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Green Gram and Proso Millet Dosa / Idli

Millet and Green gram in combination this batter makes delicious crispy dosas and soft Idlis as well.

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 12 hours hours 45 minutes minutes

Ingredients

• 1 and 1/2 Cup Dehusked split Green gram
• 1 Cup Proso Millet ( Baragu / Panivaragu )
• 3/4 Cup Urad dal
• 2 tsp Fenugreek seeds
• 2 tsp Himalayan Pink salt
• water as required

Instructions

• Wash thoroughly Green gram dal when washing the husks tend to come up you can throw if you wish to or save them up, some might escape but wash and soak them
• Wash the millets throughly with the urad dal and fenugreek seeds.
• Soak all the above ingredients at least for 4 to 5 hours, even though Green gram and urad dal doesn't need long time to soak.
• Grind them all together in a mixie or table top wet grinder to smooth batter consistency using water as needed
• Once done leave it covered in a warm place for it to ferment preferably overnight for 7 to 8 hours depending on the place you live.
• Once Fermented use the batter to make Idli and if you plan to make dosa take some batter in an other container and thin it down to Dosa batter consistency!
• Enjoy and make crispy dosas or Idlis.

Notes

Dosa and Idli batters should be fermented for best results.
Especially Idli batter, Dosa is versatile and is very forgiving! you can make dosa immediately with the batter.
Idli, on the other hand, has to be fermented, I have said earlier the fermentation may take place from 7 to 8 hours to 10 -12 hours! depending on the climatic condition. If living in tropical weather the sun helps quickly in the fermentation process. If you are living like me in a cold country especially in winter you have to look for places where it is very warm like near the heater, boiler room, oven with lights on and sometimes I end up adding a pinch of soda to the batter for it to ferment. Also, you can add a pinch of Eno fruit salt to the batter just before making idlis (after the fermentation process!)

The post Proso Millet and Green Gram Dosa / Idli appeared first on My Veg Fare.

Millets or Siri Dhaanya ( Rich Grains) have taken over especially in south India, because of its fiber-rich and diabetic friendly ingredient.

Coming from a cold climate to a nearly warm climate is a drastic change right? can't believe I am back in India for some time,  Have you noticed something? These days everything from aeons ago is back into fashion!! it may be a dress code,   hairstyle or food.

Nowadays people are becoming more and more health-conscious; paying attention to what they eat and how they eat it. One such food item that has had a great comeback is Millets!!

Millets have a high nutritional value, they are recently gaining popularity because they are particularly good for diabetics, as they have high fiber content and they are gluten-free.  They are very rich in proteins, B Vitamins, Calcium, Iron, potassium, etc.

Millet is one of the digestible and non-allergenic grains available, as it is rich in fiber content it is said to be good for people suffering from Type 2 diabetes, as it has a low glycemic index. It is said that the Magnesium in millet can help reduce the effects of migraines and heart attacks.  Niacin (vitamin B3) in millets can help lower cholesterol.

Millets consumption decreases triglycerides and C-reactive protein.  The best part of these wholesome grains is they have a very high protein content, making it a substantial addition to a vegan and vegetarian diet.  Millets have become an integral part of the diet in India now!

Millets can be used instead of rice, It's just a small thing which you should know how to cook some of them if you are going to use it instead of rice.  Using them in Idlis or Dosas are very easy.  The most loved millet is Kodo millet, works perfectly instead of rice.

I have used this in Millet in many ways this is one of them, a perfect breakfast dish if you are a south Indian, you wouldn't definitely say no!  These  Idlis are so perfect and pillowy soft-serve it with a side dish of your choice.

Kodo Millet Idli (Kodo Millet steamed dumplings) #Varagarasi, #Kodra, #Arka, #Koovaragu
(A South Indian Breakfast which is almost gluten-free, can be made completely gluten-free, pillowy soft steam-cooked Indian dumplings go very well any spicy side wish)
Recipe Author: Jayasri
Recipe Type: Breakfast
Prep time: 12 hours
Cook time: 13 to 15 minutes
Shelf Life: 1 week
Serves: 5

Ingredients:

2 cups kodo millet(varagu/Arka)
1 Cups Rice
1 tbsp Fenugreek seeds
1 cup urad dal
½ cup Poha / avalakki
1 ½ cup water (approximately)
2 tsp salt

Method:

I use different methods to choose which one you would prefer and use it.  Soak all the above ingredients for 4 to 5 hours.

1. Soak separately Kodo millet and fenugreek seed. Soak Rice separately. Soak Urad dal and poha separately. In your wet grinder add fenugreek seeds and Kodo millet together, fenugreek seeds fluff up nicely grind until smooth to this add poha and urad dal, grind it smoothly. Next, add rice grind it until almost smooth. (Remember to wash poha very well and when I soak poha separately it uses all the water, in which I soak so don’t panic add enough water so it becomes soft)
2. Soak Rice, Fenugreek seeds and Kodo millet together, Urad dal and Poha separately. Grind urad dal and poha together add little water now and then until it fluffs up beautifully smooth and silky it usually doubles in size like a cotton ball, when you pick up the batter it shouldn’t stick to your hands. That’s when you know you have ground it perfectly well.  Remove this from the grinder into a large vessel now to this add rice, Kodo millet and fenugreek seeds and grind it smoothly.  Using water little by little.  Add this to the ground Urad dal batter and mix well.
3. Soak Rice and Kodo millet together. Soak Urad dal separately. Fenugreek and poha together.  Drain rice and millet for some time.   Spread it on a cloth for some time still, then roast in a wok in a for few minutes, in a low flame adding little by little (fistful).  It turns white in colour, once done allow it to cool down.  Meanwhile, grind fenugreek and poha together adding little water at a time then add urad dal and grind it into a smooth batter. Once the rice mixture is cool pound it in a mixie to an almost coarse smooth powder.  Mix this mixture into urad dal batter and allow it to ferment.

Using any one of the above three methods, grind and allow the batter to ferment for at least 8 to 10 hours depending on the place you stay. If you are in warm temperature it usually starts fermenting within 6 to 7 hours, so it totally depends on the place you live.

If it is a very cold climate it takes longer to ferment so It’s better to keep it in a warm place like a boiler room or near the heater or you can use electric oven switching on just the light.

Once it is fermented add salt mix well together, apply oil onto the Idli plates, fill it with the batter 3/4^th of the moulds.  If you are using your pressure cooker allow it to steam for 13 to 15 minutes without the whistle. You can cover the whistle with an inverted steel tumbler for at least 7 to 8 minutes then remove it and allow it to cook for another 7 to 6 minutes.

Some Notes to remember:

If you are using the idli cooker it’s the same method the lid opens on its own once the idli is done.  Press it back again bring the stove to low flame leave it for another 2 minutes it pops up back again then it's done.  Switch off the stove.

A little trick to get proper round moulds of the idlis is.  when you keep the plates on top of the other see to it that the holes come underneath the batter mold and the other thing is, do not put the little screw into the stand use it only when you lift the stand after the idlis are done this way it helps in fluffing of the idlis properly.

Serve the Idlis with sambar, chutney or anything of your choice.

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Kodo Millet Idli (Kodo Millet steamed dumplings) #Varagarasi, #Kodra, #Arka, #Koovaragu

(A South Indian Breakfast which is almost gluten free, can be made completely gluten free, pillowy soft steam cooked Indian dumplings goes very well any spicy side wish)

Course Breakfast

Cuisine Indian / south Indian

Prep Time 12 minutes minutes

Cook Time 13 minutes minutes

Total Time 25 minutes minutes

Servings 35

Author Jayasri

Ingredients

• 2 cups kodo millet varagu/Arka
• 1 Cups Rice
• 1 tbsp Fenugreek seeds
• 1 cup urad dal
• ½ cup Poha / avalakki
• 1 ½ cup water approximately
• 2 tsp salt

Instructions

• I use different methods choose which one you would prefer and use it. Soak all the above ingredients for 4 to 5 hours.
• Soak separately kodo millet and fenugreek seed. Soak Rice separately. Soak Urad dal and poha separately. In your wet grinder add fenugreek seeds and Kodo millet together, fenugreek seeds fluff up nicely grind until smooth to this add poha and urad dal, grind it smoothly. Next add rice grind it until almost smooth. (Remember to wash poha very well and when I soak poha separately it uses all the water, in which I soak so don’t panic add enough water so it becomes soft)
• Soak Rice, Fenugreek seeds and kodo millet together, Urad dal and Poha separately. Grind urad dal and poha together add little water now and then until it fluffs up beautifully smooth and silky it usually doubles in size like a cotton ball, when you pick up the batter it shouldn’t stick to your hands. That’s when you know you have ground it perfectly well. Remove this from the grinder into a large vessel now to this add rice, kodo millet and fenugreek seeds and grind it smoothly. Using water little by little. Add this to the ground Urad dal batter and mix well.
• Soak Rice and kodo millet together. Soak Urad dal separately. Fenugreek and poha together. Drain rice and millet for some time. Spread it on a cloth for some time still, then roast in a wok in a for few minutes, in a low flame adding little by little (fistful). It turns white in colour, once done allow it to cool down. Meanwhile grind fenugreek and poha together adding little water at a time then add urad dal and grind it into a smooth batter. Once the rice mixture is cool pound it in a mixie to almost coarse smooth powder. Mix this mixture into urad dal batter and allow it to ferment.
• Using any one of the above three methods, grind and allow the batter to ferment for at least 8 to 10 hours depending on the place you stay. If you are in warm temperature it usually starts fermenting within 6 to 7 hours, so it totally depends on the place you live.
• If it is a very cold climate it takes longer to ferment so It’s better to keep it in a warm place like boiler room or near the heater or you can use electric oven switching on just the light.
• Once it is fermented add salt mix well together, apply oil on to the Idli plates, fill it with the batter 3/4th of the moulds. If you are using your pressure cooker allow it to steam for 13 to 15 minutes without the whistle. You can cover the whistle with a inverted steel tumbler for at least 7 to 8 minutes then remove it and allow it cook for another 7 to 6 minutes.
• If you are using the idli cooker it’s the same method the lid opens on its own once the idli is done. Press it back again bring the stove to low flame leave it for another 2 minutes it pops up back again then its done. Switch off the stove.

Notes

A little trick to get proper round moulds of the idlies is. when you keep the plates one top of the other see to it that the wholes come underneath the batter mould and the other thing is do not put the little screw into the stand use it only when you lift the stand after the idlis are done this way it helps in fluffing of the idlies properly.
Serve the Idlis with sambar, chutney or anything of your choice

The post Kodo Millet Idli (Kodo Millet steamed dumplings) #Varagarasi, #Kodra, #Arka, #Koovaragu appeared first on My Veg Fare.

WHAT IS RAGI?

Ragi or Finger Millet (Eleusine Coracana) is an annual plant.  Earliest records of this show it was cultivated in India, particularly in the southern parts of India especially in the regions of Karnataka.  It is a staple diet in Karnataka, It is also called poor man's protein diet.  It was referred to  as 'famine crop' or 'Poor man's crop' as it was always seen as farmers staple food,  making little balls out of the flour which is called as 'Ragi Balls' or  called in Kannada as 'Ragi mudde' (will post the recipe soon) was and still is his diet when he went farming.  This is still used as an important part of our diet in rural parts in Karnataka.  This is very fulfilling and keeps your hunger at bay.

WHY RAGI AS BREAKFAST?

Breakfast is a quintessential part of our daily life, it is the most important meal of the day. You can indulge with tempting, tasty and healthy recipes, and make your breakfast a worthwhile. Ragi is one of the most nutritional and healthy grain.  Breakfast with Ragi is very fulfilling and keeps your hunger at bay.

Even as a kid I used to like it, My children wouldn't eat because of the colour.  Nowadays they have started liking it.  Especially they love it when I make this Semiya (Noodles) dish and it doesn't even taste like Ragi!  that's their verdict.  So, now this is always in my breakfast list.  Children happy so Mummy is happy when they eat healthy food.

RAGI IN VARIOUS DIETS

In my state(Karnataka), we make a special diet for babies using this flour and is called as ' Ragi Siri' (Homemade Baby food)! (will post the recipe).  My children grew up eating Ragi siri!!  These days people have realized the nutritive value of this little grain, even in urban areas, now when I visit India (Karnataka) I have started seeing them in restaurants!!

Benefits of Ragi are said to control Diabetes, Osteoporosis, Cancer, and a lot more. It is said that Ragi is said to be rich in protein which is easily absorbed by the human body.  It is also rich in Calcium, phosphorus, potassium, and Iron.  It is said that Ragi reduces cholesterol. It is also gluten-free.

RAGI AS A MILLET

Among the millets, comparable to foxtail millet and Kodo millet, studies have also shown that finger millet controls blood glucose levels, hyperglycemia, and oxidative stress. Finger millet has also shown promise in accelerating wound healing among diabetics. Diabetic patients are advised to eat Finger Millet for this reason.

That's a lot of things we have come to know of this little grain, let's get to the recipe then, on how to make Ragi Semiya (Noodles).

RAGI / FINGER MILLET OTTU SHAVIGE OR SEMIYA (NOODLES / VERMICELLI)
Vegan South Indian Karnataka Style fresh Homemade semiya (Noodles)
Recipe Type: Breakfast
Cuisine: Indian
Prep time: 20 min
Cook time: 45 min
Recipe Author: Jayasri

Ingredients:
1 Cup Ragi / Finger Millet Flour
1 & 1/2 Cup Water
1 tsp Oil
1 tsp salt

Method:
In a heavy-bottomed vessel add water and a tsp of oil and salt allow it to boil. Once it starts boiling bring it to a low flame. In a cup take 1 to 2 tbsp of water and dissolve a tsp of ragi flour dissolve it and add it to the boiling water, after a minute add the flour into the vessel in the middle and immerse a wooden stick or a spatula or label in it.

Close the lid (it won't close completely) not to worry. Leave it for 7 to 8 minutes, water starts rising to cover the flour. Remove the lid and switch off the stove, stir vigorously to bring all the flour together, sprinkle little more water and close the lid.
After 2 minutes, remove it on to a plate. It will be very hot so dip your hand in water every time, start bringing the dough together into a dough ball. Knead the dough into a smooth ball.
Now your base for the Ragi Semiya (Noodles / Ottu shavige) dough is ready.

HOW TO MAKE RAGI SEMIYA  (NOODLES) / OTTU SHAVIGE:

Once the dough is ready to use a Shavige maker or Chakkuli maker to make Ottu shavige. Make around 3 balls fill it into the dough maker and press it. Use the Thenzgol press or the Omam Pudi press which has large holes or small holes whichever you choose and make the Shavige.

Press the shavige into Idli plates or some vessel you can use for a steamer. Place it in a cooker and steam just like you make Idlies for 12 to 15 minutes.
Take it out and spread it on a plate so they don't One another.

I have made a powder to use for the Bath, Here is how you make that powder to the Bath

CURRY LEAVES POWDER:
INGREDIENTS:
1 & 1/2 Tbsp Channa Dal
1/2 tbsp Urad Dal
25 curry Leaves
1 tsp Black Pepper
2 flakes of Tamarind
1/2 tsp Oil

METHOD:
In a wok fry with a tsp of oil, all the above said ingredients until a nice aroma comes out and the dals change colour. Once the dals cool down powder it and keep it ready.

HOW TO MAKE RAGI SEMIYA (NOODLES) / OTTU SHAVIGE BATH:

INGREDIENTS:
3 to 4 Tbsp of oil
1 tsp mustard seeds
1 tbsp of channa dal
1/2 tbsp of urad dal
few curry leaves
1/4 fresh coconut
few coriander leaves
Salt as required

METHOD:
In a large wok, heat oil add mustard seeds, once they splutter add the green chilies, dals and curry leaves and fry for few minutes in a medium flame once they change colour.
Add the steamed Ottu shavige and salt as required mix well and carefully so they don't break up, then add the curry leaves powder around 3 to 4 tbsp (use it as per your taste).
Mix everything well close a lid and leave it for 2 to 3 minutes.
After 3 minutes switch of the stove remove the lid sprinkle fresh coconut and chopped fresh coriander leaves thoroughly mix everything together.
Serve warm and enjoy this Ragi Semiya (noodles).

Verdict: My family loves it, according to my children you won't even know that it is made of Ragi.

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Ragi / Finger Millet Semiya (Noodles)

Most delicious and healthy breakfast which you would be fulfilling and no compromise on taste

Course Breakfast

Cuisine Indian

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 3

Author Jayasri

Ingredients

• INGREDIENTS FOR MAKING OTTU SHAVIGE
• 1 Cup Ragi / Finger Millet Flour
• 1 & 1/2 Cup Water
• 1 tsp Oil
• 1 tsp salt
• CURRY LEAVES POWDER FOR RAGI OTTU SHAVIGE BATH
• INGREDIENTS:
• 1 & 1/2 Tbsp Channa Dal
• 1/2 tbsp Urad Dal
• 25 curry Leaves
• 1 tsp Black Pepper
• 2 flakes of Tamarind
• 1/2 tsp Oil
• In a wok fry with a tsp of oil all the above said ingredients until a nice aroma comes out and the dals change colour. Once the dals cool down powder it and keep it ready.
• INGREDIENTS TO MAKE RAGI OTTU SHAVIGE BATH:
• 3 to 4 Tbsp of oil
• 1 tsp mustard seeds
• 1 tbsp of channa dal
• 1/2 tbsp of urad dal
• few curry leaves
• 1/4 fresh coconut
• few coriander leaves
• Salt as required

Instructions

• METHOD FOR MAKING OTTU SHAVIGE:
• In a heavy-bottomed vessel add water and a tsp of oil and salt allow it to boil. Once it starts boiling bring it to a low flame. In a cup take 1 to 2 tbsp of water and dissolve a tsp of ragi flour dissolve it and add it to the boiling water, after a minute add the flour into the vessel in the middle and immerse a wooden stick or a spatula or label in it. Close the lid (it won't close completely) not to worry. Leave it for 7 to 8 minutes, water starts rising to cover the flour. Remove the lid and switch of the stove, stir vigorously to bring all the flour together, sprinkle little more water and close the lid.
• After 2 minutes, remove it on to a plate. It will be very hot so dip your hand in water every time, start bringing the dough together into a dough ball. Knead the dough into a smooth ball.
• Now your base for the Ottu shavige dough is ready.
• HOW TO MAKE RAGI OTTU SHAVIGE / SEMIYA:
• Once the dough is ready to use a Shavige maker or Chakkuli maker to make Ottu shavige. Make around 3 balls fill it into the dough maker and press it. Use the Thenzgol press or the Omam Pudi press which has large holes or small holes whichever you choose and make the Shavige.
• Press the shavige into Idli plates or some vessel you can use for steamer. Place it in a cooker and steam just like you make Idlies for 12 to 15 minutes.
• Take it out and spread it on a plate so they don't One another.
• HOW TO MAKE RAGI OTTU SHAVIGE BATH:
• In a wok fry with a tsp of oil, all the above said ingredients until a nice aroma comes out and the dals change colour. Once the dals cool down powder it and keep it ready.

Notes

When using the curry leaves powder to use it according to your taste you can increase or decrease the powder to your liking.
When mixing the Ottu shavige handle it carefully so they don't break up too much.
Using of Green chilies is optional.

The post Ragi / Finger Millet Semiya (Noodles) appeared first on My Veg Fare.

Hi everybody how have you all been doing?  I am so happy Diwali has brought me a special gift in my blogging world!! Yup!  I am excited to share with you all are you interested in hearing? This is my first ever product review!  I never thought I would get a chance like this, when I was glancing through my mails on my iphone, I chanced upon an email from Indigo herbs saying products dispatched!  Excitedly I opened up my email to see what products they had sent I was jumping with joy in my heart  to see Organic Coconut flour, Organic Banana powder, Organic Extra Virgin Coconut Oil, Organic Coconut Sugar, Organic Raw white  Sesame Tahini paste, Organic Raw Black Sesame Tahini Paste.  Thank you Indigo Herbs for giving me an opportunity to create a recipe for you and so glad that I got a chance to try all these lovely products.

I have been quiet busy we had Diwali this week, did you all enjoy and had a safe Diwali.  I haven’t brought you what I made for Diwali but something different for a change, bake this for a thanksgiving celebration or for Christmas or for a birthday or just a weekend treat, well it’s so delicious you don’t need a reason to bake this cake.  My photos don’t make justice to this cake if you love coconut this is for you. I baked this cake a fortnight ago but, as I was prepping up for Diwali I couldn’t post it.

I am a bit of a health freak, I stopped baking regularly once I realised I was making my family eat too much unhealthy stuff, I started looking for things I could change to make it bit healthier say if not 100% at least to some extent, when I decided I started changing flours then how I could cut down on fat and refined sugar.  The thing which I still am unable to compensate is Sugar, my family have come to terms with flours and fat but not with sugar, they are fine with unrefined sugar but I am not allowed to reduce itJ.  So, I can’t do anything about it unfortunately.  When I shop I keep looking for different ingredients I can bake with one such product I had an eye for a long time was Coconut flour, I was always tempted to buy and try it out but somehow I kept postponing.  Probably I was waiting for a good Organic product as this one.

These days people have started thinking about their diet seriously, they are switching on to gluten free, dairy free, egg free, paleo diet etc.  So, here is your stop for Organic products to buy online which is worldwide shipped with a full postal guarantee.  I was so happy to receive emails telling me, its dispatched and when it will arriving then another email telling me when it will be delivered and who is delivering it, his name and what time!  Isn’t it fantastic?

Somerset is a county in South west England, and is known for its beautiful country side with rolling hills and is a beautiful country side.  Here in Somerset is Glastonbury is not just famous for a musical festival but also Indigo Herbs who are online suppliers of organically developed healthy/alternative life style products bringing about natural health products of the best quality as their website states.    They have brought about products for all kind of life style, organic blends which can be used as substitutes for different kinds of food diets.

As this was the first time I was using Coconut flour in my baking I had to do some research on how to use it, lots of people said it’s a very highly absorbent flour, some of them said you need to use a tried and tested recipe to get a perfect bake, it all scared me a bit, but as I had already decided to go with it.  I gave it a go, Coconut flour is a unique non-grain fibre rich protein highly absorbent flour.  Coconut flour is made from coconut milk when it is pressed the left over coconut bits that is the solid which is left over is dried over at low temperature and ground to produce a soft fine powder.  So we all know about coconut flour now let’s get baking with it.

Ingredients:
100grms Samai flour(little millet)
75 grms Sorghum flour ( Jowar)
40 grms Organic Coconut flour
145 grms Caster sugar
40 grms Organic Coconut sugar
150 grms Coconut milk
150 grms Pineapple puree
¼ Cup Organic extra virgin Coconut oil
¼  Cup Olive oil
1 ½ tsp Baking powder
½ tsp Baking soda
3 Eggs
3 tbsp Pineapple Juice

For the Chocolate layer (Optional)
20 grms Coco powder
2 tbsp coconut sugar
1 tbsp of Pineapple juice

For the Icing:
1 Cup Icing Sugar sifted
1 tbsp Pineapple juice
¼ cup desiccated coconut

METHOD:
Preheat the oven to 180°C / Gas mark 4, Grease a Bundt cake with any of the gluten free flour about I mixed it with a bit of coconut flour as well.
In a bowl mix all the dry ingredients millet flour, sorghum flour, Baking powder and Baking soda sieve well and keep aside.
In another bowl mix the wet ingredients Coconut sugar, Caster sugar, coconut milk, Pineapple puree, coconut oil and olive oil blend them well together
In a bowl break one egg at a time and beat them well adding both the sugars until fluffy to this add the wet ingredients until smooth.
Completely incorporate the dry ingredients with the help of a spatula.
I made a Chocolate mixture using the ingredients above the chocolate layer heading.
Pour in the cake batter into the prepared Bundt tin in two parts layering the Chocolate mixture.
Bake this for about 55 minutes or until a tooth pick comes out clean when inserted near the tube of the tin.
Let it cool then release the cake around tap gently and unmold it from the pan onto a wire rack.
In a bowl combine the Icing sugar with the pineapple juice until it is thick and runny, pour this over the cooled cake allowing it to drip it down the sides of the cake then sprinkle some desiccated coconut over it to get a more coconut flavour if you prefer otherwise just leave it as it is.

Somethings to note:
Please check your oven as my oven very heated up I bake my cakes in Gas mark 3, I have mentioned above the usual cake baking temperature.  I baked my cake for 55 minutes.
I was just thinking I shouldn’t have used chocolate layer this way next time I would completely make it a chocolate cake or a marble swirl cake.
I have cut a circle in a cardboard using a Bundt pan and a hole in the middle and insert it into the tin, this helps the cake sliding on to the board nicely.
I have given 3 tbsp of pineapple juice don’t wonder why I have not said anything about it, as the batter had become slightly thicker than I wanted it to be I used it to thin it down.
I used Canned Pineapple and the juice from it, if you are going to use fresh pineapple just check if they are sweet otherwise you might end up with a sour cake and your sugar wouldn’t match it.
I have used canned coconut milk as well, buy the best product I did not use the water but the thick cream on top when you open it.
Hope you Enjoy baking this cake, My family and friends told me that it was very moist for a gluten free flour and they could never think it was a gluten free.  If you bake this cake do write to me and tell me how it turned out

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Gluten free, Dairy free, Coconut flour Pineapple cake

Gluten free, dairy free Coconut flour pineapple cake, rich and moist delicious cake

Course Dessert

Cuisine International

Prep Time 30 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 8

Author Jayasri

Ingredients

• 100 grms Samai flour little millet
• 75 grms Sorghum flour Jowar
• 40 grms Coconut flour
• 145 grms Caster sugar
• 40 grms Coconut sugar
• 150 grms Coconut milk
• 150 grms Pineapple puree
• ¼ Cup Coconut oil
• ¼ Cup Olive oil
• 1 ½ tsp Baking powder
• ½ tsp Baking soda
• 3 Eggs
• 3 tbsp Pineapple Juice
• For the Chocolate layer Optional
• 20 grms Coco powder
• 2 tbsp coconut sugar
• 1 tbsp of Pineapple juice
• For the Icing:
• 1 Cup Icing Sugar sifted
• 1 tbsp Pineapple juice
• ¼ cup dessicated coconut

Instructions

• Preheat the oven to 180°C / Gas mark 4, Grease a Bundt cake with any of the gluten free flour about I mixed it with a bit of coconut flour as well.
• In a bowl mix all the dry ingredients millet flour, sorghum flour, Baking powder and Baking soda sieve well and keep aside.
• In another bowl mix the wet ingredients Coconut sugar, Caster sugar, coconut milk, Pineapple puree, coconut oil and olive oil blend them well together
• In a bowl break one egg at a time and beat them well adding both the sugars until fluffy to this add the wet ingredients until smooth.
• Completely incorporate the dry ingredients with the help of a spatula.
• I made a Chocolate mixture using the ingredients above the chocolate layer heading.
• Pour in the cake batter into the prepared Bundt tin in two parts layering the Chocolate mixture.
• Bake this for about 55 minutes or until a tooth pick comes out clean when inserted near the tube of the tin.
• Let it cool then release the cake around tap gently and unmould it from the pan onto a wire rack.
• In a bowl combine the Icing sugar with the pineapple juice until it is thick and runny, pour this over the cooled cake allowing it to drip it down the sides of the cake then sprinkle some desiccated coconut over it to get a more coconut flavour if you prefer otherwise just leave it as it is.

Notes

Please check your oven as my oven very heated up I bake my cakes in Gas mark 3, I have mentioned above the usual cake baking temperature. I baked my cake for 55 minutes.
I was just thinking I shouldn’t have used chocolate layer this way next time I would completely make it a chocolate cake or a marble swirl cake.
I have cut a circle in a cardboard using a Bundt pan and a hole in the middle and insert it into the tin, this helps the cake sliding on to the board nicely.
I have given 3 tbsp of pineapple juice don’t wonder why I have not said anything about it, as the batter had become slightly thicker than I wanted it to be I used it to thin it down.
I used Canned Pineapple and the juice from it, if you are going to use fresh pineapple just check if they are sweet otherwise you might end up with a sour cake and your sugar wouldn’t match it.
I have used canned coconut milk as well, buy the best product I did not use the water but the thick cream on top when you open it.

Thank you Indigo Herbs for sending me these products. All the opinions is my own and are under no influence.

The post Gluten free, Dairy free, Coconut flour Pineapple cake appeared first on My Veg Fare.

First thing First I have to write this on the start of my post I will be posting two cookies, will have to wait for the third one for my kids to come...., Tried, Tested and very important TASTED and declared most delicious cookies I have baked and want they want more!!.
Baking is what I am posting these days, well, I think you might have come to know by this time that is the most attractive thing I see when I look at a book or a blog or Google, I Oogle at all the recipes with such love that even I decide to bake them ASAP, but most of the time they go into my draft, that is why I have joined these Groups which make me bake, yes, you are right today is the posting of our little Baking Group called the Baking partners headed by our dear Swathi of Zesty South Indian Kitchen, as you all know that we baked Reine de Saba which was our first baking challenge.
This time we had 3 Challenges, swathi consulted three of group friends to pitch in some reicpes, so our most wonderful, innovative, perfectionist and a very sweet and my favourite blogger in the blogging world is Priya, from Priya's Versatile recipes.  let alone I would have written whole page about her, I deeply have a special place for her she never misses to comment in my blog, even if I don't. I feel so guilty so many times. These Corn Flake Cookies were her contribution.

Next was from our Dear Tina, whom I met through Baking partners Group, thanks to swathi, Wow she has a fabulous website Pinay In Texas Cooking with wonderful recipes.., Just fell in love with her blog.. she sent her Ultimate Chocolate Cream cheese cookies.
Next was from Reeni of Cinnamon Spice and Everything Nice, who asked us to make Home Made Oreo Cookies, met her also through BP, who also is a  Beautiful Blogger with wonderful recipes.
As you all know I have been not blogging properly from past a month, as Mom with me, I have become quite lazy and try to spend time with her going around, talking, cooking and arguing with her. Being very busy these days I had decided to write to swathi that I might miss this month's challenge. But when I came back from work yesterday, as always Mum had already cooked, and I had nothing much to do..., I immediately decided I will bake the cookies at least one of them, and started putting the ingredients, I got so carried away I made two of them and the third one is on the way!!.., But couldn't bake them immediately as H took us to our friends place and we returned only nearing 11, so I put them in fridge and baked them today.
The corn flake cookies were so delicous. I have fallen in love with them and can't resist stop eating them!.
The ultimate chocolate cookies, are quite chocolatey for me..., but kids loved it.
Here is how I made it... with few changes, First I halved the recipe, I substituted APS flour with Finger millet flour, and used golden raisins and read between the lines while reading the recipe and forgot to roll the corn flakes but mixed them in the dough. Next time I will bake them again as they are so addictive.  They might not be looking good but totatlly delicious.

EGGLESS FINGER MILLET CORN FLAKES COOKIES
Recipe Source: Baking: A Commonsense Guide - Murdoch Books

INGREDIENTS:
62.5 grms ( 63 grms) Butter
82.5 grms ( 83 grms) Sugar
1 tbsp Flax seed powder + 3 tbsp Hot water
4 tbsp Milk
1 tsp vanilla essence
1 tbsp Golden Raisins
67.5 grms ( 68 grms) Desicated Coconut 
1/2 tsp Baking Soda
1/2 tsp Baking powder
125 grms Finger Millet flour
1cup crushed Corn Flakes ( made by 2 cups of corn flakes)

METHOD
First of all cream butter and sugar, add vanilla essence then Blend flax seed with hot water, then again blend flax seed with milk and make it into a paste like consistency.
Add this to the large bowl, to this add Baking powder and Baking soda, to this add dessicated coconut and finger millet flour then crushed corn flakes.
Mix them all well together make it into a nice ball of dough.
preheat the oven to 180 degrees / I kept the Gas Mark to 3,
Keep the dough for 15 to 20 minutes and make small balls and press them a little and bake them on a baking sheet and bake for 12 to 15 minutes.
You can keep it in the fridge and bake them later as I did.
cool down on a wiring rack.
Enjoy.....,

Want to take a bite..., make it, bake it, tell me and Enjoy it....
c you soon with two more cookies.., but will be posting a different one soon...

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QUINOA AND MILLET PANIYAARAM / GUNTAPANGANAALU / POPOVERS

INGREDIENTS:
1/2 cup Quinoa
1/2 cup Millet
1/4 Cup Urad dal
2 tbsp Channa Dal
1/4 cup Chopped Dill leaves
2 Medium sized Onions
1 Green chilli finely chopped (optional)
1 and 1/2 tsp Salt
1 Sprig curry leaves
1 tbsp coriander leaves
A Pinch of of Eno or Baking soda (optional)
oil as needed

Wash and soak Quinoa, Millet, Urad dal and Channa dal for 1 to 1 and 1/2 hour.
Grind them into a smooth paste using around 1/2 cup to 3/4th cup of water into a Dosa/Pancake  consistency.
Chop onions, dill leaves and chillies into fine pieces.
Add these to the batter with enough salt and curry leaves chopped and leave it for 1/2 an hour

Add a 1/4 tsp of Eno or Baking soda in a tbsp of water and mix it well into the batter before making these.., which is totally optional Or you can even add 1/4 cup of sour yogurt which is also optional.
You can make these without fermenting too. I have made these just like that still it turns out very well crispy on the outside and soft in the inside.
Fill up the Guntpanganalu holes with the batter to its full lightly sprinkle oil on top of it, close the lid and when it cooked 1/2 way through turn it around with the help of a wooden stick which comes with it or with a tooth pick, as mine is a non-stick coated.
If you do not have this gadget you can make little pancakes.
You can even use Aebleskiver Pans for making these kind of Pancakes or popovers.

Serve them hot with Coconut chutney or any chutney of your choice.

Check out my other blogger friends running this Marathon with me from here...
Blogging Marathon page for the other Blogging Marathoners doing BM#14

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