Millet platter

Name: Millet platter
Total time: 7200 s
Yield: 4pax
Cuisine: Indian
Ingredients: 500 gm Sagoo; 4 Aloo medium; 250 gm Hari mirch; 50 gm Adrak; 100 gm Dhaniya patta; 100 gm Singdana; 1 katori Dahi; 4 tspoon Jeera for tadaka; 6 tspoon Lal mirch; 1 tspoon Black pepper powder; 50 gm Rajgira aata; 50 gm Singoda aata; 50 gm Sagoo aata; 50 gm Moriya/Sama aata; 1 tspoon Sugar; as per taste Salt; 50 gm Moriyoo/Sama; 2 glass Water; 6 tspoon Oil for tadaka individually; 2 tbspoon Ghee; 50 gm Rajgira aata; 50 gm Jaggery

Ruchita Saxena @cook_10069283

#Millet contest
#Healthy cooking with millets
#Sabudana khichadi
#Sabudana vada
#Millet mix dhokla
#Rajgira halwa
#Moriya khichadi

Ruchita Saxena @cook_10069283

#Millet contest
#Healthy cooking with millets
#Sabudana khichadi
#Sabudana vada
#Millet mix dhokla
#Rajgira halwa
#Moriya khichadi

Saved

Ingredients

2 hrs

4pax

500 gmSagoo
4Aloo medium
250 gmHari mirch
50 gmAdrak
100 gmDhaniya patta
100 gmSingdana
1 katoriDahi
4 tspoonJeera for tadaka
6 tspoonLal mirch
1 tspoonBlack pepper powder
50 gmRajgira aata
50 gmSingoda aata
50 gmSagoo aata
50 gmMoriya/Sama aata
1 tspoonSugar
as per tasteSalt
50 gmMoriyoo/Sama
2 glassWater
6 tspoonOil for tadaka individually
2 tbspoonGhee
50 gmRajgira aata
50 gmJaggery

Saved

Steps

2 hrs

1

Put ghee in pan and fry rajgira aata till it changes in pink colour....
2

After the aata is fried... Add jaggery and 1 glass water to it...
3

Continuously keep stirring to avoid lumps...and as the halwa stops sticking the pan dat means it's almost ready... When ghee is separated it's ready 100%...
4

Remove in serving bowl... Decorations r optional... I did
5

Soak sabuna in water for 3/4 hrs... Water sud b till the Sabudana dips...After 4 hrs it wud become soft and fluffy...
6

Add salt and red chilli powder to it and mix it...
7

Cut 3 potatoes in dice shape(small). Put oil in kadai, add jeera and once tempered add potatoes, add salt and let it cook till soft. Once aloo becomes soft add sabudana, cover and let it cook for 2/3 mins...
8

In a mixy grind hari mirch, adrak, make a paste. Same mixy grind singdana and make powder.Add paste and powder to the khichadi and let it cook for 2 more mins....
9

Once khichadi is ready, remove from flame and Garnish it vth Dhaniya patta
10

For sabudana vada, add boiled potatoes to sabudana, add salt, hari mirch and adrak paste, singdana powder, lal mirch powder...
11

Make balls and fry till little golden.....
12

Moriya khichadi- soak moriya in dahi for 15/20 minutes, add salt, oil....
13

Add hari mirch adrak paste, singdana powder and mix well... Let it set for 15 mins...
14

After an hr, take oil in pan, add the mixer and continuously keep on stirring till it turns lite in colour...
15

Once it's fried... Add 1 glass water and lal mirch powder... And again keep on stirring...
16

Cover vth lid and let it cook...8/10 mins... Once cooked transfer to bowl... And Garnish vth Dhaniya patta...
17

Millet mix dhokla - add rajgira,sagoo, singoda and sama aata. Add salt,jeera, dahi,hari mirch adrak paste, oil and water and make dhokla consistency.Let it set for 3/4 hrs.
18

Take a big kadhai.. add water 3 glasses for boiling purpose..
19

Place a thali on water and grease it vth oil....
20

Pour the dhokla batter in it....
21

Cover the kadhai vth lid and let it stem till 20 mins on medium flame....
22

After 20 minutes open the lid, remove the plate and cut the dhokla into pieces and spread little oil on it...
23

Finally club everything.... And serve in a plate... Garnishing is optional....