Millet Recipes
Sweet Dishes
Sorghum Chocolate Brownie
Ingredients:
- Sorghum flour-100 g,
- Sugar powder-100 g,
- Chocolate-83 g,
- Butter-40 g,
- Eggs-2,
- Cocoa-16 g,
- Salt-1 g,
- Baking powder-2 g and
- Vanilla essence-as required.
Cooking Steps:
- Sieve the Sorghum flour along with cocoa powder, salt and baking powder.
- Heat dark chocolate and butter in a double boiler steam vessel, until the blend melts.
- In a large bowl add sugar, vanilla essence & later add sorghum & cocoa powder flour blend to the mixture and mix well.
- Add 2 eggs to this mixture & thoroughly mix the milk and keep aside.
- Meanwhile preheat the oven at 180 °C for 15 minutes
- Grease the mold with little butter and add millet cake batter.
- Bake the above batter at 180 °C for 35 min in preheated oven.
- Cool it for 30 minutes and make slices.
- Serve as millet sweet snack with coffee.
Pearl Millet Jalebi
Ingredients:
- Pearl Millet flour-50 g,
- Refined wheat flour/maida-50 g,
- Baking powder-3 g,
- Sugar-150 g,
- Orange food color-pinch (mix with the little amount of water),
- Curd-25 g and
- Water-as required.
Cooking Steps:
- Firstly add Sugar and water (1:1 ratio) to a vesse
- Boil on a medium flame, until it gives the string consistency and then off the flame.
- Cool it and keep aside.
- In a separate large bowl, add maida, Pearl
- Millet flour, baking powder, and food color
- Mix it well until it becomes uniform.
- Next, add curd and make a thick lump free batter.
- The batter has to be thick, but it should have flowing consistency.
- Heat oil on medium heat to fry Pearl Millet jalebi.
- Squeeze-in the batter gently in circular motions starting from the center moving outside using cone-shaped cloth, which
is having a hole.
- When the Pearl Millet jalebi is visually crispy, remove it with a skewer.
- Add the above Pearl Millet jalebi to the warm sugar syrup directly.
- Allow it to rest for 2 minutes and put it on a serving plate.
- Serve Pearl Millet jilebi as delicious sweets.
Finger Millet Peanut Chikki
Ingredients:
- Pearl Millet flour-50 g,
- Refined wheat flour/maida-50 g,
- Baking powder-3 g,
- Sugar-150 g,
- Orange food color-pinch (mix with the little amount of water),
- Curd-25 g and
- Water-as required.
Cooking Steps:
Roast and coarsely crush the peanuts with a mixer/grinder.
Heat jaggery with 1 tbsp water until it gives thick consistency.
Boil the syrup until it shows hard crack consistency.
(Test its consistency by putting a drop in cold water- it should crack after taking it out).
Add finger millet flour, peanuts, ghee to the syrup and mix it thoroughly.
Grease a tray with a little amount of ghee and spread the mixture.
Roll it flat using a rolling pin (belan).
After cooling, cut into square shapes.
Serve as a healthy millet-based snack.
Kodo Millet Phirni
Ingredients:
- Kodo millet dehulled grains-50 g
- Milk-500 ml,
- Cardamom powder-1 g,
- Sugar-80 g and
- Pista-5 g.
Cooking Steps:
Soak the kodo millet grains for 4 hours and wash it properly.
Grind the soaked kodo millet grains into fine paste by adding a little amount of water and keep aside in bowl.
Separately, heat the regular milk in a pan until it comes to a boil, followed by a sim cook.
Add kodo millet paste to the above boiled milk while stirring continuously to prevent the formation of lumps.
Cook the above mixture till it gives thick consistency and then add cardamom powder.
Garnish it with crushed pista and then refrigerate for 1 hour.
Serve as chilled and tasty Kodo millet phirni.
Proso Millet Burfi
Ingredients:
- Proso millet flour-1 cup,
- Powdered jaggery-2 cup,
- Ghee-2 tsp,
- Water-1/4 cup,
- Cardamom powder-1/8 tsp and
- Sliced almonds-1 tsp.
Cooking Steps:
Grease a plate with ghee and keep it aside.
Add the jaggery in a pan with 1/4 cup of water and heat it till gets single thread consistency. Keep it aside.
Add little ghee in a pan, add proso millet flour and fry until it gives nice aroma.
Then add the jaggery syrup and cardamom powder and mix it quickly.
Add remaining ghee and stir continuously for 2-3 min or until the mixture leaves the pan's sides.
Spread it on a greased plate and garnish with chopped nuts.
Allow it to cool down and cut them into small pieces.
Healthy and yummy proso millet burfi is ready.
Multi Millet Chhena Poda
Ingredients:
- Multi Millet rawa-100 g
(Millet rawa preparation: Take sorghum rawa, Finger Millet rawa, Pearl Millet rawa, foxtail rawa in equal proportions)
- Milk-100 g,
- Sugar- 20 g,
- Khova-60 g,
- Baking powder-2 g,
- Ghee-20g,
- Cardamom powder-2 g,
- Sliced Almond & Cashew nuts-20 g,
- Lemon-1 in number and
- White Chocolate-40 g.
Cooking Steps:
Grease baking pan with some ghee.
Preheat oven at 180°C for 15 minutes.
Take fresh khova and crumble it very well.
Mix sugar, and khova and make like chapatti dough.
Add milk to this mixture.
Add multi millet rawa, baking powder, white chocolate, almond and cashew nuts,
mix well.
Pour this mixture in the greased pan.
Shake the pan gently so that this mixture spreads evenly.
Level the top with spatula.
Place the pan in the oven and bake this for 35 to 45 minutes.
Remove from the oven once done.
Check if its baked inside with the help of a toothpick. There should be no sticky batter on the toothpick.
Leave it for cooling the pan itself then remove it.
Serve chhena poda as dessert or as a sweet snack.
Snacks
Sorghum Bhakarwadi
Ingredients:
- (Masala): Pepper - 10 g,
- sugar – 40 g,
- sesame – 50g,
- aniseed– 8 g,
- cumin – 25 g,
- almond – 10g,
- coriander – 50 g,
- salt – 15 g,
- chilli powder – 30g,
- poppy seed
- powder - 10g,
- chat masala – 8 g;
- (Dough) blackgram dal - 50 g;
- sorghum flour– 50 g,
- bengal gram flour – 50 g,
- wheat flour – 60 g,
- oil – for frying and
- water –as required
Cooking Steps:
- Prepare masala for bhakarwadi.
- Mix all the flours with water and add oil and knead till dough consistency and make small balls.
- Roll the small balls into and round shapes and put the bhakarwadi masala onto the round shape.
- Roll inward and cut the roll into small pieces.
- Fry the small rolls in oil until golden colour appears.
- This can be consumed as an evening snack.
Pearl Millet Pesarattu
Ingredients:
- Pearl millet -1 cup,
- whole green gram -1 cup,
- red chillies-4,
- green chillies –2,
- chopped onion -2-3,
- ginger - 1/2 inch,
- salt to taste and
- coriander leaves chopped - 2 tsp
Cooking Steps:
- Soak pearl millet and whole green gram together for 5-6 hr
- grind them to batter consistency and ferment for 3-4 h
- Grind red chillies, green chillies, ginger, needed salt and add to the batter
along with finely chopped onions and coriander leaves.
- Heat a tawa on medium flame and put pesarattu.
- Flip the pesarattu to the other side for cooking on both sides.
- Once cooked remove from tawa and serve hot with any chutney/ sambar.
Finger Millet Muruku
Ingredients:
- Finger millet flour – 1 cup,
- rice flour – 1 cup,
- sesame seeds – 2 tsp,
- turmeric – 1/2 tsp,
- salt – 1 tsp,
- chilli powder – 2 tsp,
- tymol seeds – 1/2 tsp;
- water – as required;
- oil – for frying.
Cooking Steps:
- Prepare the dough with all the ingredients and water.
- Fill the dough in hand operated muruku making machine
- Prepare 3-4 rounds of muruku on a cloth
- Fry the prepared muruku in oil.
- Put the flame on low to ensure proper frying
- After frying put the muruku on paper and cool it and serve as evening snack.
Foxtail Millet Cutlet
Ingredients:
- Dehulled foxtail millet - 100 g,
- potatoes – 20 g,
- carrots – 20 g,
- beans – 20 g,
- salt – 2 g,
- pepper – 5 g,
- chat masala – 5 g,
- bread crumbs – 20 g,
- green chillies – 5 g,
- water – as required and
- oil - for shallow or deep frying
Cooking Steps:
- All the chopped vegetables and foxtail millet grain are cooked and kept aside.
- In a pan add one table spoon of oil, ginger garlic paste, sliced green chilies and fry them until light brown colour appears.
- Add the cooked millet, chat masala, pepper and cooked vegetables and mix them well.
- Make them into cutlet shapes, coat the cutlets with foxtail bread crumbs.
- Shallow or deep fry in a pan them until light brown colour appears.
- Serve with tomato sauce or chutney.
Kodo Millet Adai
Ingredients:
- (To soak) kodo millet – 1/2 cup,
- toor dal–¼ cup,
- channa dal – ¼ cup,
- moong dal – 1 tsp and
- urad dal – 1 tsp;
- (For seasoning) Red chillies – 2,
- fennel seeds - 1 tsp(optional),
- small onion - 1/4 cup chopped finely,
- curry leaves - few torn into pieces,
- coriander leaves - 1 tbsp,
- mint leaves - 1 tbsp finely chopped and
- salt - to taste
Cooking Steps:
- Take soaking ingredients and soak for 4 hrs. Drain water and set aside.
- Take red chillies and fennel seeds in a mixer, add little of mixed millet mixture and grind it to a coarse mixture.
- Add chopped onion, coriander leaves and required salt.
- The batter should be slightly runny in between idli and dosa batter consistency.
- Heat the adai (or dosa pan) pan, grease with little oil,
- make round adai and cook till golden brown and crisp at the edges and add onion and ginger garlic paste.
- Add the chopped veggies, mint leaves and salt.
- Serve hot garnish with coriander leaves.
- Serve hot with any chutney of your choice.
Main Course
Foxtail Millet Bisebelle Baat
Ingredients:
- For masala powder - coriander seeds,
- red dry chillies,
- chana dal,
- fenugreek seeds,
- for sambar - cooked toor dal - 1 cup,
- lemon – 1,
- tamarind – 1,
- small onion- 5-7,
- mixed vegetables - 2 cups (carrot, drumstick, beans and potato),
- oil - 2 tsp,
- curry leaves – 10,
- mustard seeds - 1/4 tsp,
- turmeric powder - 1/4 tsp,
- broken red chillies – 2,
- asafoetida- a generous pinch,
- salt to taste,
- coriander leaves - 1 tsp,
- foxtail millet - 1 cup,
- water - 2 cups,
- coriander powder - 2 tsp
Cooking Steps:
Add tamarind water, vegetables, salt and sambar spice powder in a pressure cooker and cook till two whistles.
Cook the foxtail millet, toor dal, turmeric powder, salt and water in another pressure cooker until two whistles.
For seasoning, saute mustard seeds, cumin seeds, red chilli, curry leaves in ghee and keep aside.
Add the spicy vegetable tamarind curry to the cooked millets and mix together till a mish mash.
Add the seasoning and transfer the bisibelle baat to a serving bowl.
Sprinkle the chopped coriander and serve hot.
Foxtail Millet Vegetable Biryani / Chicken Biryani
Ingredients:
- Foxtail Millet - 1 1/2 cup,
- onion sliced – 2,
- carrots - 1/2 inch pieces (2),
- french beans -1/2 inch pieces (15),
- green peas shelled - 1 cup,
- salt – as desired,
- green cardamons – 8,
- black cardamom – 1.
- cloves – 15,
- cinnamon - 1/2 inch stick,
- bay leaf – 1,
- caraway seeds (shahi jeera) - 1/2 tsp,
- ginger-garlic paste - 1 1/2 tsp,
- turmeric powder – 1 tsp,
- Red chilli powder - 1 tsp,
- coriander powder - 1 tsp,
- tomatoes - 1 cup,
- garam masala powder - 1 tsp,
- Lemon juice - 1 tsp,
- food colour - a pinch (If desired),
- fresh coriander leaves chopped - 2 tsp,
- Fresh mint leaves chopped - 2 tsp
Cooking Steps:
- Boil Foxtail millet in four cups of salted boiling water with cardamom, cloves and cinnamon
until three-fourth done.
- Drain excess water and set aside.
- Boil all the chopped vegetables and keep aside.
- Add green cardamoms, cloves, black cardamom and cinnamon
along with bay leaf and caraway seeds and roast in a thick bottom pan.
- Add tomatoes, ginger-garlic paste, deep fried onions, carrot, French beans, and boiled green peas.
- Sprinkle salt, cover and cook on medium heat for two minutes.
- Add turmeric powder, red chilli powder, coriander powder, garam masala powder and mix well.
- Simmer for two minutes.
- Arrange a layer of millet at the top over that arrange half the cooked vegetables.
- Sprinkle fried onions, lemon juice, food colour mixed in milk garam masala powder, the
coriander leaves and the mint leaves.
- Cover with a lid and cook. Let it stand for five minutes.
- Serve hot.
- NOTE: For chicken biryani in the place of vegetables chicken is to
be substituted, remaining whole procedure is same.
Little Millet Cold Coffee
Ingredients:
- Barnyard millet – 150 g,
- small dices of vegs. (carrots, french beans, cauliflower and
green peas) – 150 g,
- salt – to taste,
- green chilli chopped – 15 g,
- ghee – 50 g,
- curry powder – 2 tsp,
- coriander leaves, - as required,
- asafetida – a pinch,
- cumin seed – 2 g
- and water – ½ cup.
Cooking Steps:
- Clean and soak the millet in water for 15 min
- Heat ghee in cooker, add cumin, asafoetida and diced vegetables along with curry powder and saute.
- Add presoaked millets and mix well
- Add water, salt and pressure cook with one whistle
- Open and garnish with ghee, chopped coriander leaves and
- serve hot
Kodo Millet Coconut Rice
Ingredients:
- Dehulled Kodo millet rice-50 g,
- Coconut paste-30 g,
- Bengal gram dhal-10 g,
- Mustard seeds-5 g
- Green chillies 3
- Curry leaves
Cooking Steps:
- Cook Kodo millet rice with water (1:2 ratio) for 20 minutes under medium flame and keep aside.
- Now take a fresh coconut and make a paste out of it.
- Take oil in a pan and add a mixture of mustard seeds and chana dal.
- Saute them together and add coconut paste to them.
- Mix them, sprinkle it with curry leaves, and green chilies. Saute all the ingredients together.
- Now add salt to taste and mix thoroughly.
- Now put the cooked Kodo millet rice into the pan and mix well.
- Cook for 5 minutes.
- Serve hot with tomato chutney.
Little Millet Sago Khichidi
Ingredients:
- Dehulled little millet rice-50 g,
- Sago-30 g,
- Peanuts-25 g,
- Peanuts powder-25 g,
- Green chili paste-3 g,
- Red chilli powder — to taste,
- Salt - to taste,
- Bengal gram dal/Channa dal- 1/4 tsp,
- Cumin seeds- 1/4 tsp,
- Coriander leaves-3 in number,
- and Water -as required.
Cooking Steps:
Place sago in a perforated bowl and wash it under cold tap water until clear water appears.
In a bowl, soak sago by adding excess water to cover them.
Before cooking, drain off excess water and keep aside.
Add dehulled millet rice (1:2) and water in a heavy-bottomed pan and cook it for 15 minutes.
Now cook both little millet rice and soaked sago together for 10 minutes and keep aside.
Heat the pan, add oil, peanuts, bengal gram
dhal, cumin seeds, coriander leaves, green chili paste, salt and fry it for 5 minutes.
Add cooked rice, sago, and powdered peanuts to the above mixture.
Mix well and keep on low flame and switch off the stove after some time.
Little millet sago khichdi is ready to serve.
Beverages
Finger Millet Flakes Milk Shake
Ingredients:
- Finger Millet roller flakes-20 g,
- Deseeded dates-20 g and
- Milk 200 ml
Cooking Steps:
- Roast the finger millet flakes, put them in a blender jar, and make it into powder.
- Chop the dates into small pieces and make it into a paste.
- Add milk (boiled and cooled) to the above mix and blend into a smooth mixture.
- Filter the above millet liquid mixture.
- Freeze it for 1 hour until it becomes a thick consistency
- Garnish it with dry fruits.
- Serve chill as a healthy millet beverage.
Barnyard Millet Mango Milk Shake
Ingredients:
- Barnyard Millet Milk 100 ml
- Normal Milk 100 ml
- Mango Fruit 50 g
- Sugar 25 g
- Water as required
Cooking Steps:
- Soak the dehulled barnyard millet in excess amounts of water overnight.
- Wash the grains properly and grind the millets adding water in a 1:1 ratio (barnyard millet: water).
- Extract the 100 ml milk from the barnyard millet and filter it.
- Blend the barnyard millet milk to the regular milk and boil for 5-10 minutes.
- After boiling, cool at room temperature and keep it aside.
- Peel the mango and cut it into slices.
- Now add mango slices and Sugar in a blender and make a pulp.
- Add blended milk and mango pulp to the blender and mix it.
- Remove from the blender and filter it.
- Decorate with almonds/saffron, freeze for 30 minutes.
- Serve as chill healthy barnyard millet mango milkshake.
Little Millet Cold Coffee
Ingredients:
- Little Millet Milk 60 ml
- milk-50 ml,
- Sugar-20 g,
- Milk powder-5 g,
- Coffee powder-4 g,
- Dark chocolate liquid-10 g,
- Ice cubes - as required and
- Water -as required
Cooking Steps:
- Firstly, soak dehulled little millet grains overnight and wash properly.
- Grind the grains by adding water (1:1) and extract milk from it.
- After extracting, filter the millet milk.
- Now boil regular milk along with little millet milk for 15 minutes, let it cool at room temperature.
- Add sugar, milk powder, coffee powder, ice cubes one by one to the millet milk blend.
- Transfer the mix to the mixer jar and blend well.
- Take a serving glass and pour the above liquid.
- Pour the dark chocolate liquid on the sides of the glass.
- Decorate it with chocolate waffle sticks and freeze it for 2 hours.
- Serve as a healthy little millet cold coffee beverage.
Little Millet Tea
Ingredients:
- Dehulled Little Millet-50 g ,
- Sugar-1 tsp,
- Tea powder-1 tsp
- Pepper-1 1/2 tsp,
- Cardamom-2 pods,
- Clove -1 1/2 tsp,
- Cinnamon barks-2 pieces,
- Dry ginger powder- 1/2 tsp,
- Nutmeg powder 1/4 tsp, and
- Water-As required.
Cooking Steps:
- Soak dehulled little millet for 2 hour and wash it properly.
- Now grind the grains by using required amount of water and filter for 50 ml of little millet milk.
- Boil all the spices with tea powder and 1 cup of water in a vessel under medium flame for 10 minutes.
- Add sugar and little millet milk to above spice water.
- Filter and serve it hot.
Sorghum Jeera/Sweet Lassi
Ingredients:
- Sorghum Grains-50 g,
- Milk-100 ml,
- Curd-2 ml,
- Sugar — as desired (Lassi),
- Cumin Powder (Jeera) and
- Salt — as desired.
Cooking Steps:
- Soak the sorghum grains for overnight and after that wash the grains properly.
- Now take damp cloth and put washed sorghum grains. Close the cloth loosely and keep at room temperature aside.
- After 2 days take out from the cloth and sundry for 2 days.
- After complete drying make it into a powder.
- Now roast the germinated sorghum flour for 5 minutes on medium flame till the raw flavour goes off.
- Boil milk in a bottomed pan under medium flame.
- Add 5g of germinated sorghum powder to it and heat up for 10 min.
- Take the above mixture from flame and keep aside.
- Add curd culture to it and allow it for overnight to make it into curd.
- Keep the curd in refrigerated conditions.
- To make Sorghum Jeera lassi add cumin powder, salt
- stir continuously for 5-10 min to avoid the lumps, and then filter whole material and chill.
- To make Sorghum Sweet lassi add sugar and stir continuously for 5-10 min to avoid the lumps and chill.
- Best when served chilled.
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