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Living with Multiple Myeloma in Hyderabad , India . Random musings .


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Healthy alternative to regular Dosa , Uthappam using Foxtail Millets (Korralu in Telugu)

My post on Foxtail millets is one of the most popular posts on my blog.
Been getting several hits on the post.

Here is the link to that post 

https://devilorangel.in/2016/12/14/health-nutrition-and-south-indian-recipes-with-korralu-foxtail-millets/


Millet’s are the new fad in town , the passionate Dr Khadar Valli  has been promoting 5 types of Millets (Foxtail, Kodo, Browntop, Little , Barnyard) which are very nutritious Organic ancient grains that can heal the body.

There was a time when I wanted to incorporate Millets but was nervous. Thanks to several women who uploaded videos on preparing Millet Dosa’s. These videos gave me the confidence to prepare Dosa’s with Foxtail Millets.

Not just Foxtail Millets , but Little Millet, Kodo Millet, Barnyard Millet  and Browntop Millet , too can be incorporated with great ease in our daily diet.
Easiest to use in the preparation of Dosas and Idlis.

Lemme share how I prepare Dosa with Foxtail Millet’s.

Usual Recipe for Dosa batter :

Ingredients for making Dosa Batter :

Urad Dal : 1 Cup . This is Whole Black Gram (with the Black skin removed)

Rice – 2 or 3 Cups (Quantity of Rice is  your choice)

This is soaked for 6-8 hours. Usually soaked in the morning and the batter is prepared at night.

The batter is left for fermenting overnight .

Dosa’s are prepared the next morning.

Procedure to prepare Dosa with Millets is very much the same.

Here is my Recipe for Dosa with Foxtail Millets :

Urad Dal – 1 Cup
Foxtail Millets – 2 Cups

I soak them in the morning in separate containers for 8 hours.
Batter is prepared in the evening/night. Grind them separately into a smooth batter and then mix them throroughly.

Add salt to taste.
Leave the batter overnight for fermenting.
Make your Dosa’s the next morning.

Just replace Rice with Foxtail Millets and confidently go ahead.

Not just Foxtail Millets, you can follow the same recipe using other Millets too.

Enjoy your healthy Foxtail Millet Dosa’s with your regular Chutneys or Sambhar.

This evening , I prepared Uthappam with the same batter. I chopped a few veggies, chillies, ginger, coriander leaves , jeera and added to the Millet batter. This is my Dinner for today.

Uthappam made with Millet Dosa batter and lots of veggies

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2 Comments

Health , Nutrition and South Indian Recipes with Korralu (Foxtail Millets)

Rice is a staple food of a majority of South Indians. Most of us cannot imagine life without rice . Craving for rice begins after 24 hours of not eating rice:)) . I too belong to South India 🙂 and a major part of my diet used to comprise of rice. Rice is an ingredient in our Breakfast, lunch and dinner.

The kind of rice that is usually available in most stores is highly polished and hence deprived of nutrients and is left with carbs. After learning about how cancer cells feed on sugars and carbs , I started my research on ways to minimize consumption of rice . Rice is an ingredient in several traditional South Indian dishes like Dosa , Idli , pongal , pulihora etc. Plain rice is eaten with other ‘curries’.

I came across ‘millets’ a couple of years ago and gradually started incorporating these in my diet.

Millets are a group of food grains grown in semi arid areas. These are ancient grains which have not undergone selective breeding.There are several varieties of Milliets. Pearl, Foxtail, Finger, Sorghum etc. Millets are gluten free, they are alkaline, have low GI and are anti-inflammatory. Inflammation is the major cause of a lot of chronic diseases. Millets are usually not attacked by pests and hence are relatively free of pesticides. Millets have higher amounts of minerals and fiber than wheat and rice. Good for putting a check on Diabetes, cholesterol etc

I will be focussing on Foxtail Millets in this post. They are called ‘Korralu’ in Telugu.
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These are a very close substitute to rice and can be used in the preparation of a variety of traditional South Indian dishes.

Korralu (whole grain) can be cooked just the way we cook rice. Replace rice with korralu , for rice preparations like Pulihora, Kichdi, Sweet pongal etc.
Batter for idli and dosa is prepared by substituting rice with foxtail millets. Brown rice, foxtail millets and Urad Dal  can be added in equal proportions to make a batter for Idli and dosa.

Korralu ravva is also available in a few supermarkets and organic stores. Idli and Upma can be made using this ravva.

You might have to experiment a bit with the quantities. The taste , colour , texture might differ slightly from what you are normally used to . The idlis may be harder than the usual stuff  when you make them for the first time . The texture of dosas  too might vary. Think of the nutrition rather than the look , feel and taste. With experience you will be able to do a better job 🙂

Add cooked Foxtail millets to your favourite salad . You can include foxtail millets in moong dal dosa. Get creative and adventurous !!

Lots of recipes are available on youtube. Check them out !

~~ You are what you Eat !! ~~