After a long gap, I am back in the group Bread Bakers.This month’s challenge was quite interesting. Have you heard of ancient grains. The challenge is to make a bread with ancient grains. When I checked for ancient grains, I understood that it was all gluten free grains like Quinoa, millet, sorghum, amaranth, teff, freekeh, chia seeds, farro, spelt, Kamut and Einkorn. As per host Robin’s rules no wheat to be used. So I had to create a gluten free bread. I really had a tough time thinking for a recipe. When it comes to gluten free breads, our cuisine has a lot of breads which include rotis, idlis and dosas. So I thought of making idli with millets. Then for idli I need to grind urad dhal so it wouldn’t fit the theme exactly. Then came the idea of rava idli with millet rava. And yes, I finalised on rava idli with barnyard millet/ Kudiraivaali.
If you are new to millets, then here is a short introduction to millets.
There are eight millet you can use in your daily cooking instead of rice:
Kodo Millet/ Varagu
Fox Tail Millet/ Tinai
Little Millet/ Samai
Proso Millet/ Pani Varagu
Barnyard Millet/ Kuthiraivally
Pearl Millet/ Kambu
Finger Millet/ Keppai
Millets can be easily substituted for rice in Indian cooking. Lately there is a craze for all things millet and even I have got it. I use millets in my day to day cooking and as it has a low glycemic index, it is easy to digest and a great food for diabetics. So if you haven’t started cooking with millets, then start today.
The idea of making rava from kudiraivaail rice came very late. I didn’t have an idea on how to do it but only today morning, I started that experiment. I roasted the rice and ground it in my mixer for a few seconds and tada! I got kudiraivalli rava. The making of idli is same as the usual rava idli. As curd is used to mix the batter, this needs no fermentation. So in half an hour your idlis will be ready. Though the idlis are soft, they don’t have that beautiful dome like the normal idlis. But paired with chutney and sambar, they taste so delicious. Always serve idlis hot. When cold, they tend to become firmer. So steam them or microwave them before serving. We had a hearty and healthy breakfast today and hope you try it once to know how amazing it is to incorporate millets in cooking.
Makes 28 Idlis
Kudiraivaali/ Barnyard Millet – 500 gm (makes 2 1/2 cups of rava)
Curd/ Yogurt-2 cups
Channa Dhal – 2 tbs
Broken Cashew nuts – 2 tbs
Hing/ Asafoetida – a pinch
Curry Leaves – 2 sprigs
Baking Soda-1/2 tsp
In a pan dry roast the millet until hot to touch.
Transfer to a mixer jar and grind it for 3-5 seconds until the rice is broken to semolina consistency.
Transfer to a plate and let it cool.
In a pan, heat oil and add channa dhal and cashew nuts.
Roast until brown.
Add in mustard, hing and curry leaves and when they crackle, add in the rava.
Roast it until the rava becomes slighly brown.
Remove from stove and allow it to cool a bit.
Whisk together curd, water and salt in a bowl and add it to the warm rava.
Mix well. Finally add baking soda and mix well.
Grease idli plates with little oil and fill them with the batter.
Steam cook for 15 minutes.
Remove from the steamer and allow the plates to cool for 5 minutes.
With the help of a spatula, gently remove the idlis from the moulds.
Serve hot with chutney of your choice.
This month’s BreadBakers’ theme is Ancient Grains, hosted by Robin at A Shaggy Dough Story. Ancient grains are generally accepted to mean grains that have remained largely unchanged/un-hybridized over the last several hundred years, which means NO MODERN WHEAT. Here’s what our creative bakers came up with.
- Ancient 4 Grain Breakfast Bread from Cindy’s Recipes and Writings
- Ancient Grain Carrot Bread from The Schizo Chef
- Barley Flour Donut Muffins from I Camp in my Kitchen
- Blueberry Peach Quinoa Oatmeal Muffins from Magnolia Days
- Buckwheat Savoury Pancakes from Mayuri’s Jikoni
- Dimbleby’s Breastfeeding Bread from Food Lust People Love
- Eggless Sorghum and Pearl Millet Banana Muffins (Eggless Jowar and Bajra Banana Muffins) from G’Gina’s Kitchenette
- Foxtail Millet Bagels from Cooking Club
- Garlic Cheesy Einkorn Crackers from The Wimpy Vegetarian
- Injera Bread from Spiceroots
- Little Millet Banana Bread from Sara’s Tasty Buds
- Millet Idli from Gayathri’s Cook Spot
- Multigrain Seeded Loaf from What Smells So Good?
- Quinoa Banana Bread from Wholistic Woman
- Seeded Spelt Boules from Culinary Adventures with Camilla
- Spelt and Buckwheat Soda Bread from A Shaggy Dough Story
- Spelt and Einkorn Sourdough with Caramelized Onions from Karen’s Kitchen Stories
- Spelt Bread from Hostess at Heart
- Spelt Sweet Potato Paratha from Cook’s Hideout
- Teff Crepes with Spinach and Mushrooms from A Day in the Life on the Farm
- Yeasted Jowar Naan from Sneha’s Recipe
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org.
- Kudiraivaali/ Barnyard Millet - 500 gm (makes 2 1/2 cups of rava)
- Curd/ Yogurt-2 cups
- Water-3/4 cup
- Salt-to taste
- Oil-2 tbs
- Channa Dhal - 2 tbs
- Broken Cashew nuts - 2 tbs
- Mustard-1 tsp
- Hing/ Asafoetida - a pinch
- Curry Leaves - 2 sprigs
- Baking Soda-1/2 tsp
- In a pan dry roast the millet until hot to touch.
- Transfer to a mixer jar and grind it for 3-5 seconds until the rice is broken to semolina consistency.
- Transfer to a plate and let it cool.
- In a pan, heat oil and add channa dhal and cashew nuts.
- Roast until brown.
- Add in mustard, hing and curry leaves and when they crackle, add in the rava.
- Roast it until the rava becomes slighly brown.
- Remove from stove and allow it to cool a bit.
- Whisk together curd, water and salt in a bowl and add it to the warm rava.
- Mix well. Finally add baking soda and mix well.
- Grease idli plates with little oil and fill them with the batter.
- Steam cook for 15 minutes.
- Remove from the steamer and allow the plates to cool for 5 minutes.
- With the help of a spatula, gently remove the idlis from the moulds.
- Serve hot with chutney of your choice.