Little Millet Kichdi

Little Millet/Same/Sama is one variety of millet from millet family. Now a days millets are consumed for healthy living. We can prepare many dishes using this millet. Sama/Same is used even on special days and during fasting days. I have tried Little Millet kichidi/Spicy Pongal.

Kichidy is a mixture of Rice/Wheat/Same/Navane  (Any one of them) and toor/moong dal mixture. Kichidi is also prepared using whole moong and any of the said grains.
For the healthy option many people have adopted millets in their regular diet. Millet  do wonders if followed strictly.
Let us see some benefits of eating " Little millet|" in our diet. 
Little millet is rich in dietary fiber and it has the excellent antioxidant properties. It helps to reduce the cholesterol level and helps in digestion. It has a good source of Vitamin B properties and gluten free. It helps to lower  type 2 diabetes. Improves the digestion and protect childhood astama.
No Onion or No Garlic is added in this Little Millet Khara Pongal.

You can have them for breakfast/lunch/dinner and even ladies kitty parties. Good to enjoy as brunch on holidays for the working women and lazy Sundays.
Lets see the recipe Now :

Things Needed :

Little Millet : 1 Cup
Moong dal : 1/2 Cup
Green chilly : 2
Grated ginger : 1 Teaspoon
Ghee : 2 to 3 Tablespoon
Cashew Nuts : 1 Tablespoon (Cut into small pieces)
Jeera/Cumin seeds : 1 Teaspoon
Pepper Pods : 1/2 Teaspoon
Curry Leaves : 8 to 10
Ingh/Asafoetida : A pinch
Coriander leaves : 2 Tablespoons
Salt : As Required

Method : 

1. Clean and wash little millet and keep it aside.
2. Clean and wash moong dal and drain all the water. Crush pepper pods and keep it aside.

3. Keep a pan add 1 tablespoon of ghee and fry washed moong dal for a minute.
4. Add 2 glasses of water and add washed little millet.
5. Let it cook nicely . (I have cooked moong and little millet in a big pan/vessel.

6. Wash and cut coriander leaves, curry leaves and cut (slit ) green chilly.
7.  Keep a big pan and add remaining ghee, jeera and crushed pepper. Add cut cashews.

8. Add slit green chilly and fry for 30 seconds. Add curry leaves and a pinch of ingh/Asafoetida.
9. Add cooked little millet and moong dal. Mix all the ingredients nicely.
10. Add a pinch of turmeric powder, grated ginger and salt. Let it cook for 3 to 4 minutes.
11. Stir in between so that it does not get burnt at the bottom.
12. Shift the ready " Little Millet Kichidi " to a serving dish. Add cut coriander leaves.

13. Add a tablespoon of ghee. Mix it well.
14. Serve with pickle, any type of chutney, papad and ghee.

Note :

Use of pressure cooker helps the dish to be fast. ( I have not used pressure cooker for cooking the ingredients). Adding more chilly is optional. Adding onions and garlic to pongal is optional. You can also add little grated coconut on the top. Ghee and pickle goes well with kichidi. Adding any other spices like garam masala , chat masala is optional.

Time : 20 Minutes
Serves : 2 to 3

 Pressure cooker helps the ingredients to cook faster.
You can also add all the ingredients together and cook in pressure cooker which is very east and fast. (optional).

Jaggery - Cucumber Neer Dosa

Neer dosa/Neeru Dosa is well known dosa from Dakshina Kannada/South Canara. Neer dosa is always eaten with jaggery, fresh coconut milk and jaggery mix, Grated coconut mixed with jaggery or with coconut chutney. Eating jaggery is one of the healthy habits which helps to provide calcium and iron for our body.

Neer dosa is one of the easy and the best breakfast for the morning and I just love the aroma and the taste of Neer dosa. This time I have mixed cucumber and jaggery to the rice and prepared sweet neer dosa. It turned out to be great and we are loving it whenever I prepare.
I have used raw rice, cucumber pieces, jaggery, little jeera, coconut and pepper pods.
You can enjoy this Jaggery -Cucumber Neer Disa for breakfast or as snack. Try and enjoy. I am sure all the family members do love and enjoy Jaggery -Cucumber Neer d|osa I am sure.
Lets see the recipe now:
I have used non stick pan to prepare Neer Dosa......It is very easy and with very little oil one can prepare varieties of dosas.

Things Needed :

Raw Rice : 2 Cups
Cucumber ; 2 Nos.(Small ones).
Fresh grated coconut : 1/2 Cup (2 to 3 Tablespoons)
Jaggery : Jaggery  :2 to 3 Tablespoons
Pepper pods: 4 to 5
Jeera/Cumin seeds : 1/2 Teaspoon
Salt : Required salt
Ghee: Cooking Oil : 2 to 3 Tablespoons

Method :

1, Wash and soak raw rice for 2 to 3 hours.
2. Grate coconut and keep it aside. Grate jaggery and keep it aside.

3. Wash and cut cucumber in to small pieces and keep it aside.
4. Drain all the water from soaked raw rice and put it in a mixi.
5. Add grated coconut and cucumber pieces. Add jeera and pepper pods.

6. Add very little water if required. Grind it till very fine paste. Add jaggery and grind.

7. Remove from the mixi jar. Add salt and mix it well. Add required water. ( 2 cups of water).

8. Keep a pan on the fire and heat. Sprinkle oil on the top.
9. Mix Neer dosa dough nicely and take a ladle of dough and spread it on the hot tava in a circle shape.

10. Sprinkle oil/ghee on the top, cover and cook dosa for a minute.
11. Remove from the tava and keep it on a plate. Serve with the choice of your side dish.

12. Prepare dosa with remaining dough.

13. Add a spoon of ghee on the top and serve dosas.

14. Serve with the side dish of your choice.

Note :

I have added organic jaggery which I got from my relative who stays near Sagara. Fresh from Aale mane. ( Alemane is the place where they prepare jaggery). You can buy organic jaggery to use it. It is an healthy option. Or you can powder normal jaggery which is available in the market. Adding pepper is optional. It adds to the aroma and taste good. Adding coconut is optional. Coconut adds to the taste and aroma too.
Time : 30 Minutes.
Serves : 3 to 4.

It is better to use nonstick tava /pan for preparing  " Neer Dosa"  Dosa cooks nicely and easily you can take it from the pan without tearing it. Make use of the link ..It is cheaper and you get a good quality too
Dosa Tava /pan