684.Savory Millet Pancakes
Millet is not just for birds
Millet, an ancient grain is the least popular of all the other ancient grains in spite of having so many nutritional benefits. Millet is not actually a grain but its a grass seed. In ancient times millet was more widely used then rice in Asia and Africa. Slowly this ancient grain got replaced by other grains. Millet actually does not require that much water and can be grown in semi arid areas too. No wonder places like semi arid Rajasthan have bajra rotla as a part of their staple diet.
Why you should include millet in your diet:
- Its gluten free
- It is alkaline
- Digests easily
- Helps lower the effects of Diabetes 2
- Its rich in magnesium and potassium, both which help to keep your heart healthy
- Its high in fiber therefore good for your digestive system
- reduces bad cholesterol
- high fiber content prevents onset of breast cancer
- prevents premature ageing. It has amino acids methionine and lysine both which help to build collagen
- Helps you to relax. It has the amino acid called tryptophan which is a natural relaxant
- Its a good source of calcium and Vitamin D so good for strong bones.
- Prevents anaemia. Millet is a rich source of iron and Vitamin C.
½ cup kodo millet (varagu, varigalu)
½ cup samo millet (barnyard millet, moriyo, jhangora)
½ cup bajri flour (pearl millet, sajje,kambu, sajjalu, bajra)
½ cup sour yogurt
1 tsp ginger paste
1 tsp chilli paste or 1-2 chillis finely chopped
1 tsp garlic paste
1 cup fresh fenugreek (methi), finely chopped
½ cup finely chopped onion
1-1¼ tsp salt
a generous pinch of soda bicarbonate
1 finely chopped tomato
some sesame seeds (tal)
oil for drizzling around the pancakes
- Wash kodo and samo millet in water.
- Soak it in water for 30-60 minutes.
- Put the soaked millets in a blender along with the sour yogurt.
- Process it till its nearly fine.
- Transfer the mixture to a bowl.
- Add bajri flour and mix well.
- Add ginger, garlic, chili pastes, salt, chopped onion, fenugreek and salt.
- Mix the batter well.
- Heat a pancake pan or a skillet over medium heat.
- Brush some oil over the pan.
- Add a ladleful or about ¼ cup of the batter onto the hot pan.
- Sprinkle a few pieces of chopped tomato and sesame seeds on top.
- Drizzle some oil around the pancake.
- Let it cook till becomes light golden in color at the bottom and the top does not appear wet.
- Flip the pancake and cook for 30-45 seconds till the tomatoes get cooked a bit.
- Serve hot millet pancakes with a chutney of your choice or some pickle or tomato sauce.
- Add any vegetables of your choice to the pancake batter instead of fenugreek. Some options are spinach, grated carrot, boiled peas, mushrooms etc.
- Make them thick like pancakes as I have or you may spread it out a bit to make chilas (thin crepe like).
|Achari Paneer Millet Pulao|
|bajri dhebras(bajri fenugreek parathas)|
|Samo halwa (samo shiro)|