Showing posts with label Proso millet. Show all posts
Showing posts with label Proso millet. Show all posts

Monday, January 27, 2020

Baragu /Proso Millet Rava Dosa

Baragu / Proso millet is one of the healthy grain from Millet family. I have tried Rava Dosa using Baragu here. It can be crispy or soft the way you decide to have.


I have used little coconut, Baragu /proso millet, rava and little wheat flour. 
Now most of the people know that millets are healthy grain and helps us to lead a good healthy life. It is good for diabetes, helps to control blood pressure in our body. No carbs and they are gluten free.
Let us see the recipe now :
Baragu /Proso Millet - Rava dosa is yummy to have and the coconut adds to nice aroma to dosa.
Good for all age group. Good and healthy breakfast food and as evening food also.

Ingredients :

Baragu/Proso Millet : 1 Cup
Pepper Pods : 5 to 6 
Rava /Semolina : 1/2 Cup
Wheat flour : 3 to 4 Tbs
Coconut : 1/2 Cup
Salt : As required 
Oil : 4 to 5 Tbs  


       Method :      

1. Wash and soak Baragu for 2 to 3 hours.


2. Grate 1/2 cup of coconut and grind soaked Baragu with little water. 


3. Add pepper pods while grinding. . Take it out from the mixi jar and put it to a bowl.


4. Add Rava/Semolina and mix it well.


5. Add 3 to 4 tbs of wheat flour and mix all the ingredients nicely.


6. Add required water and bring the batter  consistency to rava dosa (more liquidy) consistency.


7. Keep a pan on the fire and heat. Add a tsp of oil on hot tava and clean it with tissue or clean cloth.
8. Take a ladle of batter and spread it on the hot tava. Sprinkle some oil on the top, cover and cook.


9. Cook on both sides and take it out from the tava.

10 Baragu/Proso millet Rava dosa is ready to serve. (Soft dosa).
11. If you want soft dosa cook dosa on medium and low  flame and take it out as soon as it is cooked. 



12. If you want crispy dosa, let the flame be very low, cook till they turn crispy.

Ready to serve Baragu/Proso Millet Dosa

Note

Adding coconut while grinding helps to soften the dosa texture. It also adds to the taste.
Adding onion to this batter is optional.
See that the batter has correct consistency. If too watery it does not come out from the pan.
If it is too thick it patches while you prepare dosa.
Time : Soaking Baragu : 3 Hours + Grinding : 10 minutes or less + preparing dosa : 
30 Minutes.
Serves : 2 to 3 . 
                                                                                             

Sunday, July 21, 2019

Baragu / Proso Millet Uppittu

Millets and Health goes hand in hand. Lots of people turning and adopting millet food in their daily life. Such a beautiful and healthy grains that they are loaded with benefits to our health.
Here I have prepared Baragu / Proso Millet Uppittu/ Upma and it is yummy to have for breakfast or as snack.

Long long ago before rice entering into Our Bharath people used to grow and eat millets. That has been a daily food grain. Even Very Famous Story Writer Shree S. L Byrappa, writes in one of his novel Uttara Kand that even during Ramayana Yuga, people used to grow millets. Even Lakshmana and Seetha used to grow millets in the land which it belongs to them.
Millets are gluten free, good for diet and diabetic people. It has minimum amount of carbohydrates.
They are full of fiber rich grains and easy to grow.

Millets are known as Siri Dhanya means wealthy grains, since it makes our life happy by taking care of our Health.

Let us see What do we call these millets In our language Kannada which we Kannadigas speak in the State of Karnataka.

         English                     -             Kannada
1. Barnyard Millet                  Oodalu (ಊದಲು)
2. Kodo Millet                        Araka / Haraka (ಹರಕ/ಅರಕ)
3. Little Millet                        Saame (ಸಾಮೆ)
4. Foxtail Millet                     Navane (ನವಣೆ)
5. Brown Millet                      Kooralu (ಕೂರಲು)
6. Finger Millet                      Ragi (ರಾಗಿ)
7. Proso Millet                       Baragu (ಬರಗು)
8. Pearl Millet                        Sajje (ಸಜ್ಜೆ)
9. Soghum/Millet                   Bili Jola (ಬಿಳಿ ಜೋಳ).
I have powdered Baragu /proso Millet into rava consistency and then I used the baragu rava to make uppittu.

No Onion or No Garlic is used in this Baragu / Proso Millet Uppittu.
Let us see the recipe Now :

Ingredients :

Proso Millet /Baragu : 1 Cup
Carrot . 1
Ginger : An inch
Coconut : 1 Cup
Salt : As required
Ghee : 2 Tablespoons
Lemon : 1 Tsp
To Season :
Oil : 3 to 4 Tablespoons
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Cashew nuts : 1 Tablespoon
Curry Leaves : 10 to 12
Green chilly : 2 to 3
Water : 2 Cups

Method :

1. Wash and cut green chilly, curry leaves into thin. clean Baragu grains and keep it aside.


2. Wash carrot, scrape out the skin and grate it.
3. Wash ginger and remove the outer layer and wash it again. Grate it.


4. Grate coconut and keep it aside.
5. Keep water for boiling. Powder baragu into Rava consistency.


6. Keep a big pan on the fire and heat. Add oil and heat. Add mustard seeds and urid dal.
7. Let mustard seeds splutter.
8. Add cashews, green chilly and curry leaves.
9. Add powdered baragu and fry nicely on low flame till the raw smell disappear.


10. Fry nicely and then add boiling water. (Let the flame be very low while pouring water to rava).


11. Mix it well and cover and cook for 2 to 3 minutes on medium flame.
12. Add salt and grated carrot. Mix it well and let it cook on low flame.


13. Add grated ginger and 2 tablespoons of ghee. Mix it slowly
14. Let baragu/proso millet cook nicely. Let all the moisture disappear completely.
15. Now its time to add coconut. Add lemon extract and mix it and mix it. Shift it to a serving dish.

16. Serve with a cup of curd and enjoy eating healthy Baragu /Proso Millet Uppittu.



Note :

Baragu should be powdered properly into medium size rava. If it turns powdered completely Uppittu will not taste good. Adding more water makes Uppituu watery and it does not taste good.
Adding onion is optional. Adding more ghee is optional.
Time : 30 Minutes
Serves : 2 to 3.

Thursday, January 10, 2019

Baragu /Prosso Millet Coconut Rice

Baragu / Prosso Millet is one of the grain from Millet family. I have tried coconut rice using Baragu / Prosso Millet. Here is a simple and healthy recipe that you can try for this Makara Sankranthi Festival.

I used prosso millet, coconut, red chilly and some spices like mustard seeds and urid dal.
As I said it is simple, healthy and easy.
Millet do not contain fat. It is free from cholesterol and rich in fiber, vitamins and minerals.It is gluten free and good for diabetes and helps to control blood pressure in our body.
Let us see the recipe :

Things Needed :

Prosso /Baragu Millet :  1 Big cup
Water : 2 cups
To Season : Oil : 2 Tablespoons
Ghee : 3 to 4 Tablespoon
Red chilly : 3 to 4
Mustard Seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Curry Leaves : 1 Handful
Cashew Nuts : 2 to 3 Tablespoons
Coconut : Fresh /Grated : 4 to 5 Tablespoons.
Salt : As Required



Ready to serve Baragu /Prossso Millet Coconut Rice 

Method :

1. Clean and wash baragu/prosso millet.


2. Add 2 cups of water and cook in pressure cooker. ( Use the same measuring cup to add water).
 ( It is 1 : 2,  1 prosso millet and 2 cups of water). Allow it to cool.
3. Now spread the prosso millet in a big plate. Millet get to normal temperature.


4. Wash curry leaves and cut into small pieces.


5. Keep a big pan on the fire and add  2 tablespoons of oil to the pan.
6. Add mustard seeds and urid dal. Urid dal turns golden brown and mustard seeds splutter.
 7. Add red chilly and fry.
8. Add cut curry leaves and cashew nuts. Fry cashews in hot oil till they turn golden colour.
9. Add cooled Baragu/Prosso Millet and required salt. Stir slowly and mix it well.


10. Now add coconut and 3 to 4 tablespoons of ghee and mix it nicely.
11. Let it cook on low flame for 2 to 3 minutes. Shift the ready Baragu /Prosso Millet Coconut Rice to a serving dish.

12. Simple, Mild and healthy Baragu /Prosso Millet Coconut Rice is ready to serve.

Note :

Use only twice the quantity of water to cook any millet. It does not take much water. Adding more ghee is optional. It adds to the taste. Adding green chilly instead of red chilly is optional. Taste may differ. Use of red chilly is traditional. Use of any cooking oil is optional. Fresh coconut gratings adds to the taste. Do not cook much after adding coconut. ( 2 to 3 minutes will be enough to get good aroma and the good benefits of coconut).
Time : 30 Minutes.
Serves : 3 to 4 .



Sunday, December 2, 2018

Baragu /Prosso Millet Sakkaare /Chakkara Pongal.

Huggi / ಹುಗ್ಗಿ /Shakkara /chakkara  Pongal  is a sweet dish with Rice and Moong dal.


Huggi is normally prepared during the month of Dhanurmasa, that falls in between mid of December to mid January. This month is chill ( Cold ) winter. So as the food helps to keep our body warm and healthy. Eating dals is a good option and our Ancestors knew to take care them selves by adopting the good food habits.
Huggi is known as pongal in some parts of India. The sweet huggi is known as Shakkara/Chakkara pongal and is very famous in Tamil Nadu /Andra Pradesh. Though they use jaggery  This Pongal is known as Shakkara/Chakkara ( Sugar ) Pongal. They do not use coconut here or may be some ghee fried coconut pieces to be added. As you desired.
As I said this Pongal is prepared with Raw Roice and Moong dal. 
Here I have tried using Prosso Millet/Baragu instead of rice and Moong dal. Shakkara Pongal came out well and I can say it is delicious.
Baragu /Prosso Millet is one of the grain in Millet family. Millet is a healthy grain which has no gluten and it helps to control blood pressure and good for people who suffer from diabetic. It is full of fiber and keeps you full for a long time. Millet helps to control our cholesterol level.
I have used Prosso Millet / baragu, organic joni jaggery (jaggery in liquid form ).
December is here and the month of Dhanurmasa starts from 15th of this month and it ends on 15 of January. That day is celebrated as Sankranthi/Pongal. Sweet Pongal is special on that day to celebrate the festival. 
Let us see the recipe Now:

Things Needed :

Prosso Millet : 1/2 Cup
Moong Dal : 1/4 Cup 
Jaggery : 3 to 4 Tablespoons
Ghee : 2 to 3 Tablespoons
Cardamom : 3 to 4 Pods
Cashews and Raisins : 2 Tablespoons

Method :

1. Wash and drain the water of moong dal and Prosso Millet. No need to soak them in water. 
2. Keep a pan and put washed Prosso Millet and moond dal and dry roast. 

3. Put dry roasted prosso millet and moond dal to a bowl. 
4. Add 1 Cup of water and pressure cook for 4 to 5 minutes. Let it cool. Powder cardamom and keep it aside.

5. Keep  a pan on the fire and put cooked prosso millet and moong dal. Mix it well.
6. Add jaggery and mix it again. Add a tablespoon of ghee. Mix it well and let it cook on low flame.


7. Add one more tablespoon of ghee and mix it slowly. Let it cook for 2 minutes. 


8. Stir in between. Add powdered cardamom and mix it. Stir it slowly and let it get thick.


 Shift the ready pongal to a serving dish.


9. Add ghee fried cashews and raisins to Baragu/Prosso Millet Shakkara /Chakkara Pongal and serve.



Notes :

Dry roasting prosso millet and moond dal adds to the taste. It does not become too soft. Taste good.
Adding more /less ghee is optional. Use of any type of jaggery is optional. Adding 1 or two cloves powder to pongal adds to the taste. I have used very little quantity of Prosso Millet and moong dal. You can double the quantity if you are preparing it for more people. 
The measurement is like 
1 Cup of Prosso Millet :
1/2 Cup of Moong dal. 
You can use the same quantity of each grain. ( Optional ).
Time : 30 Minutes.
Serves : 2 to 3.




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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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