MIXED MILLET PUTTU

Ingredients:

For steaming flour mix:

Millet flour-2 cups

(I've used equal measure of Sorghum(Cholam),Pearl millet(Kambu),Little millet(Saamai)Finger millet(Ragi).

Salt-to taste

For serving after steaming:

Grated Coconut -to taste

Jaggery powder/Sugar-to taste

Ghee- 1-2 tsp. per serving 

Cardamom powder-1 tsp. 

Method:

1.In a wide pan,add all the flour and dry roast for 3-4 minutes until you get a nice aroma.

2.Transfer into a bowl and sprinkle little salt.

3.Start sprinkling water little by little and mix well.

4.Break down small crumbs that forms while mixing. 

5.Blend everything well so that if you hold the mixed flour,it should hold a shape. 

6.If you break it ,the shape should come back powdery.

(If you add too much water,puttu will become hard)

(If you add very little water,puttu will become dry)

Follow the picture for perfect flour texture@

7.Apply little oil all around the puttu steamer. 

8.Place the inner plate and start filling with the prepared flour mix.

9.Close the lid and place in a whistle holder in a pressure cooker and cook for 10 minutes or until completely cooked. 

(You can see steam coming out from the holes of the puttu steamer when it is cooked)

10.Take out from the cooker and let it rest for 2-3 mins.

11.Place the puttu steamer in a plate and start pushing it out slowly from the back with the help of a skewer or stick.

12.Serve hot with jaggery/sugar,ghee,grated coconut and cardamom powder in a plate.

13.You can even mix all the items  together and serve.

14.Banana or kadala curry is a great combination with puttu.

Note:

•You can also use a damp cloth and transfer the prepared flour mix into it and cover it and steam in any steaming vessel. 

VALAIPOO/PLANTAIN FLOWER MILLET DOSA

 

Ingredients:

Any Millet dosa batter-3 cups.

Check this link for millet dosa recipe:

https://fhamisfeast.blogspot.com/2020/10/kambu-pearl-bajra-millet-dosa.html?m=1

Plantain flower-1 flower peeled.

Onion-1    (cut into small cubes)

Green chilli-2  (cut into small pieces)

Ginger-1 small piece (cut into very small cubes)

Turmeric Powder-1 tsp.

Cumin seeds-1 tsp.

Curry leaves-5-6 

Oil-3-4 tsp. 

Salt-to taste

Method:

1.Peel the flower and drop them in the turmeric water with little salt.

2.Remove the inner sticks within each flower. 

3.Once done completely,drain from water and cut into small pieces.

4.Meanwhile,boil water in a wide vessel. 

5.Add the flower to the boiling water with pinch of turmeric and salt.

6.Let it cook for 5-10mins. 

7.Strain using a filter.

8.In a kadai,add oil and temper cumin seeds.

9.Add the ginger,curry leaves and green chillies and saute. 

10.Add the cut onion and fry for 3-4 mins.

11.Add the strained,cooked flower and salt to it and saute.

12.Off the stove once it is cooked.

13.Keep it aside until it cools down completely. 

14.Add the cooled mixture to the millet dosa batter and mix well.

15.Heat the dosa tawa,apply oil all over.

16.Start pouring the batter from outward to inward. 

17.Sprinkle oil on all sides.

18.Let it cook and become golden. 

19.Flip the other side and cook for 2 minutes. 

20.Transfer to a plate and serve hot with your favorite chutneys and sambar.

RAGI(FINGER MILLET) IDIYAPPAM

RAGI IDIYAPPAM 

Ingredients:

Ragi flour- 2 cups 

Water-2 1/4 cups

Salt-to taste 

Oil-1 tbsp. 

Method:
1.Boil the water till it reaches the rolling boil temperature.
2.In a wide pan,add the flour and roast in medium flame for 4-5 mins. till you get a nice aroma.

            
3.Transfer the flour to a bowl and add oil and salt.
4.Give it a stir and blend well. 

5.Start pouring water little by little.(Do not pour all at once)

6.Stir with water till all the flour is combined and forms a dough.

7.Cover with a lid and let it rest for 5-10mins.
8.Knead it to a soft dough consistency.
9.Apply oil in the idiyappam plates.
10.Pour 1/2 an inch of water and boil in the steaming vessel.

11.Fill in 3/4th of the idiyappam maker with the prepared dough.

12.Close the lid tight and firm.
13.Start making the idiyappam in the plates  to a medium thickness.

14.Arrange all of them in the stand and place in the steamer.

15.Steam cook for 7-8 mins in high-medium flame.              
16.Once done,remove from the steamer and let it cool for sometime before removing from the plates.

17.Serve hot idiyappam with coconut milk with sugar or jaggery,kurma,curries,grated coconut etc.

            

Note:

●Ragi idiyappam is little stiff than normal rice flour idiyappam. 

●If you want a very soft texture, you can add 1 1/2 cups of ragi flour  and 1/2 cup of rice flour.

●Idiyappam using only ragi flour still tastes very good if you don't want to add rice flour.