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The health benefits and their tolerance to harsh environmental conditions make millets rapidly gain popularity as consumers seek sustainable and nutritious food sources in their modern diets. Ragi, bajra, kodo, little and barnyard are a few of the popular types of millet that are mostly used in cooking.
Since they consist of vital nutrients, including dietary fibre, protein, vitamins, and minerals, they make tasty food components for any diet and are easy to incorporate into a wide range of recipes. Preparing these grains in a steam oven reduces cooking complexity, resulting in perfectly steamed, nutritious dishes with maintained natural tastes. Additionally, it adds moisture, fluffiness, and softness to millet. Here are some listed wholesome, nutritious dishes that you can easily prepare using your Usha's steam oven.
Proso Millet Upma
Proso millet upma is a healthy and convenient breakfast choice which is simple to make in your Usha's steam oven. Dry-roast the grains till a nutty aroma is released. Curry leaves, urad dal, and mustard seeds should be fried in a little oil until aromatic. You can include your favourite vegetables, including peas or carrots, and add onions and green chillies. Add roasted millet, water, and salt after the vegetables are soft. Then, let it cook in the oven for 20 minutes.
Kodo Millet Idli
Kodo millet idli is a gluten-free, light, and nutritious alternative to traditional rice idlis. To make this dish, separately soak the urad dal and grains for a few hours. Blend them to make a smooth batter. Add salt for fermentation and stir thoroughly. Then, add the batter to the idli moulds and place them in the steam oven. Steam until cooked through and fluffy for 15 to 20 minutes. These idlis can be served with sambar or coconut chutney.
Foxtail Millet Bisi Bele Bath
A nourishing one-pot meal, foxtail millet bisi bele bath blends lentils, veggies, and millets with a tasty blend of spices. First, cook toor dal and millet in your Usha's steam oven until they are both soft. Saute onions, tomatoes, and mixed vegetables with bisi bele bath powder (a blend of spices including coriander, cumin, and turmeric) until aromatic. To get the right consistency, add water to the sauteed mixture. Add the cooked grains and lentils to it, then let it cook for approximately 25 minutes in the oven.
Kodo Millet Pongal
Kodo millet pongal is an easy-to-make nourishing dish and is perfect for breakfast. To make it in your Usha's steam oven, begin by roasting moong dal and grain until slightly brown. Add them to the steam oven along with salt, cumin seeds, water, ginger, and black pepper. Steam until cooked thoroughly, which would take about 25 to 30 minutes. When finished, add more flavour by tempering it with ghee that has been sautéed with curry leaves and cashews.
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Barnyard Millet Pulao
Usha's steam oven makes it easy to produce barnyard millet pulao, a tasty and nutrient-dense dish that goes well as a main course. Soak the grain for around half an hour. Sauté whole spices such as bay leaves, cloves, cardamom, and cinnamon in hot oil or ghee. After sautéing onions until they turn golden brown, you should add the mixed veggies (beans, peas and carrots). Mix the soaked millet with them and add water at a 1:2 proportion. Then steam it for around 20 to 25 minutes.
Little Millet Kheer
Little millet kheer is a healthy version of classic rice pudding that can be served warm or cold as a delicious way to finish any meal. Start by washing millets carefully before soaking them for around 30 minutes. Combine them with coconut milk, sugar, cardamom powder, and nuts (almonds or cashews) in a steam oven pot. Steam this mixture for 30 to 35 minutes until the millets are soft and have absorbed the milk.
Foxtail Millet Dosas
Foxtail millet dosas are a healthy, gluten-free substitute for traditional rice dosas and are ideal for breakfast or snacks. Use a wet grinder to make the batter by soaking grains and urad dal for the entire night and then grinding them into a smooth consistency with water. Give it a few hours to ferment in the steam oven. Once fermented, scoop the batter onto a nonstick pan to the desired thickness. Cook till both sides are light brown, then serve hot with sambar or chutney.
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