Foxtail Millet Dhokla

 

         Dhokla is a traditional Gujarati steamed savoury snack, made of gram flour. However, I replaced it with Foxtail millet to come with this yummy breakfast / tea-time snack. It can also be packed as a lunch box meal, while travelling or as a party appetizer. Choice is yours. 

          It is steamed to perfection, with a tempering of mustard seeds, sesame seeds, asafoetida, green chilies and curry leaves. They are then garnished with chopped coriander leaves. So check out a quick step by step pictorial recipe to prepare this soft and fluffy dhoklas. 

          Foxtail millet is a great substitute to rice. It is diabetic friendly, healthy and nutritious. Hence, these dhoklas can be enjoyed with coconut chutney or green chutney. 

          These grains are gluten free, has low G.I. index, reduces blood sugar and promotes weight loss. It is rich in iron and calcium and so is advisable to include in our daily diet. 

Ingredients - 

• 1 cup Foxtail millet flour (Kangni)
• 1/4 cup gram flour (besan)
• 1/2 cup yoghurt
• 1 tbsp. oil
• 1" ginger
• 2 green chilies
• water as required
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder
• 1 tsp. eno fruit salt

Tempering - 

• 2 tbsp. oil
• 1/2 tsp. mustard seed
• 1/4 tsp. asafoetida
• 2 slit green chilies
• 1 sprig curry leaves
• 1 tsp. sesame seeds
• pinch of salt
• 1 tsp. lemon juice
• 1/3 cup water
• 1 tbsp. coriander leaves, chopped

           Blend the yoghurt, green chilies and ginger. Keep aside. 

          Mix together Foxtail millet flour, gram flour, blended yoghurt, salt, oil, roasted cumin powder and turmeric powder with required quantity of water to form into a batter of pouring consistency. Keep aside for 30 minutes.

          Add eno fruit salt to it and mix well. Pour into a greased steel container and steam for 20 minutes on a medium flame. When cool, cut into desired shapes.

         Tempering - Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add sesame seeds, asafoetida, curry leaves and green chilies.

         Sauté for a few seconds and switch off the flame. Add 1/3 cup water, lime juice and a pinch of salt. 

          Mix everything well and pour over the steamed Dhoklas. Garnish with coriander leaves and enjoy with green chutney. 

Foxtail Millet Upma

 

            Foxtail Millet is a wonder grain that is diabetic and heart friendly. It contains a lot of antioxidants, helps in reducing blood sugar levels, has healthy carbs, dietary fibre, calcium, iron and can be consumed in place of rice and wheat. It is very popular in many countries and forms a staple diet. The flour is also used to make many healthy recipes. 

            So let me share a simple South Indian snack / breakfast recipe of Upma where I substituted semolina (sooji) with millet. This recipe can be considered as a wholesome meal. You can serve as it is or with pickle / coconut chutney. So check out the step by step pictorial recipe to prepare it.

• 1/3 cup foxtail Millet / Kangni
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 2 dry red chilies, broken
• 8-10 whole pepper corns 
• 1 tsp. urad dal (split black gram lentil)
• 1 sprig curry leaves
• 2 green chilies, chopped
• 1 tsp. ginger, chopped
• 1 onion, chopped
• 1/4 cup green peas
• handful of dry fruits (cashew nuts, almonds & pecan nuts)
• 1/4 tsp. pepper powder
• salt to taste
• 1 tsp. sambar powder
• 1 tsp. ghee
• 1 tbsp. coriander leaves, chopped

          Soak the millet in sufficient water for 15-20 minutes. Add water in the ratio of 1:2 and pressure cook for 3 whistles. When cool, fluff it up with a fork and keep aside. 

          Heat oil in a pan and temper with mustard seeds and dry red chilies. After it stops spluttering, add the curry leaves, urad dal, green chilies, ginger, onion and whole pepper corns. Sauté till the onion turns translucent.

          Add the assorted dry fruits, green peas and pepper powder. Sauté for a few seconds and add the cooked millet and salt. Mix well and stir fry for 2 minutes. 

          Add the sambar powder and give it a toss. Switch off the flame and add the ghee and coriander leaves. Serve hot as it is or with coconut chutney / pickle.

                                 Heat oil and temper with mustard seeds and dry red chilies.

                     Add curry leaves, urad dal, green chilies, ginger, onion & whole pepper                                               corns. Sauté till the onion turns translucent.

                   Add the dry fruits, green peas & pepper powder. Sauté for a few seconds.

                             Add the cooked millet & salt. Mix well & stir fry for 2 minutes. 

                                 Add the sambar powder and give it a toss. 

                             

                                 Switch off the flame & add the ghee & coriander leaves.

                                 Serve hot as it is or with coconut chutney / pickle.

                         

Foxtail Millet Dosa

 

           Millets in general are very popular these days. So start your day with some yummy Foxtail Millet Dosa, accompanied with coconut chutney and sambar. This wonder grain is both diabetic and heart friendly. It is a great substitute to rice and has a lot of health benefits and antioxidants. So do try this amazing and wholesome millet dosa and introduce something new to your family and dear ones.

 

  

          You can either ferment the batter or make it instantly. Both ways they come out really well. Add water accordingly to the batter to make the consistency of your preference. Enjoy them for breakfast, brunch, evening snack or pack as a lunch box meal. Choice is yours. 

• 1 cup foxtail millet
• 1/4 cup urad dal (split black gram)
• 1/2 tsp. fenugreek seeds 
• 2 green chilies
• 1" ginger, roughly chopped
• oil for shallow frying
• coconut chutney & sambar to serve

         Soak the millets, dal and fenugreek seeds in sufficient water overnight. Grind along with green chilies, ginger and salt to taste into a smooth paste. The batter should be of pouring consistency.

        To make the dosa, heat a tawa / griddle. Drizzle 1/2 tsp. oil and spread around. Sprinkle some water. 

          After it sizzles off, wipe dry with a tissue paper. This ensures a non-stick coating.

          Pour a ladle of the batter and spread in a circular motion with the back of the ladle. 

          Drizzle some oil around the edges and over it. Fry on a low flame till one side turns light brown.

          Flip it over and cook the other side too. Make similar dosas with the remaining batter. 

          Each time you make a dosa, rub a half cut onion on the tawa for easy removal of the dosa. Serve them hot with sambar and coconut chutney.

                      Pour a ladle of the batter & spread in a circular motion with the back of 

                      the ladle. Drizzle some oil around the edges & over it. Fry on a low flame

                      till one side turns light brown.

                                  Flip it over & cook the other side too. 

                                 Serve them hot with sambar and coconut chutney.

Foxtail Millet Custard Pudding

 

            Millets in general are very popular these days. So check out this kheer / payasam / pudding recipe made of foxtail millet. I added some custard powder to it. However, it is purely optional. You can also use jaggery or dates as a sweetener. This wonder grain is both diabetic and heart friendly. It has a lot of health benefits and antioxidants as it is packed with essential nutrients like fibre, protein, iron, etc. 

         

               It is also a great substitute to rice and you can relish this pudding for breakfast with chapatti / paratha / poori or as an after meal dessert. It can also be prepared as a festive dessert  for any special occasions. So here's a step by step pictorial recipe to prepare this heathy dessert. 

• 1/2 cup foxtail millet 
• 2 & 1/2 cups milk
• 1 & 1/2 cups water
• 2-3 tbsp. custard powder (any flavour)
• sugar to taste (I used brown sugar)
• pinch of salt 
• 1 tsp. ghee
• 2 bay leaves
• 1/4 tsp. cardamom powder
• 1 tbsp. chopped pistachios
• pinch of saffron
• 1 tsp. rose / kewra water

           Soak the millet in sufficient water for an hour. Then drain well.

          Heat ghee in a pan and sauté the soaked millet for 2 minutes. Pressure cook in 1 & 1/2 cups water for 4-5 whistles or till it is cooked well and slightly mushy. 

          Meanwhile, add the custard powder to 1/4 cup milk and mix well. Keep aside.

          In a saucepan, bring the remaining milk to a boil along with the bay leaves and a pinch of salt. Add the cooked millet and simmer for 4-5 minutes on a low flame.  

          Now add the sugar, followed by the cardamom powder and continue to simmer till the sugar dissolves.

          Pour in the custard mix slowly and keep stirring for 2-3 minutes till it starts to thicken. 

          When done, switch off the flame and add the rose water, chopped pistachios and saffron. Allow it to cool down before you refrigerate. 

          Serve chilled as an after meal dessert or for breakfast with paratha / poori / chapatti. It can also be prepared as a festive dessert or for any special occasions. 

                                Heat ghee in a pan & sauté the soaked millet for 1-2 minutes. 

                     Pressure cook in 1 & 1/2 cups water for 4-5 whistles till it is cooked well 

                     and slightly mushy. 

                             Meanwhile, add the custard powder to 1/4 cup milk & mix well.

                     In a saucepan, bring the remaining milk to a boil along with the bay leaves

                     and a pinch of salt. 

                           Add the cooked millet and simmer for 4-5 minutes on a low flame.  

                                  Now add the sugar, 

                        followed by the cardamom powder & simmer till the sugar dissolves.

                  Pour in the custard mix & keep stirring for 2-3 min. till it starts to thicken. 

                                When done, add the rose water, chopped pistachios & saffron. 

                      Allow it to cool down before you refrigerate. Serve chilled as an after meal 

                      dessert or for breakfast with paratha / poori / chapatti. 

                       It can also be prepared as a festive dessert or for any special occasions.