Kuthiraivaali_Sweet_Kuzhipaniyaram

#KuthiraivaaliSweet KuzhiPaniyaram  [ #BarnyardMilletSweetKuzhiPaniyaram ] :

#Kuthiraivaali is known as #BarnyardMillet in English.

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. 

#Kuthiraivali is known by different names in various languages as given below :

English	Barnyard millet or Japanese millet
Thamizh	Kuthiraivaali
Kannada	Oodalu
Telugu	Udalu or Kodi sama
Marathi &chhattisgar	Bhagar or Varai
Punjabi	swank
Hindi	Bhagar

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.

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

Soaking Time     : 2 Hours

Preparation Time : 15 Minutes

Cooking time       : 10 - 15 minutes for each batch

Nu. of paniyaram : 10 - 12 approx.

Ingredients :
1 cup	Kuthiraivaali [ Barnyard millet ]
1/3 cup	Jaggery [ Adjust ]
2	Banana
1 pinch	Salt
1 pinch	Baking powder or cooking soda
2 - 3	Cardamom
small piece	Nutmeg
small piece	Cinnamon stick
2 Tsp	Watermelon seeds
2 - 3 Tsp	Ghee
2 - 3 Tsp	Gingelly oil [ Til/sesame oil ]

Method :

Take Kuthiraivaali in a vessel. 

Wash once and add 1 cup of water. Soak for two hours. 

In the meantime dissolve jaggery with 2 Tbsp of hot water. Let it cool down.

After two hours, take soaked kuthiraivaali, cardamom, banana pieces, nutmeg, cinnamon stick & salt in a mixie jar and grind into a smooth batter adding jaggery water.

Batter should be of idli batter consistency.

Heat kuzhipaniyaarakal on a stove over medium flame.

Now add baking powder or cooking soda into the batter and mix well.

Then add watermelon seeds and mix.

When the kal becomes hot, add few drops of ghee and gingelly oil [ Til/sesame oil ] into each pit.

Fill each pit with kuthiraivaali batter and top each pit with few drops of ghee & gingelly oil.

cook on slow to medium flame for 2 - 3 minute and flip each paniyaram with the help of a spoon.

Allow to cook both sides till golden brown.

Transfer into a serving bowl.

Tasty tasty sweet kuthiraivaali kuzhipaniyaram is ready.

Enjoy when it is hot.

This sweet also tastes very good when it cools down.

Again add ghee and oil into each pit and make the next batch of kuzhipaniyaaram.

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 ]
Kuthiraivaali spicy bread [ Barnyard millet Bread ]

For other Kuthiraivaali Recipes

Barnyard Millet Recipes

For spicy accompaniments

Chutney Recipes

Ideas for breakfast and dinner

Tiffin Recipes

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

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

Kuthiraivaali-Thakkali-Sadham

#KuthiraivaaliThakkaliSadham #BarnyardMilletTomatoRice #KuthiraivaaliTomato Rice  :
#BarnyardMillet is called #kuthiraivaali in Tamil.
Generally millet are non glutenous, nutritious and non acid forming food.
Eating millet is good for diabetes patients as it releases lesser amount of glucose into the system over a longer period of time.

English                                  : #Barnyard Millet 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 , Bharnyard Millet 

To know on Millets

The minerals and protein present in barnyard millet is considerably high compared to rice and wheat.

Nutrient contents per 100 gm of Barnyard millet : 11.2 g Protein, 10.1 g fiber, 4.4 g minerals, 15.2 mg iron and 11 mg calcium. The amount of protein present in Kuthiraivaali is the highest among minor millets like kodo, foxtail and little millet.
The fibre content in Kuthiraivaali is more compared to rice and wheat.

It is one of the richest sources of Thiamin [ Vitamin b6 ].

#Kuthiraivaali [ #Barnyardmillet ] has to be soaked for a minimum of two hours before cooking to reap full health benefits.

#KuthiraivaaliThakkaliSadham preparation involves four stages

• Preparing Thakkali Thokku 
• Soaking millet for 2 hours and then cooking
• Cooling down to make cooked millet non sticky and separate
• Mixing cooked Kuthiraivaali and Thakkali thokku well

Ingredients :
1 cup	Kuthiraivaali [ Barnyard millet ]
1/4 in. long	Turmeric tuber [ or 2 pinch Turmeric powder ]
8 - 10	Curry leaf [ optional ]
2 Tsp	Coriander leaves chopped
3 - 4 Tbsp	Thakkali Thokku [ Adjust ]
1 Tsp	Salt [ Adjust ]
1/2 Tsp	Red chilly powder [ Adjust ]
5 - 6 Tsp	Gingelly oil [ Sesame / Til oil ]

Method :

Take Kuthiraivaali [ Barnyard millet ] in a vessel.

Wash twice and transfer into a pressure cooker.

Now add 2 cups of water and soak for 2 hours.

Wash curry leaves and coriander leaves.
Pat dry with a cotton cloth/kitchen towel to remove excess water.
Keep aside.

After 2 hours add finely chopped turmeric tuber [ or Turmeric powder ].

Pressure cook on HIGH flame for a whistle.

Then reduce the flame and cook for 5 minutes.

Open the pressure cooker only after it ran out of steam.

Transfer cooked kuthiraivaali into a basin/wide mouthed vessel.

Add 2 - 3 Tsp of gingelly oil.
Keep under fan to cool down and gently stir with a spoon to separate grains.

Add Thakkali Thokku, red chilly powder, 2 - 3 Tsp of Gingelly oil &salt. 

Gently mix well.

Adjust salt and finally add curry leaves and chopped coriander leaves.

Stir once and ready to serve.

Now spicy and tangy thakkali sadham is ready!

Transfer into a serving bowl or a container with lid.

If it is still warm do not close the bowl/container with lid.

Allow to cool down to room temperature and then close with a lid.

Relish with Yam kara curry or Potato curry 

or Thayir Pachadi.

It also tastes good with pappad or vengaya vathal.

Kuthiraivaali thakkali sadham can also be packed as lunch-box dish.

Note :
When kuthiraivaali tomato rice is being prepared for lunch-box, then the taste should be higher side on salt and spicy. So that when it is being eaten after 3 or 4 hours the taste would be at right level.

Add some more red chilly powder if the rice to be more spicy.




You might also like to try

Coconut Drumstick leaf rice	Karuveppilai Rice - Curry Leaf Rice	Kuthiraivaali puliyodharai
Cabbage Pepper Rice- Muttaikos milagu Rice	Vangi Bath - Katharikkai Rice	Samai Sweet Bread

Recipes from Millet

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