Showing posts with label Millet Recipes. Show all posts
Showing posts with label Millet Recipes. Show all posts

Little Millet Khichdi / Sama Chaler Khichuri / Samai Khichdi

Little Millet Khichdi is my today's post. In Bengali little millet is known as sama chal. Millets are type of grains used for fodder and human food.  Millets are kind of magical grains and have lot of nutrition values. They are good for weight loss as well as diabetic people. People who are allergic to gluten, they can consume millets as they are gluten-free.

Is millet something new that came to the market holding the hand of supermarkets?

And the answer is no... Our ancestors were well aware of the nutritional benefits of millets and they had some traditional recipes (different recipes in different parts of India) to include millet in their diet. Few years back I did not have any idea about the name 'millet' though I was well aware with the name of ragi (Foxtail Millet), Jowar (Sorghum), Bajra (Pearl Millet), Sama (Little Millet) and many more. Yes, I was not aware of their English names.

Today I am sharing little millet khichdi recipe which my mom used to prepare. This is a very wholesome meal with no onion or no garlic. In some parts of  India, Little Millet Khichdi is prepared for fasting days. That recipe is different from the recipe I am sharing here. In the fasting sama khichdi normally dal is not used. I have added moong dal along with seasonal vegetables to make it a healthy one pot meal. This can be cooked in a single pot (pressure cooker). A nutritious meal when you are in a hurry or just no mood to cook or in a mood to eat comfort food. It could be a very good meal for diabetic person and in that case avoid adding potatoes.

Preparation time - 10 minutes
Cooking time - 40 minutes
Serves - 2

Little Millet Khichdi / Sama Chaler Khichuri / Samai Khichdi


Little Millet - 1 cup
Yellow Moong Dal - 2/3 cup
Potato - 1 medium, cut into elongated shape
Carrot - 1 medium, cut into elongated shape
Beans - 6 to 7, cut into 2 inch long
Cauliflower - 8 to 10 florets
Green Peas - 2 tablespoon
Green Chilli - 1 or 2
Bay Leaf - 1
Ghee - 1 teaspoon
Salt to taste
Ginger Paste - 1 teaspoon
Cumin Powder - 1 teaspoon
Coriander Powder - 1 teaspoon
Turmeric Powder - 1 teaspoon
Refined Oil - 2 tablespoon

1. Wash little millet and moong dal separately and keep aside.
2. Heat oil in a pressure cooker and add a bay leaf.
3. Add potato and carrot and stir for few minutes.
4. Later add beans, green peas and cauliflower florets. Stir them for some time.
5. Add salt and turmeric powder and mix them well.
6. Next add ginger paste, green chilli, cumin powder and coriander powder. Mix them well under low flame to avoid burning.
7. Now add moong dal and little millet into the cooker and mix with all the spices.
8. After 5  minutes add water accordingly and close the lid of the pressure cooker.
9. Wait for 2 to 3 whistles under medium flame.
10.Once the pressure releases open the lid and mix it with a ladle carefully.
11. At this moment if you feel the khichdi has soaked all the water, you can add little water and boil for few minutes without the lid.
12. Check the seasoning and when the consistency is just right, switch off the gas and drizzle ghee on top and serve hot with pickle or papad.

Ragi Dosa / Finger Millet Dosa

 Why should you include millets in your diet??

Millets are nothing but small grained cereals however they are nutritionally superior than rice and wheat. Millets are considered as good source of energy and provides proteins, minerals, vitamins and dietary fibre. They are good source of protein for vegetarian people. Apart from these, each type of millet has significant health benefits. Hope you have understood the importance of millet in your diet, so you should include in your daily diet. 

Karnataka is the highest producer of finger millet or ragi. Being in Karnataka, how can we forget Ragi? So today I sharing a recipe where I have used ragi as main ingredient. Its nothing but your daily dosa I have twisted to ragi dosa which is very good for diabetic individuals.  

Ragi Dosa / Finger Millet Dosa


Ragi Flour - 2 cups
Urad Dal - 1/2 cup
Fenugreek (Methi) Seeds - 1 teaspoon
Salt to taste
Ghee - 1 tablespoon
Refined Oil - 2 tablespoon


Soak Urad dal and methi together for 5 to 6 hours and make a smooth paste. Now add ragi flour into it and mix them well so that there will not be any lump. Allow it to ferment 6 hours or overnight. Next day morning add 2/3 cup water and salt to taste. 

Now heat a dosa skillet and drizzle with oil and once heated sprinkle water and allow the oil to disappear. Next add a ladle full of batter on it and spread in a circular motion. Cook on high flame. Drizzle some (oil+ghee) and when it comes up, flip the other side and drizzle some more (oil + ghee). When both side are cooked take it out and serve hot with coconut chutney.

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