When I was talking about millets to my family the elders and grandmothers starting saying me that instead of searching for new recipes with millet try replacing dosa rice in all dishes. One such try was this and it was amazing. I prefer this for breakfast since it seemed little heavier than usual idiyappam. I am trying this method for the first time. I always do it in the traditional way.
- Saamai Arisi/Barnyard Millet-1 cup
- Salt -To taste
- Water-As needed
1.Dry roast barnyard millet until an aroma arises.
2.Let it cool and grind it into a fine powder in mixer.
3.Heat water in a bowl and add salt to it.
4.When it becomes lukewarm,add to the flour and finely knead into a dough.
5.Role it in balls and use the idiyappam maker and squeeze out the string hoppers.
6. Using idly cooker/idly maker steam the string hoppers.
7.Serve it with sugar and grated coconut.
I skipped sieving the flour as there was no impurities. If you don’t find the flour fine sieve before kneading the dough.
I have not mentioned the amount of water as it depends on the heat of water,the way you knead ,the moisture absorption by flour.
Add water little by little and knead the dough carefully.
If the string hoppers don’t come long and get cut like oomapodi ,then it means over usage of water. In that case steam the kneaded dough once before squeezing using string hopper maker.
Roast the millet in medium flame. It shouldn’t turn brown. So keep watching carefully.
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