5 Fancy millet recipes to cook at home.

5 Fancy millet recipes to cook at home.

1. Lemony Millets:

 

Ingredients:

  • 1 cup millets (such as foxtail millet or barnyard millet)
  • 2 cups water
  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon asafoetida (hing)
  • 1/4 cup chopped onions
  • 1/4 cup chopped mixed vegetables (carrots, peas, bell peppers, etc.)
  • Juice and zest of 1 lemon
  • Salt to taste
  • Fresh cilantro leaves, for garnish

Instructions:

  1. Rinse the millets thoroughly and drain.
  2. In a pot, heat the oil over medium heat. Add mustard seeds and let them splutter.
  3. Add cumin seeds and asafoetida. Sauté for a few seconds.
  4. Add chopped onions and sauté until they turn translucent.
  5. Add mixed vegetables and cook for a few minutes.
  6. Add the rinsed millets and sauté for a couple of minutes to lightly toast them.
  7. Add water and salt. Bring to a boil.
  8. Reduce the heat to low, cover the pot, and let the millets simmer for about 15-20 minutes or until cooked and water is absorbed.
  9. Once cooked, fluff the millets with a fork.
  10. Add lemon juice and zest. Mix well.
  11. Garnish with fresh cilantro leaves and serve hot.

2. Millet Magic Pulao:

 

Ingredients:

  • 1 cup mixed millets (pearl millet, proso millet, little millet, etc.)
  • 2 cups mixed vegetables (carrots, beans, peas, corn, etc.), chopped
  • 1 onion, finely chopped
  • 1 tomato, chopped
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon red chili powder (adjust to taste)
  • Salt to taste
  • 2 cups water
  • 2 tablespoons oil or ghee
  • Fresh coriander leaves, for garnish

Instructions:

  1. Wash the mixed millets thoroughly and soak them for 30 minutes. Drain and set aside.
  2. In a pressure cooker or large pot, heat oil or ghee over medium heat.
  3. Add cumin seeds and let them splutter.
  4. Add chopped onions and sauté until they turn golden brown.
  5. Add ginger-garlic paste and sauté for a minute until fragrant.
  6. Add chopped tomatoes and cook until they become soft.
  7. Add turmeric powder, garam masala, red chili powder, and salt. Mix well.
  8. Add the soaked millets and chopped vegetables. Stir for a couple of minutes.
  9. Add water, close the pressure cooker lid, and cook for 2 whistles or until millets and vegetables are cooked.
  10. Once the pressure releases, open the lid and fluff the pulao with a fork.
  11. Garnish with fresh coriander leaves and serve hot.

3. Sama Rice Chickpeas:

 

Ingredients:

  • 1 cup sama rice (barnyard millet rice)
  • 1/2 cup cooked chickpeas (canned or boiled)
  • 1 onion, finely chopped
  • 1 tomato, chopped
  • 1 teaspoon ginger-garlic paste
  • 1 green chili, chopped (adjust to taste)
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • 2 cups water
  • 2 tablespoons oil or ghee
  • Fresh cilantro leaves, for garnish

Instructions:

  1. Wash the sama rice and soak it in water for 30 minutes. Drain and set aside.
  2. In a pot, heat oil or ghee over medium heat.
  3. Add cumin seeds and let them splutter.
  4. Add chopped onions and sauté until they turn translucent.
  5. Add ginger-garlic paste and green chili. Sauté for a minute.
  6. Add chopped tomatoes and cook until they become soft.
  7. Add coriander powder, turmeric powder, garam masala, and salt. Mix well.
  8. Add the soaked sama rice and cooked chickpeas. Stir for a couple of minutes.
  9. Add water, bring to a boil, then reduce the heat to low, cover, and cook for about 15-20 minutes or until the rice is cooked and water is absorbed.
  10. Fluff the rice with a fork, garnish with fresh cilantro leaves, and serve.

4. Ragi Laddu:

 

Ingredients:

  • 1 cup ragi flour (finger millet flour)
  • 1/2 cup powdered jaggery or sugar
  • 1/4 cup grated coconut
  • 1/4 cup chopped nuts (almonds, cashews, pistachios)
  • 2 tablespoons ghee
  • 1/2 teaspoon cardamom powder
  • A pinch of salt

Instructions:

  1. In a pan, dry roast the ragi flour over low heat until it turns aromatic and slightly golden. Remove from heat and let it cool.
  2. In the same pan, melt the ghee over low heat.
  3. Add chopped nuts and sauté until they turn golden. Remove from heat.
  4. In a mixing bowl, combine the roasted ragi flour, powdered jaggery or sugar, grated coconut, sautéed nuts, cardamom powder, and a pinch of salt. Mix well.
  5. Gradually add melted ghee and mix until the mixture comes together and you can shape it into laddus.
  6. Take small portions of the mixture and shape them into laddus by gently pressing and rolling between your palms.
  7. Allow the laddus to cool and set before serving.

5. Millet Dosa:

 

Ingredients:

  • 1 cup mixed millet flours (pearl millet, finger millet, sorghum, etc.)
  • 1/2 cup rice flour
  • 1/4 cup urad dal (black gram dal), soaked for 4-6 hours
  • 1/2 teaspoon fenugreek seeds (methi seeds), soaked with urad dal
  • Salt to taste
  • Water, as needed
  • Oil or ghee, for cooking dosas

Instructions:

  1. Grind the soaked urad dal and fenugreek seeds into a smooth paste using enough water.
  2. In a large mixing bowl, combine the mixed millet flours and rice flour.
  3. Add the ground urad dal paste to the flour mixture and mix well. Add water gradually to make a smooth batter with a dosa batter consistency.
  4. Add salt and mix thoroughly. Allow the batter to ferment for 6-8 hours or overnight.
  5. Once the batter is well fermented, heat a dosa griddle or non-st
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