about this book

In an era of globalisation monopolised by McDonalds, KFCs and Pizza Huts, it may

seem odd that someone is coming out with a book on traditional recipes. That too
recipes on jonna, sajja, korra, saama, which apparently have the lowest status among
food crops in comparison to preferred grains such as rice and wheat.
In this very oddness emerges the new ethos that should encompass our lives. An ethos
that is a product of the pride of living like individuals with an identity of our own as
opposed to living like cogs in a global machine wiping out our individual preferences
and tastes. Always ready to be dictated by media about what we should wear, what we
should eat and how we should live. If only we can struggle out of this constantly
mediated milieu and live our own lives in our own capacity as individuals in our own
rights and not as robots remote controlled by an industrial economy then we can attain
a new liberation for ourselves.
Why a book on traditional recipes should begin with this pompous statement on
globalisation is a valid question. The answer lies in the fact that food is fundamental to
all our cultures. If we can retain our food culture, we can retain the rest of our identity.
Therefore if this simple book of recipes leads us to think about the decimation of our
identities and the need to reestablish it, we will have realised a cherished goal of the
Deccan Development Society.
This book also brings into open another stark irony of our lives. In todays world mediated
for us by NDTV, CNN-IBN, STAR and Z, we are made to learn even our grandmothers
recipes from Tarla Dalals and Madhur Jaffreys through their glossy coffee table books
costing several thousand rupees. In contrast, this book is the product of the shared
collective knowledge offered to us by numerous women from dozens of villages in the
Medak District of Andhra Pradesh. It is their book and we have only written down [not
written] what they have said. That our learning should go back to these authentic sources
rather than to imposters and appropriators is another major political statement that
this little book is making.
We are grateful to all the women from the villages of Algole, Basantpur, Bidakanne,
Humnapur, Kamalpalle, Krishnapur, Machnoor and Pastapur in Zaheerabad region of
Medak District who made this book possible for us.
The documentation of the recipes was done by Salome Yesudas, Food Scientist in the
DDS Krishi Vigyan Kendra. She provided all the nutritional tables and added an extra
dimension to this book. Ch Lalitha of DDS, Manemma from Narsapur, Suvarnamma
and Seshamma from Algole, Sharifabee from Krishnapur and Musaligari Ratnamma
from Pastapur cooked the recipes for photographs. We are grateful to all these women.
All the photographs have been shot by Chinna Narsamma and Yesu from Pastapur.
Both of them have done a great job.
Several organisations have helped in the publication of this book. They include Christian
Aid, FYF and IIED of London and EED of Germany. We gratefully acknowledge their
support.

p v satheesh

director
deccan development society

METHOD:
Clean Blackgram dhal and
Bengalgram dhal. Soak for 4
hours separately
Soak Foxtail millet for four
hours. Add Fenugreek seeds
to Foxtail millet while soaking.

KORRA[Foxtail millet]
This is chaala HOT Guru, Would exclaim GenNest.
Yes, Korra is a Hot Hot food. Traditionally it is believed that if you have
fever, drink a porridge of Korra, wrap yourself in a woollen blanket
and sleep. By the time you wake up, your fever is gone.
Apart from warmth, Korra offers a wide range of nutritional advantages
over other foods, especially rice. It has the highest percentage of
protein, minerals and iron among all foods [100% more protein and
500% more minerals and 400% more iron than rice] and very high
quantities of B1 and B2 vitamins as well as a range of micro nutrients.
Compared to rice Korra also contains five times more vitamin B1 and
four times more

Grind the dhals and the Foxtail

millet separately.

Korra Dosa
INGREDIENTS

Mix together into a smooth

batter, add salt and leave it to Bengalgram dhal 2 table
spoons
ferment overnight.
Mix well by adding water, just Foxtail millet
enough to get dosa batter Blackgram dhal
consistency.

2 glasses
1 glass
Fenugreek seeds a pinch
Heat a frying pan , spread a
Oil
1/4 kg 250 ml
large scoop of batter on it
Salt to taste
evenly to make the dosas.

Serve hot with any pickle or

chutney.

Cooking time: 20 mins.

Vitamin B2, four times more bone-building Calcium, 60% more blood
enhancing iron.

Phosphorous
mg

2.7

1.2

59.8 372

56 331

5.3

foxtail
millet

12.3

4.3

3.3

8.0

60.9 331

31 290

2.8

black gram 24.0

1.4

3.2

0.9

59.6 347

154 385

3.8

oil

100

900

Iron mg

5.6

Calcium
mg

20.8

Energy g

Fiber
gms

Carbo
Hydrates g

Minerals
gms

Special Features

Rich in protein, builds body , helps in growth.

Rich in Iron , builds blood.

Good source of fiber, promotes healthy digestion

Offers high energy; keeps you active

bengal
gram dal

Ingredient

Fat Gms

KORRA is rich in fibre. Fibre is associated with reduced incidence of

coronary heart diseases and certain types of cancer. Fibre is most advocated
for diabetic people since it helps the gradual release of sugar into our system
unlike rice

Nutritive Values: For 100 g of the Ingredient

Proteins
Gms

All this mean that a good intake of Korra in our foods will ensure
that we get energy, proteins for body building, minerals, as well as
vitamins that keep us healthy.

METHOD

Soak Blackgram dhal and

Foxtail millet separately for
3-4 hours. Grind them
separately to a coarse
texture.

flours

together.
Add cumin seed, salt, chilli
powder and baking powder.

Mix well, and make a batter

Korra Bajji

INGREDIENTS
Bengalgram flour 1/4 kg
Foxtail millet flour 1/2 kg
Cummin seeds
10 gms
Chilli Powder
25 gms
Baking Powder
a pinch
Oil
1/2 kg or 250 ml
Salt to taste

turn light brown.

Serve the bajji hot with any
pickle or chutney.

Mix well to form a batter

Heat oil in a pan, and

deep-fry little scoops of
batter until golden brown

Ser ve the vadas with

chutney.

Cooking time: 20 mins.

Nutritive Values: For 100 g of the Ingredient

Phosphorous
mg

1.2

59.8 372

56 331

5.3

foxtail
millet

12.3

4.3

3.3

8.0

60.9 331

31 290

2.8

Foxtail
millet

100

900

oil

Iron mg

2.7

Calcium
mg

5.6

Energy g

Fiber
gms

20.8

Fat Gms

bengal
gram dal

Black
gram dal

Proteins
Gms

Minerals
gms

Carbo
Hydrates g

Nutritive Values: For 100 g of the Ingredient

Ingredient

Ingredient

oil
-

Cooking time: 30 mins.

coconut
fresh

24.0

1.4

3.2

0.9

59.6 347

154 385

3.8

12.3

4.3

3.3

8.0

60.9 331

31 290

2.8

100

900

4.5

41.6

1.0

3.6

13.0 444

Iron mg

and fry till the lumps of batter

Black gram dhal 1/4 kg

Foxtail millet
1/2 kg
Upma rava
2 cups
Coconut (optional)25 gms
Ginger
25 gms
Coriander, curry leaf and
green chillies for taste
Oil
1/2 kg or 1/2 litre
Salt to taste

Phosphorous
mg

batter into the heated oil,

INGREDIENTS

Calcium
mg

Gently put little scoops of

Add these finely chopped

ingredients, salt and 2
glasses of Upma rava to
the coarsely ground
Blackgram dhal and
Foxtail millet

Energy g

saucepan.

Korra Vada

Carbo
Hydrates g

Heat the oil in a deep frying

Fiber
gms

by adding sufficient water.

Finely chop coconut,

ginger, green chillies,
coriander and curr y
leaves.

Minerals
gms

the

Fat Gms

both

Proteins
Gms

Sieve

METHOD

10 240

1.7

METHOD:

Seive both the flour

together.

Add cumin seed, salt,

chilli powder, Sesame
seeds and mix well.

Heat 50 ml oil and pour the

hot oil into this mixture.
Mix well with a spoon.

Korra Murukulu

Make into a stiff dough

using hot water.

Bengalgram flour 1/4 kg

Make murukus by using

muruku maker

Heat 1/2 litre oil in a pan,

and deep fry murukus until
they turn brown.

INGREDIENTS

SAAMA [Little Millet]

Foxtail millet flour 1/2 kg

GenNext language would describe Saama as Hey Dude, Saama is

Cumin seeds

10 gms

Chilli powder

25 gms

Sesamum

25 gms

Oil

1/2 litre

Thanda, Thanda Cool Cool food. Saama in Summer is the best way
to beat the heat.
For our bodies battered by the consumption of foods full of
carbohydrates, Saama offers a refreshing and soothing alternative.

Salt to taste

Low in fats, high in phosphorous, calcium, minerals, protein and

fibre [Saama has 3500% more fibre than rice] Saama is a wonder grain.

Cooking time: 20 mins.

Because of these great nutritional qualities, Saama is a great source

of health. It is a food that people suffering from diabetes and blood

Nutritive Values: For 100 g of the Ingredient

Calcium
mg

Phosphorous
mg

Iron mg

2.7

1.2

59.8 372

56

331

5.3

foxtail
millet

12.3

4.3

3.3

8.0

60.9 331

31

290

2.8

Sasemum 18.3

43.3

5.2

2.9

25.0 563

1450 570

9.3

oil

100

900

Energy g

5.6

Carbo
Hydrates g

Fiber
gms

20.8

Fat Gms

bengal
gram dal

Ingredient

Proteins
Gms

Minerals
gms

pressure should welcome into their diets as the dietary fibre is most

effective in reducing blood glucose and cholesterol levels.

Special Features
Little millet provides proteins for growth.
Jaggery is a good source of iron needed for blood building.

METHOD

METHOD

Wash and chop onion,

Roast groundnut and grind

into fine powder

chillies and greens.

Clean and wash Green gram
dal and soak for half an hour.
Take a big clean vessel and
heat the oil.
Add the seasoning seeds
(mustard and cumin seeds),
curry leaf, chopped onion,
ginger garlic paste, greens
and green gram dal.
Allow it to fry well, add salt to
taste and add water ( two
liters of water to 1 kg. Little
millet).
Cover the vessel with a lid
and allow to boil .
Wash Little millet and pour it
in the vessel
Stir well, cover with a lid, and
cook to a firm consistency on
a steady flame.

Grind fennel seeds into fine

powder
Crush jaggery
Take one liter of water, add
crushed jaggery powder into
it and dissolve. Sieve and
keep the solution aside

Sama Kichidi
INGREDIENTS

Boil two liters of water in a

large vessel. Into the boiling
water, add Little millet flour
slowly and stir constantly to
avoid lump formation.

Little millet
1 kg
Water to cook
2 liters
Greens
50 g
Onion
25 g
Greengram dal
250 g
Green chilly
as needed
Oil
20 g
Seasoning seeds, Curry leaf
Ginger garlic paste to taste
Salt to taste

Sama Pasham
(Kheer)
INGREDIENTS

After the flour is stirred in, add

the ready jaggery solution.
Let the mixture cook for a few
minutes on a slow fire.
Remove from the stove and
ser ve hot. Add ghee if
needed.

Cooking time: 10 mins.

Little millet

500 g

Water to cook

3 liters

Jaggery

500 g

Somph

50 g

Copra

100 g

Ground nut

100 g

Cooking time: 30 mins.

Nutritive Values: For 100 g of the Ingredient

Fat Gms

Minerals
gms

Fiber
gms

Phosphorous
mg

Iron mg

220

2.5

Little millet

7.7

4.7

1.5

7.6

67.0 341

17 220

2.5

75

405

3.9

Coconut Dry 6.8

62.3

1.6

6.6

18.4 662

400 210

7.8

Oil

100

- 900

Ground nut 26.2

39.8

2.5

3.1

26.7 570

77 370

0.1

0.6

95 383

Special Features

Jaggery

0.4

Calcium
mg

Iron mg

17

59.9 348

Energy g

Phosphorous
mg

67.0 341

0.8

Carbo
Hydrates g

Calcium
mg

7.6

3.5

Ingredient

Proteins
Gms

Energy g

1.5

1.2

Carbo
Hydrates g

Fiber
gms

4.7

Little millet

Fat Gms

7.7

Green gram dal 24.5

Ingredient

Proteins
Gms

Minerals
gms

Nutritive Values: For 100 g of the Ingredient

All in one Dish

Note : The same recipe holds good for Korra Kichidi, Yavva Kichidi

Note : The same recipe holds good for Korra Pasham

80

40

3.1
2.64

METHOD

Clean Blackgram dhal

and Little millet.

Soak both the dhal and

Little millet separately for
about 4 hours.

Grind them separately.

Mix together, add salt and
leave the mixture over
night for fermentation.

Sama Idli
INGREDIENTS

Mix the batter very well.

Take an Idye maker. Place
the batter on Idli plates
and steam them for about
20 minutes.

Blackgram dhal

1glass

Little millet

2 glasses

Salt to taste
Baking powder

Serve hot with any pickle

or chutney.

Cooking time: 30 mins.

Energy g

Calcium
mg

1.5

7.6

67.0

341

17

Iron mg

Carbo
Hydrates g

4.7

Phosphorous
mg

Fiber
gms

7.7

Minerals
gms

Little millet

Fat Gms

Ingredient

Proteins
Gms

Nutritive Values: For 100 g of the Ingredient

220

2.5

METHOD
Take a handful of Taida (Ragi)

flour, and add water to it to

make a soft dough.
Knead the dough into a lemon-

TAIDA [Ragi], Finger millet

Taida is considered as the coolest and the richest millet in terms of its
taste and nutrition. Taida is rich in minerals, especially calcium which
builds bones ad teeth. Taida is also rich in other minerals and fiber. It
also contains good amounts of B1 and B2 which help in different
biological functions.
Rice is poor source of calcium with a value of 10 mg where as Taida has
an enormous amount of calcium that is 344 mg per 100 gms. It is also
advised in many therapeutic diets example diabetes. Among all the
millets this is easily digestible.

sized ball.
Take a wooden board , and
sprinkle some flour on it.
Place the dough-ball on the
board, press gently with both
hands, and pat into a round roti
(disc).
Heat an iron pan. It Gently
place the roti on the heated
pan
Sprinkle a little water on the roti
to cover it evenly.
Roast it on an even flame on
both sides till it is cooked.
Roti making is an art which
can be mastered through
practice.

Taida Roti
INGREDIENTS
Finger millet flour
Water as required
Salt to taste

500 g

Cooking time: 15 mins.

Taida [Ragi] provides calcium for strong bones and teeth

Rich in proteins and iron, which helps in blood formation, body

Fiber
gms

Carbo
Hydrates g

Energy g

Calcium
mg

source of iron essential for blood building.

Ingredient

Minerals
gms

Jaggery normally used with Taida in most recipes, is a good

Fat Gms

Taida [Ragi] provides proteins for growth.

Proteins
Gms

Slow in digestion; hence good for Diabetics.

Finger Millet

7.3

1.3

2.7

3.6

72.0

328

344

Note : The same recipe holds good for Jonna Roti, Sajja Roti.

Iron mg

Nutritive Values: For 100 g of the Ingredient

Phosphorous
mg

building.

283

3.9

METHOD
Roast groundnut and grind into
fine powder
Grind fennel seeds into fine
powder
Punch jaggery
Take one liter of water, add
crunched jaggery into it and
dissolve. Sieve and keep the
solution aside

Taida (Ragi)
Roast Taida (Ragi) flour flour
Ambali
with ghee for 5 minutes.
INGREDIENTS

Boil two liters of water in a large

vessel. Into the boiling water,
add the roasted finger millet
flour slowly and stir constantly
to avoid lump formation.

Taida(ragi) flour

500 g

Water to cook

3 liters

Jaggery

500 g

Fennel (Somph)

50 g

After the flour is stirred in, add Ground nut

the ready jaggery solution.
Cashew nut

100 g
50 g

Let the mixture cook for a few Copra

minutes on a slow fire.
Cardamom powder
Remove from the stove and
serve hot. Add ghee if needed.

100 g

Cooking time: 15 mins.

72

26.2 39.8

Iron mg

3.6

Phosphorous
mg

2.7

Calcium
mg

Fiber
gms

1.3

7.3

Energy g

Minerals
gms

Groundnut

Fat Gms

FingerMillet

Proteins
Gms

Ingredient

Carbo
Hydrates g

Nutritive Values: For 100 g of the Ingredient

328

344

283

3.9

2.5

3.1

26.7

570

77

370

3.1

Jaggery

0.4

0.1

0.6

95

383

80

40

2.64

Copra

6.8 62.3

1.6

6.6

18.4

662

400

210

7.8

Note : The same recipe holds good for Jonna Ambali, Sajja Ambali

SAJJA[Bajra, Pearl millet]

Another cool customer among the traditional crops is Sajja.
Considered a COOL crop and known for its delicious rotis and
malida Sajja is also a great storehouse of nutrition. At 361 k.cal of
energy per 100 gms it tops the list of energy-giving grains. It also
has 132 mg of carotene per 100 gms. Compare this to Rice which
contains 0 Carotene!.
Carotene is the most sought after micro nutrient in the food
industry. Most of us search for Beta Carotene capsules to keep
ourselves healthy. Sajja offers this vital vitamin at no additional
cost.

METHOD

METHOD

Sieve both the flours

Make thin rotis of Sajja

flour.

Crush them into tiny bits

while they are hot.

Ground
all
other
ingredients into fine
powder.

together. Add cumin seed,

salt, chilli powder and
Sesame seeds.

Mix well. Make a stiff

dough with a little hot
water.

Sajja Appalu

Roll the dough into, thin,

INGREDIENTS

small round poories.

Heat about 1/2 litre. of oil

Sajja flour

in a deep frying pan and

Bengalgram flour 2 cups

fry the poories till they

are brown in colour.

1kg

Sesame seeds

50 gms

Ajwain seeds

20 gms

Chilli powder

50 gms

INGREDIENTS

Add all these to crushed

Sajja flour
rotis along with ghee.
Water

Mix it thoroughly. Serve Ground nut

Somph (Fennel seeds)
with additional ghee.
Roasted chickpea
Jaggery
Ghee
Cardamom for flavour

3/4 Litre

Copra

Bengal
gram dal

20.8

5.6

2.7

1.2

59.8 372

56

331

5.3

pearl
millet

11.6

5.0

2.3

1.2

67.5 361

42

296

8.0

100

900

18.3

43.3

5.2

2.9

570

9.3

sesamum

25.0 563

1450

Fiber
gms

Carbo
Hydrates g

Energy g

Calcium
mg

Phosphorous
mg

Iron mg

1.9

1.6

1.6

72.6

349

25

222

4.1

6.8

62.3

1.6

6.6

18.4

662

400 210

7.8

Groundnut

26.2

39.8

2.5

3.1

26.7

570

77

370

3.1

Chickpea

22.5

5.2

2.5

1.0

58.1

369

58

340

9.5

0.4

0.1

0.6

95.0

383

80

40

2.64

Jaggery
Ghee

Minerals
gms

Pearl millet 10.4

Fat Gms

Iron mg

Phosphorous
mg

Calcium
mg

Energy g

Carbo
Hydrates g

Fiber
gms

Minerals
gms

Fat Gms

Proteins
Gms

Ingredient

Proteins
Gms

Nutritive Values: For 100 g of the Ingredient

Nutritive Values: For 100 g of the Ingredient

oil

100 g
100 g
025 g
100 g
500 g
100 g

Cooking time: 60 mins.

Cooking time: 30 mins.

Ingredient

1 kg

Copra

Salt to taste
Oil

Sajja Malida

100

900

Note : The same recipe holds good for Sorghum Malida, Finger millet
Malida, Barley Malida

METHOD :
Take water in a vessel, add
crushed jaggery and dissolve
well in water. Sieve and cook the
solution on slow flame for 20
minutes to get a string
consistency.
Powder sesame, khas khas,
somph and cardamom. Mix it
with Sajja flour, and drop the
mixture slowly into jagger y
syrup while it is hot, and mix well
into a dough.
Heat oil in a pan.
Make small balls and small
poories.
Deep fry them on slow flame.
Cool and pack in an air-tight
container.
Note: A poorie is dough rolled
and turned into a small disc
shape

Sajja
Noonepolelu
INGREDIENTS

43.3

5.2

2.9

Khas khas 21.7

19.3

9.9

0.4

0.1

100

Jaggery
Oil

JONNA [Jowar, Sorghum]

25 g
25 g

Jonna is a not only staple food but also versatile millet. It delicious and
nutritious preparations are prepared with therapeutic value. Jonna
is rich in body building protein good source of energy and contains

25 g

good amount of iron as well.

500 g
500 g

Jonna has 10.4 g of calcium and 4.1. mg of iron for 100 g. Like Taida
this is also easily digestible and is welcome convulsive food and has

Iron mg

18.3

Sesame

42

1 kg

Phosphorous
mg

67.5 361

Calcium
mg

1.2

Energy g

Fiber
gms

2.3

Pearl millet 11.6

Fat Gms

5.0

Ingredient

Proteins
Gms

Minerals
gms

Cooking time: 30 minutes

Jaggery solution, mixing
dough and deep frying

Carbo
Hydrates g

Sajja
Water
Sesame
Khas khas
(Poppy seeds)
Soumph (Fennel)
Cardamom powder
Jaggery
Oil for deep frying

many local varieties which are delicious, nutritious and has a great
satiety value.

296

25.0 563

14.50 570

9.3

8.0

36.8 409

1584 432

15.9

0.6

95 383

- 900

80
-

40

2.64

Special Features

Rich in protein, builds body , helps in growth.

Rich in Iron, builds blood.
Good source of fiber, promotes healthy digestion.
Gives high energy; makes you active.
Note: The same recipe holds good for Barley Noone Polelu.

A range of good qualities and taste is embodied in this wonder millet.

METHOD:
a. Puffing jowar
Clean jowar, wash and soak over
night and shadedry for half an
hour.
Keep a large iron pan on the
stove, heat it well. Roast jowar
until it puffs (Normally jowar puffs
up within five minutes.)
b. Making laddu
Take water in a vessel, add
crushed jaggery and dissolve well
in water. Sieve and cook the
solution on slow flame for 20
minutes to get a string
consistency.

Jonna Pelala
Laddu
INGREDIENTS
Puffed Jowar

- 1kg

Water to cook

Remove from fire.

While hot, add puffed jowar and
cardamom powder. Stir well.

Jaggery

- 750 g

Cardamom powder - 10 gms

Apply oil to your hands, take the

mixture from the vessel even
while it is hot and make balls of
it.
Cooking time: 20 mins.

Sorghum laddu is ready to eat.

1.6

72.6 349

Jaggery

0.4

0.1

0.6

95 383

25 222
80

40

Iron mg

1.6

Phosphorous
mg

1.9

Calcium
mg

Fiber
gms

10.4

Energy g

Minerals
gms

Sorghum

Fat Gms

Ingredient

Proteins
Gms

Carbo
Hydrates g

Nutritive Values: For 100 g of the Ingredient

4.1
2.64