Best Ragi Brownies | Healthy Brownie Recipe | Gluten Free Brownies | Finger Millet Brownie Recipe

Best Ragi Brownies | Healthy Brownie Recipe | Vegan Brownie Recipe | Finger Millet Brownie Recipe - This is by far the tastiest healthy brownie recipe. I make this often and we enjoy it a lot! If you don't tell anyone that these lovely brownies are made with ragi, no one will ever be able to find out!

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No Rice Crispy Hotel Style Millet Dosa | Barnyard Millet Dosa | Millet Dosa | Barnyard Millet Dosa

Crispy Hotel Style Millet Dosa | Barnyard Millet Dosa | Millet Dosa | Barnyard Millet Dosa - In this post, we will see how to make a crispy and tasty millet dosai. 

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Kuthiraivali Keerai Sadam

Keerai Sadam is a healthy one pot dish that I make to pack for lunch boxes. I recently made this keerai sadam with kuthiraivali and it tasted just as good but with double the health benefits. You can make the same with other millets like samai, varagu or thinai. 
This keerai sadam is without dal and is made like a biryani, you can also make keerai sadam with dal, I will post that recipe later. I have made this rice with siru keerai, you can make it with any greens variety.

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Instant Ragi Dosai

This Ragi Dosa can be made in a few minutes! If I need to make something quick then I prefer this dosa which is not only easy to make but also quick to make! Ragi belongs to the millet family and it is loaded with calcium and iron so it makes a healthy dish to serve your family.

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Kuthiraivali Idli

Millets are a storehouse of health and nutrients. All the different varieties of millets are packed with goodness. Kuthiraivali also called as Barnyard millet is a rich source of iron and fibre, low in calories and has a low glycemic index making it suitable for diabetic patients.

I sometimes add some millets to my idli batter, this time I decided to make an full millet idli/dosa. My previous experience of millet idli is not good. I used to get hard idlis which was not palatable. This time I got some nice soft idlis for the first two days after grinding the batter and then I switched to making dosa. Although the idlis were not as soft and fluffy as my usual idlis made with rice, this idli was quite good and above my expectation. Do follow the steps to make a good idli batter.

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Palak Moong Dal Khichidi with millets

I make moong dal khichidi often for dinner. Sometimes I make it with rice and sometimes with millets. This time I added some palak to my miller moong dal khichidi. As always a khichidi tastes fantastic and the millets and spinach makes it more healthy.

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How to make Sathumaavu | Homemade Sathumaavu Powder

Sathumaavu powder is quite famous in South India. Almost all mother's give this for their babies,toddlers and young children. Even adults can have this for breakfast and it makes a very healthy, filling meal.

Sathumaavu (which literally means Health Powder) is made with different kinds of grains, millers, nuts which makes it rich in protein and iron. You can give this for babies after 1 year. 

Sprouted sathumaavu is more nutritious than the powder made without sprouting as sprouting enhances the nutritional value of the grains and also makes it easier to digest and absorb. 

We do get ready made packs of sathumaavu but I prefer making at home since it's more hygienic and you can decide what you want to add and what you want to omit. It took me more than a week to get this done so I generally make a large batch which will remain for about 3-4 months.

HOMEMADE SATHUMAAVU
Preparation time 7 days | Cooking time 15 mins | Makes 2 kg

Ingredients

• Ragi - 200 gms
• Brown Rice - 200 gms
• Jowar (Vellai cholam/sorghum) - 200 gms
• Black gram (karupu ulundu) - 200 gms
• Green gram - 200 gms
• Corn (makka cholam) - 100 gms
• Roasted gram (pottu kadalai) - 200 gms
• Wheat - 200 gms
• Sago (javarisi) - 200 gms
• Peanuts - 200 gms
• Chickpeas (kala chana) - 200 gms
• Red rice - 100 gms
• Cashew - 200 gms
• Almonds - 200 gms
• Pista - 200 gms
• Horse gram (kollu) - 100 gms
• Black eyed peas (karamani) - 100 gms
• Barley - 100 gms
• Kambu (pearl millet) - 100 gms
• Ajwain (omam) - 10 gms
• Soya beans - 50 gms
• Cardamom - 15 gms 
• Dry ginger (sukku) - 10 gms

Ingredients in picture

Watch the video

Method

1. All the ingredients cannot be sprouted. Only a few can be sprouted. Here is a list of grains that can be sprouted.

1. Ragi 
2. Green gram
3. Black gram
4. Horse gram
5. Wheat
6. Kambu
7. Jowar
8. Chickpeas

2. Wash these 8 grains well in water until the water runs clear. 

3. Soak them in water for 12 hours or over night. 

4. Drain the water and tie each grain in a muslin cloth or kitchen towel. I used veshti thunni.

5. Tie them well and hang it under chairs or in your balcony or keep it in a strainer until the excess water drips off. Make sure you tie them securely. Or simply just squeeze out all the excess water. 

6. Then keep it all in a plate. You can also keep these in separate hot boxes (hot packs) until it sprouts. 

Note - Some grains sprout very fast and some take a lot of time. For eg: green gram, black gram sprouts very quickly. Whereas wheat and black chana takes a long time to sprout. You can choose to sprout wheat and chana first and then sprout the rest a day after.

Sprouted Ingredients

7. Once all the grains are sprouted, transfer it to plates and sun dry for 2 days. I dried for 4 days. If it's a hot summer day then it's enough to dry for 2 days. During winter, I leave it out in the sun much longer.

Note - it is very essential that there is no trace of moisture in the grains. If the grains are moist and humid that increases the risk of bacteria formation. Drying in sun and roasting the grains well and cooking the powder well before consumption nullifies this risk.

8. After sun drying, roast each ingredient for 3 minutes. Do not burn.

9. Also dry roast all the other ingredients for 3 mins.

10. Transfer to a vessel and let it cool down. Do not close immediately.

11. Once the ingredients have cooled down close the vessel and give it in a power mill to grind to a fine powder.

12. Once it's ground, again don't close the vessel immediately. Let it come to room temperature, then close and store.

Storage

Store in airtight boxes in a dry place. It will stay good for 3 months. I put the sathumaavu in boxes and keep in fridge. I take what I need for a week and keep it out.

Notes

1. You can adjust the quantity as per your needs and requirements.
2. You can reduce the number of ingredients too.
3. Make sure there are no specks/dust in the grains before you start.
4. If you will make the salty version of sathumaavu kanji (porridge), then reduce the amount of cardamom added. Cardamom tastes good in the sweet version.
5. I will post a separate post on how to make sathumaavu kanji. You can make a sweet version or add salt and buttermilk and make a salty version.
6. It is very essential that there is no trace of moisture in the grains. If the grains are moist and humid that increases the risk of bacteria formation. Drying in sun and roasting the grains well and cooking the powder well before consumption nullifies this risk.

Until next time,

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