Samai Upma/Little Millet Upma – Guest post to Maha’s lovely home

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breakfast recipes, Little Millet Upma, Little Millets Recipe, Millet recipe, Samai, Samai recipes, Samai upma, south Indian breakfast, South Indian Breakfast recipes, Upma recipes

This is a very long pending post from me. I have given this guest post to Usha of “Maha’s Lovely Home” long back. When I was planning to post it in my blog, I had to go to labor. After that I couldn’t get time to post. So here it is. When Usha asked me to send some recipes, I planned to give her millet recipe.

Do visit her page to find lovely recipes. A very dedicated and talented blogger for a long time now. You can check my recipe in her page too.

Millets have a lot of health benefits and they can be prepared similar to Rava. They are gluten free as well.

Ingredients: (Serves 2)

Little Millet/Samai : 1 ½ cup

Onion : ¼ of a large

Green Chili : 2 (adjust according to your taste buds)

Ginger : ½ inch piece grated

Mixed Veggies : ½ cup ( I have used frozen, you can use fresh veggies)

Salt : as needed

Water : 4 1/2 cups ( 1 cup samai requires 3 cups water)

Oil : 1 ½ teaspoon

Mustard Seeds : ¼ teaspoon

Urad Dal : ¼ teaspoon

Channa Dal : 1.4 teaspoon

Curry Leaves: Few

Cilantro : to garnish

Method:

• Soak Samai/Little Millet in water for half an hour. Drain and set aside.
• Chop onions, green chilies.Heat oil in a pan, when hot add mustard seeds, urad dal, channa dal.

  When they turn golden brown, add curry leaves.

• Next add onion, green chili and saute till translucent.
• Now add the frozen veggies, saute till half done. Frozen cooks faster than fresh.

  Next add water and let it boil. Add salt to it.When it hot enough, add the drained samai and mix well.

• Cover with a lid and cook till soft and water gets dehydrated.
• Garnish with chopped cilantro leaves.
• Serve with any chutney.

To check out some chutney recipes, see below

Peanuts Chutney

Celery Chutney

Onion Chutney/Vengaya Chutney

Ginger Chutney/Allam Pachadi

Coconut Chutney

Peerkangai Thol Thugayal/Ridge Gourd Skin Peel Chutney

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Millet Idli(with millet flour)

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how to make millet idli, how to make millet idli with millet flour, Idli batter, idli recipe, Millet Flour, Millet Idli, Millet Idli with Millet flour, Millet recipe

Most of my blogger friends have been posting on this millets idli, dosa. I was so impressed and wanted to try it. I somehow couldn’t find millets in market. Maybe I am not looking at the right place. Or I would forget to buy it.

But when ever we visit Indian store we always find the millet flour pack readily available. When Ragi idli/Dosa can be made with ragi flour, why not millet idli with millet flour. So I gave it a try and we liked it. Here is the recipe..

Ingredients:

Millet Flour : 1 cup

Idli Rice : 1 cup

Urad dal : 1/2 cup

Salt : 1 tablespoon

Water : as needed to grind batter

Method:

• Soak idli rice for 5 hours. Urad dal for 45 mins to 1 hr.
• In a grinder or mixer, grind urad dal to a fine batter. Then add rice and grind it. (make sure water is used as required for idli batter)
• Once it turns to be a soft batter, remove and in a medium mixing bowl, add the batter with millet flour, salt.
• If needed mix water and make sure not to have lumps. Also make sure the batter is not too thick nor runny.
• Allow it to ferment for 8 hours in a warm place.
• In a idli maker, grease idli plates with oil. Pour batter and steam for 10 to 12 mins in high.
• Remove idli’s from idli plate and serve.

Serve it with any gravy or chutney.

I served with Vengaya kose, a chettinad gravy which is prepared for breakfast. Recipe to follow soon.