Luxshan Little Millet 500mg
The little millet is one of the small millets, is commonly called kutki in Hindi. It is also known as sava in Marathi, gajro in Gujrati, same in Kannada, samai in Tamil, and samalu in Telugu. Boiled little millet can be mixed with vegetables for making salad, for adding crunch to your chapattis, muffins and breads. It can also be used in preparing baby food, as porridge or as a stuffing for parathas or rolls.
INGREDIAETS : little millets 500mg
HEALTH BENEFITS :
The millet is of low glycemic index food, contains slow digesting carbs and dietary fiber that takes longer time for glucose to enter the bloodstream and help control blood sugar levels. It is rich in magnesium that helps improve heart health. Vitamin B3 (niacin), a water-soluble vitamin, helps lower cholesterol. It also contains phosphorus which helps with weight loss, body tissue repair after strenuous workout and energy production.
- Detoxifies the body
- Aids in treating respiratory conditions such as asthma.
RECIPE : Multi millet masal dosai
- 200Gms Foxtail Millet
- 200Gms Proso Millet
- 200Gms Kodo Millet
- 200Gms Little Millet
- 150Gms Whole Urad DalUse 170 gms if you’re using split urad dal
- 20Gms Channa Dal
- 4-5Nos Methi Seeds
- 8Nos Dried Kashmiri Red Chilli/Byadagi Chillies
- 8Nos Guntur Chilli
- 1Medium Size OnionCut into quarters
- 3Big PotatoesPressure cooked/boiled, peeled and mashed
- 2Nos OnionsRoughly chopped
- 7-8Nos Green ChilliesSlit
- 1tsp Mustard Seeds
- 1Tsp Split Urad Dal
- 1Tsp Channa Dal
- 3Tbsp Oil
- 5-6 Curry Leaves
- As needed Salt
- 1tsp Turmeric
Mix all the millets, urad dal, channa dal and methi seeds in a huge container and wash them 3-4 times and drain completely. Soak the grains and lentils in water for 5-6 hours.
Grind them to a smooth batter using water little by little until it resembles a pancake batter mix. Transfer the ground batter to a deep vessel and leave it on the counter to ferment overnight or for 5-6 hours. (Summers are ideal and they ferment quickly). Alternately, you can keep the batter covered in a microwave oven for 4-6 hours.
Soak the chillies in a cup of warm water and once they’re soft, add a little water and the onions, grind to a smooth paste. Keep it aside.
In a pan, heat oil, add the mustard seeds, once they splutter add the channa and urad dal and fry until they turn slightly golden brown, now add the green chillies, onion, turmeric powder and fry till they turn soft.
Now add the boiled and mashed potato, salt and give it a mix until everything is incorporated. Add curry leaves and keep it aside.
To make the millet masala dosa, ensure that the batter is fermented well: indication would be: tiny air pockets and fluffy dosa batter. You must stir the batter well and ensure that the consistency is good enough to pour on the skillet. If the batter is slightly thick, add a bit of water and sit again to get the consistency.
Heat a flat skillet/pan and smear some oil with a paper towel (flame should be on medium heat, if using a non stick pan, there’s no need to smear oil.
Spread the batter in circular motion and keep the flame on medium low flame, sprinkle a few drops of oil on the dosa and on the sides.
Now once the center of the dosa is slightly cooked, take a spoon of red chutney and smear over it, let it cook for 30-40 seconds until the edges start browning and the dosa turns a bit crisp and flaky. Now add the potato filling in the center, fold the dosa and serve hot with ghee and choice of your chutney and chutney pudi.
- You can add 5-6 millets at a time including ragi. However, 3-4 varieties of millets will suffice.
- You can also make a plain millet dosa if you don’t want the filling.
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