Varagu Pongal is a traditional South Indian dish made with Kodo Millet, also called varagu in Tamil. It's a wholesome and nourishing dish seasoned with aromatic spices. This can be enjoyed for breakfast or during festive occasions. It's a healthy alternative to rice-based dishes, making it a great option for people looking to reduce carbs intake. Follow the step by step instructions to make best tasting Varagu Pongal.

Millets like varagu are rich in magnesium, iron, and fiber, which helps regulate blood sugar levels. This dish combines health benefits with a savory and satisfying flavor. It's a great choice for a healthier meal. It's quick to prepare and perfect for both busy mornings and special occasions, offering a balanced meal.

[feast_advanced_jump_to]

About Varagu Pongal

Varagu Pongal is a simple and comforting dish, popular in South Indian homes and loved for its gentle, soothing taste. This dish has a mild, savory flavor. The dish is enhanced with ghee, cashews, and spices like cumin, pepper, and ginger. It's a light yet filling meal, making it easy to digest and perfect for starting the day or as a satisfying snack.

This recipe is made with simple ingredients. It's usually prepared in a pressure cooker, but it can also be made in instant pot for ease. The tempering adds a rich flavor, with roasted spices creating a beautiful aroma in the dish. The recipe is simple enough for beginners to try.

This recipe is versatile, it pairs wonderfully with coconut chutney, sambar, or even a simple pickle. It's an excellent choice for anyone looking for a delicious and nutritious meal. You can easily customize the consistency to suit your preference-either soft and creamy or slightly grainy. The mild taste also makes it ideal for both kids and elders.

I often make varagu pongal with coconut chutney and tiffin sambar and the combo is so good. This is easy and quick to make for breakfast that you can just make it in a jiffy and serve it. You can use the same recipe and use other millets like kuthiraivali, samai, thinai etc.

Varagu Pongal Ingredients

• Moong dal - Moong dal is a good source of protein and fiber. It adds a creamy texture to the pongal and helps in digestion, making this dish both filling and light on the stomach.
• Varagu rice - This is the key ingredient. It's a nutritious alternative to rice, is rich in fiber, protein, and essential minerals like iron and magnesium. It has a low glycemic index, making it a great choice for regulating blood sugar levels.
• Water - Used to cook the rice and dal mixture. The amount of water can be adjusted based on your taste preference.
• Oil - Used to temper the spices and brings their full flavor into the dish.
• Whole or crushed pepper, cumin - Adds spice that pairs well with the other spices, cumin aids in digestion and adds a warm, aromatic earthy flavor to the pongal.
• Curry leaves - Adds a distinctive aroma, curry leaves add freshness and depth to the dish.
• Green chilies - Adds a mild heat that can be adjusted based on your spice preference.
• Ginger - Adds a zesty kick and aids in digestion, complements the flavors of the spices.
• Hing - A pinch of hing adds a pungent aroma and enhances the savory taste of the dish. Also aids in digestion.
• Cashews, ghee - Add a rich, crunchy texture and enhance the flavor of the dish. They also provide healthy fats and essential nutrients to the pongal.

Similar Recipes

• How to cook millets
• Millet sweet pongal
• Millet pulao
• Millet kheer
• Millet puttu

Why This Recipe Works

• Varagu rice is a nutritious, gluten-free alternative to regular rice.
• It's a quick and easy dish to prepare, making it perfect for busy mornings or a light meal.
• Moong dal and millet provide a rich source of protein and fiber.
• The dish has a wonderful, aromatic flavor.
• The dish is low on the glycemic index, helping to maintain steady blood sugar levels.
• The flavors are customizable based on your spice preferences.
• It's a versatile recipe and can be paired with chutney, sambar, or eaten on its own.
• It's a great option for a healthy, filling meal.

How to make Varagu Pongal Step by Step

1.Dry roast moong dal till golden brown. Transfer to pressure cooker, then Rinse the millet well, drain water and add it to cooker. Add water and pressure cook for 3-4 whistles in medium flame. Switch off.

2.Once pressure releases, mash up rice and dal well with a ladle. Now get ready with the tempering items. Heat oil in a pan - add the items listed under ' temper' let it splutter.

3.Then fry cashews in ghee and transfer both tempering and fried cashews to the pongal. Give a quick stir.

Serve hot with a drizzle of ghee on top along with chutney and sambar.

Expert Tips

• Roasting moong dal - Slightly roast the moong dal before cooking it to enhance its flavor and give the pongal a deeper, nuttier taste.
• Adjusting water - You can add a little more water if you want your pongal to be more runny. It will start to thicken with time so adjust accordingly.
• Pressure cooking - Make sure to cook pongal in medium flame to avoid overcooking the millet and dal. 3-4 whistles are usually enough.
• Tempering - Allow the oil to heat up before adding the spices for tempering. This will help release their essential oils and enhance the dish's flavor.
• Ghee - Drizzling a spoonful of ghee over the pongal just before serving adds a rich flavor. You can also garnish it with extra cashews for a more appealing look.

Serving and Storage

Serve Varagu Pongal hot with a side of chutney or sambar. It's perfect for breakfast, lunch, or dinner. 

You can store it in an airtight container, but let the pongal cool completely before transferring it. It can be stored in the refrigerator for up to 1-2 days. Heat before serving, sprinkle little hot water to make the consistency perfect.

FAQS

1.Can I use other millets for this recipe?

Yes, you can use other millets like foxtail or barnyard millet in place of varagu. The cooking time may vary slightly.

2.Can I make Varagu Pongal without ghee?

Yes, you can use oil as a substitute for ghee if you prefer a vegan option.

3.Can I add vegetables to Varagu Pongal?

Yes, you can add vegetables like carrot, peas to make the dish more nutritious, whole some and colorful.

4.Can I prepare Varagu Pongal ahead of time?

It's best served fresh and hot, but you can make it ahead of time and reheat it with a little water or ghee to restore its moisture.

5.Is Varagu Pongal gluten-free?

Yes, varagu rice is naturally gluten-free, making this recipe suitable for those with gluten sensitivities.

If you have any more questions about this Varagu Pongal Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Varagu Pongal Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

The post Varagu Pongal | Kodo Millet Pongal appeared first on Sharmis Passions.

Millet Kozhukattai is a popular South Indian dumpling and a comforting snack that's perfect for any time of the day. This recipe is made with Samai also known as Little Millet and steamed to make soft, light dumplings with mild, aromatic flavors. It's a great choice when you want something healthy but still tasty and satisfying.

This kozhukattai is made using little millet instead of rice. It's rich in fiber, iron, and antioxidants, making it excellent for digestion, blood sugar control, and heart health. This kozhukattai is a healthy choice for all age groups. It's perfect for evening snacks, a light dinner, or even as a make-ahead lunchbox option. 

[feast_advanced_jump_to]

About Millet Kozhukattai

Little Millet Kozhukattai is a nutritious wholesome savory steamed dumpling that's healthy and tasty. This recipe is made with Samai, a tiny grain that's easy to digest and quick to cook. It's a healthy snack, and steaming the kozhukattai not only gives it a soft, melt-in-the-mouth feel but also keeps the nutrients within.

This recipe is made with simple ingredients like mustard seeds, urad dal, curry leaves and a handful of grated coconut. These add a lovely aroma and texture to the dumplings. This cooking method brings out the best in millet, keeping the dish light yet filling. It feels gentle on the stomach, easy to prepare, and packed with simple flavors.

This recipe is easily customizable. You can switch the millet with any other millet like Varagu (Kodo millet), Kuthiraivali (Barnyard Millet) or Thinai (Foxtail Millet). You can add any veggies of your choice. This is a beginner-friendly recipe. If you're looking to make a healthy snack without giving up on taste, this recipe is a must-try.

Millet Kozhukattai Ingredients

• Samai (little millet) - This is the key ingredient, is rich in fiber and nutrients.
• Oil - Used for tempering. You can use groundnut oil or any other of your choice.
• Mustard seeds, urad dal - Adds flavor and crunch to the base.
• Curry leaves - Adds aroma and flavor.
• Green chilies - Adds mild spice and flavor.
• Carrot - Adds crunch and mild sweetness to the dish.
• Water - Helps cook the millet easily.
• Coconut - Adds texture, enhances flavor and taste.

Similar Recipes

• How to cook millets
• Millet sweet pongal
• Millet pulao
• Millet kheer
• Millet puttu

Why This Recipe Works

• This recipe is made with just a few basic ingredients.
• It's a healthy snack recipe rich in fiber and nutrients.
• Quick and easy to make under 30 minutes.
• Great for kids and adults as a healthy snack.
• It's a gluten-free and nutritious alternative to rice.
• It's a versatile recipe that can be made with different types of millet.

How to make Millet Kozhukattai Step by Step

1.Heat oil in a pan - add the items under 'to temper', let it splutter. Then add chopped carrot and sauté for 2 minutes until raw smell leaves. Then add water and allow it to boil for 3mins so that carrots get half cooked. Add required salt.

2.Rinse the millet, drain water from it. When water boils, add the millet. 

3.Cook covered until the millet is cooked and all the water is absorbed. Add coconut give a quick mix and switch off.

4.Switch off and allow it to cool for few mins. Once it is hand bearable hot grease your hands with oil and start making kozhukattai shapes or even as simply balls. Continue doing it till the entire mixture gets over. If its too dry then sprinkle little water to hold them together. Grease idli plates / steaming plate with little oil and carefully transfer the kozhukattais to the plate and steam it for 5-7 minutes. Switch off.

Serve hot with coconut chutney or any chutney of your choice!

Expert Tips

• Millet - Use good quality millet. Rinse and drain it well before cooking for even texture. You can use little millet, foxtail millet, kodo millet etc.
• Water - You can sprinkle a little water onto the mixture if it's dry. Ensure the mixture is moist but not too watery for perfect dumplings.
• Greasing Hands - Lightly grease your hands with oil or ghee to shape the dumplings easily without the mixture sticking to your hands.
• Steaming - Steam the kozhukattai for 5-7 minutes for soft and fluffy dumplings.
• Flavor - You can add extra chili if you prefer a spicier version.
• Texture - You can add roasted cashews or peanuts for extra crunch and texture.
• Vegetables - You can try adding other vegetables like beans or peas to make it more colorful and nutritious.

Serving and Storage

Serve Millet Kozhukattai hot as an evening snack with coconut or tomato chutney. It can be enjoyed at any time of the day.

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat by steaming or microwaving with a few drops of water to keep them soft.

FAQS

1.What if the mixture is too dry?

If the mixture feels dry, add a little water to help it hold together. Sprinkle little water to make it more moist ten shape into kozhukattai.

2.Can I make these spicy?

Yes, you can increase the number of green chilies or add red chilies to the tempering for extra heat. If you want to make it look more colorful you can add kashmiri red chili powder.

3.Can I skip coconut?

Coconut adds flavor and moisture, but you can skip it if needed and still enjoy a tasty dumpling.

4.Can I add other vegetables?

Yes, you can add finely chopped spinach, cabbage, peas to this kozhukattai.

5.Can I freeze the kozhukattai?

Freezing is not recommended, as it may affect the texture. It's best enjoyed fresh or stored in the fridge for a short time.

If you have any more questions about this Millet Kozhukattai Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Millet Kozhukattai Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

The post Millet Kozhukattai Recipe appeared first on Sharmis Passions.

Kambu Dosa is a nutritious South Indian breakfast made using pearl millet, also known as bajra. This dosa recipe is a healthier alternative to the regular dosa. It's packed with fiber and essential minerals. Pearl millet is one of the widely cultivated grains and is known for its high iron content. Including millets like kambu regularly can help with digestion and improve overall health. 

This kambu dosa recipe is made with minimal ingredients, has a unique earthy flavor and turns out delicious. It's a healthy and filling option for breakfast or dinner. Kambu is not only healthy but also helps keep the body cool, especially during hot weather. It's rich in nutrients and keeps you full for a longer time, making it a great choice for a balanced meal.

[feast_advanced_jump_to]

About Kambu Dosa

Kambu Dosa is a traditional South Indian dish made using pearl millet, urad dal, and a small amount of fenugreek seeds. These ingredients come together to give the dosa a soft texture and a natural, mild flavor. The combination of millet and dal makes this dosa light, filling, and easy to digest. It's a great way to enjoy millets without using rice.

This recipe is made with simple ingredients and turns out soft in the center with slightly crispy edges, offering a balance of textures. The batter ferments overnight, giving it a light, fluffy texture and a slight tangy flavor. You can adjust the thickness of the dosa according to your preference, whether you like it crispy or soft. You'll love how this dosa pairs with chutneys or sambar, and it's quick enough for busy mornings.

This kambu dosa recipe is ideal for people following a millet-based diet. It offers a nutritious and satisfying meal with plenty of nutrients. It's easy to prepare and can be made in advance. The dosa feels light on the stomach and suitable for all age groups, providing a healthy, balanced meal at any time of the day. 

Kambu Dosa Ingredients

• Pearl millet (kambu)  - This is the key ingredient, gives a nutty taste and soft texture to the dish.
• Urad dal - Helps in fermentation and adds softness to the batter.
• Fenugreek seeds - Adds flavor, color and helps in fermentation.

Similar Recipes

• Dosa
• Rava dosa
• Ragi dosa
• Wheat dosa
• Toor dal dosa

Why This Recipe Works

• This recipe is a healthy, fiber-rich dosa.
• It's made with minimal simple ingredients.
• It has a mild flavor and a soft, crispy texture.
• This recipe is ideal for millet-based diets, gluten-free and suitable for all age groups.
• The batter can be stored for 2-3 days and cooks quickly-perfect for busy mornings.
• Keeps you full for longer time, helps in weight control.

How to make Kambu Dosa Step by Step

1.Rinse and wash urad dal and pearl millet separately. Soak urad dal and fenugreek seeds in a bowl, then in a separate bowl soak kambu. Let it soak for at least 5-6 hours.

2.Add kambu first to the grinder and while its coarse add urad dal + fenugreek seeds and grind it a smooth batter adding required water. Sprinkle water then and there to avoid sticking. Collect it in a container.

3.Add required salt, close the container with a lid. and ferment it overnight, set aside in a warm place. Then the next day you can see the batter has risen, then add little water to make it little runny so that its easy to spread.

4.Heat dosa tawa, then take a ladle full of idli dosa batter - In medium flame add the dosa batter to the dosa tawa and keep spreading in circular motion outwards. Drizzle oil, when the dosa gets slightly browned turn over to other side and cook for few seconds then flip over and fold it.

Enjoy dosa hot and crisp!

Expert Tips

• Fermentation - It's the key step for perfect dosa. Place batter in a warm spot to ensure good fermentation.
• Soaking - Soak millet and dal separately for at least 6 hours.
• Grinding - Add kambu first while grinding, then urad dal and methi seeds or fenugreek seeds for smoothness.
• Water - Sprinkle water as needed while grinding to avoid sticking. Batter should be slightly runny for easy spreading.
• Texture - You can drizzle a little oil on the sides for golden edges. Use a cast iron for a crisp texture.
• Refrigeration - Store leftover batter in the fridge and use within 2-3 days.
• Crispiness - You can add Idli rice to the millet for extra crispness.  

Serving and Storage

Serve Kambu Dosa hot for breakfast or dinner with chutney, sambar, or podi. 

The batter can be stored in the fridge for 2 to 3 days. Make sure to ferment the batter before storing it in an airtight container.

FAQS

1.Can I use whole pearl millet instead of broken?

Yes, you can use whole kambu. Just soak it well before grinding.

2.Why didn't my batter rise well?

The fermentation depends on climate. Keep the batter in a warm place overnight. If you're in a cold place, try keeping it in the oven with lights on. 

3.Is this dosa suitable for diabetics?

Yes, it is low in glycemic index and maintains blood sugar.

4.Can I make this without a wet grinder?

Yes, you can use a mixer grinder, but ensure the batter is smooth and fluffy. Add cold water while grinding to prevent overheating of the mixer.

5.How thick should the batter be?

For dosa, the batter should be slightly thinner than idli batter so it spreads well.

6.Can I make uttapam with the same batter?

Yes, the same batter can be used for making thick uttapams with toppings.

If you have any more questions about this Kambu Dosa do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Kambu Dosa? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

The post Millet Dosa | Kambu Dosa appeared first on Sharmis Passions.

Sama Kheer is a mild dessert made by cooking soaked millets with milk along with sugar, cardamom powder, nuts and dry fruits. It has smooth texture and the millet blends into milk very well. Also barnyard millet is high in fibre and much healthier compared to regular rice kheer.

Its different from regular kheer and has its own texture and taste, its filling and the flavour is mild and warm with cardamom and saffron, topped with nuts and raisins. It comes together quickly and is perfect for any vrat celebration or for special occasions.

[feast_advanced_jump_to]

About Sama Kheer

Sama Kheer is a traditional kheer made with barnyard millet instead of rice. It is popular during fasting days. You can make them for special occasions, its satisfying but light. The texture of this is soft smooth consistency, creamy and mild with a comforting flavour.

Millet cooks well and blends into the milk to create a creamy, smooth texture. The pale golden colour comes from the saffron and it looks simple but comforting, also the cardamom adds warmth and saffron adds rich flavour without overpowering the delicate taste of the millet.

You can just adjust this as per your taste and preference, some like it thick like a pudding, some like it thin and pourable. You can also adds more nuts or raisins if you want extra sweetness and texture. This recipe works well with changes based on your taste.

I usually make this during fasting season and my family loves it because it tastes so good. The whole thing comes together in less than an hour so it is very convenient.

Similar Recipes

• Sweet Potato Kheer | Shakarkandi Kheer
• Ragi Kheer
• Kheer Recipe (Rice Kheer)
• Carrot Kheer Recipe (Carrot Payasam)
• Mango Kheer Recipe | Mango Payasam Recipe

Sama Kheer Ingredients

• Barnyard Millet - Added barnyard millet as the main ingredient and it gives soft, creamy texture. 
• Milk - I use thick milk or condensed milk for creamy, rich texture. Thick milk gives smooth consistency better than regular milk.
• Sugar - is added for sweetness and you can adjust it based on your preference. White sugar or cane sugar both work equally.
• Cardamom Powder - It gives gentle aroma and flavor to the payasam. 
• Saffron - A few strands of saffron are soaked in warm milk and added for colour and flavour. 
• Almonds - I add almonds for crunch and nice garnish. The nuts make it look attractive and add texture.
• Raisins - It is added for natural sweetness and chewy texture. They work great with the soft millet.

How to make Sama Kheer Step by Step

1.Soak the millet in water for at least 20-30 minutes. Rinse well then drain and set aside.

2.Add this to boiling milk. Let it cook in low flame.

3.Once the millet is cooked, just mash and see it should be soft then its done. Add cardamom powder and saffron strands.

4.Simmer and add sugar.

5.Mix well, cook until its thick and creamy. Finally add chopped nuts and raisins.

Serve hot or warm!

Expert Tips

• Soaking - I always soak the millet for 20 to 30 minutes before cooking. Soaking makes it cook faster and gives soft texture without hard bits in centre.
• Thick Milk - I prefer using thick milk or condensed milk for creamy consistency. Thin milk make the kheer watery no matter how much you cook it.
• Mashing - I usually mash the cooked millet gently with back of spoon while it is cooking with milk. This helps it blend smoothly and create creaminess.
• Cooking - I cook until the millet becomes soft and blends completely into the milk. Once soft it is ready to be combined with remaining ingredients.
• Sugar - I add sugar after the millet is cooked, then simmer until the kheer thickens. 
• Consistency - I cook until the kheer thickens and looks creamy. When you stir, it should pull away slightly from the bottom of the pan.

Serving and Storage

Serve this warm or chill and can be enjoyed as dessert after meals. Store leftover kheer in the refrigerator in an airtight container. Before serving you can warm it or keep it at room temperature for some time and have.

FAQS

1.Can I skip saffron?

You can skip it but saffron adds colour and subtle flavour to the kheer. Without it, the kheer will be white.

2.Can I use regular milk instead of thick milk?

Regular milk can work but the kheer might be thinner. I recommend thick or condensed milk to get that creamy texture.

3.Can I make this thicker?

Yes you can if you prefer, the kheer should be creamy and pourable. 

4.Can I make this ahead?

Yes, you can just prepare it few hours ahead and store in refrigerator and adjust consistency before serving.

5.Can I add other nuts?

Yes you can add other chopped nuts. It gives extra texture.

If you have any more questions about this Sama Kheer Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Sama Kheer Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

The post Sama Kheer | Samvat Kheer appeared first on Sharmis Passions.

Millet Flour is a handy healthy ingredient made by first rinsing, sun drying millets and grinding to a fine powder. Making millet flour at home is quite easy without any additives or any preservatives. Millet Flour is a blissful blessing for people to celebrate in diet without adding too much of calories.

This recipe process is simple and easy, you need only one ingredient and a few basic steps, no fancy equipment needed. You can just make a batch and  store it for a long time if you roast it properly. The flour is light, easy to digest and packed with nutrition. 

[feast_advanced_jump_to]

About Millet Flour

Foxtail millet, called thinai, is a nutritious grain that has been used in cooking for generations. This is simply made by sun drying the millet and grinding it to a fine powder. You can use this flour in different ways, from making porridge to baking, and it works well for most recipes.

This recipe has mild flavour with nutty taste. You can also grind them fine or sieve it for a smooth powder that blends well into the dough or batter. The texture is light and does not feel heavy like some other grain flour.

Also, roasting helps keep flour fresh and prevent any bugs from coming. Roast it in low flame until smoke start to come, but you have to be careful not to burn it. Roasted flour also has slightly different flavour, more toasty and nice.

Making millet flour at home is much cheaper than buying from store and you control the quality. I make this whenever I run out of millet flour because the process is so easy and quick that it not take much effort.

Similar Recipes

• Millet Soup Recipe
• Millet Khichdi Recipe
• Millet Murukku
• Millet Flour Dosa | Instant Millet Dosa
• Millet Cookies Recipe

Millet Flour Ingredients

• Foxtail Millet - I use one cup of thinai for making flour and it gives good quantity. Foxtail millet is nutritious and make light flour after grinding fine.

How to make Millet Flour Step by Step

1.Measure thinai, rinse it well, drain water.

2.Spread on a plate and dry it completely. Transfer to mixer jar and grind to a fine powder.I grind in batches in my small jar.

3.Sieve it, discard the coarse mixture. Transfer the flour to a clean dry container.

Store in a clean dry container.

Expert Tips

• Rinse Well - I rinse the millet thoroughly to remove any dust or impurity. Make sure to drain water completely before drying.
• Sun Dry Completely - Spread on plate and let it dry in the sun completely makes grinding easy and flour stay fresh for longer time.
• Grind in Batch - If your mixer jar is small, grind in batch instead of all at once. Grinding in batches help flour grind more fine and uniformly.
• Sieve for Fine Powder - I also sieve the ground flour to remove any coarse bit. This step is important to get smooth, fine flour that is easy to use in recipe.
• Roasting - Do not burn the flour because that makes it taste bitter. Keep roasting in low flame and watch carefully so it does not burn.
• Store Properly - I transfer the flour to clean, dry container and keep in a cool, dry place. Proper storage keep flour fresh for many months.

Serving and Storage

You can use this millet flour as, its ready to use in any recipe once you make it. You can just use it for making porridge or mix it in batter, or use baking bread and it all works great. Store in airtight container in cool, dry place and it stay fresh for several months. 

FAQS

1.How long this millet flour stays fresh?

This stays fresh for several months in airtight container with proper storage. Roasting helps extend shelf life so it lasts even longer.

2.Do I need to roast the flour?

You don't have to roast it if you plan to use flour soon. Roasting is for long time storage and also prevents any bugs.

3.Can I make a larger batch?

Yes you can make as much as you want, just follow the same process. Grind in batches if your mixer jar is not big enough to handle all at once.

4.How do I know flour is fine enough?

After sieving, flour should feel smooth and not have any coarse bit. Sieve again if you still see coarse particle in flour.

5.What if flour is still clumpy after grinding?

Make sure millet is completely dry before grinding because any moisture makes it hard to grind fine. Dry millet gives smooth flour without clumps.

If you have any more questions about this Millet Flour Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Millet Flour Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

The post Millet Flour appeared first on Sharmis Passions.

Ragi Milkshake is a mild and filling drink made using ragi flour, cocoa powder and sugar. It is a healthy and kid friendly drink to enjoy. This drink can be made in 30 minutes and you can serve it cold as it is nutritious and also tasty.

The combination of ragi and cocoa work so well together, cocoa hides the ragi flavour completely so kids drink this without fuss. It is creamy and smooth and tastes almost like chocolate milkshake. Ragi is rich in calcium and other nutrients needed for healthy growth and bone development.

[feast_advanced_jump_to]

About Ragi Milkshake

Ragi Milkshake is a nutritious drink that can be given to kids and adults and has health benefits. This is made by mixing ragi with cocoa powder and milk, this drink tastes good and is also packed with nutrition.

Ragi milkshake is creamy and delicious making it a favourite among kids. This has chocolate brown colour because of the cocoa powder, it also looks appealing to kids and chocolate lovers will enjoy this drink. Vanilla extract adds extra flavour.

You can adjust how much sugar you add depending on preference, some people like it sweeter and some prefer less sweet. The cocoa powder reduce the ragi flavour so well that you can make it without cocoa also if you prefer, but cocoa really makes the difference for kids. 

I usually make this for my kids as breakfast drink when in hurry the whole glass gets finished quickly as it tastes like chocolate shake. 

This Ragi Milkshake is so tasty that you will not find its actually ragi in it.I made it chocolate flavoured as its my kids favourite but its purely your wish. Check my tips for variations.

Similar Recipes

• Hot Cocoa Recipe
• Ragi Cake Recipe (Eggless Finger millet cake)
• White Chocolate Cocoa Cookies Recipe
• Banana Milkshake Recipe (Banana Shake)
• Dry Fruits Milkshake Recipe

Ragi Milkshake Ingredients

• Ragi Flour - I use ragi flour for nutrition and it is the base of this milkshake. It gives calcium and other nutrients for growth.
• Cocoa Powder - I add cocoa powder because it suppresses the flavour of ragi. Cocoa also gives chocolate taste and make it more appealing.
• Milk - I use full cream milk for making it creamy and smooth. Cold milk is preferred.
• Sugar - I add sugar for sweetness and you can adjust the amount according to your preference. Some like it sweet and some prefer less sweet so add to taste.
• Vanilla Essence - I add vanilla essence which is optional but it gives a nice flavour to the milkshake. 
• Water - I use water for cooking ragi flour mixture before adding milk. Water helps ragi flour cook proper and become thick before mixing with milk.

How to make Ragi Milkshake Step by Step

1.Take milk in a sauce pan, boil for 3-5 minutes. Set aside to cool down.

2.To a sauce pan - measure and add ragi flour and coco powder to it.

3.Whisk well then add water to it.

4.Whisk well to avoid lumps. All this is done off the stove. Now switch on and cook until it becomes thick and shiny.

5.It should coat the ladle like this. Switch off and cool down completely. Chill the milk at least for 15-30 minutes.

6.Add chilled milk to mixer jar, add sugar and cooked ragi mixture.

7.Add vanilla essence to it and blend it well until smooth and creamy. Chill it until serving time and Serve chilled.

Serve with a garnish of chocolate shavings or chocolate semiya like how I did. You can even sprinkle coco powder(as in video).

Expert Tips

• Mixing - I whisk ragi flour and cocoa powder with water first off the stove before cooking. Whisking well help avoid lumps.
• Cooking - I cook the mixture until it becomes thick and shiny and coat the ladle properly. This is an important step so that it blends well with milk and taste smooth.
• Cool Completely - I let the cooked ragi mixture cool down completely before adding it to blender. 
• Chill Milk Well - I chill milk at least for 15 to 30 minutes in the fridge before blending. Cold milk make milkshake smooth and creamy.
• Blend Smooth - I add chilled milk, sugar and cooked ragi mixture to mixer and blend well until smooth and creamy. 
• Use Full Fat Milk - I use full cream milk for creamy and richness, you can use low fat milk if you prefer lighter version.

Serving and Storage

Serve ragi milkshake chilled in glass with garnish of chocolate shavings or chocolate sprinkles on top. You can serve it right after blending or chill until serving time, both work fine. Store leftover in fridge for one day in airtight container and shake well before serving because it might settle. 

FAQS

1.Why my milkshake is grainy and not smooth?

Lumps in ragi flour makes it grainy so whisk well with water off the stove before cooking. Cook until thick and blend well with cold milk to get smooth texture.

2.Can I skip cocoa powder?

Yes you can skip cocoa and just add vanilla essence, but cocoa powder hide the flavour of ragi so kids will love it. Cocoa makes big difference specially for kids.

3.How much sugar to add?

You can just adjust sugar according to your preference, some like it sweet and some prefer less sweet. 

4.Can I skip vanilla essence?

Yes vanilla essence is optional, cocoa powder alone gives good flavour to milkshake.

5.How long can I store this?

You can just leftover in fridge for one day in an airtight container and shake well before serving. Better to make fresh because it tastes best when just made and cold.

If you have any more questions about this Ragi Milkshake Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Ragi Milkshake Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

The post Ragi Milkshake Recipe (Millet Milkshake) appeared first on Sharmis Passions.

Millet Omapodi is a tasty, savoury snack made by blending millet flour, besan flour and ajwain to a dough consistency, then pressing it through a die mould and frying it. It is a delight for people on dietary plans because millet has high fibre content and very good for your health. 

This snack is easy to make and take less time compared to other Diwali snacks like murukku. Millet is a nutritious grain that have high fibre content and good for digestive health, it makes this snack even better than regular sev. It has slight different taste from regular besan omapodi.

[feast_advanced_jump_to]

About Millet Omapodi

Millet Omapodi is a snack that is made with foxtail millet flour instead of regular besan flour like traditional omapodi. The combination of millet flour and besan flour together makes perfect blend for taste and texture. You can use homemade millet flour or buy readymade pack from store.

Texture is crispy and crunchy throughout, when you bite it break easily and don't feel heavy like regular sev. This look nice and appetizing. Because of the ajwain and hot oil, it become very crispy and stay crunchy for longer time.

You can adjust the dough consistency based on preference, if dough is too tight then pressing will be difficult and omapodi turns out hard. In that case you can sprinkle little water and mix and try pressing again. Some people like it very crispy and some prefer it bit soft, you can adjust by adding or skipping hot oil.

I usually make this during festive season and making millet snacks become new interest for me because millet so healthy and tasty when use in right way.

Similar Recipes

• Omapodi Recipe | Sev Recipe
• Ajwain Paratha Recipe
• Millet Flour Dosa | Instant Millet Dosa
• Ajwain Water
• Millet Cookies Recipe

Millet Omapodi Ingredients

• Thinai Flour - I use foxtail millet flour as the base and it gives mild, nutty flavour to omapodi. You can use homemade millet flour or readymade pack from store.
• Besan Flour - I add besan flour to balance the flavour and help with binding of dough. It combines well with millet flour.
• Ajwain - I dry roast ajwain first till nice aroma come, then grind it with water. Ajwain gives nice flavour and help with digestion.
• Melted Butter - I add melted butter for richness and flavour to the dough. Butter makes omapodi taste better.
• Hot Oil - I add hot oil because it make omapodi turn out nicely crisp. If you want it bit soft then you can skip hot oil.
• Salt - I add salt for seasoning and you can adjust to taste. Salt brings out flavour of the flours.
• Water - I add water gradually to gather the dough to right consistency. Don't add too much water at once.
• Oil - I use oil for deep frying and it should be hot but not smoking. Right temperature is important for crispy omapodi.

How to make Millet Omapodi Step by Step

1.Dry roast ajwain till nice aroma comes. Add water to it and grind it. This will be a runny liquid, set aside.

2.To a sieve add thinai flour, besan flour and sieve it well. Discard the coarse mixture

3.Add butter, oil, hing and required salt. Strain and add ajwain water.

4.First mix this well, it will be crumbly. Now add water to it and gather the dough.

5.Gather to form a smooth dough. Grease the mould and disc with oil. Fill the mould with dough.

6.Close with lid.Heat oil - check by adding a pinch of oil, if it rises immediately then oil is ready.Oil should not be smoking hot, keep in low medium flame. Press in circles. Do not layer too much. Just a 1 or 2 layers should be good.

7.Deep fry in low medium flame.Flip over and cook on both sides till golden. Drain in tissue paper. After it cools down just separate the pieces and store. Repeat to finish the dough.

Store in a clean dry airtight container.Serve with tea.

Expert Tips

• Roast Ajwain - I dry roast ajwain till nice aroma comes before grinding it. Roasting brings out flavour and make it taste better.
• Sieve Flour - I sieve thinai and besan flour together to remove coarse mixture and makes flour light. This important for smooth dough.
• Dough Consistency - I mix well and gather to form smooth dough, not too tight and not too loose. If the dough is too tight then pressing will be difficult and omapodi will turn out hard.
• Oil Temperature Check - I check oil by adding pinch of flour, if it rises immediately then oil is ready. Oil should not be smoking hot while pressing.
• Press in Circles - I press in circles and do not layer too much, just one or two layer should be good. If you crowd or layer too much it does not cook properly.
• Flip and Cook - Once I press the dough I do not touch for few seconds, then I flip over and cook on both sides till golden. This is important for even cooking.
• Separate After Cooling - I drain on tissue paper and after it cools down I separate the pieces. Separating after cooling makes it easier.

Serving and Storage

Serve Millet Omapodi hot or at room temperature with your tea or as snack anytime. You can serve immediately after frying or after it cool down completely. Drain on tissue paper to remove excess oil, then store in clean, dry airtight container and it stays crispy for several days. Keep away from moisture because that make it soft.

FAQS

1.Can I use other millet flour?

Yes you can follow same recipe for other millet like ragi, samai and other millet. The method stay same, only millet flour change.

2.How do I make it extra crispy?

I add hot oil to dough because it turn out nicely crisp. Make sure oil at right temperature and not smoking hot while pressing.

3.Why is my omapodi hard?

If dough too tight then pressing will be difficult and omapodi turn out hard. Sprinkle little water and mix and try pressing again.

4.Can I use store bought millet flour?

Yes you can buy readymade millet flour pack from store, it work fine. Homemade flour also work good if you have time to make.

5.How long they stay fresh?

Store in clean, dry airtight container and they stay crispy for several days. Keep away from moisture and they last longer.

If you have any more questions about this Millet Omapodi Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Millet Omapodi Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

The post Millet Omapodi Recipe appeared first on Sharmis Passions.