Multimillet Rava

MultiMillet Rava..The name itself describes the recipe..With mixed millets, we are gonna create rava..Many of u might have tried multimillet flour at home..But I m not sure how many have made rava with it..Its not a big thing..Just stop blending a few minutes before a flour is obtained, and there u are..Sounds simple ryt? So what is the use of this rava? We can use it as an alternate for the regular sooji!! That sounds great na..Millets Rava is a much healthier option than sooji, which is nothing but a granular form of maida..

Coming soon in the blog is a recipe with multimillet rava, and I am very much surprised with the results of the recipe :)..As Ramadan has started successfully this year, u can make a variety of dishes with this rava right from tiffins, snacks to desserts etc etc..So I think this will be a very useful post for those who want a healthy option in their ifthar menu..Lets move on to the recipe..

RECIPE:

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Preparation Time: 10 mins

Cooking Time: 35-40 mins

Serves: 2.5 cups(approx.)

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INGREDIENTS: [1 cup=240 ml]

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Little Millet(Saamai) - 1/2 cup

Foxtail Millet(Thinai) - 1/2 cup

Kodo Millet(Varagu) - 1/2 cup

Barnyard Millet(Kuthiraivali) - 1/2 cup

Sorghum Millet(Cholam) - 1/2 cup

METHOD:

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1. Place a kadai in low flame, and start dry roasting each millet separately till an aroma rises from them. No need to get them brown. For me, it took approximately 7 minutes for each millet to perfectly dry roast them. 

Little Millet(Saamai)

Dry Roast

FoxTail Millet(Thinai)

Dry Roast

Kodo Millet(Varagu)

Dry Roast

Barnyard Millet(Kuthiraivali)

Dry Roast

Sorghum Millet(Cholam)

Dry Roast

2. Allow each of the dry roasted millets to come to room temperature. When done, in a big jar blender, first blend the sorghum millet(cholam) for a few seconds, because they are comparatively bigger in size.

Add Sorghum to the blender

Blend very coarsely

3. Now add the remaining millets altogether to the blender, and carefully grind. Keep in mind, each time you need to grind just for a second, and repeat this several times till you get a perfect rava consistency. DONE!!

Add the remaining millets and grind

Rava consistency reached

Recheck with your fingers

Your perfect multimillet rava is ready to be used for your variety of recipes!!

NOTE:

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1. Keep the flame at low, right from the beginning till the end. Dont hurry up in between to change the temperature, resulting in an imperfect outcome.

2. Grind the rava for a few more minutes till very soft if you need the multimillet flour.

3. This stays good for a few weeks or sometimes even months when perfectly stored in an airtight container.

4. You can also add few more millets like ragi, bajra etc. But I skipped them since I wanted a white rava.

5. Little bit tiny granules here n there in the rava is ok , which is much better than overgrinding for this recipe.