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Millets

Sprouted Ragi Flour

Ragi Ladoo

  • 1½ cups of Parry’s Sprouted Ragi Flour
  • ¾ cup of walnuts (dry roast and crush it)
  • ¾ cup of Parry’s Jaggery Powder
  • 1 tbsp ghee
  • ½ tbsp cardamom powder
  • Dry roast 3/4th cup of walnuts in a pan. Coarsely crush the walnuts and set aside.
  • Heat 1 tbsp ghee in the same pan. Add 1 ½ cups of Parry’s Sprouted Ragi Flour to the pan and keep stirring on medium flame till the mixture becomes aromatic.
  • Transfer the flour from the pan to a plate and add crushed walnuts and cardamom powder. Allow the flour to cool down and mix all the ingredients well.
  • Melt 3/4th cup of Parry’s Jaggery Powder in a pan along with 2-3 tbsp of water. Pour the jaggery syrup over the sprouted ragi flour mixture and combine all the ingredients well using a spoon or a ladle.
  • Once the mixture cools down, grease your palms with ghee and start shaping the ladoos manually till all the ladoos are prepared. Use ghee as required for desired texture and taste.

Ragi Dosa

  • 1 cup of Parry’s Sprouted Ragi Flour
  • ½ cup oats flour
  • ¼ cup yogurt
  • ¼ tbsp ginger & green chili paste
  • ¼ tbsp pepper powder
  • ¼ tbsp cumin powder
  • 1-2 tbsp finely chopped curry leaves
  • 1-2 tbsp finely chopped coriander leaves
  • finely chopped onion (medium sized)
  • Salt as per taste
  • 2 cups water
  • Oil to prepare dosa
  • Combine all the ingredients together with the water– except the onions – and mix well
  • Batter should have free-flowing consistency (like rava dosa)
  • Heat a tava and grease with oil. Once hot, sprinkle the finely chopped onions
  • Reduce the heat and start to pour the batter from outside to inside.
  • Sprinkle oil around the edges
  • Cover and cook on medium flame.
  • Once one side of the dosa is cooked well, flip it over and allow it to cook on both sides
  • Once completely cooked, remove from the tava
  • Serve hot with your favorite chutney or sambhar
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Little Millet

Little Millet Dosa

  • 1 ½ cups of Parry’s Little Millet
  • * ¾ cup of Parry’s Urad Dal Flour
  • * ¼ cup of poha/aval
  • * ¼ tbsp of fenugreek seeds
  • Salt to taste and water
  • Wash and rinse 3 cups of Parry’s Little Millet well and soak in an ample quantity of water for less than 10 mins. After 10 minutes, discard the water, strain the millet, and rinse well.
  • In a separate vessel, soak 1 cup of Parry’s Urad Dal and 1/4th tbsp of fenugreek/ methi seeds together. Soak 1/4th cup of poha/aval separately for 10 minutes and strain well.
  • First, grind Parry’s Urad Dal and fenugreek seeds to a smooth paste and keep aside,
  • then grind the millets and poha together.
  • Combine all the ground ingredients together, mix well, and add salt as required. Allow the batter to ferment for a minimum of 6 hours or overnight.
  • You can use this healthy batter to prepare crispy dosas.

Little Millet Pongal

  • ½ cup of Parry’s Little Millet
  • 2 tbsp split yellow moong dal
  • ¼ tbsp pepper powder
  • ¼ tbsp cumin powder
  • ½ inch crushed ginger
  • 5-6 cashews
  • 1 tbsp curry leaves
  • 4 tbsp ghee
  • 3 cups water
  • Salt to taste
  • Soak Parry’s Little Millet for less than 10 mins. Rinse, drain, and set aside.
  • Heat 1 tbsp of ghee in a pressure cooker. Roast cashews in the ghee and remove once they turn golden brown.
  • Add ginger, curry leaves, pepper powder, and cumin powder to the pressure cooker and sauté well. Add moong dal and stir it for a minute.
  • Add the millets, ghee and mix well. Add water as per desired consistency and allow it to come to a boil.
  • Add salt and pressure cook for 4 whistles
  • Once the pressure settles, mix everything well.
  • Garnish with roasted cashews and add more ghee if required
  • Serve hot with your favorite chutney or sambhar
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Kodo Millet

Kodo Millet Idli

  • 1 cup of Parry’s Kodo Millet
  • ½ cup (sprouted) Horse Gram
  • ¼ cup of Parry’s Urad Dal
  • ¼ tbsp Fenugreek seeds
  • one fistful Poha/aval
  • Salt – as per taste
  • Soak Parry’s Kodo millet and horse gram together for less than 10 mins.
  • Soak Parry’s Urad Dal and fenugreek seeds together for 5 hours.
  • Rinse and drain the soaked ingredients well and set aside.
  • Soak aval/poha for just 10 minutes before you start to grind the batter
  • Combine all the ingredients together – Parry’s Kodo millet , Parry’s Urad Dal, horsegram and aval/poha – and grind to a fine paste.
  • Add salt as required. Allow the batter to ferment for around 6 to 8 hours.
  • Once fermented, batter is ready to make idlis
  • Prepare idlis as you normally do and serve hot with chutney or sambhar

Kodo Millet Adai

  • 3 cups of Parry’s Kodo Millet
  • ¾ cup of Parry’s Urad Dal
  • ¾ cup of Parry’s Toor Dal
  • Few dried red chilies based on your spice level
  • 1 tbsp black pepper
  • Salt to taste
  • Asafoetida
  • Oil to make adai
  • Wash and rinse 3 cups of Parry’s Kodo Millet and soak in ample quantity of water for less than 10 mins. After 10 mins, discard the water, strain the millets and rinse well.
  • In a separate vessel, soak 3/4th cup each of Parry’s Urad Dal and Parry’s Toor Dal for 15 minutes. Discard the water, strain the dals and rinse well.
  • Start to make the adai batter by first grinding the millets coarsely. Halfway through the grinding process, add the rinsed dals, 1 tbsp of pepper powder, red chillies, asafoetida and salt as per taste.
  • Continue to grind the batter along with the rest of the ingredients, taking care to maintain a coarse consistency throughout.
  • Use this healthy batter to make delicious and crispy adais.
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Barnyard Millet

Millet Tomato Dosa

  • ½ cup Parry’s Barnyard Millet
  • 4 tbsp Parry’s Urad Dhal
  • 1 tbsp Parry’s Toor Dhal
  • 1 tbsp Poha/aval
  • 2 Tomatoes (big-sized)
  • Red chilli as per spice desired
  • Salt – as per taste
  • Oil to make Dosa
  • Wash and soak Parry’s Barnyard Millet for Less than 10 mins. Rinse, drain and set aside
  • Similarly, wash and soak Parry’s Urad Dhal and Parry’s Toor Dhal for around 3-4 hours
  • Soak poha/aval for 10 minutes before grinding
  • Grind all the ingredients together. Add salt as desired and mix well.
  • Batter does not require fermentation.
  • You can start to immediately make the dosas in the usual manner
  • Serve hot with your favorite chutney or sambhar

Millet Sweet Pongal

  • ¾ cup of Parry’s Barnyard Millet
  • ¼ cup of Yellow Moong Dal (Split)
  • 1 cup of Parry’s Jaggery Powder
  • ¼ cup ghee
  • A pinch of salt
  • Nuts & raisins
  • * spices: 1 nutmeg + 2 mace + 4 cardamoms
  • * 1 pinch edible camphor (pacha karpooram)
  • Wash and rinse 3/4th cup of Parry’s Barnyard Millet and soak in an ample quantity of water for less than 10 mins. After 10 mins, discard the water, strain the millet, and rinse well.
  • Heat 1 tbsp of ghee in a pan. Add nuts and raisins to the pan and roast in the ghee till they turn golden brown. Remove the nuts and raisins from the pan and set aside.
  • Now add 4 cups of water to the same pan, once the water comes to a boil, add the strained and rinsed millet to the pan.
  • Add 1/4th cup of split yellow moong dal to the pan and allow it to cook. Keep stirring the mixture and when it is almost cooked, add 1 cup of Parry’s Jaggery Powder and a pinch of salt or as per taste
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Sprouted Ragi Flour

Ragi Ladoo

  • 1½ cups of Parry’s Sprouted Ragi Flour
  • ¾ cup of walnuts (dry roast and crush it)
  • ¾ cup of Parry’s Jaggery Powder
  • 1 tbsp ghee
  • ½ tbsp cardamom powder
  • Dry roast 3/4th cup of walnuts in a pan. Coarsely crush the walnuts and set aside.
  • Heat 1 tbsp ghee in the same pan. Add 1 ½ cups of Parry’s Sprouted Ragi Flour to the pan and keep stirring on medium flame till the mixture becomes aromatic.
  • Transfer the flour from the pan to a plate and add crushed walnuts and cardamom powder. Allow the flour to cool down and mix all the ingredients well.
  • Melt 3/4th cup of Parry’s Jaggery Powder in a pan along with 2-3 tbsp of water. Pour the jaggery syrup over the sprouted ragi flour mixture and combine all the ingredients well using a spoon or a ladle.
  • Once the mixture cools down, grease your palms with ghee and start shaping the ladoos manually till all the ladoos are prepared. Use ghee as required for desired texture and taste.

Ragi Dosa

  • 1 cup of Parry’s Sprouted Ragi Flour
  • ½ cup oats flour
  • ¼ cup yogurt
  • ¼ tbsp ginger & green chili paste
  • ¼ tbsp pepper powder
  • ¼ tbsp cumin powder
  • 1-2 tbsp finely chopped curry leaves
  • 1-2 tbsp finely chopped coriander leaves
  • finely chopped onion (medium sized)
  • Salt as per taste
  • 2 cups water
  • Oil to prepare dosa
  • Combine all the ingredients together with the water– except the onions – and mix well
  • Batter should have free-flowing consistency (like rava dosa)
  • Heat a tava and grease with oil. Once hot, sprinkle the finely chopped onions
  • Reduce the heat and start to pour the batter from outside to inside.
  • Sprinkle oil around the edges
  • Cover and cook on medium flame.
  • Once one side of the dosa is cooked well, flip it over and allow it to cook on both sides
  • Once completely cooked, remove from the tava
  • Serve hot with your favorite chutney or sambhar
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Little Millet

Little Millet Dosa

  • 1 ½ cups of Parry’s Little Millet
  • * ¾ cup of Parry’s Urad Dal Flour
  • * ¼ cup of poha/aval
  • * ¼ tbsp of fenugreek seeds
  • Salt to taste and water
  • Wash and rinse 3 cups of Parry’s Little Millet well and soak in an ample quantity of water for less than 10 mins. After 10 minutes, discard the water, strain the millet, and rinse well.
  • In a separate vessel, soak 1 cup of Parry’s Urad Dal and 1/4th tbsp of fenugreek/ methi seeds together. Soak 1/4th cup of poha/aval separately for 10 minutes and strain well.
  • First, grind Parry’s Urad Dal and fenugreek seeds to a smooth paste and keep aside,
  • then grind the millets and poha together.
  • Combine all the ground ingredients together, mix well, and add salt as required. Allow the batter to ferment for a minimum of 6 hours or overnight.
  • You can use this healthy batter to prepare crispy dosas.

Little Millet Pongal

  • ½ cup of Parry’s Little Millet
  • 2 tbsp split yellow moong dal
  • ¼ tbsp pepper powder
  • ¼ tbsp cumin powder
  • ½ inch crushed ginger
  • 5-6 cashews
  • 1 tbsp curry leaves
  • 4 tbsp ghee
  • 3 cups water
  • Salt to taste
  • Soak Parry’s Little Millet for less than 10 mins. Rinse, drain, and set aside.
  • Heat 1 tbsp of ghee in a pressure cooker. Roast cashews in the ghee and remove once they turn golden brown.
  • Add ginger, curry leaves, pepper powder, and cumin powder to the pressure cooker and sauté well. Add moong dal and stir it for a minute.
  • Add the millets, ghee and mix well. Add water as per desired consistency and allow it to come to a boil.
  • Add salt and pressure cook for 4 whistles
  • Once the pressure settles, mix everything well.
  • Garnish with roasted cashews and add more ghee if required
  • Serve hot with your favorite chutney or sambhar
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Kodo Millet

Kodo Millet Idli

  • 1 cup of Parry’s Kodo Millet
  • ½ cup (sprouted) Horse Gram
  • ¼ cup of Parry’s Urad Dal
  • ¼ tbsp Fenugreek seeds
  • one fistful Poha/aval
  • Salt – as per taste
  • Soak Parry’s Kodo millet and horse gram together for less than 10 mins.
  • Soak Parry’s Urad Dal and fenugreek seeds together for 5 hours.
  • Rinse and drain the soaked ingredients well and set aside.
  • Soak aval/poha for just 10 minutes before you start to grind the batter
  • Combine all the ingredients together – Parry’s Kodo millet , Parry’s Urad Dal, horsegram and aval/poha – and grind to a fine paste.
  • Add salt as required. Allow the batter to ferment for around 6 to 8 hours.
  • Once fermented, batter is ready to make idlis
  • Prepare idlis as you normally do and serve hot with chutney or sambhar

Kodo Millet Adai

  • 3 cups of Parry’s Kodo Millet
  • ¾ cup of Parry’s Urad Dal
  • ¾ cup of Parry’s Toor Dal
  • Few dried red chilies based on your spice level
  • 1 tbsp black pepper
  • Salt to taste
  • Asafoetida
  • Oil to make adai
  • Wash and rinse 3 cups of Parry’s Kodo Millet and soak in ample quantity of water for less than 10 mins. After 10 mins, discard the water, strain the millets and rinse well.
  • In a separate vessel, soak 3/4th cup each of Parry’s Urad Dal and Parry’s Toor Dal for 15 minutes. Discard the water, strain the dals and rinse well.
  • Start to make the adai batter by first grinding the millets coarsely. Halfway through the grinding process, add the rinsed dals, 1 tbsp of pepper powder, red chillies, asafoetida and salt as per taste.
  • Continue to grind the batter along with the rest of the ingredients, taking care to maintain a coarse consistency throughout.
  • Use this healthy batter to make delicious and crispy adais.
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Barnyard Millet

Millet Tomato Dosa

  • ½ cup Parry’s Barnyard Millet
  • 4 tbsp Parry’s Urad Dhal
  • 1 tbsp Parry’s Toor Dhal
  • 1 tbsp Poha/aval
  • 2 Tomatoes (big-sized)
  • Red chilli as per spice desired
  • Salt – as per taste
  • Oil to make Dosa
  • Wash and soak Parry’s Barnyard Millet for Less than 10 mins. Rinse, drain and set aside
  • Similarly, wash and soak Parry’s Urad Dhal and Parry’s Toor Dhal for around 3-4 hours
  • Soak poha/aval for 10 minutes before grinding
  • Grind all the ingredients together. Add salt as desired and mix well.
  • Batter does not require fermentation.
  • You can start to immediately make the dosas in the usual manner
  • Serve hot with your favorite chutney or sambhar

Millet Sweet Pongal

  • ¾ cup of Parry’s Barnyard Millet
  • ¼ cup of Yellow Moong Dal (Split)
  • 1 cup of Parry’s Jaggery Powder
  • ¼ cup ghee
  • A pinch of salt
  • Nuts & raisins
  • * spices: 1 nutmeg + 2 mace + 4 cardamoms
  • * 1 pinch edible camphor (pacha karpooram)
  • Wash and rinse 3/4th cup of Parry’s Barnyard Millet and soak in an ample quantity of water for less than 10 mins. After 10 mins, discard the water, strain the millet, and rinse well.
  • Heat 1 tbsp of ghee in a pan. Add nuts and raisins to the pan and roast in the ghee till they turn golden brown. Remove the nuts and raisins from the pan and set aside.
  • Now add 4 cups of water to the same pan, once the water comes to a boil, add the strained and rinsed millet to the pan.
  • Add 1/4th cup of split yellow moong dal to the pan and allow it to cook. Keep stirring the mixture and when it is almost cooked, add 1 cup of Parry’s Jaggery Powder and a pinch of salt or as per taste
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