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Easy Millet Recipes

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Nutritious, Healthy, and Delicious

ROHINI SIMPI
1/1/2016
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MILLET POHA

NOTE: You can also use Jowar/Bajra/ Ragi/ Foxtail/Barnyard/ Little/ Kodo millet flakes for similar
preparation

Prep Time: 10 minutes

Cook Time: Less than 5 minutes

Serves: 2-4

INGREDIENTS

1. Millet flakes 1 cup

2. Mustard seeds ½ tsp
3. Cumin seeds ½ tsps
4. Urad daal ½ tsps
5. Channa dal 1 tsps
6. Peanuts 1 tsps
7. Ginger chopped ½ tsps
8. Green chilly 3 nos
9. Curry leaves 2 springs
10. Onions 2 nos
11. Salt to taste
12. Red chilly 3 nos
13. Water ½ cup.

METHOD

1. Heat oil in pan, once hot, add mustard, cumin, pea peanuts and curry leaves.
2. Add chopped onions, ginger & chilies.
3. Sauté till onions turn translucent add salt to taste.
4. Add the flakes, stir well,
ell, if needed sprinkle little water
ter & cook for 5 to 7 minutes.
5. Garnish with fresh coriander leaves, serve warm.

RAGI/FINGER MILLET DOKLA

OKLA

Prep time: 15 mins

Cook time: 15 mins

Yields: Makes about 20 little cakes

INGREDIENTS

1. 1 cup ragi rava

2. 1 cup water
3. 1 Tbsp yogurt
4. 1/2 tsp fresh ginger grated or finely chopped
5. 1 tsp fruit soda/baking soda
6. 1/2 tsp salt
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TEMPERING

1. 1 green chilly finely chopped

2. 1/4 cup fresh cilantro, finely chopped
3. 1/2 tsp mustard seeds
4. 1/2 tsp cumin/jeera
in/jeera seeds
5. 1 Tbsp oil
6. Added taste: Mix 2 tsp lemon juice and 1/2 tsp salt together. Set aside.

METHOD

1. In a bowl add ragi rava

rava,, salt, yogurt and water. Mix to form a batter. Let the batter rest for about
45 minutes. Add in ginger, sprinkle the baking sosoda
da and a tsp of oil. Whisk and pour them into
greased idli pans.
2. Place the plates in a steamer or cooker. Steam it for about 10
10-12
12 minutes. When you touch it, it
should have formed a spongy cake that springs back.
3. In a mini pan, heat oil, add in cumin and add mustard seeds. Once they splatter, Turn off the
heat. Add in the green chilies and chopped cilantro leaves.
4. Pour the lemon syrup. Cool for a few minutes before it is cut into desired shape.
5. Tastes divine with sweet date
date-tamarind chutney or mint chutney.

RAGI DOSA/FINGER
FINGER MILLET DOSA

Prep Time: 10 minutes

Cook Time: Less than 5 minutes per dosa

Serves: 2-4

INGREDIENTS

1. Whole Urad dal - 1/2 cup

2. Ragi flour- 4 cups (You will get it ready made)
3. Salt as needed
4. Oil for making dosas (sesame seed oil preferab
preferable)

PREPARATION

1. Wash and soak urad dal for 22-3 hours. Grind well until smooth and fluffy.
2. Then add ragi flour, salt needed and mix well so that there are no lumps. Add water if required to
get dosa batter consistency. Keep aside for 44-5 hours to ferment.
3. In
n case, if you want to make dosa on the same day without fermenting, you can add a little sour
buttermilk to needed batter and use for that day.

METHOD

1. Heat a dosa tawa, take a ladle of ragi dosa batter and spread it in circular motion. Drizzle a tsp of
oill around the dosa. Do not spread too thin like paper dosa.
2. Once it gets cooked, flip it over to the other side. Let the other side get cooked.
Once cooked removeove and serve hot with coconut chutney or sambar. This dosa will be very soft
and delicious.
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KODO MILLET CARROT RICE
ICE

NOTE: You can also use Barnyard/Little/ Foxtail/ Proso millet for similar preparation

Prep Time: 5 minutes

Cook Time: 15 minutes

Serves: 1-2

INGREDIENTS

1. Any Millet grains - 1/2 cup

2. Grated carrot -1 cup
3. Onion - 1 cup finely choppe
chopped
4. Turmeric powder -1/41/4 tsp
5. Roasted Peanuts -22 tbsp (optional)

FOR FRYING AND GRINDING

ING

1. Coriander seeds - 2 tsp

2. Cumin seeds - 2 tsp
3. Red Chillies -3-4

FOR SEASONING

1. Oil -2 tbsp
2. Mustard seeds -1 tsp
3. Urad dal -3/4 tsp
4. Curry leaves a sprig

FOR GARNISHING

1. Coriander leaves - 2 tbsp finely chopped

PREPARATION

1. Cook the kodo millet and keep it aside.

2. Chop onions and grate carrots using the blade with bigger hole.
3. Heat 1/4 tsp of oil and fry cumin seeds, coriander seeds and red chillies on medium flame until
you get a nice aroma. Leave it to cool. Then powder it slightly coarse and keep it ready. This
gives a nice flavor to the dish. This is the spice powder we are going to use in this dish.

METHOD

1. Heat oil, add mustard seeds, when it splutters, add urad dal and curry leaves. When dal turns
golden brown, add chopped onions and sauté until it turns transparent.
2. When onions turn transparent, add grated carrots and mix well.
3. Add the spice powder, salt needed, turmeric powder, sprinkle water and cook covered.
4. As we haveve grated the carrots, it needs very less time to get cooked.
5. Once the carrot is soft, fluff the millets with a fork and add to the carrot mixture. Mix well.
6. Heat 1/2 tsp of oil, fry the peanuts and add to the rice. You can also add this at the time of
seasoning.
7. Garnish with coriander leaves and serve hot with any vegetable curry or raitha.
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FOXTAIL MILLET TOMATO

O RIC
RICE

NOTE: You can also use Barnyard/ Little/ Kodo/ Proso millet for similar preparation

Prep Time: 10 minutes

Cook Time: 15 minutes

Serves: 1

INGREDIENTS

1. Foxtail millet/Thinai-1/2
1/2 cup
2. Finely chopped onions
onions-1/2 cup
3. Tomato puree -3/4
3/4 cup
4. Green chilli -1
5. Sambar Powder -11 1/2 tsp
6. Turmeric powder -1/4
1/4 tsp

FOR SEASONING

1. Oil -1 tbsp
2. Mustard seeds -1/2
1/2 tsp
3. Curry leaves – few

PREPARATION

1. Dry roast foxtail millet until it is hot to touch. Cook covered with 1 1/2 cup of water. Once
cooked, let it cool. As it cools, it will become a little fluffy.
2. Wash and puree tomatoes.

METHOD

1. Heat oil in a pan; add mustard seeds, when it splutters, add cur
curry leaves.
2. Add onions, green chilies and sauté until onions turn transparent.
3. Then add tomato juice, sambar powder, turmeric powder, salt needed and cook wel well on medium
flame until raw flavor of tomatoes go away and oil oozes out.
4. Add the cooked foxtail mi
millet,
llet, mix well and cook for a few more seconds until everything gets
blended well. Serve hot with raita of your choice.

PEARL MILLET DOSA

Prep Time: 30 minutes

Cook Time: Less than 5 minutes per dosa

Serves – 3-4
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INGREDIENTS

1. Pearl Millet/ Bajra-11 cup

2. Par boiled Idli Rice -1/4
1/4 cup
3. Whole Urad dal- 1/4 cup
4. Fenugreek/methi seeds
seeds- 1 tsp
5. Salt to taste

PREPARATION

1. Wash and soak all the ingredients together for 66-7 hours or overnight.
2. Grind it to smooth batter consistency by adding water needed. Add salt as needed
neede and mix well.
3. Allow it to ferment for 55-6 hours.

METHOD

1. Heat a tawa, when it is hot, pour a ladle of batter and spread it in a circular motion. Drizzle a ttsp
of oil around the dosa.
2. When the corners start lifting up, flip it over to the other side. Let tthe
he other side also get cooked.
3. Then remove the dosa from the tawa and serve hot with any Ch Chutney
utney or Sambar of your choice.

RECIPE# 2 PEARL MILLET DOSA

Dosa using Pearl Millet flour/Bajra flour

INGREDIENTS

1. Pearl Millet/ Bajra flour -4 cups

2. Whole urad dal -1/2
1/2 cup
3. Fenugreek -1/2 tsp
4. Salt to taste

METHOD

1. Wash and soak urad dal and fenugreek for 4 hours. Grind it to a smooth and fluffy batter.
2. Since I used grinder to grind the urad dal, the batter was fluffy. If you use mixer (mixie) add a
little more than 1/2 cup of urad dal.
3. Mix Pearl Millet/ Bajra flour with needed water and salt making sure that there are no lumps.
Then add the ground urad dal and mix it well. Add water if needed to get a dosa batter
consistency. Check for salt.
4. Then prepare just like yo
you prepare regular dosa.
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KODO MILLET PONGAL

NOTE: You can substitute kodo millet with little millet/ barnyard millet / proso millet.

Prep time - under 5 minutes

Cook time - under 15 minutes

Serves - 1-2

INGREDIENTS

1. Any Millet- 1/2 cup

2. Split green gram dal/Moong
/Moong dal -2 tbsp
3. Water - 2 1/4 cup
4. Salt to taste

FOR SEASONING

1. Oil - 1 tbsp
2. Ghee - 1-2 tsp
3. Cumin seeds - 1 tsp
4. Whole black pepper - 1 tsp
5. Cashew nuts - 4-5
6. Ginger finely chopped - 1 tbsp
7. Curry leaves - few

PREPARATION

1. Dry roast moong dal until it is hot to touch. You do not have to roast millet.

METHOD

1. Wash and pressure cook both dal and millets with 2 1/4 cup of water, salt needed for 4 whistles.
2. Once the pressure subsides, open the cooker and mix the content well.
3. Heat oil in a kadai/pan, add cumin/jee
cumin/jeera
ra seeds, pepper and cashew nuts, when jeera sizzles, add
finely chopped ginger, curry leaves and pour it over the cooked millet + dal.
4. Cook the pongal on low heat for 33-4 minutes, add ghee and switch it off.
5. Delicious and healthy Kodo Millet Pongal is rea
ready.
dy. Serve it hot with sambar or coconut chutney or
coconut chutney with garlic.
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MILLET METHI MASALA IDDLI

Prep time: 20 minutes

Cook time: 20 minutes

Total time: 40 minutes

Serves: 3-4

INGREDIENTS

1. 3 cups rice idli batter, homemade or store batter

2. 1 cup mixed
ixed millet flour (ragi and bajra)
3. 1/2 cup fenugreek/methi seeds
4. 1 cup fresh dill/sabsige soppu, finely chopped
5. 1 cup carrot, shredded
6. 1/2 tsp ginger, grated
7. 2 green chillies, finely chopped
8. 1/2 tsp fruit soda/baking soda
9. 1/2 tsp salt
10. 1 cup warm water

PREPARATION

1. Place the methi seeds in a glass bowl with 2 cups water. Cook it in the microwave for 3 minutes
on high. You may also soak the seeds for 4 hours in warm water. Drain out most of the water,
grind it to a paste. Set aside.
2. In a mixing bowl, add iidli
dli batter, dill, carrots, millet flour, methi paste, ginger, green chilies soda
and a cup of warm water. Add more or less water to get the desired consistency. The mixture
should be thick like yogurt or pudding. Set aside for 5 minutes.

METHOD

1. Prep your idli steamer. Grease the steamer plates.

2. Add a scoopful of millet batter, stack the plates, then cover and steam for 15 minutes on
medium heat. Serve with chutney or dal/lentil sambhar.
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MILLET BURGER PATTIESS

Prep time: 10 minutes

Cook time: 30 minutes

Seves: 3-5 burger patties

INGREDIENTS

1. 1/2 cup foxtail millets

2. 1 cup potatoes, boiled, peeled and mashed
3. 1 cup carrot, grated
4. 1 cup peas, boiled and drained
5. 1/2 cup fresh cilantro / coriander, finely chopped
6. 1/2 cup onions, diced
7. 1 cup Flax deed only
8. 1/2 tsp salt
9. 1/4 tsp chili powder
10. 1/4 tsp jeera/cumin powder
11. 4 tsp olive oil
12. 2 cups bread crumbs Screen

PREPARATION

1. In a small saucepan, bring 1 cup water to a boil; add millets, bring to a rolling boil, then reduce to
low; cover, and cook for about 12 minut
minutes
es until all the liquid has been absorbed. Turn off the
heat, fluff with a fork and set aside.

METHOD

1. In a mixing bowl, combine the cooked millet, mas mashed potatoes, carrot, cilantro, and all the
powders. Divide the mixture into 6 equal portios. Grease your hands with a little oil. Mold them
into 3/4 inch patties. Chill the patties in the fridge for 10 minutes to firm up. Dip the patties in
breadcrumbs to coat on both sides.
2. Add a few teaspoons of olive oil in a pan over medium heat. Cook the patties, about 3 minutes
each side until golden brown. Serve it in burger buns, in flatbread wraps or just as veggie millet
cutlets with some dipping sauce on the side.
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BARAGU OTHU-SHAVIGE// STRING HOPPERS

NOTE: You can also use Ragi/ Foxtail/Jowar/Bajra millet flour fo

forr similar preparation

Prep time: 30 minutes

Cook time: 10 minutes

Yield: About 20 medium string cakes, serves 4

INGREDIENTS

1. 2 cups Proso flour

2. 2 cups hot water
3. 1/2 tsp salt
4. 2 Tbsp vegetable oil

PREPARATION

1. Pour flour and salt into a large mixing bowl, combine. Add hot water, a little at a time and start
mixing the flour with a spatula or your hands, if you can handle the hot dough. Once the dough
starts clumping, stop adding water; knead it gently.. Cover and let it rest for 10 minutes.

METHOD

1. In the meantime,
antime, place a steaming bowl/steamer with water and heat it on medium. Grease
about 8 idli/rice cake plates with some oil. Set aside.
2. Grease your hands before handling the dough. Divide the dough into two or three portions and
mold them into clyinders the size of your string hopper maker.
3. Place one mold into the string
string-hopper
hopper maker. Close it and spin the handle. The dough is
converted into strings.
4. Press out string hopper on to the idli plates. Fill all the plates, stack them and place them in the
steamer. Seam the string hoppers for about 10 minutes on low heat. Turn off the heat, and let
them cool for about 5 minutes. Serve with ch chutney, or vegetable stew.
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MILLET BISIBELEBATH

NOTE: You can use any millet Foxtail/ Barnyard/ Little/ Kodo/Browntop/ Proso m
millet
illet for similar
preparation

Prep time: 30 minutes

Cook time: 30 minutes

Yields: 6 cups, serves 4

INGREDIENTS

1. 1 cup organic foxtail millets

2. 1 cup organic toor dal
3. 1 cup vegetables, peas (beans, carrots, colored peppers, all diced the same size)
4. 1 onion chopped
5. 2 tomatoes chopped
6. 2 tsp bisibelebath powder (homemade or store bought like MTR’s)
7. 1 tsp thick tamarind paste
8. 2 tsp brown sugar/ jaggery
9. ¼ tsp hing (asafetida)
10. ½ tsp mustard seeds
11. ½ tsp cumin seeds
12. 3 tsp ghee/oil
13. Salt to taste
14. For the roasted seasoning:
15. A few peanuts, cashew nuts, curry leaves and 44-6
6 whole dry red chilies.

PREPARATION

1. Soak the dal and millets in lukewarm water, for 30 minutes. Drain, pour it into a cooker and cook
it completely in 5 cups of water and a little salt.
2. Boil the peas, beans and carrot with a little salt in a microwave on another stove top pan. Cook
them till they are 75% done. Don’t cook them all the way.

METHOD

1. In a thick bottom, large pan, add 1 tsp of ghee. On medium heat, when the ghee starts to
shimmer, add in n raw peanuts and cashew nuts. Roast to a golden brown. Add in the red chilies
and curry leaves. When they roast to a crunchy texture, strain it out and keep aside.
2. In the same pan, to the remaining ghee, add mustard and cumin seeds, let it splatter on med medium
heat. Add in onions and roast to a light brown. Now add the chopped tomatoes and cook until it
iss soft and pulpy. Add in the bisibelebath powder, hing, salt and little jaggery.
jaggery Cook on low heat
for 2 minutes. Add the tamarind paste and a cup of water. Bring it to a simmer on medium heat.
When the ghee begins to leave the sides of the pan, the masala is ready.
3. Add the cooked dal millets, and vegetables to this masala and stir it very gently. Blend all of it
until you see a uniform colored porridge. Let iitt simmer on low heat. Check for salt, sugar, spice,
tanginess. Add in a cup of hot water, if it is too thick. To finish it all, smear a top coat of 1 tsp
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ghee. Just before the dish is served, garnish it with the roasted peanuts mixture. It goes great
with chips or an onion raitha.

SWEET MILLET PONGAL RECIPE

NOTE: You can use any millet Foxtail/ Barnyard/ Little/ Kodo/Browntop/ Proso millet for similar
preparation

Prep time: 10 minutes

Cook time: 40 minutes

Yield: 4 cups, serves 4

INGREDIENTS

1. 1 cup moong dal

2. 1 cup whole millets, foxtail used here
3. 2-3tsp ghee/oil
4. 2 Tbsp milk
5. 1 cup jaggery/raw sugar
6. 4 to 6 whole cashewnuts
7. 4 to 6 raisins
8. 2 whole cardamoms peeled and seeds powdered. You may use it as a whole too.

METHOD

1. Pressure cook or boil the rice and moong dhal with 4 cups of water, until soft and
mushy. In a large skillet, bring jaggery and 2 Tbsp water to a good boil. Filter it through a
sieve to get rid of impurities.
2. Add in the millets and lentil mixture. Cook on medium, for 5 minutes. Add 2 Tb Tbsp milk;
cook on low heat for 5 minutes.
3. Finally, in a separate pan, heat 1 tsp ghee, add cashew nuts, roast to a golden brown.
Add in the dry raisins. Once they swell, toss the mixture into the sweet. Sprinkle
powdered cardamom and serve hot!
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MILLET KHARA PONGAL

NOTE: You can use any millet Foxtail/ Barnyard/ Little/ Kodo/Browntop/ Proso millet for similar
preparation

Prep time: 10 minutes

Cook time: 40 minutes

Yield: 4 cups, serves 4

INGREDIENTS

1. 1 cup moong dal

2. 1 cup whole millets (foxtail millet used here)
3. 2-3tsp
3tsp ghee/oil
4. 2 Tbsp milk
5. 1/2 cup onion (optional)
6. 2 or 3 green chillies cut lengthwise
7. 1 tsp whole peppercornsMilletpongal
peppercornsMilletpongal-khara
8. 1/2 tsp cumin seeds/jeera
9. 1/2 tsp mustard seeds
10. 1/2 tsp ginger, finely chopped
11. A sprig of curry leaves

METHOD

1. Pressure cook or boil the rice and moong dhal with 4 cups of water, until soft and mushy. In a
large skillet, Heat a large pan on medium flame. Add 2 tsp ghee. Toss in the mustard seeds, jeera
and pepper. After a minute, add green chili and curry leaves. O Once
nce they splatter, add the ginger
and onions. Let them turn into a good brown.
2. Add in the millets and lentil mixture. Cook on medium, for 5 minutes. Add 2 Tbsp milk; cook on
low heat for 5 minutes.
3. Finally, in a separate pan, heat 1 tsp ghee, add cashew nu
nuts,
ts, roast to a golden brown. Toss the
mixture into the pongal. Serve hot with raitha or tomato chutney.