Millets recipes
  1. Foxtail Millet Khichdi

Soaking Time: 10 mins

Cooking Time: 20 mins

Serves: 2 persons

Ingredients:

  • Foxtail millet – 1 cup

  • Split Moong dal – ½ cup

  • Green chillies – 2 no.

  • Pepper and cumin seeds (crushed) – 2 tsp

  • Curry leaves – few

  • Oil – 1 tsp

  • Salt to taste

Method of Preparation:

  1. Measure 1 cup of foxtail millet and 1/2 cup of split yellow moong dal. Soak the millet and dal in water for 10 minutes. Add four cups of water to the mixture. Cook in a pressure cooker for 5 whistles (13-15 minutes on medium flame). 

  2. You can enhance the nutritional value of this dish by adding vegetables such as peas, carrots, beans, and capsicums. Stir fry the vegetables in a pan and add them to the cooked millet and dhal.

  3. Now, temper the cooked millet in tsp of oil with green chillies, curry leaves, crushed pepper and cumin seeds. Add salt accordingly. Mix well to blend with tempering.

  4. Foxtail millet Khichdi is ready to serve.

 
  1. Pearl Millet Idli

Soaking time: 4 hours

Cooking Time: 10-15 min

Quantity: 10 idlis

Ingredients:

  • Pearl millet – 1 cup

  • Urad dal – ¼ cup

  • Rice flakes/Avalakki (any variety) – 2 tbsp

  • Salt

Method of Preparation:

  1. In separate bowls, soak the pearl millet in water for 4 hours; soak urad dal and rice flakes for ½ hour. 

  2. Then, grind them separately and combine together in a container with necessary salt. 

  3. The fermentation process will take about 6-7 hours. After the fermentation, pour the batter into the idly plates and steam for 10 minutes.

  4. Pearl millet idlis are ready to serve with coriander/tomato chutney.

 
  1.  Barnyard Millet Dhokla

Soaking time: 5-6 hours

Cooking Time: 15 minutes

Quantity: 6 dhoklas

Ingredients:

  • Barnyard millet – ½ cup

  • Curd - 2 tbsp 

  • Water – ½ cup

  • Finely chopped green chilli – 1

  • Sesame seeds – 1 tsp

  • Pinch of cumin and black pepper powder

  • Salt to taste

  • 2-3 drops oil to grease plate

Method of Preparation:

  1. In a mixing bowl, mix barnyard millet, curd and water. Blend well, the mixture will be watery. (This water gets soaked when you steam dhokla). Soak for  5 to 6 hours.

  2. After soaking, add green chilli and salt and mix well.

  3. Heat steamer or pressure cooker with about 1 and half inches of water. Bring it to boil.

  4. Pour batter into a greased shallow dish, sprinkle sesame seeds, cumin and black pepper powder on top. Put shallow dish in the steamer, cover with lid and steam for about 15 minutes. 

  5. Turn off the heat, remove the dhokla container and let it cool for some time.

  6. Cut dhokla into square pieces. Serve warm dhokla with cucumber raita as accompaniment

To know more about millets and the importance of millets do read this article

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