Kuthiraivali-Spinach-Pancake

#KuthiraivaliSpinachPancake : #Kuthiraivali is one of the #minormillets which is rich in fiber and thiamin [ Vitamin B6 ]. #Millets are small seeded grass which grow well in dry places as a rain fed crop. 
#Millets are grouped into two categories as #Majormillets and #Minormillet. Ragi, Sorghum & Pearl millet grouped under major millet as the name suggests grown in major part of India. Little millet [ Samai ], Barnyard millet [ Kuthiraivali ], Foxtail Millet [ Thinai ] & Kodo millet come under minor millet. These are cultivated in only some parts of India and consumed by very small population.
#Kuthiraivali is known by different names in various languages as given below.
English                               : #BarnyardMillet Or Japanese Barnyard Millet
Common Name                  : Sawan Or sanwa Or Samo Or Morio
Marathi & Chhattisgarh       : Bhagar Or Varai
Kannada                             : Oodalu
Oriya                                  : Kira
Punjabi                               : Swank
Telugu                                : Udalu Or Kodi Sama
Scientific Name                   : Echinochloa Frumentacea
Source : Echinochloa , Barnyard Millet 
To know on Millets

Millet has to be soaked for a minimum of two hours before cooking to get its full health benefit and also to cook soft.

The pancake preparation involves three stages

• Soaking #Kuthiraivali for two hours and then cooking
• Making dough adding greens and other ingredients
• Spreading dough on plantain leaf and cooking on tawa

The ingredients given below is enough to make 6 -7 pancakes approximately.

Ingredients :
1/2 Cup	Kuthiraivali [ Barnyard Millet ]
To coarsely grind :
1 or 2	Green chilly [ Adjust ]
1/2 Tsp	Cumin seed
5 - 6	Pudhina leaves [ Mint ]
To make dough :
1/2 Tsp	Cumin seed
1/4 Tsp	Ajwain [ Omam ]
1 pinch	Turmeric powder
2 Tbsp	Spinach chopped nicely
1 Tbsp	Coriander leaf chopped
1 Tbsp	Vazhaipoo chopped [ optional ]
1/2 Tsp	Salt [ Adjust ]
1 Tbsp	Besan [ Kadalai maavu ]

Gingelly oil [ til/sesame ] or any cooking oil to spread and to make pancake on tawa.

Method :
Take kuthiraivali [ barnyard millet ] in a 2 or 3 liter pressure cooker.
Wash it with water two or three times and drain completely.
Now soak in 1 cup of water for 2 hours.
After two hours pressure cook for a whistle and 3 minutes at Sim.
Open the cooker only after it ran out of steam.
Transfer into a wide mouthed vessel.
Mash with a potato masher or using a blender.

Take green chilly, pudhina leaves and cumin seeds in a mixie jar.
Grind coarsely and transfer into the vessel containing mashed kuthiraivali.
Add all other chopped ingredients and knead well with hand into a tight dough.
If the dough is slightly loose, add either rice flour or besan [ kadalai maavu ] to make it a tight dough.
Divide the dough into equal portions and make into a ball.

Heat tawa on a stove over medium flame.
Take a clean and dry plantain leaf or a plastic sheet to spread the dough.
Grease the leaf and hand with oil.
Keep a ball on the leaf and gently spread into a pancake.
Keep greasing fingers regularly to avoid dough sticking to them.
Sprinkle oil on tawa and gently transfer pancake onto the tawa.
Sprinkle oil over the pancake and also along the rim of the pancake.
Flip pancake using a dosai ladle once rim turns golden color.
Again sprinkle some oil and cook both sides well.
Transfer onto a serving plate.

In the same way spread each ball into a pancake on the leaf and cook well on hot tawa. Idli Milagai podi or Milagu podi [ Pepper powder ] can also be sprinkled on the pancake while spreading dough on the leaf to get more spicy and aromatic #KuthiraivaliSpinachPancake. 

Serve hot with Coconut Chutney or Mint Chutney or any chutney of your choice.

You may also like to try :

Paruppu Adai

Vazhaipoo spinach Adai

Pesarattu

Arisi Roti

Kezhvaragu Adai

For other Adai/Pancake Varieties

Adai/Pancake

To cook for breakfast/Dinner

Tiffin varieties