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

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

#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