dough and knead it in if you find the murukku to be too dense.

Keep the murukku dough covered at all times so it doesn’t dry out.

When the murukku have cooled to room temperature, place them in an airtight container to extend their shelf life. Ten to fifteen days shelf life at room temperature

Bajra Atta Laddu-Bajra Atta Dates Till Ladoo

Prep Time : 10 mins

Cook Time : 15 mins

Yields: 24-25 Bajra Laddus

Recipe Category: Healthy Snacks-Bajra

Recipe Cuisine: Indian

Author: Padhu Sankar

Ingredients needed

Pearl Millet flour/Kambu flour – 1 1/2 cup
Almonds – 15
Cashew nuts – 15
Dates – 25
Jaggery – 1/4 cup powdered
Sesame seeds – 3 tbsp
Cardamom – 2-3 (powdered)
Ghee/clarified butter – 4 tbsp melted

Preparation

Crunchy nut powder can be made by dry-roasting the nuts. If you’re patient enough, you can also slice it into very little bits.

Pick out some soft dates, chop them up, and set them aside.

Method

Toast sesame seeds in a dry pan. Crush 2 tablespoons of sesame seeds coarsely. Keep 1 tablespoon of sesame seed whole, not ground.

Method and Ingredients for Bajra Laddu

Roast pearl millet flour in 2 tablespoons of ghee over medium heat in a kadai till a pleasant aroma of roasted flour fills the kitchen.

toasting bajra flour

Turn off the heat and stir in the jaggery powder once the flour has finished roasting.

Laddu with pearl millet

Coarsely grind some almonds, cashews, cardamom, and sesame seeds, then add them to the mix. Dry crush the mixture with chopped dates and mix thoroughly.

Place on a large dish or bowl. Stir in the remaining 1 tablespoon of whole sesame seeds from earlier.

From Bajra Atta to Ladoo, the Dates

Dates reduce the amount of ghee used to make this laddu. Two tablespoons of melted ghee is all I’ve used.

Prepare laddus one at a time by combining little amounts of warm ghee. The mixture for the bajra laddu should not have all the ghee added to it at once. Because of the dates, you may only need 1 or 1.5 tablespoons of ghee to bind the ingredients together.

Recipe for Bajra Atta Dates Up till Ladoo

You may extend its shelf life by storing it at room temperature in an airtight container. Good for storage up to 15 days.

This laddu is a great option for a healthy snack, as it contains bajra, dates, almonds, jaggery, and sesame seeds.

Millet Upma

Prep Time : 10 mins

Cook Time : 20 mins

Serves:2-3

Recipe Category: Breakfast-Millet

Recipe Cuisine: South Indian

Author:Padhu Sankar

Ingredients needed

Thinai Rava or any millet rava – 1 cup
Coconut – 1/2 cup grated
Tur Dal – 1/4 cup
Ghee/clarified butter – 1 tsp
Salt to taste
Water – 2 1/2 – 2 3/4 cup

For the seasoning

Oil – 2 tbsp
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Bengal gram dal – 1 tsp
Red Dry Chillies – 3 – 4 (break it into 2)
Hing/asafoetida – 1/4 tsp
Curry leaves – a sprig

Preparation

Soak the tur dal for 15 to 20 minutes in hot water. Drain all of the water and grind the food without adding any more water. Keep it aside.

Method

When the mustard seeds start to pop in a pan or kadai, add the bengal gramme, urad dal, hing, red chilies, and curry leaves.

When the dal goes golden brown, add the coarsely ground tur dal and cook for two to three minutes over low heat.

making millet arisi upma

Add the coconut gratings and cook for 5–6 seconds. Add the water and salt.

thinai ravai upma

When the water starts to boil, turn down the heat, add one teaspoon of ghee and the millet rava slowly while stirring with the other hand. This is done so that lumps don’t form.

foxtail millet upma

Mix well and cook over low heat until it thickens.

how to do it Thinai Rava Upma

Move it to another pot and cook it under pressure for 3 whistles. Once the pressure has gone down, open the pot and serve with coconut sauce while it’s still hot.

You don’t have to use a kadai to make it. You can also do it right in the slow cooker. If so, cook on low heat without the whistle until the food is done. Stir it every so often so it doesn’t burn.

Millet Cutlet Recipe

Prep Time : 10 mins

Cook Time : 20 mins

Serves:2-3

Recipe Category: Breakfast-Millet

Recipe Cuisine: South Indian

Author:Padhu Sankar

Ingredients needed

Thinai Rava or any millet rava – 1 cup
Coconut – 1/2 cup grated
Tur Dal – 1/4 cup
Ghee/clarified butter – 1 tsp
Salt to taste
Water – 2 1/2 – 2 3/4 cup

For the seasoning

Oil – 2 tbsp
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Bengal gram dal – 1 tsp
Red Dry Chillies – 3 – 4 (break it into 2)
Hing/asafoetida – 1/4 tsp
Curry leaves – a sprig

Preparation

Soak the tur dal for 15 to 20 minutes in hot water. Drain all of the water and grind the food without adding any more water. Keep it aside.

Method

When the mustard seeds start to pop in a pan or kadai, add the bengal gramme, urad dal, hing, red chilies, and curry leaves.

When the dal goes golden brown, add the coarsely ground tur dal and cook for two to three minutes over low heat.

making millet arisi upma

Add the coconut gratings and cook for 5–6 seconds. Add the water and salt.

thinai ravai upma

When the water starts to boil, turn down the heat, add one teaspoon of ghee and the millet rava slowly while stirring with the other hand. This is done so that lumps don’t form.

foxtail millet upma

Mix well and cook over low heat until it thickens.

how to do it Thinai Rava Upma

Move it to another pot and cook it under pressure for 3 whistles. Once the pressure has gone down, open the pot and serve with coconut sauce while it’s still hot.

Multigrain Cupcake Recipe

Prep Time : 10 mins

Cook Time : 20 mins

Yields: 8 cupcakes

Recipe Category: Cupcake/Muffins

Recipe Cuisine: Indian

Author:Padhu Sankar

Ingredients needed

Dry Ingredients

Multigrain flour/Whole wheat flour – 1/3 cup
Finger millet flour/Ragi flour – 1/3 cup
All purpose flour/maida – 1/3 cup
Sugar – 3/4 cup
Salt – a pinch
Baking powder – 3/4 tsp
Baking soda – 1/2 tsp

Wet ingredients

Oil – 1/3 cup (any flavorless vegetable oil)
Curd/Plain yogurt – 1/3 cup
Milk – 1/3 cup (at room temperature)
Vanilla essence – 1/2 tsp

Preparation

Powder sugar and keep it aside.

All of the dry ingredients (ragi flour, multigrain flour, all-purpose flour, baking soda, baking powder, and salt) should be sifted twice, except for the sugar.

Ingredients for multigrain cookies that are dry

Set the oven to 180 degrees C for 10 minutes to get it ready.

Line a muffin or cupcake pan with cupcake cups that have been greased.

Make sure you have everything you need.

What you need to make a ragi cupcake

Method

Mix milk, curd, and sugar together until they get foamy.

mixing the curd and the sugar

Beat in the oil until everything is well mixed.

eggless multigrain cupcake recipe

Mix or fold the dry ingredients and vanilla extract until they are well mixed. You can do this with a wire whisk or a spatula.

how to make multi-grain cupcakes

Fill the muffin cup 3/4 of the way with the batter. If you like, you can sprinkle chopped nuts on top.

Bake in an oven that has been preheated to 180 degrees C for 25 to 30 minutes, or until a knife stuck into the middle of the cake comes out clean.

You can eat it right out of the oven, or you can frost it if you like.These cupcakes made with different kinds of grains are very soft and tasty.We liked it just the way it was, without any frosting.

Eggless Multigrain Muffins

Store it in a jar that won’t let air in. Good at room temperature for a day or two. After that, you need to put it in the fridge.

You will love my eggless, maida-free Ragi chocolate cake.

Millet Cookies Recipe

Prep Time : 10 mins

Cook Time : 20 mins

Yields: 24 cookies

Recipe Category: Cookies-Biscuits

Recipe Cuisine: Indian

Author:Padhu Sankar

Ingredients needed

Millet flour -1 cup (use any millet flour)
Cold unsalted butter – 1/2 cup or 100 gms
Powdered sugar or jaggery – 1/2 cup
Baking powder -1 tsp
Cold Milk – 1-2 tbsp

Preparation

Millet flour should be lightly toasted over a low heat for about two to three minutes, or until it feels warm to the touch. Let it cool down.

Cube butter and put it in the fridge until you need it.

Spread butter on a cookie sheet and set it aside.

Before baking, turn the oven on for 15 minutes at 180°C.

Sieve together millet flour and baking powder. (If you’re using wheat flour, mix 1/2 cup of wheat flour, 1/2 cup of millet flour, and 1 teaspoon of baking powder in a sieve.)

Method

Put the millet flour that has been sifted and the cold butter cubes in a bowl. Crush or mix the butter and flour together with your fingers until the mixture looks crumbly or feels crumbly.

Then add powdered jaggery, which you can find in shops that sell organic food, and mix well.

preparing millet biscuits

Little by little, add the milk you need to make a dough. Knead it until it’s smooth, then put it in the fridge for 15–20 minutes. I needed less than 1 tablespoon of milk to make dough.

How to make cookies with millet

Make small balls out of the dough and flatten them between your hands to look like cookies. Press the cookies with a fork to make a striped pattern.

Place the prepared dough on a greased baking sheet and bake in an oven that has already been set to 180 degrees C for 15 to 20 minutes, or until the edges of the cookies start to turn a little brown. Take out and put on a wire rack to cool.

It will get crisp when it cools down.

Storage and Shelf Life: Put it in a container that can’t let air in or out. Good for about 5–6 days.

wild millet cookies or Kuthiraiwali biscuits

Note: You can make these soft and tasty cookies with any kind of millet flour. You can also make these cookies with half whole wheat flour and half millet flour.

Eggless Ragi Chocolate Cake

Prep Time : 10 mins | Cook Time : 40 Mins | Yields : 7 inch cake tin

Ingredients needed

Whole Wheat Flour- 1 cup
Finger millet/ragi flour-1/2 cup
Powdered Brown Sugar-1 cup or white sugar-3/4cup
Baking Soda-3/4 tsp
Cocoa powder -2 tbsp
Salt -a pinch

Thick yogurt-3/4 cup
Milk -1/4 cup +2 tbsp
Any flavorless oil -1/4 cup
Vanilla essence- 1 tsp
Honey-2 tsp
Walnuts toasted and chopped- 1/2 cup (optional)

For the Chocolate Sauce

Milk-2 cups
Sugar-4-5 tbsp
Cocoa powder-4 tbsp
Butter- 1 tbsp
Vanilla essence- 1/2 tsp

For the Chocolate Curls
Dark chocolate- 1 bar

Preparation

Set the oven to 180 degrees C and let it heat up for 15 minutes.

Grease and sprinkle flour on the baking pan, or grease and cover it with parchment paper.

Mix ragi flour, wheat flour, baking soda, cocoa powder, and salt together in a sieve.

Method

Have both the dry and wet items ready.

Dry ingredients: ragi flour, wheat flour, cocoa powder, baking soda, salt, powdered sugar, and sieved.

Yoghurt with honey, oil, milk, and vanilla flavour are all wet ingredients.

what you need to make a whole wheat chocolate cake without eggs

Mix the powdered sugar and flour together.

Mix the vanilla extract, oil, and milk into the yoghurt and honey.

ragi cake: how to make it

Now, blend the wet and dry ingredients until they are well mixed. Don’t mix too much. If you want to use chopped walnuts, sprinkle them with a little flour and carefully mix them into the batter.

Pour it into an oiled baking pan and give it a few taps so the mixture spreads out evenly.

easy finger millet cake

Bake in an oven that has been preheated to 180 degrees for 35 to 40 minutes, or until a toothpick put into the middle of the cake comes out clean.

Let it stay in the oven for 5–6 minutes after it’s done. Then take the cake pan out of the oven and put the cake on a cooling rack.

good-for-you chocolate cake

Now let us make chocolate sauce

Milk, 4 tablespoons of cocoa powder, and sugar should be mixed well. Check to make sure there are no lumps.

Now, bring the mixture to a boil over medium heat. Once it starts to boil, turn down the heat and keep moving the mixture until it starts to get thicker and becomes like a sauce.

Turn off the heat and stir in the butter and vanilla essence. Mix it well and let it cool all the way down.

the steps to making chocolate sauce

Pour the chocolate sauce over the cake when it is totally cool.

finger millet cake

How to make waves of chocolate

Keep the dark chocolate bar away from the fridge.

After 30 minutes, use a veggie peeler to pull out curls of chocolate.

Then put the chocolate curls in the fridge until they get hard.

Millet Vegetable Sevai Recipe

Prep Time : 10 mins

Cook Time : 25 mins

Serves: 2

Recipe Category: Millet Recipes

Recipe Cuisine: South Indian

Ingredients needed

Millet Sevai -150 grams
Onion -1
Ginger -1 inch piece
Green chilli -2
Carrot -1 medium size
Beans -5-6
Potato -1 medium size
Capsicum – 1 small size
Cabbage -1/4 cup chopped
Sambar Powder -1 tsp
Salt needed

For the seasoning

Oil -1 1/2 tbsp
Mustard seeds -1 tsp
Urad dal -3/4 tsp
Red chillies -1
Curry leaves -few

For garnishing

Coriander leaves finely chopped

Preparation

Cut up and set aside all the veggies.

Take enough water and soak the right amount of sevai in it. The water should go all the way up to the top of the sevai. Give it 5 minutes to rest.

After 5 minutes, pour out all of the water and steam the sevai for 10 to 15 minutes. Either a boiler or an idly pan will work.

Now, chop the vegetables and keep the steamed sevai ready. When you have everything you need ready, you can save a lot of time.

Method

When the mustard seeds start to pop in the hot oil, add the urad dal and red chilies. When the dal turns a golden brown colour, add curry leaves, onion, ginger, and green chilies that have been finely chopped.

Saute until onions turn clear. Then add the rest of the veggies (except for the capsicum), the sambar powder, and the salt. Sprinkle water on the veggies and cook with the lid on, stirring every so often, until the vegetables are soft.

Once the veggies are done, add the capsicum and cook for a few more minutes. Make sure you don’t cook the pepper for too long.

Then add the millet sevai that has been cooked, mix well, and take off the heat.

Serve hot with tomato chutney or sambar and cilantro leaves on top.

Millet Recipes can be found here.

Note: You can add things like sweet corn, broccoli, peas, cabbage and so on.

Pearl Millet Dosa

Prep Time : 30 mins | Cook Time : Less than 5 mins per dosa

Ingredients needed

Kambu/bajra-1 cup
Par boiled Idli Rice (Idli pulungal arisi)-1/4 cup
Whole Urad dal- 1/4 cup
Fenugreek/methi seeds- 1 tsp
Salt to taste

Recipe Instructions

All of the items should be washed and left to soak for 6-7 hours or overnight.

Mix in as much water as you need to make a smooth batter. Mix well after adding the salt.

Let it sit for 5–6 hours to make it sour.

Prepare just as you make regular dosas.

When the tawa is hot, pour a ladleful of batter on it and spread it out in a circle. Pour a teaspoon of oil around the dosa.

When the corners start to pop up, turn it over to the other side. Cook the other side as well.

Then take the dosa off the tawa and serve it hot with your favourite Chutney or Sambar.

Recipe# 2

Dosa using Kambu flour/Bajra flour

Ingredients needed

Bajra flour -4 cups

Whole urad dal: 1/2 cup Fenugreek: 1/2 teaspoon Salt: to taste

Method

Wash the urad dal and fenugreek and let them soak for 4 hours. Make a smooth, fluffy batter with it.

Since I ground the urad dal in a grinder, the batter was fluffy. Add a little more than 1/2 cup of urad dal if you are using a mixer (mixie).

Make sure there are no lumps when you mix the bajra flour, water, and salt. Then, add the ground urad dal and stir it well. If you need to, add water to get the consistency of dosa batter.Check for salt.

Then prepare just like you prepare regular dosa.

Note that the same dish can also be made with ragi. Just replace the bajra/kambu with ragi in the first recipe and the bajra/kambu flour with ragi flour in the second recipe. Find 3 more Ragi Dosa recipes.

For the best results, only use whole urad dal without the skin.

Multigrain Porridge Recipe

Prep Time : 15 mins (excluding soaking time)

Cook Time : 50 mins

Yields:1 1/2 kg

Recipe Category: Health Drink-Porridge/kanji powder

Recipe Cuisine: Indian

Author:Padhu Sankar Ingredients needed

Finger millet/Ragi -1/4 kg
Pear millet/Kambu -1/4 kg
Green gram – 1/4 kg
Wheat – 1/4 kg
Par boiled rice (pulungal arisi) – 1/4 kg
Fried gram /pottukadalai- 100 grams
Barley – 100 grams
Sago/jevarisi – 50 grams
Dry ginger/Sukku -2 inch piece
Almonds -25 grams

How to put the breakfast powder together:

Finger millet (ragi) needs to be washed well and soaked in water overnight.

The next day, give it a good rinse, pour off the water, wrap it in a cotton cloth, and hang it up.

Leave it to grow seeds. Rinse once in between.

After it has sprouted, rinse it again gently, drain the water, and spread it out on a cloth to dry. You can dry it well in the sun or in the shade inside your house.

After it has dried well, you can dry roast it until it smells good.

Do the same thing with Pearl millet, Green gramme, and Wheat.

Dry roast each ingredient separately: boiled rice, fried gramme, barley, sago, dry ginger, and nuts.

Now mix all 10 ingredients together and grind them in a flour mill or rice mill.

Your muesli mix is ready

Now for the recipe for Multigrain Porridge

1 1/2 tablespoons of oatmeal powder

3/4 cup of water

Powdered jaggery -1 tbsp

Milk -1 cup

Method

Mix the muesli powder and water well, making sure there are no lumps.

Cook over a low flame while turning all the time until it gets thick.

Add milk and crushed jaggery, and drink it hot.

Grains in muesli If you want your porridge to be thick, add 3 tablespoons of the porridge powder and keep doing what was said above. Lessen the amount of milk.

Here is a different way to make porridge for those who don’t like it sweet.

Ingredients needed

2 tablespoons of oatmeal powder

Water – 3/4 cup

A good pinch of salt

Buttermilk -1 cup

Method

Mix the muesli powder and water well, making sure there are no lumps.

Cook over a low flame while turning all the time until it gets thick.

After it’s cooled down, add salt and buttermilk and drink up!

Foxtail millet khichdi

how to make it

Less than 10 minutes to make (soaking time is not included).

Cook time – under 20 minutes

One serving

Ingredients needed

Onion: 1 Green chilli: 1-2 slits

Ginger: 1 inch piece, chopped finely

Foxtail millet/ tinai – 1/2 cup

Moong dal, yellow split, 1 tablespoon (extra).

A pinch of turmeric powder

Ghee – 1 tsp

Salt as needed

Vegetables and greens

Carrot -1 medium size

Beans -3-4

Potato – small 1 or 1/2 a medium sized potato

Tomato -1/2 a tomato

Leaves from a drumstick, about a bunch (you can also add peas)

For the spices,

1 tablespoon oil

Mustard seeds – 1/2 tsp

1/2 teaspoon of Urad dal 1/2 teaspoon of cumin seeds

Whole black pepper – 2-3

Red chilli: 1 Hing: a pinch Curry leaves: a few

Preparation

Cut each veggie into pieces about the same size.

Millets and moong dal need to soak in 1 1/2 cups of hot water for 2 to 2 1/2 hours.

Method

When the mustard seeds start to pop in the hot oil, add the urad dal, cumin seeds, red chilies, black pepper, and curry leaves.

Add chopped onions, ginger, and green chilies, and cook until the onions turn pink.

caramelising onions

Then add all of the vegetables, drumstick leaves, turmeric powder, and as much salt as you need, and cook for another 2 to 3 minutes.

Add the water and the millet that has been soaked. Taste the water to see if it has salt.

Serve hot with any kind of raita you want. I can tell you that the khichdi was wonderful.

This food is very filling and good for you. It has millets, dal, veggies, greens, oil, and curd in the raita.

Note: You can cook the khichdi in a pan with a lid if you don’t have a stove.

If you can’t find drumstick leaves, you can use mint leaves instead.

Millets are sold in all natural food stores and health food shops.Close the stove and let it cook on medium heat for 2 whistles. After that, let it simmer for 5 minutes and then turn it off. Once the pressure has gone down, open the pot, add a teaspoon of ghee, and mix the kichadi well.

Serve hot with any kind of raita you want. I can tell you that the khichdi was wonderful.

This food is very filling and good for you. It has millets, dal, veggies, greens, oil, and curd in the raita.

Note: You can cook the khichdi in a pan with a lid if you don’t have a stove.

If you can’t find drumstick leaves, you can use mint leaves instead.

Millets are sold in all natural food stores and health food shops