How to make Foxtail Millet Khichdi 

Cook time - under 20 minutes
Serves - 1

Ingredients needed 

Onion - 1
Green chilli -1-2 slit
Ginger - 1 inch piece finely chopped
Foxtail millet/ tinai - 1/2 cup
Moong dal split yellow variety - 1 tbsp (optional)
Turmeric powder - a pinch
Ghee - 1 tsp
Salt as needed

Vegetables and greens 
Carrot -1 medium size
Beans -3-4
Potato - small 1 or 1/2 a medium sized potato
Tomato -1/2 a tomato
Drumstick leaves - fistful
(You can add peas also)

For the seasoning 

Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Cumin seeds -1/2 tsp
Whole black pepper - 2-3
Red chilli - 1
Hing - a pinch
Curry leaves - few

Preparation 

Chop all the vegetable into medium sized pieces.

Wash and soak millets along with moong dal in 1 1/2 cup of hot water for 2 -2 1/2 hours.

Method 

Heat oil in a pressure pan, add mustard seeds, when it splutters, add urad dal, cumin seeds, red chillies, hing black pepper and curry leaves.

Add chopped onions, ginger, green chillies and saute until onions turn pink.
Then add all the vegetables, drumstick leaves, turmeric powder, salt needed and saute for 2-3 minutes.
Add the soaked millet along with the water. Check for salt by tasting the water.
Close the cooker and cook for 2 whistles on medium flame, then simmer for another 5 minutes and switch it off. Once the pressure subsides, open the cooker, add a tsp of ghee and mix the kichadi well. 

How to make Foxtail millet Adai

Ingredients needed
Foxtail Millet - 1 cup
Tur dal - 1/2 cup
Bengal gram/channa dal/ kadalaiparuppu - 1/2 cup
Urad dal (whole urad dal) -1 tbsp
Red chillies -3-4
Hing - a pinch
Salt as needed
Grated coconut -3 tbsp (optional)
Oil for making adai - sesame seed oil preferable. Do you know that sesame seed oil is considered very healthy, that is why it is called "nallaennai" in Tamil which literally means good oil.
Preparation
Soak foxtail millet and all the 3 dals (tur dal, channa dal and urad dal) together for 3-4 hours. Grind it along with salt, red chillies and hing just like you grind for regularadai. The consistency of the batter should neither be thick nor thin. Add grated coconut and mix well.
Method
Heat a tawa, (check by sprinkling water to see if the tawa is hot enough to pour the batter) pour a ladle of adai batter and spread it in a circular motion just as you do for regular adai. Drizzle a tsp of oil around the adai. Once it is cooked, the corners will start lifting up. Flip it over to the other side. Drizzle another 1/2 tsp of oil and cook well.

RagiDosa-Instant RagiDosa Recipe-How to make Finger Millet Dosa


Ingredients needed
Recipe #1
Whole Urad dal - 1/2 cup
Ragi flour- 4 cups (You will get it ready made)
Salt as needed
Oil for making dosas (sesame seed oil preferable)
Preparation 
Wash and soak urad dal for 2-3 hours. Grind well until smooth and fluffy. I used the wet grinder for grinding urad dal

Then add ragi flour, salt needed and mix well so that there are no lumps. Add water if required to get dosa batter consistency. Keep aside for 4-5 hours to ferment.

In case, if you want to make dosa on the same day without fermenting, you can add a little sour buttermilk to needed batter and use for that day.
Method 
Heat a dosatawa, take a ladle of ragidosa batter and spread it in circular motion. Drizzle a tsp of oil around the dosa. Do not spread too thin like paper dosa.

Once it gets cooked, flip it over to the other side. Let the other side get cooked. Once cooked remove and serve hot with cocunut chutney or sambhar. This dosa will be very soft and delicious.

How to make VaraguUpma

  Prep Time:10mins |Cook Time: 15 Mins|Serves: 1
   Ingredients needed 

   Onion-1/2 cup chopped
   Green chilli-1 slit
   Ginger- 1 inch piece
   Mixed vegetables- 1 cup 
   Varagu/ kodo millet- 1/2 cup
   Water-1 1/2 cup 
   Salt needed

  For the seasoning

   Oil- 2 tsp
   Mustard seeds- 1 tsp 
   Urad dal -1 tsp 
   Red chilli -1 
   Hing- a pinch 
   Curry leaves- few

Preparations

Finely chop onions, ginger and all the vegetables.(You can use a mix of carrot, peas, beans and potato) Diabetics should avoid potato.

Wash millet, drain the water and keep it aside.

Method

Heat oil in a pan, add mustard seeds, when it splutters, add urad dal, red chillies and hing.

When dal turns golden brown, add finely chopped onions, green chilli, ginger, curry leaves and saute until onions turn transparent.

Then add all the vegetables (carrot, beans, peas and potato) and saute for a few minutes.
 
Add 1 1/2 cup of water and salt needed. (taste the water and see if the salt added is enough. If the water is a bit salty, it will be perfect once you add millets.) 

When water starts boiling, lower the heat and add the millets stirring continuously. Cover and cook on low heat stirring from time to time.

Millet Vegetable Sevai Recipe-Samai Vegetable Sevai Recipe

Millet Vegetable Sevai Recipe
 Prep Time : 10 mins

 Cook Time : 25 mins
 Serves: 2
 Recipe Category: Millet Recipes 
 Recipe Cuisine: South Indian

   Ingredients needed

   Millet Sevai -150 grams
   Onion -1
   Ginger -1 inch piece
   Green chilli -2
   Carrot -1 medium size
   Beans -5-6
   Potato -1 medium size
   Capsicum - 1 small size
   Cabbage -1/4 cup chopped
   Sambar Powder -1 tsp
   Salt needed

   For the seasoning

   Oil -1 1/2 tbsp
   Mustard seeds -1 tsp
   Urad dal -3/4 tsp
   Red chillies -1
   Curry leaves -few

   For garnishing 

   Coriander leaves finely chopped

Preparation

Chop all the vegetables and keep it ready.

Take enough water and immerse required quantity of sevai. The sevai should be fully covered with water. Let is sit for 5 minutes.

After 5 minutes, drain the water completely and steam cook the sevai for 10-15 minutes. You can use a steamer or an idly pan.

Now the chopped vegetables and steamed sevai are kept ready. You can save a lot of time, when you keep all the things needed ready.

Method
Heat oil in a pan, add mustard seeds, when it splutters, add urad dal and red chillies. When dal turns golden brown, add curry leaves, finely chopped onion, ginger and green chillies.

Saute until onions turn transparent. Then add all the vegetables (except capsicum), sambar powder and salt needed. Sprinkle water and cook covered stirring from time to time until the vegetables are tender.

Once the vegetables are cooked, add capsicum and cook for a few more minutes. Make sure that you do not overcook the capsicum.

Then add the steamed millet sevai, mix well and remove from heat. Garnish with coriander leaves and serve hot with tomato chutney orsambar.

ThinaiIdli Recipe-Foxtail Millet Idli

 Prep Time : 45 mins (excluding soaking time)

 Cook Time : 20 mins 
 Serves:4-5 
 Recipe Category: Breakfast-Dinner 
 Recipe Cuisine: South Indian
 Author:PadhuSankar

   Ingredients needed

   Recipe #1

   Foxtail millet -3 cups
   Whole Urad dal- 1 cup
   Fenugreek seeds-vendhayam - 2 tsp
   Salt to taste

   Recipe #2

   Thinai/foxtail millet -2 cups
   Whole Urad dal -1/2 cup
   Vendhayam/fenugreek seeds-1 tsp
   Salt to taste

Preparation
 
Wash and soak millets and dal separately in water for 4-5 hours. Soak fenugreek seeds along with dal.

Grind urad dal until light and fluffy adding water from time to time.

Grind millets adding water little at a time to a slightly coarse batter.

Mix both the batter, add salt needed and allow it to ferment. Grind it the same way as you grind for regular idlis. The batter should not be too thick nor too thin.

Fermenting time differs according to weather conditions.

Method
You can use a steamer or idli cooker to make idlis.

Bring water to boil first. Then grease the idli mold with oil and pour a ladle of fermented batter into the moulds. Steam for 15 minutes or until a toothpick inserted in the center of the idli comes out clean.

After it cools a little, remove the idlis from the mould and serve hot withsambar or chutney of your choice.

Millet Carrot Rice-Varagu Carrot Rice

Prep Time : 5 mins
Cook Time : 15 mins
Serves: 1-2
Recipe Category: Lunch-Millets
Recipe Cuisine: Indian
Author:PadhuSankar
Ingredients needed
Millet - 1/2 cup
Grated carrot -1 cup
Onion - 1 cup finely chopped
Turmeric powder -1/4 tsp
Roasted Peanuts -2 tbsp (optional)
Fry and grind
Coriander seeds - 2 tsp
Cumin seeds - 2 tsp
Red Chillies -3-4
For the Seasoning
Oil -2 tbsp
Mustard seeds -1 tsp
Urad dal -3/4 tsp
Curry leaves - a sprig
For Garnishing
Coriander leaves - 2 tbsp finely chopped
Preparation
Chop onions and grate carrots using the blade with bigger hole.
Heat 1/4 tsp of oil and fry cumin seeds, coriander seeds and red chillies on medium flame until you get a nice aroma. Leave it to cool. Then powder it slightly coarse and keep it ready. This gives a nice flavor to the dish. This is the spice powder we are going to use in this dish.
Method
Heat oil, add mustard seeds, when it splutters, add urad dal and curry leaves. When dal turns golden brown, add chopped onions and saute until it turns transparent.
When onions turn transparent, add grated carrots and mix well.
Add the spice powder, salt needed, turmeric powder, sprinkle water and cook covered.
As we have grated the carrots, it needs very less time to get cooked.
Once the carrot is soft, fluff the millets with a fork and add to the carrot mixture. Mix well.
Heat 1/2 tsp of oil, fry the peanuts and add to the rice. Since I did not have peanuts at home, I have used cashew nuts. This is optional. You can also add this at the time of seasoning. Garnish with coriander leaves and serve hot with any vegetable curry or pachadi/raitha

SaamaiThayirSadam-Little Millet ThayirSadam

Ingredients needed
Little millet -1/2 cup
Curd/plain yogurt - 3/4 cup
Milk - 1/4 cup (boiled and cooled)
Carrot -2 tbsp (finely chopped)
Raw mango -1 tbsp (finely chopped)
Capsicum -2 tsp finely chopped (optional)
Salt to taste
For the seasoning
Oil -1 tsp
Mustard seeds -1 tsp
Green chillies -1 finely chopped
Ginger -1 inch piece -finely chopped
Curry leaves - few
Coriander leaves -1 tbsp finely chopped
Method
Wash and pressure cook millets with 1 1/2 cup of water. The millets should be a little mushy. You can also cook covered in a pan. For more details check outHow to cook Millets
Add milk and mash it well when it is hot. Once it cools, add curd, salt needed and mix well.
Heat oil in a pan, add mustard seeds, when it splutters, add green chillies, ginger, curry leaves, carrot and capsicum. Saute for 2-3 seconds and add it to the samaithayirsadam.
Add finely chopped mangoes and garnish with coriander leaves.
You do not need any side dish for this. It tastes good as such.