"Your Health is Our Priority."

1)Soak little millet for 6–8 hours and urad dal for 5–6 hours along with a few fenugreek seeds. For 1 cup of little millet, use 3/4 cup urad dal. 2)Grind them in a wet grinder, adding the soaking water of little millet as needed. You can optionally add little millet flakes or cooked little millet rice for a softer texture. Grind until you get a smooth batter 3) Set it aside for 6 hours or overnight to ferment. Once fermented, add salt and a little water if needed to adjust the consistency. 4)Grease idli plates with desi cow ghee or oil, pour the batter into the molds, and steam for 8–10 minutes on medium flame. Note: Do not discard the water used to soak the little millet, as it contains nutrients that should be used while grinding.

Steps to Follow: 1) )Soak Foxtail millet for 6–8 hours and urad dal for 5–6 hours along with a few fenugreek seeds. For 1 cup of little millet, use 3/4 or 1/2 cup urad dal. 2)Grind them in a wet grinder, adding the soaking water of foxtail millet as needed. You can optionally add Fox millet flakes or cooked foxtail millet rice for a softer texture. Grind until you get a smooth batter 3) Set it aside for 6 hours or overnight to ferment. Once fermented, add salt and a little water if needed to adjust the consistency. 4) Add salt just before making dosas. Heat iron tawa, grease lightly with oil. Spread batter in circular motion and cook on medium heat . Note: Do not discard the water used to soak the Foxtail millet, as it contains nutrients that should be used while grinding.

Steps to Follow:

1)Rinse and soak Barnyard millet for 6 hours.

2)Cook millet and toor dal separately until soft.

3)Cook vegetables in tamarind water.

4)Add bisi bele bath powder and salt.

5)Combine millet, dal, vegetables.

6)Prepare tempering and mix into bath.

To cook Siri millets(any one siri millet) first clean the millets with water 1–2 times. Soak them for a minimum of 6–8 hours, using a ratio of 1 glass of millet to 2½ glasses of water. After soaking, boil the millets in the same soaked water, avoiding the use of a pressure cooker. Cook on a medium flame for about 15 minutes. While boiling, add a pinch of salt and 1–2 drops of oil to keep the grains separate, fluffy, and prevent clumping. That’s it—your Siri millets are ready. Regular consumption of Siri millets, when cooked the right way, can greatly benefit your health