Multigrain Upma | Multigrain Sprouts Upma Recipe | Multigrain Recipes

I use various millet grains extensively in the form of flours to prepare various kinds of bhakris like Jowar, Bajra, Nachni and also I prefer to use multigrain atta for regular cooking.But my mom uses the whole grains in her cooking these days because of the health benefits of the usage of these grains in our regular diet. My mom tried this Multigrain Sprouts Upma recipe from a cookery show and she liked it instantly and hence,she had included in her breakfast menu and prepares quite often.She had been telling me to try this recipe for a very long time but some how I did not try it and instead asked her to prepare for me when I visit her.

So this time when I visited her, even before I reminded her she got the sprouts ready to prepare this upma for me. I was actually bowled over with the taste of this upma as I did not expect it that it turns out so tasty. The bite of the whole multigrains and the sweetness from the mushy peas,whole moong and vegetables,the whole mixture is balanced with spicyness and sourness..I must say it was really a delicious upma over all. My mom actually calls it as Multigrain Khichdi but I am calling it as Upma as the texture is more like upma than the khichdi.I recommend to follow the usage of grains as mentioned for a delicious upma.The addition of green peas and moong is a must in the recipe.

The only time consuming part is to get the grains sprouted, it usually takes 2 days for the grains to sprout up, but the rest of the preparation process is very simple.I have posted a Wheat-Jowar sprouts Salad recipe long back which again was my mom's recipe and I recommend you to try it if you are looking for healthy salad recipes.She had also prepared one more recipe with the multigrain which I would post sometime soon.

Meanwhile check out few healthy sprouts recipes in my blog here:

• Mixed Sprouts Adai
• Sprouts Fried Rice | Moong Sprouts Chinese style Fried Rice
• Moong Sprouts Salad
• Sprouts Salad-Chaat Style
• How to make Sprouts at home | Homemade Moong Bean Sprouts
• Wheat-Jowar sprouts Salad

Also Check out Multigrain Crackers recipe.

Multigrain Sprouts Upma Recipe:

Serves 2-3

Prep time:10 mins | Cooking time: 30 mins | Total time: 40 mins+ 2 days for sprouting

Cuisine: South Indian | Category: Breakfast/Dinner

Ingredients

1/3 cup whole Wheat grains

1/3 cup Sorghum(Jowar) grains

1/3 cup Pearl Millet(Bajra) grains

1/3 cup whole Moong

1/4 cup Green peas,dried

1 large Onion, sliced
12-15 Garlic cloves

1 large Carrot, diced into small cubes

12-15 French beans, cut into small pieces

1 Potato, diced into small cubes(optional)

4-5 Green chillies, slit

1 Red chilli, broken
1/2 tsp Turmeric powder

a sprig of Curry leaves

2 tbsp Coriander leaves,chopped

juice of 1 lemon

1 tbsp Chana dal

2 tsp Urad dal

1/2 tsp Mustard seeds

2 tbsp Oil

Salt to taste

Method:

to prepare sprouts:

• Soak the grains - (wheat,jowar and bajra) together for 8-10 hrs,drain the water,cover and keep in a dark place for a day or two until the sprouts are formed. Keep an eye after one day and refrigerate it when you get desired length of the sprouts.

• Soak the pulses - whole moong and green peas separately for 8-10 hrs,drain the water,cover and keep them in a dark place for a day or two until the sprouts are formed. Keep an eye after one day and refrigerate it when you get desired length of the sprouts.

to prepare Upma:

• Heat oil in a pressure cooker and crackle mustard seeds.Add urad dal ,chana dal and red chilliesvand fry until they turn slight red in color.

• Add sliced onions,garlic cloves ,green chillies and curry leaves and fry until the onions turn translucent.
• Now add the chopped vegetables- carrots,beans and potato and green peas fry for 2 mins.

• Add all the sprouts - wheat,jowar, bajra,whole moong and fry for 4-5 mins.

• Add enough salt, turmeric powder and 2 cups water and pressure cook for 6-7 whistles and simmer it for 7-8 mins and switch off the flame.

• Once the pressure drops add chopped coriander leaves and lemon juice and mix well.

Serve it hot.

Notes:

1. I recommend to follow the usage of grains as mentioned for a delicious upma.The addition of green peas and moong is a must in the recipe.
2. The amount of water mentioned in the recipe is enough to boil the sprouts.If you add more water it will turn to a khichdi.
3. Once the sprouts with required length are formed, refrigerate them and do wash them before usage.

Technorati Tags: multigrain upma recipe, multigrain khichdi recipe, multigrains recipe, multigrain sprouts recipes, upma varieties, south indian recipes, breakfast recipes

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Multigrain Dosa Recipe | Multigrain Sprouts Dosa | Multigrain Recipes

Millets have become a trend and the usage of millets in our daily cooking has been increased in the recent years.Now one can easily get ready made snacks, instant millet dosa flour, idli flour, dosa atta made out of millet flours in the shops.Even I use millets extensively in cooking and we usually consume more of millet bhakris instead of rotis for our dinner.I use millet flours rather than the whole millets, but my mom uses whole millets and includes them in her regular diet in various forms like salads, breakfast dishes like upma, dosa,idli and also in porridges. Check out another multigrain recipe - Multigrain Crackers in my blog.

Needless to say that this again is my mom's recipe where she used sprouted whole grains which adds more nutrition to the dosa.I am sure many of my readers know about my love for dosa, I have posted various varieties of dosa in my blog. If we prepare something which is our favorite as well as healthy then that dish is definitely a winner and this dosa recipe is definitely a winner for me.One can prepare this dosa using single millet like jowar, ragi or bajra but the usage of various millets in one recipe is good for me.This needs prior preparation as the grains need to be sprouted but the rest of the process- grinding,fermenting and preparing dosa is same as any other dosa.

Check out various healthy Dosa recipes in my blog:

• Adai Dosa | Mixed Lentil Dosa
• Brown Rice Dosa
• Green Whole Moong Adai
• Instant Oats Dosa
• Instant Oats Uthappam
• Mixed Sprouts Adai
• Vegetable Dosa
• Wheat Flour Dosa-Instant Version

For a complete range of Dosas, CLICK HERE.

Multigrain Dosa Recipe:

makes 15-16 dosas

Prep time: 30-40 mins | Cooking time: 5 mins/dosa |  Total time: 45 mins + soaking/sprouting time

Cuisine: South Indian | Category: Breakfast

Ingredients:

1 cup Sorghum(Jowar) grains

1 cup Pearl Millet(Bajra) grains

1 cup Finger Millet(Ragi/Nachni) grains

1 cup Whole white Urad

1 tsp Fenugreek(Methi) seeds

Salt to taste

Water,to grind

Oil, to roast dosas

Method:

to prepare Dosa batter:

• Soak the grains - (ragi,jowar and bajra) together for 8-10 hrs,drain the water,cover and keep in a dark place for a day or two until the sprouts are formed. Keep an eye after one day and let it sprout until you get desired length of the sprouts.
• Soak whole white urad and fenugreek seeds for 4-5 hrs.
• Wash the grain and dals properly and grind everything together to a smooth paste using enough water in the wet grinder for better results.The batter should neither be very thick like idli batter nor very thin.
• Add enough salt to the ground batter just before removing the batter from grinder.Remove the batter into a larger container which gives enough room for the batter to rise.
• Ferment the batter for 12-15 hrs at room temperature or keep it in oven in winters with light on for speeding up the process of fermentation.The fermented batter would be frothy and almost double in volume.

for making Dosa:

• I am sure everyone knows how to make simple plain dosa,still I explain the process of making it for people who are not familiar with it.
• If the dosa batter is taken out from refrigerator,take out the portion how much you need and let it come to the room temperature.
• Mix the fermented dosa batter well.Check the consistency of dosa batter,it should be of pourable consistency,if needed add little water and mix well.

• Pour a big ladle of batter onto a medium hot pan and spread it in the circular motion towards the outer edge to form a uniform round shaped dosa.Do not make this dosa either very thin nor very thick,if it is very thin your dosa will get hard once it is cold and if it is very thick it would become very chewy.
• Pour 1 tbsp oil approx over it and cover it with a lid.
• Let it roast on medium-high flame for 1-2 mins,remove the lid and increase the flame and roast for another 1 minute.Turn the dosa to the other side and fry for a minute and serve directly.
• Reduce the flame for one minute and then start preparing the next dosa.Do not pour the batter on high flame,the batter will stick to the tawa.If you feel the tawa is over heated sprinkle some water over it before making next dosa.

Serve dosa with chutney of your choice like Coconut chutney / Peanut Chutney / Tomato-Onion Chutney and Sambar.

Notes:

1. Do not close the box with air tight lid while fermenting.Cover with a loose plate and once the dosa batter is fermented cover the box with air tight lid which helps in keeping the batter fresh for long.
2. Always scoop out the required amount of batter from the box and keep the remaining batter refrigerated,do not mix the batter vigorously while removing it from the box.
3. You can use soaked grains instead of sprouted grains but the sprouted grains makes these dosas more healthy.
4. Smear the pan with a half sliced onion every time you make dosa which gives a nice flavor to dosa.

Technorati Tags: multigrain dosa recipe, multigrain sprouts dosa recipe, dosa recipes, breakfast recipes, southindian breakfast varieties, healthy breakfast recipes, multigrain recipes, millet recipes, dosa varieties

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Multigrain Crackers | Eggless Savoury Biscuits

When it comes to baking, I must admit that I am bit lazy these days and also need a push to bake something.The fact is that we do not eat much of fatty stuff and hence I don't bake much of cakes on regular basis unless it is for an occasion.But if I ever come across any healthy recipes related to baking I do not mind to try them immediately and this is one recipe which I tried it almost immediately by modifying the recipe a bit.I made them very long back but I could not post the recipe as I forgot about this post which was lying in my drafts from so long.

I liked the usage of all the millet flours in the recipe and the resultant crackers are guilt free and we can actually feel good that we are indulging into healthy stuff.I have prepared these crackers a couple of times with variations and it came out well and I am posting here what worked well for me.You can serve these crackers with dips of your choice - Hummus, Sour Cream dip etc,check out more Dips recipes here or you can even munch on them just like that, the nuttiness from the sesame seeds makes these crackers more tastier to eat.

Multigrain Crackers Recipe:

Source: Divine taste

makes around 40-50 small crackers

Prep time: 15 mins |  Baking time: 20 mins | Total time:30-40 mins

Cuisine: Indian | Category: Baking - Snacks

Ingredients:

1/2 cup Whole Wheat flour

1/4 cup Jowar flour(Sorghum ka atta)

1/4 cup Finger millet flour(Nachni/Ragi)

1/4 cup Pearl millet flour(Bajra)

1/4 cup quick cooking Oats

1/4 cup Sesame seeds

1/4 cup + 2 tbsp Olive Oil

1/2 cup + 3 tbsp Water

Salt to taste(roughly 3/4 tsp)

Method:

• Slightly roast the sesame seeds until they start popping up in the pan.
• In a bowl mix all the flours-whear,jowar, bajra ,nachni with oats,roasted sesame seeds, salt and oil. Mix everything together with your hand so that all the ingredients are uniformly mixed.

• Now add water in batches and mix until you get chapati dough consistency.Adjust the water quantity as the water absorption capacity for each flour is different.You might need a couple of tbsp more or less to make the dough.Rest the dough for 15-20 mins.
• Preheat the oven at 180 deg C for 8-10 mins.

• Divide the dough into two equal portions and roll each portion into a big circle of 7-8" in diameter and thicker than the roti.

• Using a cookie cutter cut into various shapes - circles, squares,triangles,rectangles or shapes of your choice.

• Arrange them on a baking tray lined with parchment paper or baking sheet and bake it for 20-25 mins at 160 deg C.Please keep an eye after 15-20 mins and remove them if you see the edges turning red in color as these become more crispier once they cool down.

Store them in an air tight container.

Serve these healthy multigrain crackers with Dips of your choice or eat them as a snack.You can even use these crackers as a base like canapes.

Notes:

1. You can use flours of your choice and alter the recipe accordingly.
2. Sesame seeds can be substituted with cumin seeds, carom seeds, khus khus for a variation.
3. You can also add red chilli powder or coarsely ground pepper powder if you want to make them spicy.

Technorati Tags: multigrain crackers, eggless biscuits, savoury crackers, savoury biscuits, mixed millet crackers, healthy snacks recipes, eggless savoury bakes, millet recipes, easy biscuit recipes

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