Foxtail Millet Flakes Vegetable Pulao Recipe

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Vegetable pulao made with foxtail millet flakes and a lot of veggies is a delicious lunch box recipe that is healthy and loaded with fiber.

Here is how to make this delicious foxtail millet vegetable pulao recipe.

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Millet flakes are very similar to rice aval / poha in texture. The flakes are very thin in size.

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This recipe can be made with any type of millet flakes and it works really well. Here are the things you can buy online for making this recipe. Foxtail Millet Flakes https://amzn.to/3OlmTKW White Granite Pan with Lid PFOA Free https://amzn.to/3HDhdsD Coconut Oil https://amzn.to/3O9nboD Biryani Masala Powder https://amzn.to/3tNv0Is Cultured Ghee https://amzn.to/3bi66u0

Here is the video of how to make Foxtail Millet Flakes Vegetable Pulao Recipe

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2 cups foxtail millet flakes 1 tablespoon coconut oil 1 small piece cinnamon 2 bay leaves 2 cardamom 1 star anise 2 cloves 1/2 teaspoon cumin seeds 1 sprig curry leaves 2 green chillies, chopped 1/2 cup onion, chopped 1/4 teaspoon turmeric powder 1/2 teaspoon red chilli powder 1/2 teaspoon biryani masala powder 2 teaspoon crushed ginger & garlic 2 tomatoes, chopped 1 teaspoon salt 3 cups mixed vegetables 2 tablespoon water 2 tablespoon mint leaves, chopped 2 tablespoon coriander leaves, chopped 10 roasted cashews 1 teaspoon ghee

I have taken about two cups of foxtail millet flakes for making this recipe today. Place the flakes on top of a colander so the water when added can drain immediately. Add water to the flakes and wash them once. No need to soak the flakes in water. As the texture is thin, wetting the flakes in water will do. After adding the water, immediately make sure to drain all the excess water by tapping the colander. The millet flakes need to be just moist. Nothing more than that. If it absorbs a lot of moisture, it will become mushy and pasty. We do not want that. So drain the excess water completely. After draining the water, let it sit for 10-15 minutes. The flakes will rehydrate, increase in size and become fluffy during this time. The flakes would have become soft too. Our millet flakes prep is ready. Set aside.

Take a wide pan and add in coconut oil. You can also add ghee if you like. Add in a small piece of cinnamon, bay leaves, cardamom, star anise, cloves, cumin seeds, curry leaves and chopped green chillies. Adjust the green chillies according to your taste. Saute for a minute for the spices to get aromatic. Add in the chopped onion. Saute the onions till they are soft. Add in the turmeric powder, red chilli powder and biryani masala powder. Ready made masala powder is fine for this recipe. Crush about 6 cloves of garlic and an inch of ginger in a mortar and pestle to a coarse paste. Add the crushed ginger and garlic to the pan. Saute for a minute for the spice powder and the ginger and garlic to nicely get roasted in oil. At this stage add in the chopped tomatoes. Add in the salt along with the tomatoes. Cook for a few minutes till the tomatoes are mushy. Once the tomatoes are mushy, add in the vegetables. Add in about 3 cups of mixed vegetables. I have used potatoes, green peas, cauliflower, green beans and carrots. Make sure to add potatoes as they give a nice texture to the pulao. Also cut all the vegetables to a fairly similar size and try to chop them small so they cook fast and they cook evenly. Feel free to mix and match the veggies according to what you can find in your refrigerator. Mix well to combine. Once the vegetables are well coated in masala, add a few tablespoons of water for the vegetables to cook. Cover the pan with a lid and cook on a low flame for seven to eight minutes. After the said time, take a small piece of potato and try to mash them. It should easily mash. If it’s hard, cook for a couple of more minutes. Once the veggies are cooked, add in the chopped mint leaves and chopped coriander leaves. Mix well to combine. No need to cook for long after adding the mint and coriander. Now, add in the rehydrated foxtail millet flakes that we made earlier. They should be soft but not mushy. After adding the flakes, gently mix well to combine. Make sure to mix in such a way that the flakes are evenly coated with the masala. Do not add any water at this stage. The moisture from the masala is just enough and will keep the flakes nice and fluffy. After mixing well, cover the pan with a lid and cook for a minute more on a low flame just to heat up the flakes. Finish the pulao by sprinkling some roasted cashews. Also add in a little ghee for aroma. At this stage, switch off the flame and cover the pan with a lid and let it rest for 15 minutes for the flavours to mingle. Our healthy and delicious millet flakes vegetable pulao is ready to be served. You can serve as is or with a side of cucumber raita.

Author: Suguna Vinodh
Prep Time: 10m
Cook Time: 20m

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Author: Suguna Vinodh
Prep Time: 10m
Cook Time: 20m

Find it online : https://www.kannammacooks.com/millet-flakes-vegetable-pulao/

Veggie loaded masala rotti recipe. A lot of vegetables are added in this rotti making it very healthy and loaded with fiber.

This recipe is based on “eat the rainbow” series where a lot of different kinds and colours of vegetables are included in every meal. Eating different colours of vegetables is good for your health and they are loaded with fiber. The kind of vegetables you use is totally up to you. Add whatever you can find in your refrigerator. The idea is to use atleast six to seven vegetables and greens. I used 1/4 cup of each vegetable for making this masala rotti today. Make sure to include greens and I have used drumstick leaves that are a powerhouse of nutrition. Grate and chop the veggies as required and get them ready. You can use a food processor or a vegetable grater to get them grated.

Here are the things you can buy online for making this recipe Stainless Steel Mixing Bowl https://amzn.to/3NdLLmY Chapati Griddle https://amzn.to/3OEMsa1 TWF Reliq Flour Atta – Low Gluten Heirloom Wheat https://amzn.to/39K7eGu Here is the video of how to make Rainbow Veggie Masala Rotti Recipe

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1/4 cup radish, grated 1/4 cup onions, finely chopped 1/4 cup chow chow, grated 1/4 cup yellow pumpkin, grated 1/4 cup drumstick leaves, chopped 1/4 cup carrot, grated 1/4 cup bottle gourd, grated 1/4 cup beetroot, grated 1/2 teaspoon ginger, grated 1 green chilli, finely chopped 2 sprigs curry leaves, finely chopped 1/4 teaspoon black pepper powder 1/2 teaspoon turmeric powder 1/2 teaspoon red chilli powder 1/2 teaspoon cumin seeds 1/4 teaspoon asafoetida 3/4 teaspoon salt 1.5 cups atta / whole wheat flour 1 teaspoon ghee Oil for making rottis Atta for dusting and rolling rottis

Take a bowl and add in our veggies. Grated radish, finely chopped onions, grated chow chow, grated yellow pumpkin, chopped drumstick leaves, grated carrots, grated bottle gourd and grated beetroot.

To this add in the grated ginger, finely chopped green chillies – alternatively, you can also crush the chillies to a paste and add. Add in the finely chopped curry leaves, black pepper powder, turmeric powder, red chilli powder, cumin seeds, asafoetida and the salt.

After adding everything, mix well to combine so all the spices and herbs are evenly distributed and there are no lumps. Once the veggies and the herbs are mixed well, add in the whole wheat flour. After adding the flour, mix well and knead briefly to form a dough. Do not add any water to knead. The moisture from the vegetables will be enough to form a dough.

Add a little ghee while kneading for flavour. After adding the ghee, keep kneading to form a soft dough. Add water only if the dough is very dry. Once the dough ball is formed and ready,cover the dough ball with a cloth and let it rest for five minutes. The dough will continue to soften as it rests.

After five minutes, form small balls of dough. A small lime size ball will be ideal. You should be able to get about 14-16 small dough balls for this recipe.

Now let’s roll the rottis. Dust a dough ball generously in flour. Regular whole wheat flour works well for dusting the dough balls. Gently roll the dough to a 6 inch circle. Since a lot of veggies is involved, you might need to be generous with the dusting flour, so the dough does not stick to the rolling stone. Be gentle with the dough so it does not tear while rolling. Gently tap off the excess flour and our rotti is ready for the griddle.

Here is a small tip while rolling to avoid the dough from sticking. If you notice that the dough is sticking to the stone, take a paring knife and scrape off the dough bits sticking to the stone and to the rolling pin. This way, the dough will not stick while rolling.

Place the rolled rotti on the hot griddle. Sprinkle little oil on the top of the rotti and spread evenly with the back of a spoon. Flip the rotti and sprinkle oil on the other side too. Cook for a minute. These rottis need to be cooked on a high flame so the rotti cooks fast and they maintain their moistness for a long time. The rotti is ready if it’s evenly brown on both sides.

Our delicious veggie loaded masala rottis are ready. You do not need any side dish for this rotti. These can be served plain or with a side of a simple raita made with cucumber.

Author: Suguna Vinodh
Prep Time: 20m
Cook Time: 20m