5 May, 2017
LITTLE MILLET/SAAME AKKI/SAMAK CHAWAL BISIBELEBATH
Millets are gluten free grains and hence it is called as diabetic friendly grains. We south Indians use Ragi mainly in our diet since ages, which is again a wonder millet. They are very rich in dietary fiber and has a very high content of nutrients. And also contains impressive starch levels and a healthy source of essential fat in the body. It has very high B-Vitamin content, as well as calcium, iron, potassium, zinc, magnesium etc etc. If you browse through the net you’ll find many articles written about the health benefits of all kind of millets. Today I’m going to post about the recipe of how to make Little millet bisibelebath, a famous one pot meal from south India.
You may also like to check Bisibelebath, avalakki bisibelebath, semolina/rave/sooji bisibelebath, vermicelli/semiya bisibelebath
And also please do check banana saasive, tomato raita, cucumber raita, pineapple raita, Beet-Pomegranate raita, Green peas raita, Bele raita, Southekayi saasive
Ingredients :
- Toor dal/Pigeon Pea – 1/2 cup
- Mixed vegetables – 2 cups (such as french beans, carrot, green peas, cluster beans, ash gourd)
- Water – 1&1/2 to 2 cups
- Salt as required (only to lentil & vegetables)
Other ingredients : to cook Little millet :
- Little millet/saame akki/samak chawal – 1/2 cup
- Ghee – 1 tsp
- Water – 1&1/2 cups
- Salt as required (only to little millet)
For tempering :
- Ghee – 2 tbsp
- Capsicum – 1 big (cut into 16 pieces)
- Mustard seeds – 1/4 tsp
- Cashew nuts – 12 to 15
- Curry leaves – 10 to 15 leaves
- Whole red chilli – 2 nos.,
To add into the tempering :
- Bisibelebath powder here – 2 to 3 tbsp (adjust)
- Turmeric powder – 1/4 tsp
- red chilli powder – 1/2 tsp (optional)
- Tamarind pulp – 1/2 tbsp
- Salt to taste
PROCEDURE :
- Boil 2 cups of water in a cooker, put dal and all the vegetables and pressure cook until one whistle and let it cool
- Meanwhile heat 1 tsp ghee in a pan, put 1/2 cup of little millet and roast it a bit, now add 1&1/2 cups of water and salt and let it cook on medium flame
- Once it is cooked, remove from the fire and set it aside
- Heat 1 tbsp ghee in a wide pan, add in cashew nuts, whole red chilies and saute for a minute
- Now add in tamarind pulp, turmeric powder, red chilli powder, bisibelebath powder and cooked Lentil vegetable mixture
- Let it come to boil, then add in cooked little millet and combine everything well
- Prepare one more tempering using remaining 1 tbsp ghee, add in mustard seeds, curry leaves and saute capsicum in it and Pour it over bisibelebath
- Serve Little millet/Saame akki/ Samak chawal bisibelebath with any kind of raita
