From Little Millet, to Barnyard millet to Jowar and Mappillai samba rice, let’s discover our ancient traditional grains and the benefits of these Plant based foods, one ingredient at a time.

Minor Millets are ancient grains that belong to a grass family. 

These grains have always been an integral part of our local and traditional food for many generations. But with time, they have been forgotten gradually.

OGMO takes the pleasure to bring some of these tiny powerhouse of nutrients back on our table.

We soak the grains, let it sprout and sun dry them before milling into flour. 

Why soaking and sprouting grains

The grains we eat are actually dormant seeds, holding the potential for whole new plant in it. Sprouting is a natural process for preserving the many wonders of new life.

Soaking initiates the process of germination and unlocks the nutrient profile of grains. It also helps to breakdown the anti-nutrients thus making them much easier to digest. In simple terms, soaking the grains transforms something that is inactive and indigestible to something that is full of minerals and nutrients.

The process of sprouting – First, we soak the wholegrain in clean water for long enough (7-12 hours) to wake it from its dormant state, thus beginning the process of germination. The activated grain is sun-dried and milled at a very low temperature in small batches.

Little millet are the smallest minor millets and is known as Kutki in Hindi and Samai in Tamil.

Mappillai Samba Rice or “Bridegroom Rice” is a native variety of rice and is grown predominantly in Tamil Nadu.

Multipurpose Premix 

And if you thought that you can only make Idli and dosa with #ogmopremix, just check the plethora of recipes below.

Yes, OGMO Idli/Dosa premix is quite versatile. 

What can you make with it?

Do check our You Tube channel for interesting OGMO recipes videos. 

What’s more, these are completely devoid of  preservatives and make  a perfect option for breakfast, lunch and dinner. 

Check here.

Talk about win-win!

Shop HERE

Idlies made from OGMO Foods Unpolished Little Millet Flour
Little Millet Classic Idlis

Plain Idlis with Little Millet (Samai)  

  1. Take 1 cup of OGMO Little Millet Classic Idli/Dosa Premix in a bowl.
  2. Add about 1 cup of water and mix well with a spoon.
  3. Add 1 teaspoon of curd or old Idli batter in it.
  4. Close it with a tight lid and leave it for 10-12 hours to ferment.
  5. Take a small ladle of fermented batter, pour it in Idli mould and steam for 8-10 minutes.
  6. Serve it hot with sambhar or chutney.

Note – Adding curd or old Idli batter to the premix helps ferment the batter fast. You can add 1/2 tsp. of eno or baking soda to the batter if you wish to make instant Idlis. 

Idlies made from OGMO Foods Mappilai Smaba Flour
Mappillai Samba Idlis

Plain Idlis with Mappilla Samba 

  1. Take 1 cup of OGMO Mappillai Samba Classic Idli/Dosa Premix in a bowl.
  2. Add about 1 cup of water and mix well with a spoon.
  3. Add 1 teaspoon of curd or old Idli batter in it.
  4. Close it with a tight lid and leave it for 10-12 hours to ferment.
  5. Take a small ladle of fermented batter, pour it in Idli mould and steam for 8-10 minutes.
  6. Serve it hot with sambhar or chutney.

Note – Adding curd or old Idli batter to the premix helps ferment the batter fast. You can add 1/2 tsp. of eno or baking soda to the batter if you wish to make instant Idlis. 

Aapam made from OGMO Foods Unpolished Little Millet Flour

Handvo with Little Millet Masala

  1. Take 1 cup of OGMO Little Millet Masala Idli/Dosa Premix in a bowl.
  2. Add about 1 cup of water and mix well with a spoon.
  3. Add 2 teaspoon of curd in it.
  4. You can use the batter to make instant Handvo (by adding 1/2tsp. eno in batter) or let it ferment for 8-10 hours for healthier Handvo.
  5. Add grated carrot, chopped beans in the batter
  6. Heat 2 tsp. oil in a pan. Add mustard and sesame seeds in it.
  7. Pour the batter in it, do not spread the batter.
  8. Cover the pan and let it cook on medium heat for 15 minutes.
  9. Flip to other side carefully and cook for 10 more minutes.
  10. Serve it hot with tea. Eat it with coconut/mint chutney or as is.

Bottle gourd Paratha or Thalipeeth with Little Millet  

  1. Take 1 cup of OGMO Little Millet  Classic premix in a bowl.
  2.  Add 1/2 cup of grated bottle gourd or lauki, little chopped onion, coriander leaves and 1 tsp. of chilly powder.
  3. Add very little water (about 1-2 tbsp.) and bring all ingredients together. 
  4.  Place a tawa on flame. Take a small ball of Thalipeeth ball and place it on tawa. 
  5. Pat it with hands to make a small and thick round roti.
  6. Drizzle little oil and cook both sides.
  7. Serve with chutney or curd.

PS; Use any other greens (coriander/mint/spinach) or grated radish/carrot to make Thalippeth dough. 

Mini Idlis with Little Millet  

  1. Take 1 cup of OGMO Little Millet Masala Idli/Dosa Premix in a bowl.
  2. Add about 1 cup of water and mix well with a spoon.
  3. Add 1/4th  tsp. of Eno or baking soda in batter and mix well.
  4. Pour batter in mini Idli mould and steam for 8-10 minutes.
  5. Serve it hot with sambhar or chutney.

Note – You can ferment the batter overnight and make healthier version of Idlis. Adding curd or old Idli batter to the premix helps ferment the batter fast.  

Idlies made from OGMO Mappilai Smaba Flour

Mini Idlis with Mappillai Samba rice   

  1. Take 1 cup of OGMO Mappillai Samba Classic Idli/Dosa Premix in a bowl.
  2. Add about 1 cup of water and mix well with a spoon.
  3. Add 1/4th  tsp. of Eno or baking soda in batter and mix well.
  4. Pour batter in mini Idli mould and steam for 8-10 minutes.
  5. Serve it hot with sambhar or chutney.

Note – You can ferment the batter overnight and make healthier version of Idlis. Adding curd or old Idli batter to the premix helps ferment the batter fast.  

Dhokla made from OGMO Unpolished Foxtail Millet Flour

Khaman Dhokla with Little Millet  Masala 

  1. Take 1 cup of OGMO Little Millet Masala Idli/Dosa Premix in a bowl.
  2. Add about 1 1/4 cups of water and mix well with a spoon.
  3. Add 1/4th tsp. turmeric powder and 2-3 teaspoons of curd in it. 
  4. You can use the batter to make instant  Khaman Dhoklas let it ferment for 10-12 hours for healthier version.
  5. Add 1/2 tsp. eno in the batter if you wish to make instant dhoklas.
  6.  Pour the batter in a greased plate or cake mould and steam it for 15 minutes.
  7. Heat 2 tsp. of oil and add 1/4th tsp. mustard seeds, 2 tsp. sesame seeds and let it splutter.
  8. Pour the tadka on Khaman Dhokla. Cut into small pieces and serve chutney or sauce.

Broccoli Idlis with Little Millet Masala (Samai)  

  1. Take 1 cup of OGMO Little Millet Masala  Idli/Dosa Premix in a bowl.
  2. Add about 1 cup of water and mix well with a spoon.
  3. Add 1 teaspoon of curd or old Idli batter in it.
  4. Close it with a tight lid and leave it for 10-12 hours to ferment.
  5. Add grated Broccoli in the batter.
  6. Take a small ladle of fermented batter, pour it in Idli mould and steam for 8-10 minutes.
  7. Serve it hot with sambhar or chutney.

Note – Adding curd or old Idli batter to the premix helps ferment the batter fast. You can add 1/2 tsp. of eno or baking soda to the batter if you wish to make instant Idlis. 

Carrot Idlis with Little Millet (Samai) 

  1. Take 1 cup of OGMO Little Millet Classic Idli/Dosa Premix in a bowl.
  2. Add about 1 cup of water and mix well with a spoon.
  3. Add 1 teaspoon of curd or old Idli batter in it.
  4. Close it with a tight lid and leave it for 10-12 hours to ferment.
  5. Add grated carrots in the batter.
  6. Take a small ladle of fermented batter, pour it in Idli mould and steam for 8-10 minutes.
  7. Serve it hot with sambhar or chutney.

Note – Adding curd or old Idli batter to the premix helps ferment the batter fast. You can add 1/2 tsp. of eno or baking soda to the batter if you wish to make instant Idlis. 

Adai Dosa with Little Millet Classic   
1. Take 1 cup of OGMO Little Millet Classic mix in a bowl, add about 1 cup of water (adjust consistency) and mix well.
2. Add 1 tbsp. curd (optional), chopped coriander leaves and curry leaves.
3. Rest the batter for 3-4 hours. You can make it instant also with the same batter. Soaking gives better results. 
4. Spread a ladleful of batter on a tawa, drizzle oil and make adai dosas.
serve with chutney, smabhar or even jaggery.
.
PS; The #ogmopremix already has dried onion and ginger flakes, pepper powder, turmeric powder and pink Himalayan salt in it.
Adai Dosa with Little Millet Masala  
1. Take 1 cup of OGMO Little Millet Masala mix in a bowl, add about 1 cup of water (adjust consistency) and mix well.
2. Add 1 tbsp. curd (optional), chopped coriander leaves and curry leaves.
3. Rest the batter for 3-4 hours. You can make it instant also with the same batter. Soaking gives better results. 
4. Spread a ladleful of batter on a tawa, drizzle oil and make adai dosas.
serve with chutney, smabhar or even jaggery.
.
PS; The #ogmopremix already has dried onion and ginger flakes, pepper powder, turmeric powder and pink Himalayan salt in it.
Dosa's made from OGMO Foods Mappilai Smaba Flour

Adai with Mappillai Samba 

  1. Take 1 cup of OGMO Mappillai Samba Classic Idli/Dosa Premix in a bowl.
  2. Add about 1 1/2 cups of water and mix well with a spoon.
  3. Add 2-3 teaspoons of curd in it (optional).
  4. You can use the batter to make instant Adai or let it ferment for 10-12 hours for healthier dosa.
  5. Take a ladleful of batter, pour it on a hot tawa, spread it thinly.
  6. Add chopped onion, grated carrots and coriander leaves over it.
  7. Drizzle a tsp. of oil around the Adai, cover the tawa and let it cook for 2 minutes.
  8. Serve it hot with sambhar or chutney.

Plain Dosa with Little Millet Classic 

  1. Take 1 cup of OGMO Little Millet Classic Idli/Dosa Premix in a bowl.
  2. Add about 1 1/2 cups of water and mix well with a spoon.
  3. Add 2-3 teaspoons of curd in it (optional).
  4. You can use the batter to make instant Adai or let it ferment for 10-12 hours for healthier dosa.
  5. Take a ladleful of batter, pour it on a hot tawa, spread it thinly.
  6. Drizzle a tsp. of oil around the Dosa and let it cook for 2 minutes.
  7. Serve it hot with sambhar or chutney.

Herb Dosa with Little Millet 

  1. Take 1 cup of OGMO Little Millet Masala Idli/Dosa Premix in a bowl.
  2. Add about 1 1/2 cups of water and mix well with a spoon.
  3. Add 2-3 teaspoons of curd in it (optional).
  4. You can use the batter to make instant Dosa or let it ferment for 10-12 hours for healthier dosa.
  5. Add 2 tablespoons of ground Balloon vine leaves paste in the batter.
  6. Take a ladleful of batter, pour it on a hot tawa, spread it thinly.
  7. Drizzle a tsp. of oil around the Dosa, cover the tawa and let it cook for 2 minutes.
  8. Serve it hot with sambhar or chutney.

Note – Replace any other green leaf paste such as spinach, Methi or Amaranth greens.

Uttapam with Little Millet Classic 

  1. Take 1 cup of OGMO Little Millet Classic Idli/Dosa Premix in a bowl.
  2. Add about 1 1/4 cups of water and mix well with a spoon.
  3. Add 2-3 teaspoons of curd in it (optional).
  4. You can use the batter to make instant  Uttappam or let it ferment for 10-12 hours for healthier Uttapam.
  5. Take a ladleful of batter, pour small rounds of it on a hot tawa, do not spread the batter.
  6. Add chopped onion, grated carrots and coriander leaves over it.
  7. Drizzle a tsp. of oil around the mini Uttapams, cover the tawa and let it cook for 2 minutes.
  8. Serve it hot with sambhar or chutney.

Mini Uttapam with Mappilla Samba Classic  

  1. Take 1 cup of OGMO Mappillai Samba Claccis Idli/Dosa Premix in a bowl.
  2. Add about 1 1/4 cups of water and mix well with a spoon.
  3. Add 2-3 teaspoons of curd in it (optional).
  4. You can use the batter to make instant  Uttappam or let it ferment for 10-12 hours for healthier Uttapam.
  5. Take a ladleful of batter, pour small rounds of it on a hot tawa, do not spread the batter.
  6. Add chopped onion, grated carrots/Broccoli and coriander leaves over it.
  7. Drizzle a tsp. of oil around the mini Uttapams, cover the tawa and let it cook for 2 minutes.
  8. Serve it hot with sambhar or chutney.

Mini Uttapam with Little Millet Masala 

  1. Take 1 cup of OGMO Little Millet Classic Idli/Dosa Premix in a bowl.
  2. Add about 1 1/4 cups of water and mix well with a spoon.
  3. Add 2-3 teaspoons of curd in it (optional).
  4. You can use the batter to make instant Adai or let it ferment for 10-12 hours for healthier Uttapam.
  5. Take a ladleful of batter, pour small rounds of it on a hot tawa, do not spread the batter.
  6. Add chopped onion, grated carrots and coriander leaves over it.
  7. Drizzle a tsp. of oil around the mini Uttapams, cover the tawa and let it cook for 2 minutes.
  8. Serve it hot with sambhar or chutney.

Onion Paratha or Thalipeeth with Little Millet Masala 

  1. .

 Ammini Kozhukattai with Mappillai Samba Classic

  1. Take 1/2 cup of OGMO Mappillai Samba Idli/Diosa Premix in a bowl.
  2. Add 1 tsp. oil and warm or boiling water in it and knead into a hard dough using a fork (it will be very hot to touch).
  3.  Make small balls and steam for 12-15 minutes.
  4. Make a tadka of mustard seeds, urad dal and pour it over the steam Kozhukattai. 
  5. Serve with tea. 

PS; You can knead the dough with plain water also, the kozhukattai will become slightly hard, but the taste remain same. You need not add any spices, as pepper is included in the premix. Add a little Idli powder in tadka to give extra punch to taste. 

Ammini Kozhukattai with Little Millet Classic 

  1. Take 1/2 cup of OGMO Little Millet Idli/Diosa Premix in a bowl.
  2. Add 1 tsp. oil and warm or boiling water in it and knead into a hard dough using a fork (it will be very hot to touch).
  3.  Make small balls and steam for 12-15 minutes.
  4. Make a tadka of mustard seeds, urad dal and pour it over the steam Kozhukattai. 
  5. Serve with tea. 

PS; You can knead the dough with plain water also, the kozhukattai will become slightly hard, but the taste remain same.

You need not add any spices, as pepper is included in the premix.

Add a little Idli powder (podi) in tadka to give extra punch to taste. 

Mudde with Mappillai samba Classic 

  1. Take 1 cup of OGMO Mappillai Samba Classic in a bowl.
  2. Add about 1 cup of boiling water and 1 tbsp. of oil in it and knead into a hard dough using a ladle.
  3.  Make small balls and steam for 12-15 minutes.
  4. Serve these healthy Mudde with sambhar. 

PS; You need not add any spices, as pepper is included in the premix.

Mudde with Little Millet Classic 

  1. Take 1 cup of OGMO Lillte Millet Classic in a bowl.
  2. Add about 1 cup of boiling water and 1 tbsp. of oil in it and knead into a hard dough using a ladle.
  3.  Make small balls and steam for 12-15 minutes.
  4. Serve these healthy Mudde with sesame oil poured over it and dunked in sambhar. 

PS; You need not add any spices, as pepper is included in the premix

Bottle Gourd Thalipeeth with Mappillai Samba Classic 

  1. Take 1 cup of OGMO Mappilla Samba premix in a bowl.
  2.  Add 1/2 cup grated bottle gourd and little chopped onion.
  3. Add very little warm water (about 1-2 tbsp.) and bring all ingredients together. 
  4.  Place a tawa on flame. Take a small ball of dough and place it on tawa or on aluminum foil. 
  5. Pat it with hands to make a small and thick round roti.
  6. Drizzle little oil and cook both sides.
  7. Serve with chutney or curd.

PS; Use any other greens (coriander/mint/spinach) or grated carrot to make Thalippeth dough. Add little red chilly powder in the dough,  if you wish more spicy  recipe. 

Beetroot Paratha with Little Millet Classic 

  1. Take 1 cup of OGMO Little Millet classic premix in a bowl.
  2.  Add 1 cup of grated beetroot.
  3. Add very little warm water (about 1-2 tbsp.) and bring all ingredients together. 
  4.  Place a tawa on flame. Take a small ball of dough and make round roti. 
  5. Place it on hot tawa, drizzle little oil and cook both sides.
  6. Serve with chutney or curd.

PS; Use any other greens (coriander/mint/spinach) or grated bottle gourd/carrot to make roti dough. Add little red chilly powder in the dough,  if you wish more spicy  recipe. 

Masala Paratha with Little Millet 

  1. Take 1 cup of OGMO Little Millet classic premix in a bowl.
  2.  Add 2 tbsp. kasuri methi , finely chopped onion and 1/2 tsp. carom seeds (ajwain).
  3. Add very little warm water (about 4-5 tbsp.) and bring all ingredients together. 
  4.  Place a tawa on flame. Take a small ball of dough and make round roti. 
  5. Place it on hot tawa, drizzle little oil and cook both sides.
  6. Serve with chutney or curd.

PS; Use any other greens (coriander/mint/spinach) or grated bottle gourd/carrot to make roti dough. Add little red chilly powder in the dough,  if you wish more spicy  recipe. 

Spinach Paratha with Little Millet Spinach Paratha

  1. Take 1 cup of OGMO Little Millet classic premix in a bowl.
  2.  Steam a small bunch of spinach and grind.
  3. Add 1 cup of warm spinach puree to the dry mix.
  4. Add very little water (if necessary) and bring all ingredients together. 
  5.  Place a tawa on flame. Take a small ball of dough and make round roti. 
  6. Place it on hot tawa, drizzle little oil and cook both sides.
  7. Serve with chutney or curd.

PS; Use any other greens (coriander/mint/spinach) or grated bottle gourd/carrot to make roti dough. Add little red chilly powder in the dough,  if you wish more spicy  recipe. 

Methi Muthia with Little Millet Masala 

  1. Take 1 cup of OGMO Little Millet Masala premix in a bowl.
  2.  Add 1 cup of finely chopped methi leaves.
  3. Add very little water (about 1-2 tbsp.) and bring all ingredients together. 
  4.  Make oblong shaped cylinders with the dough and steam them in a steamer for 4-5 minutes. 
  5. Cut the steamed muthias into small roundels.
  6. Prepare a tadka in oil with mustard seeds and sesame seeds and pour over the muthias.
  7. Serve with chutney or sauce.

PS; Use any other greens (coriander/mint/spinach) or grated bottle gourd/carrot to make roti dough. Add little red chilly powder in the dough,  if you wish more spicy  recipe. 

Instant Desi Pizza with Little Millet Classic 

  1. Take 1 cup of OGMO Little Millet  Classic Idli/Dosa Premix in a bowl.
  2. Add about 1 1/2 cups of water and mix well with a spoon.
  3. Add 2-3 teaspoons of curd in it (optional).
  4. Add 1/4th tsp. of turmeric powder and mix well.
  5. Take a ladleful of batter, pour small round of it on a hot tawa and make small rounds of Pizza base.
  6. Drizzle a tsp. of oil around the millet Pizza, cover the tawa and let it cook for 2 minutes.
  7. Remove the lid and add chopped onion, tomato, capsicum and grated cheese over the Pizza and cook for 1 more minute.

Cilla with Little Millet  

  1. Take 1 cup of OGMO Little Millet  Masala Idli/Dosa Premix in a bowl.
  2. Add about 1 1/2 cups of water and mix well with a spoon.
  3. Add 2-3 teaspoons of curd in it (optional).
  4. Add grated carrots, finely chopped green chilly & coriander leaves and mix well.
  5. Take a ladleful of batter, pour small rounds of it on a hot tawa and make small rounds of chilla.
  6. Drizzle a tsp. of oil around the Chilla, cover the tawa and let it cook for 2 minutes.
  7. Serve it hot with tomato sauce or chutney.

Note – You can add 1-2 tbsp of besan (chickpea flour) in the batter for more nourishing chillas.

Panyaram with Little Millet Classic 

  1. Take 1 cup of OGMO Little Millet Masala  Idli/Dosa Premix in a bowl.
  2. Add about 1 1/4 cups of water and mix well with a spoon.
  3. You can use the batter to make instant Panyaram (add 1/2 tsp. eno in it) or let it ferment for 10-12 hours for healthier Panyaram.
  4. Add chopped onion,  grated ginger and curry leaves in the batter.
  5. Use Panyaram mould and make Panyaram.
  6. Serve it hot with chutney.

Onion Pakoras with Little Millet Masala 

  1. Take 1 cup of OGMO Little Millet Idli/Dosa premix in a bowl.
  2.  Add 1 roughly chopped onion and curry leaves in the dry mix and mix well.
  3. Add a few tsp. of water to just lightly mix all the ingredients. Do not add too much water.
  4. Heat oil and make pakoras.

PS; Add a few tsp. of semolina for extra crunch.

Methi Theplas with Little Millet Masala 

  1. Take one cup of OGMO Little Millet Masala premix in a bowl.
  2. Add finely chopped methi leaves and mix well.
  3. Add water little by little and knead into a dough.
  4. Roll out Theplas or rotis and enjoy with chutney or sauce.

PS; Add grated carrot or radish and make a different version of Theplas. 

Spinach Pooris with Little Millet Classic 

  1. Take one cup of OGMO Little Millet Classic premix in a bowl.
  2. Add finely chopped Palak (spinach) leaves and mix well.
  3. Add hot water little by little and knead into a hard dough.
  4. Roll out porris and deep fry. 

PS; Add more spices to give a different flavour.

Ribbon Pakoras with Little Millet Classic 

  1. Take 1 cup of OGMO Little Millet Idli/Dosa Classic premix in a bowl.
  2.  Add 1 tsp. red chilly powder, 1/4th tsp. turmeric powder, 1 tbsp sesame seeds and 1 tbsp. hot oil in it.
  3. Mix all to make hard dough.
  4. Use traditional mould to make ribbon pakoras and fill it with the dough.
  5. Deep fry the ribbon pakoras in hot oil.

 

Idli Dosa Premix Product Banner
Shop here