Thinai rice or Foxtail Millet – 100g
Samai rice or Little millet – 100 g
Varagu rice or Kodo millet – 100g
Kudraivali or Barnyard millet – 100g
Kambu or Pearl mittet – 50g
Kezhvaragu or Ragi – 50 g
Red rice – 100g
Raw rice – 50g
Fenugreek – 2 tsp
Urad dhal – 250g
Salt
METHOD:
1.
Soak Urad dhal and fenugreek
separately and the other items separately for 1 to 2 hours.
2.
Wash the ingredients well
before soaking because tiny sand particles and husk will be present. And also
the soaked water can be used while grinding.
3.
Grind Urad dhal and
fenugreek finer just as we grind for idly batter.
4.
Add the other items and
grind along with urad dhal and grind together till smooth.
5.
Remove in a container so
that there is space for fermenting.
6.
Add salt and and mix well.
7.
Leave it to ferment for 6 to
8 hrs.
8.
Now the batter will be ready
for making dosas.
9.
The same batter can be used
for Kuzhipaniyaram varieties.
10.
We add jaggery for sweet paniyarams.
11.
Seasoning with mustard,
cumin, urad dhal and adding onions and chilly, Kara Paniyaram can be made.
12.
We can even add grated
carrot, cabbage, capsicum to make the kara paniyaram more healthy.
Note:
Now boiled varieties of
millets are available in many stores. Boiled
millets are more healthier than raw millets.
Why to eat millets?
1. Millets are gluten free, rich in fiber and proteins.
2. Mostly they are grown organic without any pesticides and
chemicals.
3.Millets are highly nutritious, non-glutinous and not acid
forming foods. Hence they are soothing and easy to digest
4. Compared to rice, especially polished rice, millets release
lesser percentage of glucose and over a longer period of time. This lowers the
risk of diabetes. Much suitable for diabetic patients and people who are hoping
to reduce weight
5. Rich in source of minerals like iron, magnesium,
phosphorous and potassium. Finger millet (Ragi) is the richest in calcium
content, about 10 times that of rice or wheat.
Millet Varieties:
English
|
Tamil
|
Hindi
|
Pearl millet
|
Kambu
|
Bajra
|
Foxtail Millet
|
Thinai
|
Kangni
|
Kodo Millet
|
Varagu
|
Kodra
|
Barnyard Millet
|
Kuthiraivali
|
Jhangora
|
Little Millet
|
Saamai
|
Kutki
|
Finger Millet
|
Kelveragu
|
Mandua
|
Sorgum
|
Cholam
|
Jowar
|
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