Kambu (Bajra/Pearl millet) rava idli

Ingredients

2 cups broken pearl millet

2 cups idli rava

1 cup blackgram dal

Salt to taste

1/2 tbsp pepper

1/2 tbsp cumin seeds

Soak the pearl millet and idli rava with water just enough to dip. Also soak the blackgram dal seperately for 45 minutes.

Grind the dal to a smooth paste with water as required. Add the soaked pearl millet and idli rava. Also add the pepper and cumin seeds and grind it for 2-3 minutes. Mix salt and allow this mix to ferment overnight.

Grease the idli plates with little oil and pour in the batter. Steam for 7-10 minutes and check if the idli is done. 

Serve hot with chutney and sambar. The addition of pepper and cumin seeds makes it taste a bit like Kanchipuram idlis.

** This version has equal portion of idli rava and broken pearl millet. For idlis with just broken pearl millet please refer to my earlier recipe by clicking here.

**The batter needs to be a slightly thinner than usual idli batter ..else the idli would be very dry.

Bajra Jowar Besan thalipeeth

Ingredients

1/2 cup bajra flour

1/2 cup jowar flour

1/2 cup gram flour

1/2 cup wheat flour

1 finely chopped onion

Salt to taste

Finely cut coriander leaves

1 green chilli cut finely

Oil as required to cook

Mix all the ingredients with water to a soft dough except oil. Keep covered for 10 minutes. Make medium sized balls and pat on a slightly wet plastic sheet to medium thickness. Slowly put it over a hot tava and cook with few drops of oil in the sides till brown spots appear. Turn and cook on other side as well. Serve hot with raita of your choice.

Bajra Alu thalipeeth

Ingredients

2 cups bajra flour

2 tbsp rice flour

2 tbsp wheat flour

Salt to taste

2 small boiled and mashed potatoes

Finely chopped coriander leaves

1/2 tsp garam masala powder

1 small onion chopped finely

Oil as required

Mix all the ingredients except oil and use warm water to make a soft dough. Grease a plastic sheet with few drops of oil. Make balls of the dough and pat them on the greased sheetto medium thickness rounds. Cook on hot tava with drops of oil till brown spots appear on both sides and it is well cooked.

Serve hot with raita of your choice.

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Bajra Pongal

Ingredients

2/3 cup broken bajra
1/3 cup greengram dal

Salt to taste

2 tsp ghee

1/2 tsp pepper

1/2 tsp cumin seeds

Few cashews

Few curry leaves

1/4 tsp ginger paste

Slightly dry roast the broken bajra till a bit hot. Pressure cook the dal, roasted broken bajra and salt with 3 cups of water till soft. It would look a bit gooey but it wouldnt affect the taste.

Heat the ghee and add cashews. When slightly golden brown, add cumin seeds, pepper, curry leaves and ginger paste and add it to the pongal. Mix well.

Serve hot with chutney/sambar.

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Bajra Paniyaram

Ingredients

1 cup broken bajra/pearl millet/kambu

1/3 cup blackgram dal (urad dal)

Salt to taste

1 tsp fenugreek seeds

Oil
1 tsp mustard seeds
1 tsp bengalgram dal
1 tsp blackgram dal
Few curry leaves
Finely chopped coriander leaves
2 small onions chopped
1/2 tsp ginger paste

Soak the broken bajra in warm water for an hour. Soak the blackgram dal and fenugreek seeds seperately for 1/2 hour. Grind the dal first till smooth paste and then add the soaked bajra. Grind for a few minutes. Add salt and mix well. Ferment for 6-8 hours.

Heat oil and add mustard seeds, bengalgram dal and blackgram dal. When it splutters, put in the curry leaves and add it to the batter. Add ginger paste, chopped onions and coriander leaves. Mix well.

Heat the paniyaram pan and put it some drops of oil in each hole. Pour batter in the holes and cook on medium flame. When it starts getting brown, turn it over and cook on other side as well.

Serve hot with chutney/sambar of your choice.

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Bajra dosa

Ingredients

3 cups broken bajra/pearl millet/kambu

1 cup blackgram dal (urad dal)

Salt to taste

1 tsp fenugreek seeds

Oil

Soak the broken bajra in warm water for an hour. Soak the blackgram dal and fenugreek seeds seperately for 1/2 hour. Grind the dal first till smooth paste and then add the soaked bajra. Grind for a few minutes. Add salt and mix well. Ferment for 6-8 hours.

Heat the tava and pour a ladle full of batter..Spread it to make a dosa and add some oil in the corners. Cook till slightly brown and turn. Cook on other side also and serve hot with chutney/sambar of your choice.

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Bajra idli

Ingredients

3 cups broken bajra/pearl millet/kambu

1 cup blackgram dal (urad dal)

Salt to taste

1 tsp fenugreek seeds

1 tsp oil

Soak the broken bajra in warm water for an hour. Soak the blackgram dal and fenugreek seeds seperately for 1/2 hour. Grind the dal first till smooth paste and then add the soaked bajra. Grind for a few minutes. Add salt and mix well. Ferment for 6-8 hours.

Grease idli plates with a few drops of oil and pour the batter in the plates. Steam for 10-12 minutes till fork comes out clean when pierced in the idlis.

Serve hot with chutney/sambar of your choice.

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