Tag Archives: Idnian recipes

Kambu Dosai Maavu recipe / Pearl Millet Batter recipe / Bajra Idly Dosa Batter

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Kambu is known as Pearl Millet in English and Bajra in Hindi. Kambu is one among the traditional diet from our ancestors. Actually, kambu is commonly used consumed during summers as they are a good source of natural coolant to the body, so most of the houses would have kambu porridge for their lunch in south India. Kambu Koozh or Pearl Millet Porridge is one among the most important dish found in all tamil houses during summer. Also you can make Kambu Laddu or Pearl Millet Ladoo which would be liked by kids. But you can also consume kambu koozh or rice during winter or rainy days with dry fish curry or tangy brinjal curry as side dish.

It’s Friday and I am taking to Fiesta Friday #156 hosted by Angie@thenovicegarderner.

CLICK HERE for more Breakfast recipes.

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Kambu / Pearl Millet / Bajra IDly Dosa Batter

Health Benefits of Kambu / Pearl Millet / Bajra – Kambu is been a good source of coolant to the body. Also, they are good for treating constipation, acidity. Having kambu for breakfast, prevent blood sugar spikes and keep us full until the lunch and so very good for Diabetes people and helps in weight loss.

This Kambu Idly Dosa batter is perfect for a diabetes person, as there is no rice or rice flour in it. But it needs to be fermented overnight. Let me share the recipe…

Ingredients:

  • Kambu / Pearl Millet / Bajra flour – 3 cups
  • White Lentils / Ulundu / Urad dal – 1 cup
  • Salt to taste

Making of Kambu / Pearl Millet / Bajra Idly Dosa Batter –

Preparation:

  • Soak white lentils/ulundu/urad dal in water for 4 to 5 hrs, drain the water and grind it to a fine paste by adding little water.
  • Take kambu /pearl millet flour in a wide mouth bowl, pour the ground white lentil, add salt to taste.
  • Pour water little by little, start mixing the batter well with your hands, so that the batter gets mixed well, make sure no lumps are formed.
  • Cover and let it ferment overnight.
  • After fermented, transfer it to an air-tight container.
  • Refrigerate as it stays fresh for 4 to 5 days.

Note: While preparing Idly or Dosa, take a small portion of the batter, add water and adjust to the consistency of the batter and start preparing it. This helps the rest of the batter to stay fresh for a week time.

Easy Kozhukattai recipes /Simple Kolakattai Recipes / Kolukattai collections / Easy Modak & Mothagam & Modakam Recipes

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Kozhukattai or Kolukattai is a popular south Indian sweet dumpling made with rice flour and stuffed with grated coconut and jaggery or boiled dals and jaggery or boiled dals, jaggery and grated coconut and it is also known as Modak in North India. Also kozhukattai’s are made not only with rice flour but also with millet and wheat flour. It is eaten as a form of breakfast or as a teas time snack. In Tamilnadu, this it traditionally prepared on vinayagar Chaturthi or Ganesha Chaturthi rand offered to Lord Vinayaga. Also these are made on Puratasi Sani and offered for Lord Vishnu.

Do check out my Kozhukattai / Sweet dumplings recipes:

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Spicy Ammini Kozhukattai recipe / Spicy Steamed Rice balls – Vinayagar chaturthi recipes

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Spicy kozhukattai is a very simple and easy recipe, but delicious and tastes little spicy. You can adjust the spiciness by adjusting the quantity of red chilies or it would also be good with red chilies.

Do check out my other snack recipe in this link: https://madraasi.com/recipes/snacks/ and CLICK HERE for kozhukattai collections.

Taking it to Fiesta Friday #135 hosted by Angie@thenovicegarderner.

Let us move on to the recipe…

CLICK HERE for Vinayagar chaturthi recipes.

Ingredients:

  • Rice flour – ½ cup
  • Mustard seeds – ¼ tsp
  • Split black gram – ¼ tsp
  • Curry leaves – a sprig
  • Red chilies – 4 nos
  • Salt to taste
  • Oil – 2 tsp

Making of Spicy Ammini Kozhukattai –

Preparation:

  • Take the rice flour in a wide mouth bowl along with ½ tsp of salt.
  • Heat the water and let it boil.
  • Pour in the boiling water little by little, mix it well with a spoon to rolling consistency.
  • Grease your palm with oil, take small portions of rice flour and start rolling it to small balls.
  • Steam the balls for 10 to 15 mins.
  • Heat the leftover oil in a kadhai, add in the mustard seeds, black gram and curry leaves.
  • Wait until the crackle. Add in the steamed rice balls, give a stir for few seconds.
  • Remove it to a plate.

Serve hot for breakfast or snack. This can also be served as an offering to Lord Vinayaga on Vinayagar Chathurthi.