Appam-from-Samai

#AppamfromSamai #AppamfromLittleMillet :
#Samai [ #SamaiArisi ] is known as #LittleMillet in English.
Scientific Name   : Panicum miliare
Its name in different languages
Tamil                     : Samai or Samai arisi
Malayalam            : Chama
Kannada                : Same
Telugu                   : Sama
Hindi                     : Kutki

#Millet varieties are gluten free and non acid forming cereals.
They are rich in minerals and vitamins.
The nutritional composition per 100 gm of #Samai { #LittleMillet ] is as follows
Protein 7.7 g, Fiber 7.6 g, Iron 9.3 mg and Calcium 17.0 mg
The fiber content of Samai is higher compared to that of rice and wheat.

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

Everyone thinks that #Appam is widely done only in Kerala.
But #Appam with #CoconutMilk is a favorite combo in Tamizh cuisine. The batter [ dough ] preparation  completely differs from Kerala style.
Boiled rice, raw rice, fenugreek [ #Venthayam ], black gram and thuvar dal are soaked and then made into a batter [ dough ] either using wet grinder or mixie. The batter [ maavu ] thus made has to be fermented for a whole night or six to eight hours before making appam over a dosai kal or appachatty.

This time for a change and also to consume millet in a new way I have included Samai [ LittleMillet ] to prepare appam. I have reduced the quantity of boiled rice and included samai instead of raw rice.

Here I have used whole black gram with its skin. Whole blackgram [ muzhu ulundu ] and Feugreek [ Venthayam ] takes 6 to 8 hours to get soaked completely. So we have to plan accordingly. If you want to grind in the evening, then soak them in the morning itself and if you are planning to grind in the morning, then soak the previous night itself.

In general I have been using a wet grinder to grind maavu for Idli, Appam and dosai. This time I used mixie to grind batter [ maavu ]  as the quantity of soaked items happens to be less.

Ingredients :
1 1/2 Cup	Samai [ Little millet ]
1/2 Cup	Boiled Rice [ Idli Rice ]
2 Tsp	Black gram [ Muzhu ulundu ]
2 Tsp	Fenugreek [ Venthayam ]
2 Tsp	Thuvar dal [ Thuvaram paruppu ]
2 Tsp	Salt

Gingelly oil [ sesame/til oil ] or groundnut oil to make appam

Method :
I have planned to grind in the morning after breakfast.

Previous night :
Take fenugreek [ venthayam ] and whole black gram in a small vessel. Wash two or three times and add 3/4 cup of water. allow to Soak the whole night.

Morning :
As soon as you get up in the morning, before making tea or coffee for the day soak boiled rice, samai and thuvar dal in a vessel after washing thoroughly.
After finishing breakfast take soaked black gram and fenugreek in a mixie jar with little water.
Run the mixie for 2 minute.
Open the jar clean the sides and add little water and run for 2 - 3 minutes.
Again open and add some more water and grind.
Like this grind them till the maavu becomes fluffy.
It takes around 10 - 12 minutes to grind black gram and fenugreek mixture.
Transfer the maavu into a big vessel.

Now take samai, boiled rice and thuvar dal in the same mixie jar.
Add 1/4 cup of water and grind into a smooth paste.
In between stop mixie, open the jar, clean inside surface of the jar and if necessary add little water and then resume grinding.
Finally add salt and run for few seconds.
Transfer into the same vessel containing fenugreek- blackgram maavu.


Mix well with hand.
The batter [ maavu ] consistency should be just like dosai batter.
Close the vessel with a lid and keep it undisturbed either on the kitchen platform
or at a warmer place in the house to ferment.

It takes around 6 - 8 hours to ferment and ready to make appam.
After fermentation the batter raises up and sometimes spilled over if the vessel in which the batter has been kept is small.

Making Appam over Dosai kal [ Dosa kal ] :

Heat Dosai kal on a stove over medium flame.
Take a small clean cotton cloth of 3*3 cm and fold it four or five times.
Soak that folded cloth in little oil and apply over hot dosai kal.
Keep two ladle full of appam batter [ appam maavu ] at the center of the dosai kal.
Spread evenly by the back of the ladle and make a perfect circle.
Close the dosai kal with a lid.
Allow to cook.
Open after a minute.
If the appam looks golden here and there and along the rim, take out appam using dosai ladle.
If not, again close the kal with lid and cook for some more time.
No need to flip and cook the other side.
Transfer on to a plate.
Again spread oil using the cloth and make another appam.


Relishing :
Unbeatable accompaniment is Jaggery mixed Coconut milk as I told in the introduction.

Or Have with Coconut Chutney

or with Idli milagai podi

or with spicy Wet Garlic red chutney.

Or Enjoy with any chutney of your choice.


Note :
To prepare jaggery mixed coconut milk :
Extract milk from coconut scrapings.
Add jaggery, a pinch of salt and Cardamom powder. Mix well.




You might also like to try

Samai Arisi Pongal [ Little millet Pongal ]	Samai Arisi Upma [ Little millet Upma ]	Samai Arisi Thaengai Payasam
Kuthiraivaali Sundal [ Barnyard millet Sundal ]	Samai Mudakathan dosai [ Little millet mudakathan dosai ]	Samai Methy Pancake [ Little millet methy pancake ]

For other Samai Recipes

Samai [ Little Millet ] Recipes

For spicy accompaniments

Chutney Recipes

Ideas for breakfast and dinner

Tiffin Recipes

For different varieties of Appam

Appam Varieties

Samai-Mudakathan-Dosai

#SamaiMudakathanDosai  #LittleMilletMudakathanDosai :

#Samai [ #SamaiArisi ] is known as #LittleMillet in English.
Scientific name : Panicum miliare
#Samai is called #Kutki in Hindi; #Sama in Telugu;
#Same in Kannada and #Chama in Malayalam.
#Samai belongs to small seeded cereals called #Millet.
#Millet are generally gluten free and non acid forming cereals.
They are rich in fiber, minerals like iron, calcium, magneseum, manganese & zinc and Vitamins.
#LittleMillet has more Iron and Zinc compared to rice and wheat.

To know more on Millet

Nutrients in Millet

More on Millet

Millet

Images of Millet

#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.

A few days back I have made maavu [ dough ] using mudakathan [ mudakattan ] keerai along with foxtail millet to prepare dosai. The dosai was made immediately after grinding without fermenting the maavu. The dosai came out nicely just like neer dosai and the taste was excellent.
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 Samai [ Little millet ]

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

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

Ingredients :
1 cup	Samai [ Little millet ]
1/4 cup	Coconut scrapings
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 Samai [ Little millet ] in a vessel.
Wash twice with clean water.
Add 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 Samai [ Little millet ] and coconut scrapings in a mixie jar.
Add enough water and grind coarsely.
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 a vessel.
Wash the mixie jar with little water and pour into the vessel containing Samaiarisi [ Little millet ]-coconut-mudakattan 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.



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.

After making some 5 dosas I saved rest of the maavu in the fridge.

Next day made dosai for dinner.

It turned out to be more tastier and got softer dosai with lots of holes.

Relish hot dosai with any spicy chutney of your choice.





You might like to try

Cholam dosai	Masaal dosai	Thinai maavu dosai
Maavu dosai	Kambu dosai	Appam from Samai

Samai Bisibelebath [ Little Millet Bisibelebath ]	Samai Kanji [ Little millet Gruel ]	Samai Buckwheat payasam
Samaiarisi Payasam [ Little millet Payasam ]	Samai venthaya keerai roti [ Littlemillet methy pancake ]	Samai spicy masala Bread[ Littlemillet spicymasala bread ]

To try other Little millet recipes

Samai [ Little millet ] Recipes


For other millet recipes

Millet Recipes

For Other recipes

Recipe Index 

Samai-arisi-Neer-Dosai

#SamaiArisiNeerDosai : #SamaiArisi or simply #Samai is known as #LittleMillet in English. The grains are very very tiny and so got its name, little millet. #Millet are generally gluten free and non acid forming food.
This dosai needs just two or three hours for soaking the grains. Once the soaked grains are ground into a batter the dosais can be made immediately.

Ingredients :
2 cup	Samai arisi [ Little millet ]
1/2 cup	Coconut scraping
1/4 cup	Fenugreek leaves chopped [ venthaya keerai ]
2 Tsp	Salt
1 Tsp	Sugar [ optional ]

Oil to make dosai.

[ I used gingelly oil { til/sesame oil} which gives a nice aroma and taste to the dosai. ]

Method :
Wash samai arisi thoroughly 2 to 3 times.
Then soak for 2 hours adding enough water.

After  2  hours grind soaked rice and coconut into a very very smooth batter.
Transfer into a vessel.
Add chopped fenugreek leaves, salt and sugar and mix well.

The batter should be watery. No need to ferment the prepared batter.

Heat a tawa on a stove over medium flame.
Spread oil over the tawa.
When tawa becomes hot make dosai by pouring batter from rim of the tawa to its center.

Sprinkle oil over the dosai.
Otherwise the dosai would become dry and develop cracks.

Allow it to cook until the rim becomes slightly golden color.
No need to flip the dosai and cook the top side.

Transfer on to a serving plate.

In the same way make dosai one by one either over dosai tawa.

Serve hot with tomato sambar or tomato chutney 

or garlic chutney.

Note : Neer dosai can also be prepared without fenugreek leaves.

You might also like to try

Varagarisi Neer dosai	Samai methi pancake	Samai spicy masala Bread
Cholam dosai	Masaal dosai	Samai kanji dosai

For other Samai Recipes

Samai [ Little Millet ] Recipes

For spicy accompaniments

Chutney Recipes

Ideas for breakfast and dinner

Tiffin Recipes

Little-Millet-Samai-Arisi

#LittleMillet  #SamaiArisi [ #Samai ] :
Scientific name : Panicum sumatrense [ Panicum miliare ]
Samai is called Kutki in Hindi. This belongs to small seeded cereals commonly known as #millet. Little millet has been grouped under minor millet variety.These millets can be grown in places where rainfall is very poor and also not so fertile soil.
Millets are gluten free and non acid forming cereals.
Daily we have been bombarded with advertisements on TV showing how healthy the oats is for heart!!
But along with it millets have to be included as they are rich in Magnesium. Magnesium helps to lower high blood pressure and also prevents heart attacks. Apart from magnesium millets are rich in iron, copper, manganese, calcium, zinc and vitamins A & B.
Little millet is one of the millets having good amount of iron and zinc compared to rice or wheat.

To know more on Millet :
Millet

Nutrients of Millet

http://en.wikipedia.org/wiki/Millet

More on Millet

To see the images of millet
Millet Images

• Hover the cursor over the picture to know the name of the recipe
• Click on the picture to take you to the recipe

Breakfast/Dinner
Samai Kanji [ Little millet Gruel ]	Samai Arisi Pongal [ Little millet Pongal ]	Samai Arisi Upma [ Little millet Upma ]
Samai Venthaya keerai roti [ Little millet Methy Pancake ]	Samai Mudakathan dosai [ Little millet Mudakathan dosa ]	Appam from Samai [ Appam from Little millet ]
Samai spicy masala Bread [ Little millet spicy Bread ]

Mixed Rice
Little Millet Bisibelebath

Dessert/Payasam
Little millet Milk Payasam	Little millet Coconut Payasam	Samai Buckwheat Payasam

Sweet
Samai Arisi Sakkarai Pongal	Samai Arisi Sweet Bread

For other Millet Recipes

Millet Special