I learnt this recipe for Spicy Sabudana Khichdi with Coriander and Green Chilly Paste from a gentleman called Balasaheb Ardhapurkar, who tells me it is a recipe by his daughter-in-law, Shobha Deshmukh.
Shri Ardhapurkar is an active member on a couple of Maharashtrian food groups that I am a part of and posts traditional recipes from the Marathwada region of Maharashtra. His recipes for Methkut and Kala Masala inspired me to start making fresh masalas at home.
When he posted a picture and recipe of this Spicy Green Sabudana Khichdi, I was instantly enamoured because I love both the traditional Sabudana Khichdi and Green Pulav. When I made this recipe the first time, I shared it with my colleagues at work and they absolutely loved it. Since then it has become a regular feature in my home. 🙂
So here I am sharing this recipe with you. Thank you so much, Shobha Deshmukh; I owe you one! Thank you, Ardhapurkar-Garu for introducing me to this wonderful breakfast.
How to Make Spicy Sabudana Khichdi with Coriander and Green Chilly Paste
Spicy Sabudana Khichdi with Coriander and Green Chilly Paste
This is a recipe for Spicy Sabudana Khichdi with Coriander and Green Chilly Paste. It takes the traditional Sabudana Khichdi and elevates it to another level.
I made Idlis with Barnyard Millet (Kuthiraivali in Tamil, Udalu in Telugu) as I had that at home. This time I used no rice or poha at all. The batter fermented quickly (4 hours in Mumbai’s hot and humid conditions) and the idlis were spongy though a bit drier than the regular idlis. I think next time I will steam them for a lesser duration.
The taste of these Idlis with Millets was quite close to traditional idlis, and I think I can safely say this idli variation will be made often in my home.
I also have some batter left and will make dosas with them tomorrow. 🙂
How to Make Idli with Millets
Idli with Millets
This is a recipe for Idli made with millets instead of rice. The result is a spongy idli that tastes pretty close to the traditional idli.
Indian, South Indian
For the Millet Idli Batter
2CupsAny MilletI used Barnyard Millet
Salt to Taste
Oil to Grease Idli Mould
Making the Batter for Idli with Millets
Wash the millets well and soak in 4 cups water for at least 4 hours.
Wash the udad dal till water runs clear and soak it with the fenugreek seeds in 2 cups water for at least 4 hours.
Drain and discard all the water from the millets.
Grind the millets to a fine paste.
Drain and reserve some water from the udad dal and fenugreek.
Add the udad dal and fenugreek to the ground millets.
Grind to a smooth and thick paste using some of the reserved water.
Take the batter out into a large enough vessel and let it ferment for at least 4 hours or till the batter rises. It won't rise as much as the regular idli batter.
Making the Idlis
Add water to the steamer/pressure cooker, and let the water start boiling.
Add salt to the batter and mix with a very gentle hand.
Grease the idli mould with a few drops of oil.
Add enough batter to each cavity to just fill it.
Place the Idli stand in the steamer/pressure cooker and steam for 5 to 7 minutes.
Turn off the heat and let it cool for about 5 minutes.
Be careful not to steam these idlis too much as they then become very dry. They do not need beyond 5 to 7 minutes of steaming.
Ensure that the water in the steamer is boiling already before you place the idli stand in it.
You can even use a 4:1 ratio of millets to udad dal.
I prefer to serve Idli with Millets with Sambar or Coconut Chutney as the idlis are a bit drier than the traditional idlis.
Step-by-Step Recipe for Making Idli with Millets
How to Make Batter for Idli with Millets
You can use any millet including Bajra and Jowar.
Wash the millet well under running water and then soak in 3 to 4 cups water for at least 4 hours. The millets will not swell much but soaking helps with grinding.
Wash the udad dal under running water till the water runs clear and then soak it with the fenugreek seeds in 2 cups water for at least 4 hours.
Drain the water completely from the millets. We do not need this water.
Drain all water from the udad dal and fenugreek and reserve some of the water as we will use it in grinding. This water helps the fermentation process.
First grind the millets to a fine paste. Unless you are using Bajra or Jowar, the millets do not need much grinding.
To the ground millets, add the udad dal and fenugreek.
Grind to a smooth and thick batter (dropping consistency) using some of the reserved water.
Remove the batter out into a vessel.
Let the batter ferment in a warm place for at least 4 hours or till the batter rises. The batter for Idli with Millets won’t rise as much as the regular idli batter.
Making the Idlis
Get the steamer/pressure cooker ready by adding water and ensuring that the water has started boiling. This is important as it helps to cook the idlis faster and ensures the idlis afre soft and spongy.
Add salt to the batter and mix with a very gentle hand. You will see that the batter has a lot of air and is spongy in itself. Avoid over mixing it as the idlis will become hard.
As with traditional idlis, use a few drops of oil to grease each cavity of the the idli plate.
Drop enough batter into each cavity to just fill it. The idli will rise quite a bit after steaming.
Steam the idlis for just about 5 to 7 minutes and then turn off the heat.
Let the steamer/pressure cooker cool for 5 minutes, and then open it.
Let the idli rest for 2-3 minutes before de-moulding.
I made Kuthiraivali Pongal or Barnyard Millet Pongal (known as Udalu Katte Pongali in Telugu) for lunch this weekendat the recommendation of my aunt. It turned out to be surprisingly light on the stomach and quite delicious.
Making this dish also encourages me to explore the world of millets quite some more. In fact, I am newcomer to the world of millets. With the exception of Little Millet (Samalu in Telugu, Varai in Marathi, Samai in Tamil) and Finger Millet (Ragi or Nachni), I use very little millet in everyday cooking. I do occasionally use Jowar (Sorghum) and Bajra (Pearl Millet) flour to make Thalipeeth or Rotis but that is about it.
Recently we had an animated discussion is our music class about the benefits of various millets. After I came home, I researched various millets and was quite surprised at what I found. Don’t believe me, see these figures about the nutritional values in various millets that I found in a post from The Hindu.
A few days later, when I posted the recipe for Varayache Tandul (aka Bhagar or Samo Rice)for Ashadi Ekadashi, my aunt (Atta) asked me to try Pongal with Foxtail Millet. I have great faith my Atta and her food recommendations, what with her being a doctor and a foodie. 🙂
Off I went in search of Foxtail Millet. My grocer did not have it but had Barnyard Millet (Udalu or Kodisama in Telugu and Kuthiraivali in Tamil), so here I am with the recipe for Pongal with Barnyard Millet (Kuthiraivali Pongal or Udalu Katte Pongali).
Did you know the millets are a great substitute for rice and wheat as far as diabetics are concerned?
How to Make Kuthiraivali Pongal, Udalu Katte Pongali, Barnyard Millet Pongal
Last week I had posted the recipe for Shinghare ke Atte ka Halwaby Heena Jhanglani. This week I happened to taste Rajgira Halwa made by Mrs. Jhanglani. While that version used milk, I made another version yesterday that uses water instead of milk.
Rajgira or Amaranth Flour is one of the many ingredients that are acceptable for the Navratri fast and is used to make delectable stuff like Puris as well.
Even though monsoons have set in (sorta), there are still lovely juicy mangoes available in Mumbai. This weekend my dad got about a dozen and since they were ripening quickly I was looking to use them quickly. Of course, there were the usual lineup of recipes; Mambazha Pulissery or Mambazha Mor Kuzhambu, Mango Lassi, or Mango Milkshake. Then as I was soaking rice for Neer Dosa I remembered Mavina HanninaRasayana or Mango Rasayana.
Mavina HanninaRasayana is the Udupi version of Aam Ras and is made by blending together sweet mangoes with coconut milk and jaggery. It is a simply awesome accompaniment to Neer Dosa and Puris. In my version I did not use too much jaggery as my mangoes were sweet enough. This also meant that the texture and colour of my Mavina Hannina Rasayana was also paler but I was OK with that.
How to Make Mavina Hannina Rasayana (Mango Rasayana)
Makes: 3 Cups
Time: 10-15 Minutes
Pulp of Ripe Mangoes – 2 Cups
Fresh Coconut Milk – 1 Cup
Grated Jaggery/Sugar – 1/2 Cup (I used about 1 tbsp)
Cardamom – 2
Peel and powder the cardamom.
Add the cardamom powder and the sugar/jaggery to the mango pulp.
Mix well and set aside for 5 minutes.
Add the fresh coconut milk and mix well.
Enjoy with Mavina Hannina Rasayana or Mango Rasayana with Neer Dosa, Chapati or Puri.
Instead of mango pulp, you could also cut 2 mangoes into fine pieces and just mix them into the coconut milk. 🙂