One of the most healthiest millet rotti recipe according to me is this mixed vegetable Pearl millet flour roti/rotti. The Pearl millet is called as bajra in Hindi and Sajje in Kannada. As I said above it contains vegetables like carrot, beetroot, onion, spring onion and fair quantity of coriander leaves and curry leaves along
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Yes you read it right. After trying out our south Indian protein rich, healthy, wholesome, crispy, delicious breakfast recipe Aday dosay/adai dosa along with semolina, ragi, red rice/matta rice etc, today I’m here to share this wonderful nutritious recipe made along with sajje hittu/bajra flour/pearl millet flour Besides being a millet recipe, this also contains
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In one of his video, Dr. B M Hegde says, there is no harm in eating deep fried dishes occasionally and by adding some extra nutrition or fibre into it you can make it still more healthy as well…. and I totally agree with him. Indulgence with any kind of deep fried items is not
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I keep trying dosa/dosay using different combinations of lentil, pulses and grains. But this time thought of adding fresh peas as well and it turned out superlicious dish which is both delicious & awesome. So very happily sharing the recipe of one of the nutritious, healthy, filling, rice less/without rice dosa/dosay with you all. Here
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Winter is here and it’s time to relish all kinds of winter delicacies… such as carrot halwa, different kinds of parathas, masala peanut, soups , masala rice etc etc. Pearl millet flour/sajje or sajje hittu/bajra or bajre ke atta is one such amazing food, which is commonly used during winter to keep the body warm.
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Kadhi is as such one of my favorite side dish, but onion kadhi is my most favorite. Today sharing with you all the recipe of onion kadhi by adding sorghum flour/jowar flour/jolada hittu. A simple, quick side dish which tastes superb with both roti as well as rice. Today I paired this kadhi with sorghum/jowar/jolada
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I always look forward to include more and more ragi in our diet, that too in its whole form. But today’s recipe is made by using ragi flour. Just one more kind of variation in making ragi rotti by adding grated vegetable and this time it is chayote squash or seeme badanekayi or chow chow.
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To begin with I would like to give a brief introduction about sattu to all my South Indian friends/readers/viewers/followers. Sattu is nothing but the roasted chickpea flour/hurida Kadalekalina hittu or hottina sahita Kadalekalina hittu. Actually this wonder flour is considered as a staple food of Bihar and Jharkhand, but now it is a global super
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One of the healthy, nutritious, oil/ghee less sweet recipe which is good for and liked by children and aged alike. I have named it as halwa, but this is our own Karnataka special, authentic ragi halubai (whole ragi milk fudge) being transformed into halwa. At my place if I make square pieces of this fudge
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Like they make Phulka using the whole wheat flour here in north India, we…. the south Indians also make phulka using ragi flour as well as rice flour. The main difference between wheat flour phulka and these two is, we steam the flour (in both the types) to make phulka instead of just kneading it
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A very healthy, filling, full of fibre, diabetic friendly dish using finger millet/ragi as a main ingredient, which is very suitable for breakfast or brunch. In this recipe I actually most of the times use whole black gram/uddina kalu/sabut urad which is also full of fibre along with ragi. I have posted many recipes using
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Jowar roti or Jolada rotti is a flat bread made using jowar/sorghum floor/mekke jolada hittu, Which is a north Karnataka special and very widely made in northern parts of India as well during winters. Jowar contains a good amount of fibre, it improves digestion, both of which is good for the control of blood sugar
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It just strike my mind to make use of whole sorghum and make dosay/dosa, but when I was about to soak the sorghum, thought of adding whole ragi also to it – what next – soaked both the things together, also felt like adding oats – did that also – and usual ingredients, which goes
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I’m here with yet another recipe picked up from my written/noted recipe book. Actually in the book I have written/noted as sweet corn (musukina jola) to be used in this recipe, but today somehow I felt like making it using Sorghum/Jowar/mekke Jola instead of sweet corn. It turned out too good and it was very
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Our own Karnataka’s special – traditional authentic ragi mudde done/steamed using beetroot juice !! Yes continuing with my trial & error process of how to use beetroot in many ways,  today I just tried out making ragi mudde/finger millet steamed balls, using beetroot juice/water. And it is a big hit ! I can’t express my happiness
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Today tried making adai dosay using Kodo millet by replacing rice. Kodo millet is called as Kodon in Hindi and Harka in Kannada. Usually we use only whole red chilies or equal number of red chilies and green chilies, but today I have put only green chilies, which makes this dosay different from what we
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Today tried making Pulao using only those ingredients, which are available/used during these 9 days here in Gurgaon/North India. I wanted to make something healthy as well as tasty and look appealing to the eyes ! Have added the ingredients, which I felt would go well with each other. As such we use the barnyard
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Millets are called as ‘siridhanya’ in Kannada. Made millets masala dosa/dosay (without onion) by putting the proportions of ingredients on my own and it turned out like normal/regular dosa/dosay only. In this recipe I have used navane/foxtail millet/kangni (in Hindi) & Saame akki/little millet/Kutki (in Hindi).  Millets are very filling, So one will end up
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Just gathered and soaked the ingredients which I thought would perfectly go with each other, later did grind it, fermented the batter and made dosa/dosay ! And….. the outcome is thin, crispy, healthy, yummy dosa. So one more addition to the list of dosa/dosay recipes on my blog. This dosay also includes the goodness of
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Such a healthy and tasty breakfast to serve to the people you care about ! A very easy, healthy colorful rotti recipe, which fills your stomach with that total satisfaction of eating and serving something best to your family members. A wonderful combination of finger millet and beetroot makes this rotti soft, crisp and yummy
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I would like to call this vade/poori as “five flours vade/poori” instead of calling this as ‘jolada vade’ (sorghum flour vade). But they …the people of north Karnataka call it by that name, so obviously it should be the name. Actually all the whole grains & lentils combined together and floured in the mill in
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A diabetic friendly, millet recipe for breakfast, using sorghum/jowar flour/jolada hittu & split black gram flour/uddina hittu. A very simple & quick to prepare, instant, healthy breakfast idea. It is also suitable for dinner as well.  The below mentioned quantity of ingredients is enough to make 8 nos., of dosa/dosay of shown size.   Some
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The Tamilnadu special dish which I have tasted many a times in one of the famous south Indian restaurant “Saravana bhavan” in Delhi (connaught Place) and have recreated/made for numerous number of times at home till now. They basically make it using rice and lentil (pigeon peas), and I have tried it with different combinations
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It was today’s awesome breakfast paired with yummy Potato sagu/aloo subji and coconut chutney. Yesterday just like that I thought about this and soaked black gram lentil/urad dal/uddina bele and Sago/sabudana/sabbakki for almost 2 hours and then did grind it nicely , then added in the ragi flour and salt, fermented it for overnight and today
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Sorghum flakes/Jowar poha/jolada avalakki is processed following  “the process standardized for flakes preparation using flakes machine”, which is one of the millet and has a very good taste and is rich in essential health nutrients. Particularly I’m using it since last 3 years, which I saw in one of the stores in Gandhi bazar (namma Bengaluru),
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I just tried making Potato bath/Aloo bath using little millet/saame akki/samak chawal, in the same way, like how I make Potato bath using semolina. And the result is awesome !! And what I found is a simple and easy method of making a delicious one pot meal. It can be served with any raita or
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Same procedure of regular curd rice/mosaranna is followed in this recipe as well, only we have to replace cooked rice with cooked little millet. Click Here to know how to cook little millet. For Curd bath….. Prepare tempering (just like regular rice curd bath, Please click  here  ) add it to the cooked little millet, add salt and curd,
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Yet another gluten free, diabetic friendly Idly recipe using the Sorghum millet semolina. I have used Sorghum sooji/Jowar/Jola tari/ with black gram lentil/Urad dal along with fenugreek seeds to make Idly. It turned out soft and had the same texture like rice idly and was too yummy. Earlier I had tried making Upma, rotti (thalipeeth)
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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
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Millets are considered as a healthy food. Millets are widely grown in Africa & Northern China. It is gluten free and rich in Fiber, Calcium, Protein & Minerals. It is a great food for diabetic and cardiac people. Today I just tried tamarind bath like we make using beaten rice (huli avalakki/gojjavalakki) with Little millet,
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One more recipe using whole Ragi / Finger millet. This time I tried varying the proportions of ingredients, change in making procedure, used different stuffing and….. its a huge hit ! The dosay/dosa turned out crispy & of course yummy. And also I made mixed vegetable Palya/subji in place of that regular onion-aloo Palya/subji. And
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Ragi idly is a healthy, nutritious, tasty dish made using whole ragi, with high fiber content which helps to manage cholesterol problems. Ragi which helps in anemia and is an excellent plant source of natural Iron. It is a cereal loaded with Calcium, proteins and other minerals. I have written about it i my other
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Yummy tangy juice which can be prepared using sprouted whole finger milled/ragi. At first let us know about how to sprout ragi. Soak ragi in enough water for 10 to 12 hours, then drain all the water and keep it covered tightly in a container or sprout maker, In next 8 to 10 hours ragi
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I have posted ragi rotti recipe on my blog long ago, Now its Ragi dosa/dosay. Very simple, easy and healthy version of dosa/dosay. Though this is an instant version, we can also make this dosay by fermenting the batter for 8 to 9 hours or overnight We can make authentic, fiber rich, fermented batter ragi dosa
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Ragi / finger millet is widely used in South India. Ragi is rich in absorb-able calcium, Iron and fiber. Ragi is used in many ways ie… Ragi rotti, Ragi dosay, Ragi ladoo, Ragi porridge, Ragi malt and most popular is ” Ragi balls (mudde)”. We can make this rotti by adding one vegetable or mixed
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