Mixed Millet food

Sama (Little Millet) rice - 2 tbsp

Varagu (Kodo Millet) rice 2 tbsp
Korra (Foxtail Millet) rice 2 tbsp
Whole Wheat Dalia (Broken Wheat) 2 tbsp
Paddy rice (red, white, brown) 2 tbsp
Whole Mung (Green Gram) 2 tbsp
Roast each grain separately till you can smell a fragrant aroma of roasted grain. Each grain needs
a different amount of time, so don;t mix them up lest you end up with some under-roasted and
some over-roasted and hence bitter grains. Let them cool down and then powder them in a mixie
till you get a rava consistency. Grind the grains in batches based on grain size - sama, varagu and
korra can go in one batch. Mung and rice in another.
Cook the mixture in a pressure cooker with sufficient water. You will need to check if the
cooked mixture has a soft, mashed-up texture. Puree if required.
Suggestions for serving:
1. With milk
2. with buttermilk, if your baby is old enough for it/used to it
3. boiled and pureed vegetables
4. pureed fruits
You can eat it or drink it based on the consistency you like. It has a delicious flavor and is
nutritious.
Ragi Extract
Ragi grain 1 cup
Water as required
Soak 1 cup of ragi overnight. Puree the soaked grain with less water till you can see that the
grains are getting pulped. Do not pour too much water at the beginning, the grains will not get
crushed. Once your have a paste, add water and puree some more. Now pass the mixture through
a muslin cloth to extract the ragi milk. You can extract milk a couple of times. Now bring the
extract to boil on a slow flame, stirring occasionally to make sure that no lumps are formed.
Allow it to cook for about 10 minutes and till it starts to thicken.
If you add too little water, the mixture will thicken too soon, before the ragi extract has cooked.
If you add too much water, you will need to cook it for longer till you get the desired
consistency.
Some suggestions on what to add to this extract:
1. boiled and pureed apple
2. boiled and pureed carrots or other vegetables your baby likes
3. jaggery if your baby is used to the taste
4. just like that, your baby might lap it up!
Ragi Porridge with Almond Milk
Ragi Huri Hittu (Sprouted and Roasted Ragi) 3 spoons
Jaggery 3 spoons
Water 1.5 glasses (adjust according to the thickness of the porridge you like)
Salt pinch
Almonds 8-10 soaked overnight
Boil to melt the jaggery in 1 cup of water and strain to remove impurities. Add salt. Mix the ragi
huri hittu in about 1/4 glass of water. Peel the soaked almonds. Place the almonds and 1/4 cup of
water in a blender and blend till you get a smooth mixture. Strain the mixture through a
cheese/khadi cloth to separate the pulp from the milk. (Note: If you add the pulp to the porridge,
it will not come together and become thick)
Bring the strained water to a boil. Add the water with the ragi powder. Allow the mixture to
cook for half a minute and add the almond milk. Cook till the mixture thickens. Add water if the
porridge is too thick for you.
Ragi is an excellent source of calcium, among other nutrients, for kids. Adding almonds adds a
good source of fat, Vitamin E and many more nutrients for your child.
Mixed Grain Khichdi
You can prepare this mixture and keep it ready to make khichdi.
Sama 1 cup
Korra 1 cup
Broken Ragi / Ragi Rava 1 cup
Broken Jowar / Jowar Rava- 1 cup
Broken Bajra / Bajra Rava 1 cup
Varagu 1 cup
Broken wheat 1 cup
Rice 1 cup
Split green mung 3 cups
Ajwain 3 tsps or per taste
Sesame Seeds / Til 4 tsps or as desired
Salt to taste
It is as delicious as it is attractive!
Khichdi:
Multi Grain mix 1 cup
Water 3 cups
salt to taste
chopped onions (optional)
Cook the multi grain mix in water. If using onions, saute them and then add the cooked mixture
and serve with chutney or buttermilk.
Ragi Dosa (with Urad Dal)
Urad dal, whole or otherwise 1 cup
Methi Seeds 1 tsp
Ragi flour 2 cups
Salt to taste
Soak the urad dal and methi seeds in water for 8 hrs. Grind, add salt and let ferment overnight or
till the batter starts to ferment. Add 2 cups of ragi flour and water for the required consistency.
Your dosa batter is ready.
Ragi Buttermilk drink
Ragi flour- 1 tbsp
Water 1 cup
Buttermilk 1/2 cup or as desired
Salt to taste
Bring the water to a boil. Mix the ragi flour in some cool water and add this to the boiling water.
Stir well to ensure there are no lumps. Simmer till the mixture thickens. Let it cool down
completely. Add salt and buttermilk. Mix thoroughly and enjoy a refreshing drink, especially on
a hot day.
Ragi Roti
Ragi flour 3 cups
Water 1.5 cups
This is a recipe from Northern Karnataka. Water is used while making the rotis. The rotis puff
up and the end product is soft rotis.
Bring 1 cup of water to boil. In parallel, mix 1 cup of ragi flour in about 1/2 cup or less water till
it blends in and looks like a slightly flowing mix.
Pour the mix into the boiling water, stirring continuously. Allow the ragi to cook. Then pour
about a cup of ragi flour on top of the cooked mix and allow it to steam up till the entire mix
cools down.
When the cooked ragi has cooled down completely, proceed to knead the dough. You are
looking to make a dough of a consistency like whole wheat dough. Use ragi flour as needed to
get the right consistency. You will be rolling out this dough with a rolling pin. Next make balls
of dough and roll out the rotis. The flour will be easier to roll out since a part of it has been
cooked and it has a rollable texture. However, you will need to use dry ragi flour liberally to
ensure the rotis dont break while you roll them. Place the roti on the pan and as you sense that
the side on the pan is slightly cooked, apply water on the other side using a piece of cloth. This
helps in not allowing the roti to dry up. It also helps assimilate all the extra flour used while
rolling out the roti. Then flip the roti and water the other side as well. Cook on both sides till the
water is gone. Then start pressing gently with a spatula and your roti will start to puff up. The
roti is ready. And it is soft. Serve with a vegetable in gravy or a dal.
Ragi roti for lazy uns
For folks who dont want to work on a non-glutinous dough (the dough is not elastic), mix ragi
flour and whole wheat flour to make rotis.
Rotis made using proportions of 1/2 ragi, 1/2 whole wheat or 1/3 ragi, 2/3 whole wheat come out
quite well.
Mix the flours with warm water and leave aside for 1/2 hour or so. Roll out rotis. Done.
Ragi Mudde / Kali / Ball
Ragi flour 1 cup
Water 2 cups
Wooden buttermilk churner for mixing
Put 1 cup of water to boil. While the water is getting heated, mix 1 cup of ragi flour in 1 cup of
water so that there are no lumps. When the water is boiling, add the ragi -water mix to it and stir
well on low flame with the wooden churner. Keep stirring till the mixture thickens and there is
an aroma of cooked flour. While the mixture is still hot, shape it into balls. In Karnataka and
Tamil Nadu, ragi mudde / ragi kali is served with a sambar made with different greens.
Ragi dosa Instant
Ragi flour 2 cups
Buttermilk 1/2 1 cup
Jeera 1 tb sp
Chopped green chillies
Water
Salt to taste
Mix the above ingredients till you have a rava dosa kind of pouring consistency. Leave aside for
1/2 hour to an hour. The key is to pour out dosas on a very hot pan. A couple of attempts and you
get the hang of it.
Ragi Porridge
Ragi (finger millet) powder 4 tbsp
Jaggery 4 tbsp
Water 2 cups
Milk 1/2 cup (optional)
Boil the jaggery in water and strain out any impurities. Mix the ragi powder with some cool
water to ensure there are no lumps. Boil the jaggery water (and milk) and then add the ragi water.
Let it simmer till porridge starts to thicken. Add milk or water to get the required consistency.
Ragi Laddu
Ragi flour, sprouted and roasted (Ragi Huri Hittu)- 1/2 kg
Jaggery powder 1/2 kg
Water to make thick jaggery syrup
Cashews (optional)
Cardamon seasoning (optional)
Ghee 1 tsp (optional)
Grated coconut (optional)
Take 1/2 cup water and dissolve the jaggery powder in it. Make sure you use less water else the
syrup will be too runny and it will be hard to make laddus. Boil the water-jaggery mixture till
you get a thick syrup. Let it cool and add the ragi flour 1/2 cup at a time incorporating it into the
syrup. Add more flour if required to get the right consistency. You can at this time also add
cashews, ghee, coconut and cardamom seasoning per your taste. Shape into laddu balls.
These will keep for at least a week if you do not add fresh grated coconut.
Th reason for using Sprouted and roasted ragi is that it is ready to eat and does not have to be
sauted again. If using ragi flour, try dry roasting the flour till you get a nice aroma.



Kambu Adai
Kambu (Pearl Millet) flour 2 cups
Drumstick leaves
Chopped Onion 1
Water to make dough
Salt to taste
Oil
Mix the flour, leaves, onion, salt and water to form a stiff dough. Pat out the adais directly onto
the tava with your hand. These adais are much thicker than wheat rotis. Let the side on the tava
cook well before you flip it. Cook well on the other side too. Serve with chutney.
Savory Millet Puttu
Any millet flour (saamai, thinai, cholam, ragi, kambu) 1.5 cups
Grated Coconut 1/2 3/4 cup
Warm water just enough to mix the flour into a powdery consistency
Carrots/Capsicum/Beans/Onions/Any other vegetables Quantity according to taste
Mustard seeds 1 tsp
Red/Green Chillies to taste
Salt to taste
Warm water. Mix the water slowly with the millet flour (add a little bit of salt), kneading the
flour gently. Add only so much water so that the flour can be held together into into a small ball,
but with some pressure will crumple into a powdery form.
Use a puttu maker and put layers of the millet dough and coconut. Steam for 4-5 mins. Take out
the cooked puttu and steam the next batch. Do this till the millet flour is over.
In a skillet heat oil, add mustard seeds, let them splutter, add curry leaves, onions, red/green
chillies, according to taste. Add the other vegetables and saute till cooked. Add salt as desired.
Turn off the stove. Add the puttu to this vegetable mixture and mix well, until everything is
blended well. Add coriander leaves to garnish. You can also add lemon or peanut powder as
garnish.
Enjoy!
How to Sprouted grains
Soak the bajra grains overnight. Tie them in a cheese cloth for a day or as long as you want the
sprouts to mature. You can eat them raw or leave them in boiling water for a minute or two and
then eat.
Broken Bajra Rice
Bajra rice can be made from Bajra rava, ie, broken Bajra.
Broken Bajra 1 cup
Water 2 cups
Pressure cook the broken Bajra just like you cook paddy rice. It makes a very delicious rice.
Bajra porridge Unfermented Kambu Koozh
Bajra rava / Broken Bajra- 1 cup
Water 5 cups
Chopped Carrots and Beans
Ajwain 1 tsp
Salt to taste
Bring the water to boil. Add salt, ajwain, vegetables and bajra rava. Cook on an open flame till
you can see the bajra becoming soft and the water turning starchy. After the first time, you will
know whether you like the porridge with more or less water. Serve hot with whole daal sundal
Bajra Roti
2 cups of bajra floor
2 cups of water
1. Take 2 cups of water and bring it to boil. The moment the water starts to simmer pour the the
2 cups of Bajra in the boiling water.
2. Adjust the stove to sim and do not mix the Bajra with the water. Just leave it like that.
3. Now After 2 minutes turn off your gas and get then mix the floor thoroughly. (If you feel you
need to add some more Bajra floor you can add it. But if you want to add more water then you
need add hot water.)
4. Now allow the dough to cool down (10 minutes)
5. Then roll them into small balls
6. When rolling them out into circular shapes puff/dust them with try Bajra floor
7. Now place it on the hot pan.
8. Use a cloth to press it on all sides and then keep changing the sides of the chapati. (You can
use your hand, but cloth is a better option)
9. Optionally you can also add/spread some oil on the chapti to get the Paratha effect.
Korra Upittu
Korra rice or rava 1 cup
Water 2 cups
Onion 1, chopped
Chopped Vegetables 1 cup or as you desire. Use carrots, peas, beans, corn, capsicum.
Seasoning mustard seeds, oil, curry leaves, green chilles
Heat oil. Add mustard seeds and let them splutter. Then add onions, curry leaves and green
chillies. Next add the vegetables in the order of how much time they take to cook. Add some salt,
cover and let vegetables cook. Heat water separately. Add millet to the vegetable mix and let it
mix well. Once it feels slightly roasted, add the boiling water. Simmer till the millet gets cooked.
You can top it off with some ghee before serving.
Korra Lime Rice
Foxtail Millet (Korra) 1 measure
Water 2 measures
Lemon juice
Curry Leaves
Green Chillies
Mustard, Jeera, Urad dal etc for seasoning
Peanuts
Oil
Salt to taste
Cook foxtail millet in water (open or in cooker) till the millet turns soft. Prepare the seasoning with
mustard seeds, jeera, curry leaves, green chillies and anything else you use. Saute the peanuts till they
turn brown. Add all this to the cooked millet. Add lemon juice and salt. Mix well and serve
Sama Khichdi
2 cups sama (little millet)
1 cup sprouted mung dal
6 cups water
carrots, beans (can add peas also)
1 ginger chopped small
4-6 cloves
2-3 1 cinnamon sticks
turmeric
salt
Seasoning: jeera, 1 onion chopped, oil
Chop the carrots and beans. Pressure cook the veggies with sama, spouted mung, ginger pieces, cloves,
cinnamon, turmeric, salt and water. Saute jeera and onion in oil. Add the seasoning to the khichdi. Its
ready to eat!
Varagu Coconut Rice
Varagu Rice 1 cup
Water 2 cups
1/2 grated coconut
Carrot 1, chopped and steamed (optional)
Onion 1, chopped
Seasoning Curry leaves, Channa Dal, Mustard Seeds, Oil
Cook the varagu in water. Let it cool down completely, so it does not become mushy when you prepare
the coconut rice. Add seasoning to oil. Then saute onions and add the steamed carrots. Add grated
coconut and let it cook for a minute. Then add the rice and mix everything well.
Varagu Mango Rice
Varagu 1 cup (or 1/2 cup varagu, 1/2 cup paddy rice)
Water 2 cups
Raw mango, grated 1 or per taste
Groundnuts 2 tbsp
Seasoning curry leaves, chillies. mustard seeds, urad dal, turmeric, asafoetida, oil
Salt to taste
Cool the varagu in water and let it cool before mixing the rest of the ingredients. Fry groundnuts
in oil, keep aside. Prepare the seasoning. Add grated mango and saute for a minute. Add the rice
and groundnuts. Tangy mango rice is ready.
Jowar, Ragi, Rice Dosa
Whole or Polished Urad Dal 1 cup
Rice 1.5 cups
Whole Jowar 0.75 cup
Ragi Powder 0.75 cup
Fenugreek seeds 1 tsp
Note Experiment with the above proportions for the type of dosa texture you like.
Soak all the above ingredients, except the ragi powder overnight. Grind. Add ragi powder and
let the batter ferment. Add salt to taste and pour out dosas. Serve with chutney.