Millet soup

Ragi – ½ cup

Jowar – ½ cup

Moong – ¼ cup

Salt and pepper to taste

Wash and soak ragi, jowar, and moong.  Next morning drain the water, cover and keep in a sprout maker till sprouts are obtained.  Dry them in the sun till completely dry. Roast in a pan till you get a good aroma.  Mill them together into a fine mixture.   Mix 3 tablespoons of this mixture in 1 glass of cold water and mix well so that no lumps are formed.  Boil 1 glass of water, add the millet powder mixture, stir constantly.  Add roasted pepper powder, salt, curry leaves and boil for 5 minutes.  Serve hot, garnished with coriander leaves.

Bajra pongal

Ingredients

2 tsp oil

¼ cup mixed vegetables , chopped (beans, capsicum, peas, carrots)

1 1/2 tsp roasted jeera pepper powder

2 1/2 cups bajra

2 cloves

salt to taste

To be roasted and powdered

4 tsp peppercorns (kalimirch)

4 tsp jeera seeds

Method

Wash and soak bajra overnight.  Pressure cook with chopped vegetables and salt till well mashed.  Add little water if too thick.  Heat 1 tsp oil or ghee  , add roasted powder, cloves, one slit green chilli and sauté for a minute.  Add the cooked bajra and vegetables mixture.  Mix well, adjust salt if required.  Serve hot with pudina chutney or curds. 

Millet dosa

½ cup sprouted ragi flour

¼ cup foxtail millet or varagu sprouted and milled

½ cup rava

2 tablespoons curd

1 tablespoon rice flour

3 green chillies 

1 big piece ginger chopped

1 onion finely chopped

Coriander leaves chopped

Jeera seeds

Salt to taste

Mix all the above into a well blended batter, adding water as required.  Add curd and keep aside for 1 hour.  Heat a non stick tawa, pour one ladle of batter, add a little oil and roast till one side is crisp and golden .  Turn and cook on the other side.  Serve hot with pudina chutney and sambar.