Thinai Pongal / Foxtail Millet Pongal

Thinai tastes good when combined with moong dhal. Made venpongal with substituting thinai for rice. Tasted yummy with sambhar.

Thinai Pongal / Foxtail Millet Pongal

Ingredients :
2 cups thinai arisi ( dehulled foxtail millet)
1/2 cup split moong dhal
Salt as required


For tempering :
1 tbsp ghee
1 tbsp oil
10 no cashews
1/2 tsp pepper
1/2 tsp jeera
1/2 tsp finely chopped ginger
1 green chilly finely chopped
Few curry leaves


1. Wash thinai arisi and moong dhal. Pressure cook the millet and dhal together with required salt and 3 1/2 to 4 cups water for 3-4 whistles.
2. Do the tempering with pepper, jeera, ginger, green chilly and curry leaves. Add fried cashews as a garnish. Taste with sambhar and coconut chutney.


September 24, 2014. Tags: , , , , , . Antidiabetic recipe, Breakfast recipe, Healthy Recipe, Millet recipe, Rice/Pulav/Biriyani. Leave a comment.

Kudhiraivaali Dosai / Barnyard Millet Dosai

A millet dosa again..The recipe is simple..Add millet and urad dhal in the ratio of 4:1…Follow the same steps as for other millet dosas. For example check out Jowar Dosai

Kudhiraivaali Dosai / Barnyard Millet DosaiIMG_20140728_080958625


August 31, 2014. Tags: , , , , , , . Antidiabetic recipe, Breakfast recipe, Dosa Variety, Healthy Recipe, Millet recipe, Tiffin. Leave a comment.

Varagu Ulundhu Saadham / Barnyard Millet Urad Dhal Rice

Varagu-ulundhu Saadham

I tried replacing normal rice with varagu in this recipe. It was tastier than the regular uluntham paruppu saadham.

I used 2 cups varagu and 1 cup black urad dhal . All the other ingredients and method are same as in my recipe of uluntham paruppu saadham. It is served with aviyal / vendakkai pachadi and ellu thuvaiyal.


August 26, 2014. Tags: , , , , , , . Antidiabetic recipe, Healthy Recipe, Millet recipe, Nellai Samaiyal, Rice/Pulav/Biriyani, Saiva pillai samaiyal, Sprouts/Legumes. Leave a comment.

Saamai Arisi Idly & Dosai/ Little Millet Idli & Dosai

We are trying to consume millets at home at least once a day. Millets can be again sub classified into large millets and small millets. Large millets are kambu, ragi and vellai cholam. These are usually made into Dosa or adai. Small millets are varagu, saamai, thinai and kudiraivaali. Small millets can be cooked as rice, upma, pongal or made into idli, dosai and adai.Large millets are easily available. Nowadays the availability of small millets has also increased due to the increased awareness of their health benefits. I see many cookery programs in TV channels concentrating on millet recipes. Even magazines feature articles and recipes on millets regularly. This has a lot of advantages. People get more exposure about millets and their health benefits. But there is a downside to this trend. Since there is more of demand and less supply the price Of millets in the market has risen. Organic shops especially quote an exorbitant price. Commercially packed millets are polished to make them look bright which compromises their health benefits.

This time when we went to native place got few kilos of small millets from a local Arisi mandi. The millets are not polished and the price is less too.

The simplest way to cook a small millet is to wash and cook it with 2-3 cups water as millet rice. This can be a substitute for regular white rice and can be had with any curry and vegetables of our choice. Alternatively they can be soaked along with urad dhal in 4:1 ratio and made as Idly or dosai.



May 5, 2014. Tags: , , , , , , , , , . Antidiabetic recipe, Breakfast recipe, Dosa Variety, Healthy Recipe, Millet recipe, Tiffin. Leave a comment.

Vellai Chola Dosai/Jowar Dosai

I have already mentioned about the health benefits of millets in my post on kudhiraivali arisi/barnyard millet rice.

Jowar or vellai cholam is a crop native to Africa and later spread to Asian countries.

Its health benefits are

*gluten free

*high protein content

*good source of dietary fibre, iron, phosphorous and thiamine

*high in antioxidants-reduces risk of cancer, diabetes and heart diseases

*low glycemic index-gets digested slowly and gives sated feeling

Dosas are a tasty way of cooking millets. Any millet can be made into a dosa and had with choice of chutneys.

DSC_0294 (1024x681)

Vellai Chola Dosai/Jowar Dosai


4 cups jowar/vellai cholam

1 cup urad dhal

½ tsp methi seeds

salt as required


  1. Soak jowar separately and urad dhal+methi seeds separately for 3-4 hours.
  2. Grind each separately into a smooth batter as you will for regular idli/dosa.
  3. Mix both batters together with required salt and allow to ferment overnight or eight hours.
  4. Make crispy or soft dosas. Tastes best with milagai-poondu chutney or vadaga chutney.

July 1, 2013. Tags: , , , , , , , , . Antidiabetic recipe, Breakfast recipe, Dosa Variety, Healthy Recipe, Millet recipe. 9 comments.

Ragi Dosai/Fingermillet Dosai– Easy method

For this easy way of making ragi dosa we need to prepare ragi flour first. Alternatively one can use store bought flour too.

Ragi grains might contain sand particles, so they need to be washed several times in water to remove the impurities. Then ragi is drained and dried in the sun. After which it is made into flour in the mill.

Using urad dhal batter helps in getting a soft dosa compared to using ragi flour alone. Even ragi idlies can be made with this batter.

Health benefits of ragi

*Rich in calcium and iron: good for women and kids, especially pregnant women, lactatating women and growing kids. It is one of the early weaning food for a baby. Mothers who dont have enough breast milk can give ragi porridge to babies, which gives almost all the nutrients as in breast milk.

*helps in weight loss due to low glycemic index

*good source of fibre and lowers cholesterol

*good for diabetes patients

*Ragi porridge is a great cooling food in summer, when taken with buttermilk and shallots.

DSC_0329 (800x532)

Ragi Dosai/Fingermillet dosai – Easy method


1 cup urad dhal

¼ tsp methi seeds

5-6 cups ragi flour

Salt as required


  1. Soak the urad dhal for 1-2 hours along with the methi seeds and grind it to a smooth batter.
  2. Add water to the ragi flour to attain a thick batter consistency.
  3. Mix the two batters together with required salt and allow to ferment for 8 hours or overnight.
  4. Make dosas the next day-crispy or soft. Tastes best with raw onion chutney or milagai-poondu chutney or even with idly milagai podi.

July 1, 2013. Tags: , , , , , , , , , . Antidiabetic recipe, Breakfast recipe, Dosa Variety, Healthy Recipe, Millet recipe. 4 comments.

Varagu Arisi Dosai/Kodo millet dosai

Varagu arisi is one of the important millets, which has a low glycemic index. It is supposed to prevent diabetes if used regularly. I see it marketed in many of the supermarkets as antidiabetic rice. As I mentioned in my earlier post, I had got some varagu arisi from DH’s native place. I had read in kumudam health magazine that it can be cooked like regular rice or made into batter to make dosa. Since DH loves dosa varieties I made dosa with it. It more or less tasted like regular rice dosa with a faint nutty flavour.It soaked very quickly also. I used it with urad dhal in the ratio of 4:1 and I was able to make thin crispy dosas.Even my two year old loved it. I served this with kadalai chutney.



Varagu Arisi Dosai/Kodo millet dosai


4 cups varagu arisi/kodo millet

1 cup urad dhal

1/2 tsp fengreek seeds

salt to taste



  1. Clean and soak varagu arisi for an hour or two.
  2. Soak urad dhal separately with fenugreek seeds.
  3. Grind the dhal and rice separately .
  4. Mix them together with the required salt and allow it to ferment for 8 hours or overnight.
  5. Make soft idlies or crispy dosa. Serve with chutney of your choice.

May 2, 2013. Tags: , , , , , , , . Antidiabetic recipe, Breakfast recipe, Dosa Variety, Healthy Recipe, Millet recipe. 4 comments.

Kudhiraivaali Arisi Saadham / Barnyard Millet Rice

Millets are a store house of nutrients. They are rich in iron, calcium and other minerals. In old times these were used predominantly compared to the regular paddy rice. They are the reasons for the strength and immunity of the previous generations. Most of the millets have a low glycemic index and can give you a sense of satiety. They reduce the possibility of getting diabetes. They are also gluten free. They are short term crops and give a quick yield even with less water supply. They can easily survive droughts. But nowadays the farmers have given up millet production because of the low demand.But nowadays I read a lot of articles in magazines about the health benefits of millets. I also learned about other millets like barnyard millet(kudhiraivali), foxtail millet(thinai), kodo millet(varagu),little millet( saamai) etc.,Especially in kumudham health magazine.

For more info on millets, check out…

My mom has regularly used ragi/finger millet from my childhood days. My MIL also uses ragi along with other millets like kambu/Bajra and Jowar/ Vellai Cholam. But I also wanted to try out the other millets. So when I went to Virudhunagar last month I got 1 kg of kudhiraivaali arisi and varagu arisi each. They both looked kind of similar to each other, small pale white grains similar in size to ragi. I have read that these grains can be cooked similar to rice and served with kuzhambu or rasam. Alternatively they can be ground to a batter and made dosa. I tried making kudhiraivali saadham and varagu dosai. Both turned out very good. Both these grains cooked very fast…like 5-7 minutes in pressure cooker.

Now to the recipe….

kudhiraivaali arisi

Kudhiraivaali Arisi Saadham/Barnyard Millet Rice


1 cup kudhiraivaali rice

2 cups water



  1. Clean the rice.
  2. Cook it in a open pan or pressure cooker for 5-7 minutes. I added 2 cups water which yielded softly cooked rice. If you want the grains separate, you can reduce the quantity of water.
  3. Serve with curry of your choice. I served this with poruthanni and kothamalli thuvaiyal. I found that this was more filling to my tummy than the regular rice. I have planned to buy more and try other recipes with this.

April 30, 2013. Tags: , , , , . Rice/Pulav/Biriyani. Leave a comment.