Wishing everyone a Happy Vinayagar Chaturthi
Usually all of us prepare modak or kozhukattai using rice flour, but this time thought of preparing with millets. Tried out with ragi/finger millet and kambu / pearl millet flour, it came out well, and prepared a very easy poornam with coconut and sugar. Everyone in my home liked it including my kids. So, shared the making of Millets modak dough with both Ragi or Finger millet (ragi modak dough / finger millet modak dough) and Kambu or Pearl millet (Kambu kozhukattai maavu recipe / Bajra modak dough) which will be useful for beginners, do check out the video below…
How to make kozhukattai maavu / How to make Modak Dough / How to make millets modak dough / How to make siruthaniya kozhukattai maavu
Millets Modak recipe / Millets Kozhukattai recipe – Vinayagar Chaturthi recipes
Making of Millets Modak Recipe / Millets Poorna Kozhukattai Recipe –
Millets Modak is very easy and simple to prepare, also it takes just few mins but the healthiest ones. When the whole running behind millets to stay fit and healthy, why not our Ganesha? Let us make something different but healthy and celebrate the festival.
CLICK HERE for more Vinayagar Chaturthi recipes and CLICK HERE for more Kozhukattai recipes.
Let me share the recipe…
- Kambu / Bajra / Pearl Millet Flour (store bought) – 1 cup
- Ragi / Finger Millet flour (store bought) – 1 cup
- Grated coconut – 1 cup
- Sugar or Crushed Jaggery – ¾ cup
- Cardamom powder – ½ tsp
- Salt – 1 tsp
Making of Millets Modak / Millets Kozhukattai –
- Dough preparation: Take the flour separately in separate bowl, add ½ tsp of salt. Boil 2 cups of water, it should form bubble (right consistency else the kozhukattai will break into pieces). Pour the water little by little to the flour, mix it with a spoon or wodden ladle, when its warm knead softly with your hands, roll it to dough and let it sit for 2 mins.
- Meanwhile let us start preparing the stuff, mix grated coconut, sugar and cardamom powder.
- If you don’t have mould, no issues you flatten the dough in between your plams, place the stuffing in the centre and roll it to ball or shape it to modak.
- When you have mould, grease the mould with oil, close it, insert a small portion of dough, gently make a whole in the centre of the dough and stuff the filling to the modak and cover it. (Refer video for this stage).
- Steam the modak for 5 mins in steamer, remove it from fire.
Already I have shared a video of making palm jaggery syrup using PalmJaggery from Ekgaon, an online grocery shopping platform where the products are directly from farmers to customers. Palm jaggery was of high quality and liked the texture, fragrance and now again it’s Thinai / Foxtail Millet from them.
Also check out my Rava Kesari / Semolina Kesari, Aval Kesari / Poha Kesari, Semiya Kesari / Vermicelli Kesari and Paal Kesari / Milk Kesari
Thinai Kesari / Foxtail Millet Kesari
Coming to Foxtail Millet / Thinai Arisi, at times when I feel bore to use to rice and shift to millets, so I use to have millets at home on regular basis. When thought of making something with this Thinai, I liked to make a sweet, melting in the mouth due to the monsoon here in Bangalore, India. This resulted me in making my all-time favorite.
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Thinai Kesari was too heavenly, that kept melting in mouth. Usually I like the kesari to be in melting consistency, so just like that I have ground the millet to coarse granules and prepared this kesari. Let me share the recipe…
- Thinai Arisi / Foxtail Millet – 1 cup
- Sugar – ¾ cup
- Ghee / Clarified butter – ¼ cup
- Red food colour – ¼ tsp
- Cashew nuts – 10 nos
- Raisins – 5 nos
Making of Thinai Kesari / Foxtail Millet Kesari –
- Grind the Thinai Arisi / Foxtail millet to a coarse powder (for getting mashing consistency) and keep it aside.
- Heat a kadai, add a tsp of ghee/clarified butter, add the coarsely grounded thinai arisi / foxtail millet, fry until they turn golden brown.
- Transfer it to a plate, spread it and bring it to room temperature.
- Heat 6 cups of water in a kadai, cover and bring it to boil.
- Once it starts boiling, add the red color and add the roasted thinai arisi / foxtail millet little by little, cover and cook until the millet is cooked.
- Once it’s cooked, add the sugar, stir until the sugar is dissolved.
- Drizzle a tbsp of ghee/clarified butter and cook for few mins.
- Meanwhile heat the leftover ghee/clarified butter in a kadai, add the cashew nuts, cook until it turns golden brown.
- Add the raisins, along with cashew and cook until it doubles in size.
- Transfer the roasted nuts along with the ghee/clarified butter to the kesari, give a stir.
- Cook for 5 mins in medium flame, remove it from fire and transfer it to a bowl.
Thinai about to grind
Thinai/Foxtail millet coarsely ground
Millet getting roasted in ghee
Spread to attain room temperature
Roasted cashew nuts and raisins
Getting boiled with water and food color
with roasted cashew and raisins
Thinai Kesari / Foxtail Millet Kesari done
Thinai Kesari / Foxtail Millet Kesari
Serve hot. Goes out well along with breakfast, lunch, dinner or even it can be served in tea-time.
As I have shared recently, Kambu/bajra idly dosa batter, thought of sharing dosa using the batter. You can also make Idlies and Kuzhipaniyaram using the same batter. It goes perfect for breakfast, you can also use this for dinner but it’s good to consume 2 to 3 hrs before you go to bed. Let me share the recipe…
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Kambu / Pearl Millet / Bajra Dosa
- Kambu/Pearl Millet/Bajra Idly Dosa Batter – 2 cups
- Water – 3 tbsp
- Oil – 2 tbsp.
Making of Kambu / Pearl Millet / Bajra Dosa –
- Take the batter in a wide mouth bowl, pour the batter to the bowl along with water.
- Mix it well, so that the batter comes to the right consistency.
- Heat the tawa, rub it with oil, pour a ladle full of batter in the center of the tawa and spread it in circular motion all over the tawa.
- Drizzle little oil along the sides and on the top of dosa, wait until it starts turning golden borwn.
- Swap the side and cook for another min.
- Remove from fire.
Serve it with Chutney and Sambar. Also, it goes out well with Tangy Brinjal curry or Dry fish curry.
Note: You can also add finely chopped onions and vegetables, in this dosa.