Millet-Suji Idli, Dosa, and Puttu with Bottle Gourd and Ridge Gourd

Experimenting with Sankar, our helper in the ashram.  I made an all-in-one Millet-Suji batter for Idli, Dosa, Puttu, and Kuzhi Paniyaram with added bottle gourd and ridge gourd. Only the Kuzhi Paniyaram turned out a bit less than perfect, while the rest were relatively good. From a health perspective, this is a better alternative than using rice flour.

I forgot to give the Idli Podi to Sankar, so Ratna took it upon herself and generously mixed it with sesame oil for him to enjoy. She served it alongside sambar, pudina-dhaniya chutney, and coconut chutney with the Idli Podi.

Note: For better results, start by frying whole-grain ragi and then powder it for use; ragi flour tends to remain sticky even if fried. Likewise, idlis made with ragi won’t turn out as soft as regular idlis. However, ragi puttu was delicious—just be sure to use roasted whole-grain ragi flour for the best texture.

Ingredients:

– 3 cup Suji (semolina)

– 1 cup Millet flour

– 1 cup Chopped bottle gourd and ridge gourd (you can also use other water-rich vegetables like chow-chow, white pumpkin, carrot, cauliflower, capsicum, cucumber, broccoli, etc.)

Note Suji should be 3 time more than Millet flour.

Spices (optional): 

– 2 green chilies, finely chopped

– A small piece of ginger, minced

– Cumin seeds (jeera) and pepper powder, to taste

Curd: 

– Use fresh curd if you plan to cook the next day, or slightly sour curd if you’ll use it within one or two hours.

Quick Version with Pre-Roasted Ingredients 

If you’re short on time, prepare in advance by roasting whole Ragi (finger millet) grains without oil until they release a nutty, roasted aroma. Allow the grains to cool, grind them into a fine powder, and store it at room temperature. Proper roasting ensures the powder won’t turn sticky. When ready to cook, simply combine this roasted Ragi powder with store-bought roasted suji (available in most stores) and proceed with your recipe as usual.

Preparation:

1. Roast the Flours: In a pan, dry roast the suji and millet flour together over low heat with a little cooking oil, ghee, or no oil at all if preferred. Roast until golden and aromatic. (You can multitask during this process if you’re handling other kitchen work.)

2. Blend Vegetables: Blend the vegetables in a mixer, then add them to the roasted suji-millet mixture. Add salt and mix thoroughly.

3. Storage: 

   – If storing overnight in a hot, humid climate, refrigerate the mixture before bedtime and bring it out in the morning.

   – For shorter storage (1–2 hours), keep it at room temperature.

Cooking Options:

1. For Idli:

   – Set aside half of the mixture for dosa.

   – Temper mustard seeds, curry leaves, channa dal or broken urad dal, and cumin seeds. Add this to the idli mixture.

   – Add a pinch of cooking soda or Eno just before steaming.

   – Steam the batter in an idli mold or any greased vessel (as for dokla). Small steel cups work well as a substitute for idli molds.

Semiya Idli 

If you enjoy the texture of roasted semiya (vermicelli), you can add it to the batter to make Semiya Idli. Simply roast the semiya until golden, then mix it into the idli batter before steaming.

Kuzhi Appam

– You can also make Kuzhi Appam as per your usual recipe by adding this roasted Ragi and suji blend.

2. For Dosa:

   – Add extra rice flour to the remaining batter to achieve a dosa consistency.

   – Follow the regular process for making rava dosa.

   – You can add finely chopped onion, coriander leaves, grated carrot, ginger, whole pepper, and cumin seeds to the batter for added flavor.

When making ragi dosa, avoid adding wheat flour. The ragi flour and blended vegetables already provide enough stickiness. Instead, add rice flour to achieve a crispy texture.

3. For Puttu:

   – Use only the roasted suji and millet mixture.

   – Sprinkle lukewarm salted water over the mixture, then mix until it resembles damp crumbs.

   – Steam it as you would for Kerala-style puttu, using grated coconut.

   – If you lack a puttu maker, bundle the mixture in a thin cloth and steam in any steamer for 10-15 minutes.

   – Serve with banana and jaggery or with curry (kurma) as per your preference.

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13-11-2024