Kuthiraivaali_Vella_Sweet_Bread

 #KuthiraivaaliVellaSweetBread  #BarnyardMilletJaggerySweetBread :

#Kuthiraivaali is known as #BarnyardMillet in English. It is called #Oodalu in Kannada. It is known as Bhagar or Varai in Marathi & Chhattisgarh.

#Kuthiraivaali is gluten free and non acid forming food.

The glycemic index of kuthiraivaali is low and thus beneficial for cardiovascular and Type 2 Diabetic patients.

The amount of Protein present in Kuthiraivaali is significantly higher than other millet varieties.

Kuthiraivaali is rich source of Iron and dietary fiber.

100 g of kuthiraivaali contains 11.2 g of Protein, 10.1 g of Fiber, 4.4 g of minerals, 15.2 mg of Iron and 11 mg of Calcium.

Recently I prepared a sweet bread from Samai [ Little millet ]. The taste and texture of the sweet bread was excellent. So I tried a bread from Kuthiraivaali based on that recipe but used Vellam [ Jaggery ] instead of sugar.

The preparation involves two stages

• Soaking and grinding
• Steam cooking the prepared dough

Soaking Time                   : 2 hours

Preparation Time             : 15 - 20 mins

Steam cooking Time       : 15 - 18 mins

Ingredients :
1/2 Cup+1 Tbsp	Kuthiraivaali [ Barnyard Millet ]
1/3 Cup	Coconut scrapings
1/4 Cup	Jaggery [ adjust ]
1/4 Tsp	Salt
5 - 6	Dried Dates [ Raisins ]
8 - 10	Dried grapes [ kismis ]
2 - 3	Cardamom
a small piece	Nutmeg
1/4 Tsp	Cinnamon powder [ optional ]
1 Tsp	Fennel [ Sounf ]
1 Sachet [ 5 g ]	Eno Fruit salt

1/2 Tsp of ghee to grease the steaming vessel/pan.

Method :

Soaking and Grinding :

Take 1/2 cup of Kuthiraivaali in a vessel and wash once with water.

Soak in water for two hours.

Take 1 Tbsp of kuthiraivaali in a small bowl and rinse it with water once. Soak it with 2 Tbsp of water for 1 1/2 hours. After 1 1/2 hours pressure cook in a cooker for a whistle at HIGH and then reduce the flame to SIM and cook for 7 minutes.

Take out the cooked kuthiraivaali after the pressure cooker ran out of steam. Let it cool down to room temperature.

Heat 2 - 3 teaspoon of water in a vessel on slow flame and put in smashed jaggery and dissolve. Turn off once jaggery completely gets dissolved and Strain through a filter to remove impurities. Allow to cool down to normal temperature.

Take soaked kuthiraivaali and 2 tablespoon of cooked kuthiraivaali in a mixie jar. 

Blend together adding jaggery dissolved water [ Jaggery syrup ].

Grind into a coarse batter. Transfer into a big vessel. Add 1 - 2 Tsp of water into the mixie jar and clean to get the batter sticking on the inner surface of the jar. Add washed water also into the vessel containing batter. The batter should be of idli maavu [ Idli batter ] consistency.

Add salt & Mix well.

Preparation of Dough :

Grease a flat bottomed shallow vessel/pan with ghee/oil and keep aside.

Finely chop dried dates [ raisins ] and set aside.

Take 1 Tsp of sugar, cardamom and nutmeg in a mortar and pound into a smooth powder with pestle.

Now add fennel, cardamom-nutmeg powder, cinnamon powder [ optional ].

Keep aside a small amount of chopped dried dates to decorate at the top. Add rest of them into the batter.

 Next put in coconut scraping and Mix well.

The dough should be of idli maavu [ Idli batter ] consistency.

Finally add Eno fruit salt and mix well. 

The fruit salt produces lots of air bubbles in the dough and the volume of the dough slightly increases.

Steam Cooking the dough :

Heat an idli pot with three cups of water on a stove over high flame. Place the steamer plate in the slot inside the idli pot.

Pour the prepared dough into the greased vessel and tap gently to spread out evenly.

Sprinkle chopped dates and kismis over the batter.

Place the vessel/pan with dough over the steamer plate once the water starts boiling in the idli pot.

Close the idli pot with its lid and cook for 14 minutes on HIGH flame

After 15 minutes open the lid.

Now insert a clean and dry knife or toothpick into the bread.

If it comes out clean then the bread is ready and remove the vessel from the idli pot.

If not, steam cook for another 2 - 3 minutes.

Remove the steamed bread from the idli pot.

Keep over the kitchen platform or on a table to cool down. Allow to stand for ten minutes.

After ten minutes slice the prepared bread with a clean and dry knife.

Tasty and yummy kuthiraivaali sweet bread is ready to relish. Enjoy!!

The pieces can be stored in an airtight container after cooling down to room temperature.

The bread remains good for a day.

Note :

Add only two tablespoon of cooked kuthiraivaali while grinding batter in the mixie. Otherwise the bread would become sticky. If some left over cooked kuthiraivaali is there then consume it with sambar, rasam or curd.

The bread can be prepared without adding coconut scrapings also. The same measurement of ingredients holds good.

Steam cooking time depends on the volume of the dough. 

You might also like to try

Kuthiraivaali Upma [ Barnyard millet Upma ]	Broken Wheat Idli [ dalia Idli ]	Kuthiraivaali sundal [ Barnyard millet sundal ]
Samai spicy masala Bread [ Little millet Bread ]	Browntop millet Bread	Samai Methy Pancake [ Little millet methy pancake ]

For other Kuthiraivaali Recipes

Kuthiraivaali [ Barnyard Millet ] Recipes

Millet Recipes

Millet Special recipes

Sweet Varieties