Multimillet Paniyaram
Doctors advise to substitute millets for refined white rice as much as possible with twin advantage of sugar control and weight reduction. But switching over is not so easy and kids may object as they are used to their own way of eating( even to make them eat rice etc is quite difficult of late)So what I am doing now is, got half a kg each of all millets except Ragi( because it makes all dishes black and SVR is hesitant 😕 to take it)like Samai, ( little millet) Kuthiraivali(Barnyard millet)Thinai( Foxtail millet)Cholam(Jowar)and Varaghu(Kodo millet). I dry roasted them one by one( roasting will prevent small insects 🐜coming into the flour if we keep it for a long period)and mix them all, allow it to cool and made fine flour in the flour mill. ( I can hear my daughter grumbling where to go for flour mill in US.)you can grind them in the mixer grinder as fine powder as possible.Keep this powder safe in a ziplock and keep it in the fridge.You can add one or two tablespoons of this flour to all the dishes you make like Rava dosai, Adai, Vadai, bonda etc etc.You can use this flour as outer batter for Bajji, bonda etc.The nutrients in the millets may compensate the bad effects of oil in those dishes, who knows, no harm in trying!!!
Coming to Paniyaram, I took four tablespoons of millet flour, two ladles of dosai batter, mixed well with two tablespoons of curd or thick buttermilk. I seasoned with mustard, split urad dal, minced onion, green chilli,ginger, curry leaves, coriander leaves, in two teaspoons of oil and a little salt as per taste and added all to the batter, mixed thoroughly and Paniyaram came out excellently well. You can eat a lot without feeling guilty of taking too much rice and with the satisfaction of eating millets in a delicious way. Try it, all the best.
Note: Ragi(Finger millet) of all the millets is richest in calcium content. So you can try Ragi dosai like Rava dosai adding half a cup of sour buttermilk and it will come out wonderfully well. You get Ragi flour in all department stores. Infact I saw little millet and other millet flours also in shops, you can get them ready made and use them.
Doctors advise to substitute millets for refined white rice as much as possible with twin advantage of sugar control and weight reduction. But switching over is not so easy and kids may object as they are used to their own way of eating( even to make them eat rice etc is quite difficult of late)So what I am doing now is, got half a kg each of all millets except Ragi( because it makes all dishes black and SVR is hesitant 😕 to take it)like Samai, ( little millet) Kuthiraivali(Barnyard millet)Thinai( Foxtail millet)Cholam(Jowar)and Varaghu(Kodo millet). I dry roasted them one by one( roasting will prevent small insects 🐜coming into the flour if we keep it for a long period)and mix them all, allow it to cool and made fine flour in the flour mill. ( I can hear my daughter grumbling where to go for flour mill in US.)you can grind them in the mixer grinder as fine powder as possible.Keep this powder safe in a ziplock and keep it in the fridge.You can add one or two tablespoons of this flour to all the dishes you make like Rava dosai, Adai, Vadai, bonda etc etc.You can use this flour as outer batter for Bajji, bonda etc.The nutrients in the millets may compensate the bad effects of oil in those dishes, who knows, no harm in trying!!!
Coming to Paniyaram, I took four tablespoons of millet flour, two ladles of dosai batter, mixed well with two tablespoons of curd or thick buttermilk. I seasoned with mustard, split urad dal, minced onion, green chilli,ginger, curry leaves, coriander leaves, in two teaspoons of oil and a little salt as per taste and added all to the batter, mixed thoroughly and Paniyaram came out excellently well. You can eat a lot without feeling guilty of taking too much rice and with the satisfaction of eating millets in a delicious way. Try it, all the best.
Note: Ragi(Finger millet) of all the millets is richest in calcium content. So you can try Ragi dosai like Rava dosai adding half a cup of sour buttermilk and it will come out wonderfully well. You get Ragi flour in all department stores. Infact I saw little millet and other millet flours also in shops, you can get them ready made and use them.
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