Barnyard millet | Kuthiraivali Idiyappam

When Lil Angel returns from school, she would sometimes prefer a hearty meal or a tiffin. Those times call for dishes like this that are quick to prepare and also healthy.

I have used barnyard millet but you can use any millet of your choice and follow the same recipe.

This post is for Srivalli’s Kid’s Delight event, hosted this month by Sandhya with the theme Snacking all the way, which also happens to be the theme I have taken for Blogging Marathon #52, Week 3.

Millet flour– 2 cups
Salt to taste
Water as needed

For seasoning

Oil- 1 tablespoon
Mustard- 1 teaspoon
Cumin seeds- 1/2 teaspoon
Chana dal-1/2 teaspoon
Urad dal-1/2 teaspoon
Onion-1,small, finely chopped
Red chili -1 broken
Curry leaves – a few

Take the millet flour,salt in a bowl.Mix well. Heat around 4 cups of water and bring to a boil. Add this water little by little into the flour, using a spatula mix well.Knead to a  non sticky dough. You may not use all if the water. The quantity of water used up will depend on the quality of the flour.

Take an idiyappam press / murukku press fitted with the dotted mold as shown below. Take a portion of the dough and fill it into the press.Press it out onto a steamer plate and steam . I used the traditional idli cooker. You can also press it out onto a greased perforated plate and place inside a steamer.I steamed for 10 minutes. [Over steaming will change the texture of the dish] .Repeat for the remaining dough.

Remove from the steamer and spread on a plate to cool.
Heat oil in a pan and add mustard,cumin, chana dal, urad dal. When the mustard pops, add onion,red chili and curry leaves.Once the onion is soft,add the cooled idiyappam,salt and mix gently.Remove from pan and serve

This can be served as such / with sambar and chutney

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#52

Also sending this to Srivalli’s  Come join us for breakfast event…