Wash Millet, rice, urad dal, poha and methi seeds and soak millet, urad dal separately and rice and poha together in a bowl and soak for 2-3 hour.
After that In a grinder bowl or mixer jar, first grind thinai/foxtail millet then to it add rice, poha, urad dal, methi seeds and grind everything to a fine coarse batter using little water for 25-30 in grinder.
Wash Millet, rice, urad dal, poha and methi seeds and soak millet, urad dal separately and rice and poha together in a bowl and soak for 2-3 hour.
After that In a grinder bowl or mixer jar, first grind thinai/foxtail millet then to it add rice, poha, urad dal, methi seeds and grind everything to a fine coarse batter using little water for 25-30 in grinder.
It is the correct consistency and keeps ready the steamer or idli cooker. Puttu is my all-time favourite and still my grandma used to bring puttu every month to us
I love to try traditional South Indian dishes with millet. This is yet another version of milletidli. by adding water at regular interval ( this is very important to get fluffy batter and soft idli)
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I have been trying many milletrecipes. I find that foxtailmillet with jaggery tastes really great. Those days they plant millets because crops take shorter time than rice or wheat
Festive Recipe,. Healthy thinnai paal kozhukkatai with jaggery with ready to serve. This why not make something different from regular rice based kozhukattai to millets
Foxtailmillet( Thinai/Thenai-Tamil, Korra-Telugu, Navane-Kannada, Kangni-Hindi, Thina-Malayalam) is one of the millet variety which is rich in dietary fibre, protein and low in fat
Appa fondly remembers his childhood days when the neighbouring farms used to grow various Millets and his grandma used to make delicious recipes from millets
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