Thinai Payasam Recipe/Foxtail Millet Kheer With Jaggery-Millet Recipes

Thinai arisi/Foxtail millet payasam in one of the easiest yet delicious recipe using millets.It tastes very similar to rice payasam/Arisi payasam.But one thing i should tell you is the yield.Just 1/4 cup of thinai/foxtail millet is enough to make payasam for 3 persons.Without knowing this,i made payasam with 1/2 cup of thinai and i got sooooo much i.e. nearly half of my big sized cooker.Now i am blinking how to empty it.So i just halved my quantity and shared the recipe here.This would be sufficient for 2-3 people.Ok,lets see how to prepare thinai arisi payasam recipe.
Check out my other millet recipes in this page.

Thinai arisi payasam/Foxtail millet kheer

Thinai arisi payasam/Foxtail millet kheer

Cuisine: Indian

Category: Sweet

Serves: Serves 2-3

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

INGREDIENTS

Thinai/Foxtail millet - 1/4 cup Grated jaggery - 1/2 cup Water - 1.5 cups Boiled milk - 1/2 cup Cardamom seeds - 2 nos Cloves - 1 no Mace - a small piece Edible camphor - a small pinch ( optional) Ghee – 1 tbsp + 1 tsp

METHOD

In a pressure cooker base,add a tsp of ghee.After its heated,add the thinai arisi and roast it well till u get a nice aroma & as u roast,thinai becomes non-sticky.Add the mentioned water and pressure cook in low flame for one or two whistles.Open the cooker & mash it well. In the mean time,grate the jaggery and add 1/4 cup of water to cover it. Let it melt.Strain the syrup and add it to the cooked & mashed thinai.Allow it to boil.Add some water if needed. After the raw smell of jaggery goes off,switch off the flame & add the crushed cardamom powder.Roast clove,cashews & mace.Powder the mace and add everything to the payasam.Mix well.Now add the boiled milk.Finally add a small pinch of edible camphor if needed.Garnish with roasted cashews and serve ! Enjoy !

Note

Generally 3 cups of water is enough to cook 1 cup of thinai.i.e ratio is 1:3.Here i used 1:6 ratio of thinai & water as i wanted the payasam to be thin. This payasam will tend to thicken as time proceeds.So keep some milk reserved. As i mentioned in my write-up,the yield of the payasam will be more.So adjust accordingly.

Make this thinai arisi payasam,offer God & enjoy.It tastes awesome !

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Millet Flour Onion Pakoda Recipe-Millet Snacks Recipes

Onion pakoda must be one of the favourite evening snacks for most of us.We generally make it using gram flour & rice flour.For a change,i tried it adding our homemade mixed millet flour/Millet sathu maavu powder.It came out really crispy and flavourful.Raksha & Sendhil liked it very much.I was also happy that i could give them a healthy deep fried snack using millets.And now i am typing this post munching these crispy pakoras,its yumm.Friends,Try this snack recipe for your family & enjoy with evening coffee or Tea.
Check out my other millet recipes here !

Millet flour onion pakoda recipe

Onion pakoda recipe using millet flour

Cuisine: Indian

Category: Snacks

Serves: 15 nos

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

INGREDIENTS

To make the batter Mixed millet flour - 1/3 cup Gram flour - 1/4 cup Rice flour – 1 tbsp Big onion - 2 nos ( medium ) Red chilli powder - 1/2 tsp Hing/Asafetida - 2 pinches Finely chopped green chillies - 1 no Curry leaves - few Coriander leaves – few Mint leaves – few  Ginger - 1/2 inch piece Hot oil - 1 tbsp Ghee – 1/2 tsp ( I used frozen ghee) Water – Very little ( say 1.5 tbsp) Salt – as needed Cooking oil - to deep fry

METHOD

Wash and slice big onions thinly.Wash and chop ginger,green chillies,mint,curry leaves,coriander leaves & set aside. In a wide bowl,take all the ingredients except cooking oil and ghee.Mix all the ingredients well without adding water.Onions will leave water while u mix.So mix everything together. Heat oil to deep fry.Take a tbsp of hot oil  and add to the flour.Add ghee.Mix well.Then sprinkle few drops of water and make a dough. Put a drop of batter & check the heat of oil.If  the batter comes up immediately,oil is ready.Reduce the flame to medium high & pinch in a portion of batter and drop in the oil in a sprinkled manner. Cook till onions turn golden brown.Remove in a tissue and enjoy eating hot with tea !

Note

Gram flour is used for binding and rice flour for crispiness. You can follow the above recipe and make pakodas with kambu maavu or thinai too. Hot oil is added to give crispy pakoda.Don’t skip it.Ghee is for softness.

Enjoy this crispy millet onion pakoda with tea/coffee ! Tastes yum !!

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Millet Flour Porridge Recipe/Millet Sathu Maavu Kanji-Millet Recipes

Last month i shared our homemade mixed millet flour/energy mix powder/sathu maavu recipe here. Using that flour, I have shared an instant sathu maavu dosa recipe too. Recently I tried sweet & savoury porridge/kanji using my millet energy mix powder for our Sunday breakfast. It came out really well and it was flavourful too. Making this millet porridge is just a 10 minutes job. You can try sweet or savory version based on your liking. 

If you have less time in hand to prepare your breakfast, this millet porridge is an easy & healthy option with health benefits of all the millets in one dish.Its one of the ideal recipes for weight loss too. It keeps you energetic and full. Do try it and let me know your feedback. If you don’t want to make millet powder on your own, you can also buy the organic millet powders available in stores and prepare this porridge. But homemade millet powder is economical always ! You can try this porridge for one year old babies too. But keep in mind, you should add just 1 tsp of this powder for 2 cups of water, make it really watery and give them for the first time. If it suits them, you can increase the quantity of powder gradually. Check out my millet flour ladoo/Sathu maavu urundai recipe using jaggery if interested !

Millet flour porridge recipe

Millet flour porridge recipe/Millet sathu maavu kanji recipe for breakfast

Cuisine: Indian

Category: Breakfast

Serves: Serves 2-3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS

Millet flour - 3 tbsp (Millet sathu maavu) Water - 5 cups For sweet porridge Grated jaggery - 1/3 cup Cardamom seeds - 2nos ( crushed) Boiled milk - 1/4 cup ( as needed) For spicy version Thick curd - 3 tbsp Salt - as needed To temper Cooking oil - 1 tsp Mustard seeds - 1/2 tsp Urad dal - 1/4 tsp Hing/asafetida - 1/8 tsp Red chilli or mor milagai - 1 no ( pinched) Curry leaves - few Coriander leaves - little

METHOD

Take 5 cups of water in a big bowl and mix the millet powder without any lumps. Use a wire whisk. Add a pinch of salt and let it boil well for 10 minutes in medium high flame. Stir it once or twice in the middle because it may overflow. The porridge will thicken slightly and its color changes with a shine. It shows that the millet flour is cooked well. Now remove half of the porridge to another bowl for making savory version. Let it cool. In the mean time, add grated jaggery to the remaining half of the porridge and boil well in low flame. Jaggery melts and mixes with porridge. Color of porridge changes to golden yellow based on the color of jaggery. After the jaggery is melted, allow the porridge to boil for 2 minutes to remove the raw smell of jaggery. Lastly add the crushed cardamom seeds. Mix well and add little milk before serving. Mix well and serve ! ( Do not add milk when the porridge is boiling. It will curdle the mixture. So add boiled milk only after you switch off the flame) Take the porridge reserved for savory version. To this, add 3 tbsp of lightly sour curd. Mix well with a wire whisk or beater. Add the required salt and temper all the above said ingredients. You can also add finely chopped raw mango pieces & green chillies, ginger to this porridge to make it more flavourful! Add the tempered items to the porridge.Mix well and serve ! Enjoy !

Note

If you are trying this porridge for the first time, just follow the above measurements.This would give you medium thick consistency porridge. If you want thicker porridge, add 1 tbsp more millet powder Or if you want thinner porridge, add 1 cup of more water. Adjust as per your liking. You can also add sugar in place of jaggery.In that case,add 2-3 tbsp.Check for sweetness and add more. Adjust the quantity of jaggery as per your taste. You can also add finely chopped raw mango pieces & green chillies, ginger to this porridge to make it more flavorful!

Try this quick and easy millet flour porridge for your breakfast and have a healthy start of the day !

 

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Very good recipes Tags: Millet porridge recipe, Millet recipes, Millet flour porridge recipe, Millet porridge for breakfast, millet powder porrdige recipe, Millet kanji recipe, Sathu maavu kanji

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Kambu Maavu Puttu Recipe-Pearl Millet Recipes

Last week when i went to Salem,my MIL gave me dry roasted & ground kambu maavu/Pearl millet flour and mixed millet health mix powder/Sathu Maavu.My MIL suggested me to try this Kambu sweet puttu with the flour.I tried two versions adding Jaggery and sugar.Both came out very well n tasty.I also made Kambu kanji/pearl millet porridge( savoury version) along with it which i will post soon.We had a healthy,hearty breakfast yesterday.Here are some of the health benefits & names of pearl millet in other languages for your reference.Pearl millet is called as Kambu in Tamil , Bajra in Marathi,Gujarati,Rajasthani,Sindhi,Punjabi,Sajje in Kannada,Sajjalu in Telugu and Kambam in Malayalam.Coming to its health benefits,Pearl millet is a miracle millet which has iron that is 8 times of rice.It is very rich in Calcium,Protein,Iron & Magnesium.It helps to reduce the bad cholesterol level in our body. Its a great body coolant.Its consumed as porridge during summer.It helps to improve the digestion power & heals stomach ulcers too.It helps to improve bowel movements & prevents constipation.It makes our body strong.It helps to increase the secretion of milk for lactating mothers !.Do try this healthy kambu maavu puttu recipe for your breakfast or as evening snacks.U will love it like us.I preferred jaggery version more than sugar version.Try any based on ur liking !

Kambu maavu puttu recipe

Kambu maavu puttu/Pearl millet powder puttu - Sweet version

Cuisine: Indian

Category: Sweet

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Kambu maavu/Pearl millet flour - 2 cups Salt water - as needed ( we used around 1/2 cup) Grated jaggery - 3/4 cup or sugar - 1/3 cup Cardamom seeds – 2 nos crushed Grated coconut - 1/4 cup

METHOD

Take the kambu maavu/Pearl millet flour in a wide bowl.Mix salt in little water and sprinkle it in kambu maavu.Mix well.Add water such that u should be able to shape it roughly as shown in the picture. Now spread this kambu maavu in idli plate and steam it for 10-15 minutes till the color of flour is changed.Remove the idli plate and take the cooked kambu maavu in a mixie jar.Grind once or twice to powder it because as u steam the flour,there may be lumps formed.So we are grinding the steamed flour to break the lumps. Take the ground flour in a bowl.Add sugar,cardamom powder & grated coconut.Mix well and serve.If u want to add jaggery,proceed to the next step. Melt jaggery in a bowl adding little water.Strain the syrup and again boil till it starts to become thick n frothy.Switch off the flame.Add cardamom powder and mix this syrup with the cooked & ground kambu maavu.Add the required amount of syrup and mix well.Lastly add grated coconut,mix well and serve. Enjoy ! NB: I felt jaggery puttu was very soft than sugar puttu.So make it as per your taste.If serving immediately,u can try sugar puttu else make jaggery puttu because it stays soft n good even after an hour.You can also make spicy version by sauting onions,chillies,ginger & curry leaves in little oil.Temper and mix everything with the cooked flour.

Note

** For making homemade kambu maavu – Dry roast kambu/Pearl millet in a wide kadai in medium flame till it starts to splutter and leaves a nice smell.Do it in batches if u want to make in large quantity.Roasting takes nearly 7-9 minutes.Do not burn them while roasting.so pls be careful.After roasting,switch off the flame and allow it to cool.Grind in a mill OR Mixie for small quantity.Sieve if necessary,spread in a news paper to cool down the flour and store in an air tight box. Grinding the flour in mixie after steaming is very important.Else the flour will have too much of lumps.But do not over grind the cooked flour because they will stuck to the jar and becomes very thick.Run for small intervals to make it as a powder Do not sprinkle too much of salt water.It also makes the puttu hard.At the same time,if u add less water,puttu will become dry. Though sugar puttu is easy to make when compared to jaggery puttu,jaggery puttu was softer than sugar puttu.But taste wise both were very good.So make it according to your choice. You can also try savory puttu.Just refer my ragi spicy puttu and follow the same directions.

Try this healthy kambu puttu for breakfast or snacks.It tastes yum !

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Thinai Nei Appam Recipe/Foxtail millet Sweet Appam recipe-Karthigai Deepam Recipes

People in Tamil nadu usually make pori urundai and nei appam for Karthigai deepam.As i had already shared varieties of appam recipes like appam recipe using wheat flour,instant nei appam and appam-deep fried version,i wanted to try an appam using millet as we are fond of eating millets nowadays.Actually i wanted to try with kuthiraivali,varagu or saamai but then i changed my mind to try with Thinai as Lord Muruga is fond of thinai,Right??. So i tried with thinai(Foxtail millet in English,Kangni/Rala in Hindi,Navane in Kannada,Korra inTelugu,Thina in Malayalam) & it came out very well.I made this appam using paniyaram pan.Actually i made one batch with ghee and remaining with oil.Both were tasting awesome.We liked it very much.I am glad i could make a healthy nei appam recipe using millets.Tomorrow i will try to share how to make nel pori urundai recipe.Please click this link to view full collection of Karthigai deepam recipes in my blog.Happy Karthigai Deepam

Thinai nei appam recipe

Nei appam recipe using Thinai/Foxtail millet

Cuisine: Indian

Category: Sweet

Serves: 12-15 nos

Prep time: 2 Hours

Cook time: 10 Minutes

Total time: 2H 10Minutes

INGREDIENTS

To grind Thinai/foxtail millet - 1/2 cup Wheat flour - 2 tbsp Banana - 1 no ( small-yelakki,poovan) Grated jaggery - 1/2 cup( use 1/3 cup for normal sweet) Cardamom - 2 nos Grated coconut - 2 tbsp Rice flour - 1/2 tbsp Cooking soda - a big pinch To cook Ghee/Nei - as needed

METHOD

Wash and soak the thinai/Foxtail millet for 2 hours.After 2 hours,grind it to a slightly coarse paste adding cardamom & little water.To this,add wheat flour,rice flour,Chopped Banana,grated jaggery,grated coconut and grind to a smooth thick paste adding required water.Batter should be of pourable consistency. Leave the batter for 2-4 hours.Before making appam,add a big pinch of cooking soda and mix well.Heat paniyaram pan and add a tsp of ghee in each hole.Pour a small ladle of appam and cover cook it for few minutes in medium flame.Flip it and again cook for a minute.Remove and serve hot ! Enjoy !

Note

Adding rice flour is optional.This appam itself comes out slightly crispy outside and soft inside. U can also add rave in place of rice flour. Adding cooking soda and banana is essential.It gives u the soft appam.Suppose if u ferment the batter for 8 hours,then cooking soda is not needed. Serve & eat hot to enjoy its best taste.

Make this healthy,Lord Muruga’s Favourite Thinai Nei appam for this Karthigai Deepam and get his blessings !

Technorati Tags: Thinai recipes,Millet recipes indian,Foxtail millet recipes,Karthigai deepam recipes,Nei appam,Sweet appam recipe,Thinai sweet paniyaram recipe

Very good recipes Tags: Thinai recipes, Millet recipes indian, Foxtail millet recipes, Karthigai deepam recipes, Nei appam, Sweet appam recipe, Thinai sweet paniyaram recipe

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VARAGU ARISI PONGAL RECIPE/KODO MILLET PONGAL-MILLET RECIPES

Recently I started making upma & pongal varieties using millets. I tried Ven pongal using Varagu arisi( Kodo millet in English, Koden/Kodra in Hindi, Harka in Kannada, Arikelu in Telugu, Koovaragu in Malayalam- Source-Wikipedia) for the first time. It came out very well. 

As you all know Varagu rice/Kodo millet has amazing health benefits. It is basically a digestion friendly millet. It is rich in phytochemicals, Phytate that helps in reduction of cancer risks. It helps to reduce the body weight which is most needed for obese people. It helps to overcome irregular period problems in women. It helps to reduce knee & joint pains. It is good for diabetic people. It reduces nervous disorders especially in eyes. 

This varagu arisi pongal is a very easy and tummy filling breakfast recipe. Just 1/2 cup of varagu arisi is enough to serve 2-3 people because it doubles in quantity once its cooked. It tastes very similar to our regular rice pongal with full of flavors. My daughter Raksha loves pongal a lot. When I gave this for her breakfast today, she couldn’t identify its varagu rice pongal and not our usual one. We had with coconut chutney as side dish. It was yum. Do try this easy and healthy pongal recipe for your breakfast or dinner. I am sure your entire family would love it.

check out my other millet recipes here.

Varagu arisi pongal/Kodo millet pongal recipe

Varagu arisi pongal recipe - Healthy millet recipe for breakfast !

Cuisine: Indian

Category: Breakfast

Serves: 3

Prep time: 5 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

INGREDIENTS

Varagu arisi/Kodo millet - 1/2 cup Moong dal - 2 tbsp Water - 2 to 2.5 cups Salt - as needed To temper Ghee - 1 tbsp Pepper corns - 1/4 tsp Cumin seeds/jeera - 1/2 tsp Hing/Asafetida - a small pinch Ginger - 1/2 inch piece ( finely chopped) Green chillies - 1 no ( small sized) Curry leaves - few

HOW TO MAKE VARAGU PONGAL - METHOD

Wash the kodo millet ,drain and set aside. In a pressure cooker base, heat ghee and add the moong dal,pepper corns.Saute for a minute in low flame. Make sure the color of dal should not change. Then add the cumin seeds/jeera and saute till it turns light golden. Lastly add the curry leaves, green chillies & hing. Stir it. Add the measured water and required salt. Add the washed & drained millet and ginger pieces. Close the cooker and cook for one whistle in low flame.It will take nearly 10-12 minutes. Remove the lid and mix well. Add a tsp of ghee and serve hot !Tastes the best with coconut chutney ! Enjoy !

Note

Serve this pongal when its hot to enjoy its best taste. When it cools down, it will become slightly hard.You can reheat the pongal while serving by adding little water and mix well in high flame for few seconds. You can follow the same method and make pongal with thinai & samai too. But the quantity of water may slighty vary. Here I used 1: 5 ratio of millet and water. You can use 1:4 too. Replace ghee with cooking oil if u are calorie conscious. But ghee gives  a great flavor. Add a tsp of ghee while serving for kids.

Serve this healthy,easy varagu pongal with chutney and sambar. Tastes yummy !

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KAMBU DOSAI-BAJRA DOSA /PEARL MILLET DOSA RECIPE

Last week i shared instant millet dosa using mixed millets energy mix powder.Though i make it very often,i wanted to try a dosa recipe with kambu (in tamil)/Pearl millet ( in English)/Bajra(in Hindi) as i got tempted by seeing my fellow bloggers post.Recently my friend Shalini was telling me about kambu dosai which she has been making for her breakfast regularly.So I took this recipe from her and tried today for the first time.She told me to use brown rice and pearl millet but i used raw rice as i din’t have brown rice in stock.So feel free to use brown rice instead of raw rice in this recipe.You will get good results and its a healthier option too.I will try to post kambu adai and kambu koozh recipes soon.Lets see how to prepare this kambu dosai for breakfast/dinner.This dosa tastes the best when it is served hot.It becomes slightly chewy when its cooled down but overall its a very flavorful and healthy breakfast recipe.Check out my other millet recipes below.

Millet energy mix powder

Millet ladoo

Instant millet dosa recipe

Thinai idli,dosa recipe

Saamai sweet pongal/Little millet pongal recipe

Types of millets with health benefits,other names,where to buy etc.

A small update : I made this dosa for dinner with raw onion-garlic chutney as side dish.I felt this combo was awesome than coconut chutney.Even my daughter told the same.This chutney pairs very well for kambu dosa.Try this combo ! U will like it ;)

Kambu dosai/Pearl millet dosa

Pearl millet dosa/Kambu dosai recipe - Healthy millet recipe for breakfast/dinner

Cuisine: Indian

Category: Millet recipe

Serves: 15 nos

Prep time: 3 Hours

Cook time: 2 Minutes

Total time: 3H2Min

INGREDIENTS

Kambu/Pearl millet - 1.5 cups Raw rice or brown rice - 1/2 cup Round Urad dal - 1/2 cup Methi seeds - 1 tsp Salt & water - as needed Cooking oil – to drizzle ( while making dosa)

METHOD

Wash and soak the kambu,rice,urad dal and methi seeds together for 2-3 hours.In a big mixie jar,take half of the quantity of soaked grains and grind it adding ice cold water(It helps the mixie jar to prevent heating). Grind it to a smooth paste adding enough water and salt.(I used the soaked water itself).Transfer the batter to a vessel. Let the batter ferment over night or for 10-12 hours.The next day morning batter would have raise well.Mix it well and check the consistency.If it is too thick,add little water say 1/4 cup and mix well.Heat dosa pan and pour a ladleful of batter.Spread it well if u want to make thin,lacy dosas OR spread it little if u want thick soft dosas.Make it as per your wish.Drizzle a tsp of oil and cook for a minute.Cover it with a lid and cook the dosa if u want crispy ones.Do not flip the dosa.If u want thick dosas like utappam,flip the dosa and cook for a while.Remove and serve hot. Enjoy with your favourite chutney.I served it with coconut chutney and idli podi !

Note

Use enough water while grinding the batter.Batter has to ferment for 10 hours minimum in cold weather.If the climate is hot,this batter will ferment quickly and it will become sour.So keep an eye. Use brown rice instead of raw rice.U can use idli rice too. If u don’t want to use rice at all,just follow 2:1 ratio of kambu & urad dal and grind the batter as mentioned above. This dosa becomes soft when its cooled down.So serve n eat hot !

Have this healthy millet dosa for your breakfast/dinner.I enjoyed it with coconut chutney,idli podi and had milk with Lion dates syrup.

A small update : I made this dosa for dinner with raw onion-garlic chutney as side dish.I felt this combo was awesome than coconut chutney.Even my daughter told the same.This chutney pairs very well for kambu dosa.Try this combo ! U will like it ;)

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