Browntop_Millet_Paruppu_Payasam

 #BrowntopMilletParuppuPayasam :

#The other name of #BrowntopMillet is #AmericanMillet.

It is called #KulaSamai or Palapul in Thamizh.

#BrownTopMillet is scientifically known as Brachiaria ramosa or Urochloa ramosa. 

It is called 

Pedda sama or korle in Kannada

The nutritional value of brown top millet from a table depicting nutritional value of millet in Indian Institute of Millet Research website is given below :
per 100 gm of Brown top millet contains

11.5 g Protein, 12.5 g fiber, 4.2 g minerals, 0.65 mg iron and 0.01 mg calcium. 

The fiber in brown top millet is the highest among millet. Also compared to rice and wheat the fiber content is far far higher in brown top millet. So this millet roots out problems in digestive system.

Browntop millet has a distinct aroma and tastier than normal rice.

Millet has to be soaked for a minimum of two hours before cooking to reap full nutritional benefit.

For more details

Browntop Millet [ Kulasamai ]

Split green gram has to be roasted in a kadai till golden brown. Then soaked browntop millet [ Kulasamai ] and roasted green gram have to be cooked in a pressure cooker. The cooked browntop millet [ Kulasamai ] and lentil, ground coconut mixture and jaggery are combined together and cooked over slow fire till it attains porridge consistency.

Preparation time                     : 5 minutes
Pressure Cooking time           : 10 minutes
Cooking time for payasam     : 10 - 15 minutes
Quantity                                 : 2 cups approx.

Ingredients :
1/4 Cup	Browntop millet [ Kulasamai ]
1 Tbsp	Split green gram [ Moong dal ]
1/2 Tsp	Bengal gram [ optional ]
1/3 Cup	Jaggery
1 pinch	Salt
Ingredients To Grind :
2 Tbsp	Coconut scrapings
3	Cashew nut
2	Almond
1/2 Tsp	Khus khus [ poppy seed ]
2	Cardamom
1	Clove
small piece	Nutmeg

1 Tsp of Sara paruppu [ Chironji /charoli ] and almond pieces to garnish

If sara paruppu is not available, then almond shavings or ghee fried cashew nuts or ghee fried dried grapes [ kismis ] can be used for garnishing.

Method :
Take browntop millet in a small vessel and rinse once.

Add 1/2 cup of water and soak for two hours.

Heat a kadai on a stove over slow flame.
Dry roast split green gram and bengal gram [ chick pea ] till golden color. Turn off the stove.

Take roasted lentils in a small bowl and add 2 1/2 Tbsp of water.

Now keep the bowls containing soaked browntop millet and roasted green gram one over the other in a pressure cooker and cook on HIGH flame for a whistle. Then reduce the flame and cook for 8 minutes.

Wait till the cooker ran out of steam.

[ Note : The soaked browntop millet and roasted lentils can also be pressure cooked together. ]

Meanwhile combine all the ingredients to grind in a mixie jar.
Grind into a smooth paste adding enough water.
Transfer into a bowl and set aside.

Dissolve jaggery in 1/2 cup of hot water.
Strain through a tea filter to remove impurities.
Set aside.

Take cooked browntop millet and lentil in a big vessel. Add 3/4 cup of water and a pinch of salt and heat over medium flame. Allow to simmer for 5 minutes.

Then add coconut paste and mix well and let it be on slow flame for 3 minutes.
Now add jaggery water and stir well.
Allow to simmer until payasam attains poriidge consistency.
Turn off the stove and add garnishing.

Pour into serving bowls and enjoy hot & flavorful tasty payasam with any savory!!

Other recipes you may like to try

Browntop millet sweet bread	Amaranth - Buckwheat Payasam	Quinoa Conjee [ Quinoa porridge ]
Kuthiraivaali spicy bread	Samai sweet bread [ Little millet sweet bread ]	Yellow pumpkin flower in cooking

For yummy desserts

Dessert Recipes

For snacks and savories

Savory Recipes

Browntop_Millet_Sweet_Bread

#BrowntopMilletSweetBread :

#BrowmntopMillet is also called #AmericanMillet.

It is known as #Kulasamai or Palapul in Thamizh.

It is called #Peddasamai or #korle in Kannada.

The nutritional value of brown top millet from a table depicting nutritional value of millet in Indian Institute of Millet Research website is given below :
per 100 gm of Brown top millet contains

11.5 g Protein, 12.5 g fiber, 4.2 g minerals, 0.65 mg iron and 0.01 mg calcium. 

The fiber in brown top millet is the highest among millet. Also compared to rice and wheat the fiber content is far far higher in brown top millet. So this millet roots out problems in digestive system.

Browntop millet has a distinct aroma and tastier than normal rice.

Millet has to be soaked for a minimum of two hours before cooking to reap full nutritional benefit.

To know more on Browntop millet

Browntop millet

To know more on 

Other Millet varieties

Here I am presenting another sweet bread recipe from Browntop millet.

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	Browntop millet [ American Millet ]
1/3 Cup	Coconut scrapings
1/4 Cup	Jaggery [ adjust ]
1/4 Tsp	Salt
5 - 6	Dried Dates [ Raisins ]
5 - 6	Almond [ optional ]
2 Tsp	Chironji [ Sara paruppu ]
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 Browntop millet [ Kulasamai ] in a vessel and wash once with water.

Soak in water for two hours.

Take 1 Tbsp of Browntop millet [ Kulasamai ] 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 Browntop millet [ Kulasamai ] 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 Browntop millet [ Kulasamai ] and 2 tablespoon of cooked Browntop millet [ Kulasamai ] 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 { There is no problem even if the batter becomes slightly watery also }.

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.

Keep aside chironji [ sara paruppu ] & Almond pieces to sprinkle over the top of the dough.

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, broken pieces of Almond, kismis and chironji 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 15 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 browntop millet 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 browntop millet while grinding batter in the mixie. Otherwise the bread would become sticky. If some left over cooked browntop millet 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

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

Recipe Index

Browntop_Millet_Pongal

 #BrowntopMilletPongal :

#BrowntopMillet is called #Kulasamai in Thamizh.

It is also known by name #AmericanMillet.

#BrownTopMillet is scientifically known as Brachiaria ramosa or Urochloa ramosa. 

It is called 

Pedda sama or korle in Kannada  
Kula samai or Pala pul in Tamil.

Markra, Murat in Hindi
Andu Korralu, Eduru gaddi in Telugu

Chama pothaval in Malayalam

The nutritional value of brown top millet from a table depicting nutritional value of millet in Indian Institute of Millet Research website is given below :
per 100 gm of Brown top millet contains

11.5 g Protein, 12.5 g fiber, 4.2 g minerals, 0.65 mg iron and 0.01 mg calcium. 

The fiber in brown top millet is the highest among millet. Also compared to rice and wheat the fiber content is far far higher in brown top millet. So this millet roots out problems in digestive system.

Browntop millet has a distinct aroma and tastier than normal rice.

Millet has to be soaked for a minimum of two hours before cooking to reap full nutritional benefit.

To know more on Millet :

Millet

Nutrients of Millet

The first dish I made out of American millet was Pongal. But I didn't click photos then. So it took so long to write this recipe.

Rinse and soak browntop millet 2 hours before to reap its nutritional benefits.

Preparation Time          : 5 - 10 mins

Cooking Time               : 15 mins

Quantity prepare           : 2 1/2 Cup approx.

Ingredients :
3/4 Cup	Browntop millet
1/4 Cup	Green gram split
1/4 Tsp	Fenugreek [ optional ]
1 Tsp	Black Pepper
1 1/2 Tsp	Cumin seeds
1 Tsp	Ginger finely chopped
1 Tsp	Turmeric tuber finely chopped *
10 - 15	Curry leaves
4 - 5 cloves	Garlic, chop nicely
1	Green chilly slit lengthwise [ optional ]
3/4 Tsp	Salt [ adjust ]
To Temper :
5 - 6	Cashew nuts, break into pieces
1 Tsp	Cumin seeds
8 - 10	Black pepper
10 - 12	Curry leaves
3 -4 Tsp	Ghee

* Turmeric tuber can be replaced with 1/4 Tsp of turmeric powder.

Method :

Rinse and soak browntop millet in a vessel adding 3 cups of water for two hours.

After two hours transfer the soaked browntop millet along with water into a pressure cooker.

Add washed green gram & fenugreek and chopped garlic, ginger & turmeric tuber.

Also add cumin seeds, slightly pounded black pepper, salt and curry leaves.

Close the pressure cooker with its lid and put on its weight over the nozzle.

Pressure cook on HIGH flame for a whistle.

Then reduce the flame to SIM position and cook for 7 minutes.

Open the cooker only after it ran out of steam.

Heat a kadai with 1 tsp of ghee on a stove over slow flame.

Fry cashew pieces till it turns golden color and transfer onto the hot pongal in the cooker.

Again in the same kadai add ghee and first crackle cumin seeds and then add black pepper.

Fry till black pepper starts spluttering, turn off the stove and add teared curry leaves.

Stir for a while and transfer onto the hot pongal.

Serve hot pongal on a plate pouring liberal amount of ghee over it. 

Relish with Pongal thuvaiyal [ Coconut Thuvaiyal ].

Or with coconut chutney or Onion sambar.

You might like to try :

Quinoa Paruppu Payasam

Quinoa Conjee [ Quinoa soup ]

Samai spicy bread

Browntop millet bread

Browntop millet Mudakattan dosai

Buckwheat Pongal

For other tiffin varieties

Breakfast and Dinner ideas


For Accompaniments

Chutney Varieties

Browntop_Millet

#Browntop Millet :

It is also known by name #AmericanMillet.

#BrownTopMillet is scientifically known as Brachiaria ramosa or Urochloa ramosa. 

It is called 

Pedda sama or korle in Kannada  
Kula samai or Pala pul in Tamil.

Markra, Murat in Hindi
Andu Korralu, Eduru gaddi in Telugu
Chama pothaval in Malayalam

Brown top Millet

It has been in use since ancient times. The grains are Brownish yellow in color. It is largely cultivated in Tumakuru, Chikkaballapur and Chitradurga districts of Karnataka and some parts of Tamil Nadu, Andhra and Maharashtra. It grows well in less fertile and dry area with one or two spells of rain.
Unlike other millet it is being cultivated in limited area in India and also dehusking of grains is little bit difficult compared to other millet. So it is costlier than the other ones.

Browntop millet is ground into flour to make flat breads like roti and dosai. The polished grains are boiled to consume as rice and gruel. Some of these foods find a place in religious rituals and that might be the reason for its persistent cultivation in South India.

The nutritional value of brown top millet from a table depicting nutritional value of millet in Indian Institute of Millet Research website is given below :
per 100 gm of Brown top millet contains

11.5 g Protein, 12.5 g fiber, 4.2 g minerals, 0.65 mg iron and 0.01 mg calcium. 

The fiber in brown top millet is the highest among millet. Also compared to rice and wheat the fiber content is far far higher in brown top millet. So this millet roots out problems in digestive system.

Browntop millet has a distinct aroma and tastier than normal rice.

Millet has to be soaked for a minimum of two hours before cooking to reap full nutritional benefit.

To know more on Millet :

Millet

Nutrients of Millet

Links to tasty recipes from Browntop millet are given below.

Browntop millet Bread	Browntop millet Mudakathan dosai
Browntop millet Pongal	Browntop millet Sweet Bread
Browntop millet paruppu payasam

Delicious recipes from Millet

Millet Special

Browntop_millet_Mudakattan_Dosai

#BrowntopMilletMudakattanDosai :

#BrowntopMillet is also known by name #AmericanMillet.

It is called #KulaSamai or Palapul in Tamil.

It is known by name #Korle or Pedda Same in Kannada.

Markra, Murat in Hindi
Andu Korralu, Eduru gaddi in Telugu
Chama pothaval in Malayalam

It has been in use since ancient times. The grains are Brownish yellow in color. It is largely cultivated in Tumakuru, Chikkaballapur and Chitradurga districts of Karnataka and some parts of Tamil Nadu, Andhra and Maharashtra. It grows well in less fertile and dry area with one or two spells of rain.
Unlike other millet it is being cultivated in limited area in India and also dehusking grains is little bit difficult compared to other millet. So it is costlier than the other ones.

The nutritional value of brown top millet from a table depicting nutritional value of millet in Indian Institute of Millet Research website is given below :
per 100 gm of Brown top millet contains

11.5 g Protein, 12.5 g fiber, 4.2 g minerals, 0.65 mg iron and 0.01 mg calcium. 

The fiber in brown top millet is the highest among millet. Also compared to rice and wheat the fiber content is far far higher in brown top millet. So this millet roots out problems in digestive system.

Millet has to be soaked for a minimum of two hours before cooking to reap full nutritional benefit.

#MudakattanKeerai is a wild creeper commonly found on the road sides and in waste lands of villages. It is known as Balloon Vine or Love in a Puff or Heartseed or Heartseed vine.
The botanical name is Cardiospermum halicacabum and Cardiospermum corindum.
The leaves are rich source of antioxidants and its an anti inflammatory agent.



It is found that the extracts of leaves reduce fever. It is traditionally used as an anti arthritic agent and helps in reducing joint pain.
Generally I used to include mudakattan keerai paste with dosai maavu or grind with rice & urad dhal [ black gram ] to prepare Mudakattan dosai.

Actually Mudakathan keerai becomes gooey and viscous when it has been made into paste just like okra [ Ladies finger]. This particular property serves as a binding agent for the dosai maavu [ dosai batter ].
So I tried mudakattan keerai [ mudakathan keerai ] dosai with Browntop millet [ American millet ]

The best part is that it requires only three ingredients to get an amazing tasty tasty greenish dosai!

Soaking time for Browntop millet [ American millet ]     : 2 Hours
Grinding Time                                                                      : 10 minutes
Number of Dosai                                                                  : 12 - 15 Approx.

Ingredients :
1 cup	Browntop millet
1 Tbsp	Black gram split
1/3 cup	Mudakattan keerai [ Mudakathan keerai ]
1 Tsp	Salt [ Adjust ]

Gingelly oil [ Till / sesame oil ] or groundnut oil to make dosai on tawa.

Method :
Take Browntop millet and black gram in a vessel.
Wash twice with clean water.
Add 1 1/2 cups of water and soak for two hours.

Wash mudakattan keerai [ mudakathan keerai ] twice in clean water.
Drain over a cutting board or colander. Set aside.

After two hours take soaked Browntop millet and black gram in a mixie jar.
Add little water and grind into a smooth batter.

Transfer into a vessel.

Now chop mudakattan keerai [ mudakathan keerai ] nicely.
Add chopped keerai into the mixie jar and grind into a smooth paste adding little water.
Transfer into the vessel containing browntop millet & black gram batter.
Wash the mixie jar with little water and pour into the vessel containing batter.
Add salt and mix well.
The batter should be watery just like Neer dosai batter.
Now batter is ready to make dosai on a dosai tawa/dosai kal.

The dosai will be tastier and softer if done after allowing the batter to stand for 2 - 4 hours.

Heat a tawa [ dosai kal ] on stove over medium heat.
Pour quarter to half a teaspoon of oil on the surface of the tawa.
When the oil starts fuming start pouring dosai maavu from outer to inner as shown in the link below.

The method of making dosai from watery [ diluted ] dosai Batter

Sprinkle some oil on the surface of dosai.

Cook until the edge starts curling up and some golden spots start appearing.
Gently spread the oil that we have sprinkled earlier over the dosai with dosai ladle.
Transfer dosai to a serving plate.

No need to flip dosai and cook the other side.

Again grease tawa and make next dosai.

Relish hot dosai with any spicy chutney of your choice.

You might like to try

Cholam dosai	Masaal dosai	Thinai maavu dosai
Maavu dosai	Browntop millet Bread	Appam from Samai

Yellow Pumpkin flower in cooking	Jute Leaf in cooking	Samai Buckwheat payasam
Kuthiraivaali sweet Bread	Samai venthaya keerai roti [ Littlemillet methy pancake ]	Samai spicy masala Bread[ Littlemillet spicymasala bread ]

For other millet recipes

Millet Recipes

For Other recipes

Recipe Index