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Samai Millet bisibelebath – Little Millet bisi bele bath – Little millet sambar rice with freshly grounded spices – Millet recipes

We do millet base dishes at least 3 times a week. I have tried different dishes with millet so far it has been quite successful. My entire family likes it. In some dishes they prefer millet over rice. I love the Kodo millet version better than regular rice version. It stayed loose even after an hour of cool down. So it is perfect for lunch box too. It kept me full for long
Ingredients


For Masala powder


Coriander seeds
Grated coconut
Red dry chillies
Chana dal / Bengal gram dhal
Fenugreek seeds


For Sambar


Cooked tuvar dal/pigeon pea lentils / Toor dhal – 1 cup
Tamarind – Lemon size 
Small onion / shallots / Sambar onion – 5-7
Mixed vegetable – 2 cups (I have used carrot, eggplant/brinjal, 2 tablespoon of Chickpeas and potato)
Oil – 2 teaspoon
Curry leaves – 10
Mustard seeds – 1/4 teaspoon
Turmeric powder – 1/4 teaspoon
Broken red chillies – 2 
Asafoetida– a generous pinch
Salt to taste
Coriander leaves – 1 tablespoon

For Rice

Little millet – 1 cup
Water – 2 cups
Salt a pinch
Coriander leaves – 2 tablespoon



Method:


Make the masala powder first dry roast all under masala powder except coconut. Switch it off and add coconut. Grind to smooth paste with little water

Heat the pan add a 2 teaspoon of oil. When it is hot add mustard seeds and let it pop. Add curry leaves, chillies, Asafoetida. Fry  for few seconds. Add Shallots (small onions) Fry till it is slight brown color

Add Vegetable and fry for 2 mins. Add tamarind water, salt, turmeric powder and grinded paste. 

Let it boil. Add cooked dhal and 1 cup of water. Let it boil to desired consistency add coriander leaves. Switch it off

Wash and soak Little millet for 30 mins. Cook it with 2 cup of water and bit of salt. 

When it is hot mash it with spoon and add sambar to it. Mix well and garnish it with coriander leaves

Serve hot


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