Tag Archives: samai idli

Samai Idli/ Little Millet Steamed Cakes

The health benefits of Millets in general, have been written about extensively in almost all posts in the Power Packed Pancakes Series. Hence, I haven’t rewritten those facts. Additionally, useful details of information are available in the internet in abundance. A blogger’s job, especially that of a food blogger is simplified to crisp menu cards and videos. That gives much more space and time for conveying several other like minded ideas isn’t it??

Millets, like rice, are versatile cereals. Cook them like Rice and have with curries; flavour them with lemon, tamarind, coconut or yoghurt; make desserts with jaggery; or enjoy as spicy Pongal on a rainy day. With pound millet flours available in stores, make Puttu (steamed cylinders) or Kozhukkattai (sweet and savoury dumplings) or Idiyappam (string hoppers) – all staples of Tamilnadu.

Since, this series comes after many years of posting Millet Dosais, there might be repetition of facts. I have tried to take care in avoiding that. Bear with me for any unknown recurrence of thoughts.

Among the variety of millets, Samai Idli can be an exact replica of White Rice Idlis due to its color. It is sometimes softer than Rice Idli and puffs up better.

Samai Idli/ Idli with Little Millet

Ingredients (makes approximately 25-30 idlis)

  • samai /little millet – 3 cups
  • ulundham paruppu/deskinned black gram – 1 cup
  • uppu/salt – as needed approx. 1 tsp

Method of Preparation

  1. Wash and soak millet and black gram together in enough water for 6-8 hours
  2. Drain excess water and grind them into a smooth batter
  3. Once the batter is done in the blender, add salt and blend well
  4. Leave the batter to ferment for 8 hrs or overnight
  5. Millet batters do not need as much time as Rice Idli batter. They turn sour sooner
  6. 8 hrs in a warm place is enough; If the climate is too hot, check after 6 hours; In an air conditioned environment, I place it in the oven overnight with the oven light on
  7. Once fermented, mix the batter well
  8. Always keep the batter refrigerated for further use
  9. If left to ferment more than needed, the batter might turn too pungent to make idli or dosai
  10. Steam Idlis in the mould and serve them hot with chutney of choice.

Quarantine Cooking !!

What I’ve been cooking for the past three and a half months, seems like a whirlwind project. I am rest assured, it must be the case of almost everyone, handling a full house, during these testing times.

When I sat back and saw the clicks, my daughter wanted me to write continuous posts, under the title ‘Quarantine Diaries’. NO worries.. No diaries… this post consolidates the several dishes, those were rolled out of that sacred place in my house, called ‘Kitchen’. Later, let’s analyse a few recipes in the coming posts.

I started the month of March, with a Blueberry Jam – just two ingredients, berries and brown sugar, and of course, juice of lemon for longer shelf life.

blueberry jam

With a routine of including Millets in the diet, Millet Idlies always occupy a special place on the dining table. Samai (Little Millet) Idlis are true substitutes in colour, to the regular white rice Idlis. But these millet idlis are a healthier version, not to forget.

samai idli

Like the Samai Idli, Kollu (Horsegram) Idlies, are awesomely light, steamed cakes packed with the lentil flavour.

kollu idli

Don’t forget the different chutneys, that were made for the idlies. A few of those, I have highlighted in the end of this post.

A chocolate cake- with whole wheat, cane sugar, olive oil, dark chocolate and toasted pistachios. The urge to cut and eat, was more compelling than a good click to post.

chocolate cake

Next, came 50-50 Whole Wheat Buns, tried from an old book, I had. Though, the recipe demanded eggs, this is an eggless bun.

buns

Black Chick Pea Burger with the Buns

Next, for the benefit of online learners, to munch some traditional sweets, with longer shelf life…

Coconut Burfi with Cane Sugar

and Black Sesame Burfi with Jaggery

April, started with Whole Wheat Raisin Bread – wouldn’t term it the best, but full of flavour.

raisin bread

Time for a spicy powder for the health freak. Sesame and Flax seed chilly powder, to go with rice, idli or dosai.

flax seed podi

April, was also a month to try Pizza, the healthy way. Home-made whole wheat base, tomato spread from scratch and variety of toppings .. Pizza that was dreaded for the white flour, the meagre amount of veggies or meat to be searched for- in store bought frozen ones, or the branded /door delivered ones, used to be a half-yearly affair. Truly, we might have ordered pizzas twice a year.

The ill effect of making fresh pizzas at home, with loaded vegetables and with constraint on cheese, pizzas are almost a weekly bake now.

fish pizza

paneer pizza

chocolate pizza

Till date, I haven’t been quite successful with cookies. They used to be consumable, but not perfect. And I have always baked whole wheat cookies, never with white flour.

But, May started with this exception. A Good Whole Wheat Cookie!! Got the recipe from another blog, but as usual converted all purpose flour to whole wheat. It turned out to be so light and crispy.

whole wheat sesame cookies

When the need for a hot snack, with less work to fry, stir fry or sauté arose, tried baking these yummy potato wedges. Cut the potatoes, sprinkled some oil, baked for 30 mins or so. Took out from oven, sprinkled salt and spices of choice and, the baked wedges were ready.

Potato Wedges baked healthy

Who said Papdi Chaat needs Papdi or the crisps made of white flour. I chose to combine Papdi and Chole into a Chaat, but with a healthy twist. No matter you like it or not, its a whole meal. When I had my Methi (fenugreek leaves) Paratha dough in hand, I rolled a big pizza base out of it, and baked till crisp. That became my Papdi to go with the left over Chole curry. Add ons – home made green chutney, tamarind chutney and yoghurt.

Methi Paratha (Papdi) Chole Chaat

Time for a nice cake – Sticky Date and Walnut Cake – obviously with whole wheat flour and cane sugar, and eggless too. This time, I topped the cake with caramel whipped cream. With my home-made caramel, I could limit the sugar in the frosting.

Eggless Sticky Date and Walnut Cake

Next came in, Gooseberries. Lucky me, the super market had some new and fresh stock of gooseberries. The great berry, loaded with good nutrients, rich in antioxidants and vitamin C, is highly popular for its anti-ageing properties. Let’s also do a gooseberry chutney series shortly. Great plans that arise as I write..

Gooseberry Coconut Green Chilly Chutney

Gooseberry Coconut Coriander Chutney

Gooseberry Coconut Mint Chutney

Gooseberry Coconut Red Chilly Chutney

Gooseberry Tomato Red Chilly Chutney

The long list of ingredients, written on the bottle of the world’s most favourite Chocolate spread, or a Peanut Butter Spread, creates a lot of stress and anxiety. But a good chocolate spread, to go with healthy whole wheat or millet pancakes, or home made bread or buns, can be a positive change in routine. So, tried this simple chocolate spread, with a combination of 80% and 72% dark chocolate with very little cane sugar and milk. Stores well in the refrigerator, for at least couple of weeks. Choose your dark chocolate, that has no margarine, but cocoa butter.

Home made Chocolate Spread

Those were a few different, yet healthy stuff that went into the tummy. I am satisfied, I could put in some thoughtful creativity, to indulge in the above stuff.