No Rice Idli with Millets

I have been meaning to try Idli with Millets instead of rice for a while now, but have been putting it off. This is primarily because I am trying to use millets on a regular basis in my diet. I have already posted recipes for Varai Pulav/Sama Upma, Pongal with Barnyard Millet (Kuthiravali), Bajrichi Bhakri, Bajrichi Khichdi, and Jowar Dosa. However, if I am able to make Idli and Dosa with millets, then I can include millets in breakfast also.

A piece of spongy Millet Idli with some Molaga Podi
Spongy Millets Idli

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. 🙂

Idli with Barnyard Millet
Idli with Barnyard Millet

How to Make Idli with Millets

Idli with Millets served with Molaga Podi
Print
Idli with Millets
Prep Time
6 hr
Cook Time
10 mins
Total Time
6 hr 10 mins
 

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.

Course: Breakfast
Cuisine: Indian, South Indian
Servings: 4 People
Author: Aruna
Ingredients
For the Millet Idli Batter
  • 1/2 Cup Udad Dal
  • 2 Cups Any Millet I used Barnyard Millet
  • 1/2 tsp Fenugreek Seeds
  • Salt to Taste
Other Ingredients
  • Oil to Grease Idli Mould
Instructions
Making the Batter for Idli with Millets
  1. Wash the millets well and soak in 4 cups water for at least 4 hours.

  2. Wash the udad dal till water runs clear and soak it with the fenugreek seeds in 2 cups water for at least 4 hours.

  3. Drain and discard all the water from the millets. 

  4. Grind the millets to a fine paste.

  5. Drain and reserve some water from the udad dal and fenugreek.

  6. Add the udad dal and fenugreek to the ground millets.

  7. Grind to a smooth and thick paste using some of the reserved water.

  8. 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
  1. Add water to the steamer/pressure cooker, and let the water start boiling.

  2. Add salt to the batter and mix with a very gentle hand.

  3. Grease the idli mould with a few drops of oil.

  4. Add enough batter to each cavity to just fill it.

  5. Place the Idli stand in the steamer/pressure cooker and steam for 5 to 7 minutes.

  6. Turn off the heat and let it cool for about 5 minutes.

  7. Serve hot with Coconut Chutney, Molaga Podi and Oil, and/or Sambar.

Recipe Notes
  • 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

  1. How to Make Batter for Idli with Millets
    1. You can use any millet including Bajra and Jowar.
    2. 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.

    3. 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.
    4. Drain the water completely from the millets. We do not need this water.
    5. 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.
    6. First grind the millets to a fine paste. Unless you are using Bajra or Jowar, the millets do not need much grinding.

    7. To the ground millets, add the udad dal and fenugreek.
    8. Grind to a smooth and thick batter (dropping consistency) using some of the reserved water.
    9. Remove the batter out into a vessel.
    10. 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.

  2. Making the Idlis
    1. 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.
    2. 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.
    3. As with traditional idlis, use a few drops of oil to grease each cavity of the the idli plate.
    4. Drop enough batter into each cavity to just fill it. The idli will rise quite a bit after steaming.
    5. Steam the idlis for just about 5 to 7 minutes and then turn off the heat.
    6. Let the steamer/pressure cooker cool for 5 minutes, and then open it.
    7. Let the idli rest for 2-3 minutes before de-moulding.
    8. Serve the Idli with Millets hot with Coconut Chutney, Molaga Podi and Oil, and/or Sambar.
No-Rice Idli with Millet
No-Rice Idli with Millet

Ullipaya Pachadi | Andhra-Style Onion Chutney for Idli and Dosa

In my home, Idli and Dosa are staple breakfast items; generally served with Nalla Kharam or Molaga Podi on weekdays. On weekends, I have more time on hand and make some chutney or the other. This past weekend, I had made Ullipaya Pachadi or Andhra Style Onion Chutney as an accompaniment.

Ullipaya Pachadi | Andhra Onion Chutney on a piece of Dosa
Ullipaya Pachadi | Andhra Onion Chutney for Idli and Dosa

What I like about this chutney is that it is very easy to make and you can adjust how spicy or sweet it is to be just by adjusting how much you fry the onions. You can also make a large batch and use it through the week.

There also another variant of Ullipaya Pachadi which uses Tomato; here is the recipe for the Tomato Ullipaya Pachadi.

How to Make Ullipaya Pachadi | Andhra-Style Onion Chutney for Idli and Dosa

Print
Ullipaya Pachadi | Andhra-Style Onion Chutney for Idli and Dosa
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Ullipaya Pachadi is a spicy Onion Chutney that we make in Andhra Pradesh as an accompaniment for Idli and Dosa. It is very easy to make and it also stays fresh for upto a week when refrigerated.

Course: Accompaniments, Side
Cuisine: Andhra Recipes, Indian, South Indian
Servings: 4 People
Author: Aruna
Ingredients
For the Ullipaya Pachadi
  • 1.5 Cups Sliced Onions
  • 2 Kashmiri Chillies (For Colour; Optional)
  • 3 to 5 Spicy Red Chillies
  • 2" Flake Tamarind
  • 1 tbsp Oil
  • Salt to Taste
For Tempering
  • 1 tsp Oil
  • 1/3 tsp Mustard Seeds
  • A Few Curry Leaves
Instructions
Making the Ullipaya Pachadi
  1. Soak the Kashmiri Chillies in a little warm water for 5 to 10 minutes.

  2. Heat 1 tbsp oil.

  3. Add the spicy red chillies and stir-fry for 1 minute.

  4. Add the sliced onions and stir-fry for 3 to 5 minutes till they soften and turn translucent.

  5. Add tamarind and salt.

  6. Stir-fry till the onion is light brown in colour.

  7. Take off the heat and set aside to cool.

  8. Grind the fried onion mix along with the soaked Kashmiri chillies to a smooth paste.

  9. Remove the Ullipaya Pachadi into a bowl.

The Tempering
  1. In a ladle, heat 1 tsp of oil.

  2. Add the mustard seeds and wait till they splutter.

  3. Add the curry leaves and stir-fry for a few seconds.

  4. Add to the Ullipaya Pachadi.

  5. Mix well.

  6. Serve the Ullipaya Pachadi with Idli or Dosa.

 

Vengaya Pachadi | Onion Chutney for Idli and Dosa
Vengaya Pachadi | Onion Chutney for Idli and Dosa

Step-by-Step Method to Make Ullipaya Pachadi | Andhra-Style Onion Chutney for Idli and Dosa

  1. Getting Started
    • As the first step, soak the Kashmiri Chillies in some warm water for 5 to 10 minutes. This will help the chillies soften and grind well later; otherwise the Onion Chutney may have flecks of the chillies.

    1. In a kadhai or wok, over medium flame, heat 1 tbsp oil.
    2. Add the spicy red chillies and stir-fry for a few seconds till they start to change colour.
    3. Now add the sliced onions and stir-fry till they soften and turn translucent.
    4. To the onions, add the tamarind flake and salt. The salt will help the onions caramelize faster.
    5. Now, over medium flame, stir-fry till the onion slices turn light brown. A deeper brown will give you a sweeter chutney while a lighter colour will result in a spicier chutney.
    6. Take off the heat and set aside to cool before grinding.
    7. Add the fried onions mix along with the soaked Kashmiri chillies to a grinder. Do not add the water in which the Kashmiri Chillies are soaked; save it for later use, if required. 
    8. Grind the mix to a smooth paste. Add a little of the saved water, if required.
    9. Remove the Ullipaya Pachadi into a bowl.
  2. Add the Tempering

    1. In a ladle, heat 1 tsp of oil.

    2. Add the mustard seeds and wait till they splutter.

    3. Add the curry leaves and stir-fry for a few seconds.

    4. Add the tempering to the Ullipaya Pachadi and mix well.

    5. Serve the Ullipaya Pachadi with Idli or Dosa.
Ullipaya Pachadi | Vengaya Pachadi
Ullipaya Pachadi | Vengaya Pachadi

Nuvvula Podi | Roasted Sesame Powder from Andhra Pradesh

Every Indian state has its share of Pickles, Chutneys, and Podis (Dry Powders); none more so than Andhra Pradesh which is famous for them. Today I am introducing you to Nuvvula Podi; a favourite from the Vizag-Vizianagaram of Andhra Pradesh.

Andhra Nuvvula Podi
Andhra Nuvvula Podi

Nuvvula Podi oh-so-simple to make, super delicious, and can be put to a variety of uses.

If you like podis try my recipes for Nalla Kharam from Andhra Pradesh, Karibevu Chutney Pudi from Karnataka, or Methkut from Maharashtra.

How to Make Nuvvula Podi

Nuvvula Podi (roasted sesame powder from Andhra Pradesh) in a bottle
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Nuvvula Podi | Roasted Sesame Powder from Andhra Pradesh
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 

Nuvvula Podi is a roasted sesame powder from Andhra Pradesh. It is a staple in my home and I often relish it by mixing it with hot steamed rice and sesame oil.

Course: Accompaniments
Cuisine: Andhra Recipes, Indian, Vegan, Vegetarian
Author: Aruna
Ingredients
  • 1 Cup Unpolished Sesame Seeds, Nuvvulu
  • 6 to 8 Spicy Red Chillies, Endu Mirapakaya
  • Salt to Taste
Instructions
  1. Over medium flame, heat a wok or a kadhai.

  2. Add the sesame seeds and red chillies.

  3. Continuously stir-fry till the sesame seeds change colour.

  4. Remove the roasted sesame seeds and chillies into a plate to cool.

  5. Add salt.

  6. When the seeds have cooled to room temperature, in a large grinder jar, grind to a coarse powder. Be careful not to grind too much as you will have an oily lump on your hands.

  7. Store in an air-tight bottle.

 

Step-by-Step Recipe for Nuvvula Podi, the Roasted Sesame Powder from Andhra Pradesh

  1. On medium flame, heat a heavy-bottomed kadhai.
  2. Add the sesame seeds and red chillies to the kadhai.
  3. Dry roast continuously till the sesame seeds change colour and start to pop.
  4. Remove the roasted sesame and chillies into a plate to cool. Do not leave them in the hot kadhai as the sesame will continue to roast and may get a burnt taste.
  5. Set aside and let cool completely.
  6. Once the seeds have completely cooled, add about 1 tsp salt.
  7. Pulse in a grinder till it is a coarse powder.

    • Ensure that you use a large enough grinder attachment because this needs space. Otherwise, it will become an oily lump.
    • Grind in short bursts and check each time whether the powder is coarse.
    • If you grind for long or fill the grinder to the brim, the Nuvvula Podi will turn into an oily lump.
  8. Store the Nuvvula Podi in an air-tight bottle.

 

Nuvvula Podi | Roasted Sesame Powder from Andhra Pradesh
Nuvvula Podi | Roasted Sesame Powder from Andhra Pradesh

 

Pineapple Menaskai: Pineapple Curry from Mangalore

This week I had loads of Pineapple at home and decided to make Pineapple Menaskai with it. This recipe has been on my to-try list for a while, and I am happy that I finally made it.

Pineapple Menaskai | Pineapple Gojju
Pineapple Menaskai | Pineapple Gojju

What I loved about this recipe for Pineapple Menaskai is that it is super easy to make. The result is an explosion of flavours that makes great use of the tangy-sweet flavour of pineapple.

  • You can also make Menaskai with other vegetables and fruits like raw mangoes.
  • I did not have Bydagi chillies so used a mix of Kashmiri Chillies (for the colour) and Pandi chillies (for the heat/spiciness). Do use either Bydagi or Kashmiri chillies, otherwise your Menaskai will be very pale in colour.
  • Do you like Pineapple? You can also try Pineapple Kesari/Sheera, Pineapple Kichadi,  or Pineapple-Mango Salsa.
Pineapple Menaskai (also called Pineapple Gojju) served in a white bowl on a green background
Pineapple Menaskai | Pineapple Gojju

Recipe Source: I have used Smitha Kalluraya’s recipe as a base for mine.

How to Make Mangalore’s Popular Pineapple Menaskai

Pineapple Menaskai is a spicy, sweet, tangy pineapple curry from Mangalore
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Pineapple Menaskai
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Pineapple Menaskai is a delicious spicy, sweet, and tangy Pineapple Curry from Mangalore in Karnataka. It is also called Pineapple Gojju.

Course: Main, Side
Cuisine: Indian, Karnataka
Servings: 4 People
Author: Aruna
Ingredients
  • 1.5 Cups 1" Pineapple Pieces
  • 1.5 tbsp Thick Tamarind Pulp
  • 2 tbsp Grated Jaggery
  • 1/4 tsp Turmeric
  • Salt to Taste
For the Ground Masala
  • 2 tsp Udad Dal
  • 1 tsp Chana Dal
  • 1/4 tsp Fenugreek Seeds
  • 2 tsp Sesame Seeds
  • 1/2 Cup Grated Coconut
  • 6 to 8 Bydagi Chillies See Notes
  • 2 Large Pinches Hing/Asafoetida
  • 4 to 6 Curry Leaves
  • 1/4 Cup Water
  • 1 tsp Oil I used Coconut Oil
For Tempering
  • 1 tsp Oil I used Coconut Oil
  • 1 tsp Mustard Seeds
  • 1 tbsp Udad Dal
  • 8 to 10 Curry Leaves
  • 1 Large Pinch Hing/Asafoetida
Instructions
To Make the Ground Paste
  1. Heat 1 tsp oil.

  2. Add udad dal, chana dal, and fenugreek seeds.

  3. Stir-fry till they start to change colour.

  4. Add the curry leaves and red chillies.

  5. Stir-fry till the dals turn golden brown.

  6. Add the sesame seeds and stir-fry for a few seconds.

  7. Turn off the heat.

  8. Add asafoetida and mix well.

  9. Add grated coconut and mix well.

  10. Let the mix cool.

  11. Using about 1/4 cup water, grind the fried ingredients into a smooth paste.

Making Pineapple Mesankai | Pineapple Gojju
  1. Heat 1 tsp oil.

  2. Add the pineapple pieces and turmeric.

  3. Saute for 5 minutes.

  4. Add 2/3 Cup Water, Jaggery, and Tamarind pulp. 

  5. Cover and cook for about 5 minutes.

  6. Add the ground masala and salt.

  7. Mix well.

  8. Add about 1/2 to 1 cup water.

  9. Bring to a boil. Simmer for about 5 minutes.

The Tempering
  1. Heat 1 tsp oil.

  2. Add mustard seeds and wait till they splutter.

  3. Add the udad dal and stir-fry till golden brown.

  4. Take off the heat.

  5. Add the asafoetida and curry leaves.

  6. Mix well.

  7. Add the tempering to the Pineapple Menaskai.

Recipe Notes
  • I did not have Bydagi chillies so used a mix of Kashmiri Chillies (for the colour) and Pandi chillies (for the heat/spiciness). Do use either Bydagi or Kashmiri chillies, otherwise your Menaskai will be very pale in colour.

 

Step-by-Step Recipe for Pineapple Menaskai

  1. Getting Started
    1. In a kadhai, add 1 tsp oil. I prefer to use Coconut oil as it lends a wonderful aroma and taste to the Pineapple Curry.
    2. When the oil is medium hot, add the pineapple pieces and turmeric.
    3. Stir-fry for about 5 minutes. This helps release the flavour of the Pineapple.
    4. Now add 2/3 Cup of water, the grated jaggery, and tamarind pulp. Mix well.
    5. Cover and let the mix simmer over medium heat for about 5 to 7 minutes, so that the Pineapple pieces stew a bit. In the meantime you can make the masala paste.
  2. Method for Making the Ground Masala 
    1. In a small kadhai, over medium heat, heat 1 tsp oil.
    2. Add udad dal, chana dal, and fenugreek seeds.
    3. Stir-fry till the dals just start to change colour. Do not wait till they become golden brown as they will fry further.
    4. To the frying dals, add the curry leaves and red chillies.
    5. Now stir-fry so that the curry leaves and chillies fry, and the dals turn golden brown.
    6. Now add the sesame seeds and stir-fry for a just few seconds.
    7. Turn off the heat.
    8. Quickly add the asafoetida and mix well.
    9. Immediately add the grated coconut and mix well.
    10. Using about 1/4 cup water, grind the fried ingredients into a smooth paste. You will get a lovely red-orange paste because of the Bydagi chillies.
  3. Putting Together the Pineapple Mesankai | Pineapple Gojju

    1. To the pineapple pieces that are stewing add the masala and salt.
    2. Mix well.
    3. Add 1/2 to 1 cup water and mix well. The gravy should be thick but flowing so use water appropriately.
    4. Over medium flame, let the Pineapple Menaskai cook and come to a boil.
  4. Getting the Tempering Ready
    1. In a ladle, heat 1 tsp oil and add mustard seeds.
    2. When the mustard seeds start to splutter, add the udad dal and stir-fry till golden brown.
    3. Turn off the heat and add the asafoetida and curry leaves.
    4. Mix well. The heat will fry the curry leaves.
    5. Add the tempering to the Pineapple Menaskai.
    6. Mix well.
  5. Cover and let the Pineapple Menaskai rest for 10 minutes.
  6. Serve with steamed rice with fryums on the side.
Pineapple Menaskai | Pineapple Gojju: A Recipe from from Mangalore
Pineapple Menaskai | Pineapple Gojju: A Recipe from from Mangalore

Spicy Roasted Phool Makhana | A Low Calorie Snack

I am a recent convert to the pleasures of Roasted Phool Makhana. I discovered this low-calorie, nutrient rich snack in my quest to lose weight and satiate those 4 PM hunger pangs.

Roasted Phool Makhana (Fox Nuts, Gorgon Nuts or Lotus Seeds) spiced with chilli powder.
Roasted Phool Makhana | A Low Calorie Snack

Called Fox Nuts, Gorgon Nuts or Lotus Seeds in English, Phool Makhana in rich in fibre, magnesium, potassium, phosphorus, iron and zinc; while being low on sodium. As a result, it is used to treat a variety of ailments from obesity to blood pressure to arthritis.

The health benefits aside, I love this crunchy snack as I could flavour the Makhana with whatever spices I wanted. In this batch, I used just some black salt and chilli powder. I have also tried spicing Roasted Makhana with Amchur, Chaat Masala, or even just Pepper Powder. Actually, I just roast a large batch of Makhana and then flavour portions of it with different spices. 🙂

Want more low-calorie snack recipes? Try Kolhapuri Bhadang and Low-Oil Chivda.

How to Make Roasted Phool Makhana, Fox Nuts, Gorgon Nuts, or Lotus Seeds

Roasted Phool Makhana | Roasted Foxnuts | Roasted Lotus Seeds spiced with chilli powder
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Spicy Roasted Makhana (Fox Nuts, Gorgon Nuts, or Lotus Seeds) | A Low Calorie Snack

Spicy Roasted Makhana is a delicious, low-calories snack that is packed with nutrients and keeps hunger at bay. 

Course: Snack
Cuisine: Indian
Author: Aruna
Ingredients
  • 100 Gms Phool Makhana
  • 1 tbsp Ghee or Oil Vegans can use oil
  • Salt or Black Salt to taste I used 1 tsp
  • Chilli Powder to taste I used 2 tsp
Instructions
  1. In a large kadhai or wok, over low to medium heat, dry-roast the Makhana till they become crisp. When you bite them, they should not feel spongy. The process takes about 15 minutes. Stir-constantly to ensure that the Makhana does not burn.

  2. Take the Kadhai/wok off the heat.

  3. Heat the ghee or oil till just warm.

  4. Add the chilli powder and black salt to the warmed ghee or oil. Mix well.

  5. Add the ghee/oil and spices to the roasted Makhana.

  6. Mix well.

  7. Let the Makhana cool to room temperature. Store in an air-tight container!

Recipe Notes
  • You need to use a low-medium heat and roast the Makhana patiently while stirring constantly. Only then will you get a crisp roasted Makhana. 
  • If you use high heat, or do not stir constantly, you are in danger of having Makhana that is burnt or browned from the outside but spongy inside.

 

Spicy Roasted Phool Makhana
Spicy Roasted Phool Makhana