Kuthiraivaali_Spicy_Bread

#KuthiraivaaliSpicyBread  #BarnyardMilletSpicyBread :

#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.

The millet has to be soaked for a minimum of two hours before cooking to reap the complete health benefits. And also soaking the millet before cooking helps the body to absorb its nutrients well.

The dough has to be allowed to stand for a minimum of 6 - 8 hours to ferment. So pre-planning is necessary and the process has to begin well in advance.

There are four stages involved in the making of spicy masala bread

1. Soaking and grinding :

#Kuthiraivaali [ #BarnyardMillet ] has to be soaked for two hours. A small quantity of cooked kuthiraivaali is required to make batter. The soaked kuthiraivaali and cooked kuthiraivaali are ground together using a mixer grinder into a smooth batter. The batter should be thick just like idli maavu consistency and transferred into a vessel. 

2. Fermentation of the batter :

Sugar, curd and salt are mixed with the batter and allowed to stand for 6 - 8 hours or the whole night. 

3. Preparation of vegetable masala.

4. Combining fermented batter and masala to make the dough. Then steam cooking it in an idli maker.

Kindly keep in mind the time involved before beginning to make kuthiraivaali [ Barnyard millet ] spicy bread:

Soaking Time          : 2 hours

Fermentation Time  : 6 - 8 hours

Masala preparation  : 15 mins

Steam cooking time  : 15 - 18 mins

Ingredients :
1 cup	Kuthiraivaali [ Barnyard millet ]
3 Tbsp	Cooked Kuthiraivaali [ Barnyard millet ]
1/2 Tsp	Salt [ adjust ]
5 Tsp	Sugar [ adjust ]
2 - 3 drops	Curd
1/4 Tsp	Baking soda
For Masala :
1/4 Cup	Carrot grated
1	Onion chopped nicely
10 - 15	Curry leaves
1 Tsp	Oil
1/2 Tsp	Cumin seeds
To Grind coarsely :
10 - 12	Black pepper
1 - 2	Green chilly
1 Tsp	Cumin seeds
1 Tsp	Fennel seeds [ saunf ]
1/2 Tsp	Coriander seeds
1/4 in. piece	Cinnamon
1	Star Anise
3	Cloves
8 - 10	Curry leaf
2 - 3 Tsp	Coriander leaf chopped
10 - 12	Pudina [ Mint ]
1/4 Cup	Karpooravalli
2 - 3 pods	Garlic
1/2 inch	ginger
1/4 inch	turmeric tuber*

Gingelly oil [ sesame/til oil ]/ghee to apply

* If Turmeric tuber is not available then 1/4 Tsp of turmeric powder can be used.

Method ;

If I have planned to make spicy bread for breakfast, then I have to start the preparation the previous day evening itself.

 Previous Day Evening :

Take 1 cup of Kuthiraivaali in a big vessel. Rinse once with water and then add enough water to soak it.

Take 1 Tbsp of kuthiraivaali in a small cup and rinse once. Add 2 Tbsp of water.

Allow to stand for 1 hour. After an hour pressure cook over high flame for a whistle and then reduce the heat and cook for 7 minutes. Open the cooker only after it ran out of steam.

After two hours combine soaked kuthiraivaali and cooked kuthiraivaali in a mixer grinder jar.

Grind into a smooth batter adding little water.

The batter should be of idli maavu consistency.

Transfer into a big vessel. 

There should be enough space above the surface of the batter 

as the volume would increase due to fermentation.

Add sugar, salt and curd. 

Mix well and close the vessel with a lid. 

Keep the vessel at a warm place in the kitchen to aid the fermentation.

The next day morning :

In the morning the batter would have fermented and raised up in volume.

Collect all the ingredients necessary to make spicy masala.

Put in all the ingredients to be ground into a mixie jar and coarsely grind & set aside.

Heat a kadai with a teaspoon of oil.

Crackle cumin seeds once oil starts fuming.

Immediately add onion and saute for half a minute.

Now add coarsely ground masala mix and salt.

Stir well till its raw smell goes off.

Finally add grated carrot and mix well.

Now spicy masala is ready. Add some chopped coriander leaves and turn off the stove.

Transfer into a bowl and let the prepared masala cool down to room temperature.

Steam cooking :

Grease shallow plate/container with oil and set aside.

Heat Idli pot with 3 cups of water on a stove over high flame. Place the steamer plate inside the idli pot.

Now combine the fermented batter and masala mix together adding baking powder. Mix well. 

Pour the prepared dough into the oil greased plate/container till 3/4th of its height.

Tap the plate gently to evenly spread the dough.

Place the plate containing dough inside the idli pot over the steamer plate.

Close the idli pot and cook for 12 - 15 minutes.

After 14 minutes insert a clean and dry knife from the top through the bread. If the knife comes out clean then the bread is ready.

Take the plate out from the idli pot.

If the knife comes out with dough sticking to it then cook for another 3 - 5 minutes.

The time taken to cook the dough depends on the volume of the dough filled in the plate/container.

In the same way steam cook rest of the dough in batches.

Apply 2 -3 drops of ghee/gingelly oil over the surface of the bread to avoid drying up.

Wait for five minutes to cool down considerably.

Cut into pieces.

Tasty N spicy Kuthiraivaali spicy bread is ready to relish.

Enjoy your breakfast!!

No need of any side dish or chutney.

It can also be enjoyed either hot or cold as an evening snack with hot coffee.

You might also like to try

Samai spicy masala bread [ Little millet spicy masala bread ]	Kuthiraivaali sweet bread [ Barnyard millet sweet bread ]	Samai Arisi Thaengai Payasam
Kuthiraivaali Sundal [ Barnyard millet Sundal ]	Kuthiraivaali pasalai adai [ Barnyard millet spinach pancake ]	Samai Methy Pancake [ Little millet methy pancake ]

For other Kuthiraivaali Recipes

Barnyard Millet Recipes

For spicy accompaniments

Chutney Recipes

Ideas for breakfast and dinner

Tiffin Recipes

Barnyard Millet - Kuthiraivaali

#BarnyardMillet : Barnyard millet is known as #Kuthiraivaali in Tamil and #Bhagar in Hindi.
The botanical name is Echinochloa frumentacea - Indian Barnyard millet and Echinochloa esculanta - Japanese millet.
This millet belongs to the genus called Echinochloa in the grass family and tribe Paniceae.

#Millet are grouped into two categories as #Majormillet and #Minormillet. Ragi, Sorghum & Pearl millet grouped under major millet as the name suggests grown in major part of India. All other millet such as Little millet [ Samai ], Barnyard millet [ Kuthiraivali ], Foxtail Millet [ Thinai ], Kodo millet [ Varagu ], Proso millet [ Pani varagu ] & Brown top millet [ Kula samai or Pala pul ] come under minor millet. These are cultivated in only some parts of India mostly in hilly region 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 or                Echinocloa esculanta

Source : Echinochloa , Barnyard Millet 
To know on Millets

Generally millets are non acidic food and non glutenous also.

#BarnyardMillet is low in calorie compared to other cereals.

The glycemic index of barnyard millet is low. So it is suitable for cardiovascular & Type 2 diabetes patients

A fairly significant amount of grain protein is present in minor millets compared to rice. Especially the amount of digestible protein present in kuthiraivaali is the highest among minor millet.

The essential amino acids such as lysine and tryptophane are present in millets. Barnyard millet has higher amount of lysine than Little and Finger millet and more or less comparable amount like that of Foxtail millet and kodo millet.

Iron is the most essential mineral to combat malnutrition of human being. Barnyard millet shows highest amount of iron followed by  Little millet.

The dietary fiber, both soluble and insoluble present in barnyard millet is high and thus it helps in preventing constipation, bloating and excess gas formation.

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.

So this wonder millet should always find a place in our daily menu.

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

Find links to recipes of Barnyard millet - Kuthiraivaali here.

Breakfast/Dinner
Kuthiraivaali Idli [ Barnyard millet Idli ]	Kuthiraivaali Sundal [ Barnyard millet Sundal ]
Kuthiraivaali Upma [ Barnyard millet Upma ]	Kuthiraivaali Venthaya Kanji [ Barnyard millet Fenugreek Gruel ]
Kuthiraivaali Pongal [ Barnyard millet Pongal ]	Kuthiraivaali Upma Kozhukattai
Kuthiraivaali spinach pancake	Kuthiraivaali neer dosai
Kuthiraivaali Buckwheat Upma	Kuthiraivaali Spicy bread [ Barnyard millet spicy bread ]

Mixed Rice
Kuthiraivaali Coriander Rice [ Barnyard Millet Coriander rice ]	Kuthiraivaali Puliyodharai [ Barnyard Millet Tamarind rice ]
Kuthiraivaali Fried Rice [ Barnyard Millet Fried rice ]	Kuthiraivaali Thakkali Rice [ Barnyard Millet Tomato rice ]

Dessert/Payasam/Sweet
Kuthiraivaali Paal Payasam [ Barnyard millet Milk Payasam ]	Kuthiraivaali sakkarai Pongal [ Barnyard millet sweet pongal ]
Kuthiraivaali vella sweet bread [ Barnyard millet sweet bread ]	Kuthiraivaali [ Barnyard millet ] sweet Kuzhipaniyaram

For other millet recipes click the link below

Millet Special