Sabudana (Sago) Millet Idli (Instant Version)

 

             Idlis are traditional steamed South Indian breakfast which is very popular in many Indian households and restaurants worldwide. They are anytime welcome with some coconut chutney and sambar for a wholesome meal. Nutritious, wholesome and a perfect meal in itself, it is typically prepared from fermented rice-lentil batter. 

               So check out this Instant Sabudana Millet Idli, where I substituted semolina with Foxtail Millet. So you can introduce something new to your family. You can also add grated veggies of your choice to the batter to make them more nutritious. Both ways they tastes just amazing. 

               Sabudana Idli is very popular in Karnataka where it is called Sabakki Idli, prepared with sabudana-semolina combo. So check out a quick step by step pictorial recipe to prepare my version of this healthy comforting meal. 

            Besides breakfast, you can serve these Sabudana Millet idlis for brunch, lunch, dinner or packed for a lunch box meal. This is an instant version where there is no  fermenting. Eno fruit salt does the magic. You can also substitute it with baking soda.

           Sago is not only rich in Vitamin D, it is gluten free and is beneficial for regulating high blood pressure. It also improves indigestion and is generally served during fasting in India. 

           Foxtail millet, on the other hand, is a great substitute to rice. It is diabetic friendly, healthy and nutritious. These grains are gluten free, has low G.I. index, reduces blood sugar and promotes weight loss. It is rich in iron and calcium. So add this new variety of idli to your list of daily breakfast menu.

• 1/2 cup sabudana (sago / sabbaki)
• 1/2 cup Foxtail Millet
• 1/2 cup yoghurt, whisked
• water as required
• 1 tsp. eno fruit salt 
• salt to taste
• oil to grease 

           Dry roast the Foxtail millet for 2 minutes. Set aside to cool. Then grind into a slightly coarse powder.

           Wash the sabudana twice and soak it in enough water overnight. Next morning, the sago will be double in size. Drain well. 

       

           In a large mixing bowl, add the soaked sabudana, ground millet, yoghurt, salt and water. 

           Mix well and keep aside for 30 minutes. The batter should not be too thick or too watery. Then add eno fruit salt. Sprinkle some water and mix the batter well. 

            Grease few tumblers / small containers and ladle the batter into it. Fill only 3/4 of the tumbler. 

            Cover with a lid and steam for 20 minutes or till a knife inserted into it comes out clean. Time may vary depending on the height of the tumblers. Keep aside to cool down before opening the lid.

             Then demould with the help of a knife dipped in water and transfer to a serving plate. Serve them hot with coconut chutney and sambar for a healthy, sumptuous breakfast.

 

                                Dry roast the Foxtail millet for 2 minutes. Set aside to cool. 

                                 Then grind into a slightly coarse powder. 

                              Wash the sabudana twice & soak it in enough water overnight. 

                                 Next morning, the sago will be double in size. Drain well. 

                               In a large mixing bowl, add the soaked sabudana,

                                  ground millet, 

                                   yoghurt, salt

                                 and water. 

                                  Mix well and keep aside for 30 minutes.

                                 Then add eno fruit salt. 

                                Sprinkle some water.

                                  Mix the batter well. 

                        Grease few tumblers / small containers & ladle the batter into it.

                        Fill only 3/4 of the tumbler. 

               Cover with a lid & steam for 20 minutes or till a knife inserted comes out clean. 

                            Keep aside to cool down before opening the lid.

                           Demould carefully & transfer to a serving plate.

                      Serve them hot with coconut chutney & sambar for a healthy, 

                      sumptuous breakfast.

Diabetic Friendly Cutlet

 

           Diabetic friendly cutlets are an healthy take on any deep fried version. It is prepared using quinoa, foxtail millet, soya granules and oats. It can be enjoyed as an evening tea time snack or as an appetizer with any dip, chutney, ketchup or mayo. You may also serve as an ideal party snack or an after school snack.

           Finely chopped veggies of your choice, cheese or paneer can be added to make them more nutritious and to enhance the flavor. These cutlets can also be used as patties to prepare burger, roll or sandwich. So check out the step by step pictorial recipe to prepare this interesting fusion recipe.

• 1/3 cup quinoa, soaked for an hour
• 1/3 cup foxtail millet, soaked for an hour
• 1/3 cup soya granules, soaked in hot water for 10 minutes & drained
• 1/3 cup oats, dry roasted & ground
• 1 onion, chopped
• 1 tsp. ginger, chopped
• 1 tsp. garlic, chopped
• 2 green chilies, chopped
• 1 tsp. red chili flakes
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tbsp. coriander-cumin powder (dry roasted & ground)
• 1/2 tsp. garam masala powder
• 1 tsp. kasuri methi, crushed
• 2 tbsp. coriander leaves, chopped
• 1 tsp. lime
• oil to shallow fry

          Cook the quinoa and foxtail millet in enough water till soft. Drain well. 

          Now Take cooked the cooked quinoa, foxtail millet, drained soya granules & ground oats. Mash them well.

            Now to it, add rest of the ingredients (except oil).

          Divide into equal portions. Make round shaped cutlets out of it and refrigerate for 30 minutes. (Wet your hands with water / oil while shaping the cutlets).

          Heat oil in a pan and fry the prepared cutlets in batches till golden brown on both sides. 

          Drain on a kitchen towel and serve them hot with any dip, chutney, ketchup or mayo.

                        Take cooked & drained quinoa, foxtail millet, drained soya granules 

                        & ground oats.

                                  Mash them well.

                                 Now to it, add rest of the ingredients (except oil).

                                  Mix everything well. 

                         Divide into equal portions. Make round shaped cutlets out of it and

                         refrigerate for 30 minutes.

                       Heat oil in a pan & fry the cutlets in batches till golden on both sides.

                                   Drain on a kitchen towel.

                                  Serve them hot with any dip, chutney, ketchup or mayo.

Millet & Chicken Porridge / Congee / Broth

 

         This is a great comfort meal of Foxtail millet and chicken porridge. Wholesome and nutritious, this diabetic friendly dish is simply divine, heart warming and is just perfect for a cold wintry night. 

          Garnish with some chopped coriander leaves, red chili flakes, boiled egg and lime wedges and enjoy. You may also drizzle some soy / chili / tomato sauce for added flavour. So check out the step by step pictorial recipe to prepare this soul satisfying yummy meal. 

          

          The main ingredients in this recipe are mainly Foxtail millet and chicken. So it is a perfect blend of the two along with some chicken stock, onion, ginger and garlic. 

          Other varieties of millet can also be substituted according to individual preference. 

          This simple meal can never be so easy, as very few ingredients are required to prepare this amazing and healthy one-pot wonder.

• 1/4 cup Foxtail millet, soaked for 30 minutes
• 1/2 cup boneless chicken cubes
• 1 tbsp. oil
• 1 tsp. butter
• 1 onion, sliced
• 2 garlic cloves, chopped
• 1" ginger, chopped
• 1-2 green chilies, chopped
• 1/4 tsp. pepper powder
• 3 cups water
• 1-2 chicken stock cube
• salt to taste (opt)
• chopped coriander leaves, red chili flakes, lime wedges, boiled egg to garnish

          Heat oil and butter in a cooker. Add the onion, ginger, garlic and green chilies. Sauté till light brown.

          Now add the soaked millet, chicken cubes, stock cube, pepper powder and water. (Water can be adjusted according to the consistency desired).

          Pressure cook for 10 minutes in a low flame after the first whistle. Ladle into individual bowls and serve it hot, garnished with chopped coriander leaves, chili flakes, boiled egg and lime wedges. You may also drizzle some chili / tomato sauce for added flavour.

                      Heat oil & butter in a cooker. Add onion, ginger, garlic & green chilies. 

                      Sauté till light brown.

                                Add soaked millet, chicken cubes, stock cube, pepper powder

                                  and water. 

                             Pressure cook for 10 minutes in a low flame after the first whistle.

                       Serve it hot, garnished with chopped coriander leaves, chili flakes, 

                       boiled egg and lime wedges.

Bajra Khichdi (Pearl Millet Porridge)

          Khichdi is a great comfort food. It is generally prepared as a quick one-pot meal. Here in this recipe I have replaced rice with bajra (pearl millet) and have used whole moong dal (green gram lentil) to come up with this healthy food. 

          Please note that this is a pure satvik food. I have not added any onion or garlic. It can be relished as a brunch / lunch or dinner along with pickles, papad or yoghurt. So check out the step by step pictorial recipe to prepare it.

• 1 cup Bajra (Pearl Millet), dry roasted & soaked overnight
• 1/2 cup Sabut Moong Dal (Whole Green Gram Lentil), soaked overnight
• 2 tbsp. ghee
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 2 green chilies, chopped
• 1 tsp. grated ginger
• 1/2 tsp. turmeric powder
• 1 tsp. cumin powder
• 1 tsp. coriander powder
• salt to taste
• 4-5 cups lukewarm water
• 1 tsp. ghee to garnish
• 1 tsp. chopped coriander leaves, to garnish

          Coarsely grind the soaked bajra and moong dal. Keep aside. Heat ghee in a pressure cooker and temper with cumin seeds, asafoetida, green chilies and ginger. Sauté for a few seconds.

          Add all the dry spices and mix well. Now add the ground bajra and moong dal. Mix to combine well and stir fry for 1-2 minutes. 

           Add 4-5 cups water and pressure cook for 5-7 minutes on a low flame after the first whistle. 

           Transfer to a serving dish and garnish with ghee and coriander leaves. Relish with some roasted papad and pickle for a healthy one- pot meal.

                                 Coarsely grind the soaked bajra and moong dal.

                    Heat ghee in a pressure cooker & temper with cumin seeds, asafoetida,
                    green chilies & ginger. Sauté for a few seconds.

                                 Add all the dry spices and mix well. 

                          Add ground bajra & moong dal. Mix well & stir fry for 1-2 minutes. 

                       Add 4-5 cups water & pressure cook for 5-7 minutes on a low flame 
                       after the first whistle. 

                  Transfer to a serving dish & garnish with ghee & coriander leaves. Relish
                  with some roasted papad and pickle for a healthy one-pot meal.