Every year for Deepavali I do ribbon pakoda with rice but this year I tried it in millets and it came out really good. I used kodo Millet and little Millet along with rice, other spices and followed my mom's method of grinding the rice like a batter, then mixing few ingredients.... Check out my other MILLET RECIPES.....
Little millet (saamai) - 1 cup
Sona masoori rice or idly rice - 2 cups
Fried gram (pottukadalai) flour - 2 cups
Butter - 2 tbsn
Red chilli - 15
Cumin seeds - 1 1/2 tbsn
Carom seeds - 1 tbsn
Asafoetida - 1/2 tspn
Salt to taste
2. Soak the red chillies in warm water for 15 mins and grind it to a smooth paste.
3. Grind the fried gram in a mixer jar and sieve it. Keep it aside.
4. After 3 hrs add the millets in the grinder first, then add the rice, then the grinded chilli paste. Grind it to a smooth batter. Add water when required. The batter can be a little watery but not too much liquid consistency. Add salt. Since we are going to add fried gram flour it will absorb the moisture from the batter and finally it comes to a correct consistency.
5. Pour the batter in a wide bowl. Add cumin seeds, carom seeds, butter, asafoetida, fried gram flour.
6. Mix well using your hands so that it mix evenly. Dough is ready now.
7. Heat oil in a kadaai. Fill the dough in the Murukku press. Press it in the hot oil.
8. Flip it after a minute. Cook for another 30 seconds or until the bubble stops coming.
9. Take it out using a ladder.
10. Mixed millet murukku is ready now.
You can add garlic paste (grind it and add when rice is grinding) if you want. That too will be good.
Add a pinch of dough to the oil to check whether it is ready to cook the murukku. The oil should be really hot. If it is not then the added pinch dough will come up immediately after dropping.
You can add sesame seeds too.
Cooking time: 2 mins per batch
Ingredients:
Kodo millet (varagu) - 1 cupLittle millet (saamai) - 1 cup
Sona masoori rice or idly rice - 2 cups
Fried gram (pottukadalai) flour - 2 cups
Butter - 2 tbsn
Red chilli - 15
Cumin seeds - 1 1/2 tbsn
Carom seeds - 1 tbsn
Asafoetida - 1/2 tspn
Salt to taste
Method:
1. Wash thrice the millets together and rice separately ina bowl and soak it for 3 hours.2. Soak the red chillies in warm water for 15 mins and grind it to a smooth paste.
3. Grind the fried gram in a mixer jar and sieve it. Keep it aside.
4. After 3 hrs add the millets in the grinder first, then add the rice, then the grinded chilli paste. Grind it to a smooth batter. Add water when required. The batter can be a little watery but not too much liquid consistency. Add salt. Since we are going to add fried gram flour it will absorb the moisture from the batter and finally it comes to a correct consistency.
5. Pour the batter in a wide bowl. Add cumin seeds, carom seeds, butter, asafoetida, fried gram flour.
6. Mix well using your hands so that it mix evenly. Dough is ready now.
7. Heat oil in a kadaai. Fill the dough in the Murukku press. Press it in the hot oil.
8. Flip it after a minute. Cook for another 30 seconds or until the bubble stops coming.
9. Take it out using a ladder.
10. Mixed millet murukku is ready now.
Notes:
You can use other millets like foxtail millet or barnyard millet too.You can add garlic paste (grind it and add when rice is grinding) if you want. That too will be good.
Add a pinch of dough to the oil to check whether it is ready to cook the murukku. The oil should be really hot. If it is not then the added pinch dough will come up immediately after dropping.
You can add sesame seeds too.
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