Banyard Millet or Sanwa / Samvat ke chawal or Jhangora is usually used in dishes during fasting days. I cannot stress enough the "Health Benefits Of Millets ". Easily available here at Rootzorganics .
Millets are anti acidic Millets are gluten free
Millets detoxify body
Niacin (vitamin B3) in millet can help lower cholesterol
Prevents breast cancer
Helps to prevent type 2 diabetes
Effective in reducing blood pressure
Helps to protect against heart diseases
Aids in treating respiratory conditions such as asthma
Helps to optimize kidney, liver and immune system health
Reduces risk of gastrointestinal conditions like gastric ulcers or colon cancer
Eliminates problems like constipation, excess gas, bloating and cramping
Source : IIMR , Indian Institute of Millets Research
We love idlis (usually steamed rice cakes ) at our home and and so it was the Barnyards Millets' turn to replace it . Usually served with fresh Coconut Chutney and Lentils. A perfect light breakfast to start the day !
Banryard Millet Idli with home made Coconut Chutney
1 1/2 cup Barnyard Millet
3/4 cup Black split Urad daal
1/4 tsp salt
1. Wash and soak the grains separately for 6-8 hrs. Drain the water and grind both together into a semi course mixture and ferment overnight .
2. You will see the batter has risen in the morning. Add salt .
3. If you want to add water to this to make it slightly runny , do so now and mix well.
4. If you want to store some batter in the fridge , don't add salt to that portion . It will keep for upto 2 weeks.
5. Prepare an idli steamer . Lightly grease the moulds. Pour a tblsp each in the idli steamer .
6. Steam for 15-20 minutes. Remove and enjoy hot with chutney and sambhar (spiced lentils).
Tip: You may keep the batter in the fridge for 2 days. I found the idlis tasting better after a day kept in the fridge !
1/2 cup freshly grated coconut (white part)
1 inch ginger
2 green chilies (optional)
1/2 tblsp Sesame Oil
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds
A few Curry Leaves
1 no. whole red chilly , broken into two with seeds removed
A pinch of Asafoetida
To Prepare :
1. Grind the coconut in a small grind jar with the ginger and green chilies.
2. Add some water to see it grinds into a smooth consistency chutney or how you would like it . Remove in a bowl .
3. Heat a pan , add sesame oil. Lower the flame , add the seeds .
4. When they start to crackle add the the curry leaves, red chilly and asafoetida . See its mixed well.
5. Top the chutney with this temper and mix very well.
6. Serve with the idlis.
TIP : Make fresh as much as possible as this spoils fast . You many add a dollop of tamarind whicle grinding so that it may last a bit longer.
Enjoy the goodness of healthy food at the start of your day !