recipes - millets

How to make Millets as a part of our regular diet?
We can replace the Rice or Wheat with Millets as whole grains or flour. One can get used to Millets by adding to normal staples and increase the percentage. By doing this we can increase the Protein and Fiber, Mineral intake. You can
• Eat as Rice or Upma.
• Cook with jaggary and dry fruits to make Payasan/Porridge.
• Use in making Idli / Dosa instead of rice .
• Use flour for baking cakes, Biscuits etc.
• Use Millet flour for traditional savories like murukus, pakodas etc.
• Use with flour with methi and spices to make delicious rotis.

In this page you will find recipes of:
Millet Rice
Millet Roti
Foxtail Millet Upma
Millet Bajji/Pakora 
Millet Murukku/Chakkli
Millet Malida (traditional dessert)
Millet Appalu (traditional savoury)

Millet Rice

Ingredients:
1 cup millet rice
3 cups water

Directions:
Millet rice is prepared just like white rice. 

1. Boil three cups of water, mix in one cup of millet rice, reduce heat to simmer, and allow to sit for 20 minutes
2. We suggest that if you have never used millet rice before, mix it with your regular rice initially to get used to the texture. 
3. Because millet rice is high in fiber, if you like a softer rice, you may want to add a little extra water in cooking.
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Millet Roti

Ingredients:
½ kg finger/great/foxtail/little millet flour
Water

Directions:

1. Take a handful of millet flour and add water to make soft dough.Knead dough into a lemon-sized ball.
2. Gently press ball with both hands on a wooden / stone board and pat into a round disc.
3. Heat iron pan. Gently place roti on heated pan.Sprinkle a little water on roti to cover it evenly.
4. Roast both sides on an even flame till cooked.If you are used to making wheat rotis, you can add one cup of millet flour to two cups of wheat flour to get used to the flavor and texture.
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Foxtail Millet Upma

Ingredients:
1 cup foxtail millet (or millet of choice) - 2 cups water
5 green chillies chopped - 2
tomatoes, chopped - 2 tbsp
coriander - 4-5 curry leaves
1 pinch turmeric
1 pinch mustard seeds
1 pinch cumin seeds
1 small onion
1 small piece ginger
Oil

Directions:

1. Cut all the vegetables and keep aside.
2. In a pan, add oil and heat for 2 minutes
3. To this add mustard and cumin seeds, turmeric and curry leaves
4. Then add green chillies, coriander, ginger and onionFinally add the tomatoes and water
5. Add salt and transfer the contents to a pressure cooker
6. Add the foxtail millet and pressure cook for 10 minutes.Serve hot.
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Millet Bajji/Pakora 

Ingredients:
½ kg finger/great/foxtail/little millet flour
¼ kg Bengalgram flour
10 g cumin seeds
25 g chilli powder
1 pinch baking powder
½ kg oil
Salt to taste

Directions:

1. Sieve both flours together.
2. Add cumin, salt, chilli powder and baking powder.
3. Mix well, and make a batter by adding sufficient water.
4. Heat oil in a deep-frying pan.
5. Gently put little scoops of batter into the heated oil, and fry till scoops turn light brown.
6. Serve hot with pickle, chutney etc.
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Millet Murukku/Chakkli 
Ingredients:
½ kg finger/great/foxtail/little millet flour
¼ kg Bengalgram flour
10 g cumin seeds
25 g chilli powder
25 g sesame
Oil
Salt to taste

Directions: 

1. Sieve both flours together. Add cumin, chilli powder, til and mix well. 
2. Heat 50 g of oil and pour hot oil into this mixture. Mix well with a spoon. 
3. Make a stiff dough using hot water. 
4. Make murukkus by using murukku maker. Heat ½ kg of oil in a pan, and deep fry murukkus until they turn brown.
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Millet Malida (traditional dessert)
Ingredients:
1 kg finger/great/foxtail/little millet flour - 100 g
coconut, dry - 100 g
peanuts - 25 g
fennel seeds - 100 g
roasted chickpea - ½ kg
jaggery - 100 g
ghee
cardamom flavor
Water

Directions:

1. Make thin rotis of millet flour.
2. Crush them into powder while they are hot.
3. Grind all other ingredients into fine powder.
4. Add all these crushed rotis along with ghee.Mix thoroughly. Serve with additional ghee.
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Millet Appalu (traditional savoury)

Ingredients :
1 kg finger/great/foxtail/little millet flour - ½ kg
Bengalgram flour - 50 g
sesame seeds - 20 g
ajjwain seeds - 50 g
chilli powder - ¾ kg oil
Salt to taste

Directions:

1. Sieve both the flours together.
2. Add ajjwain seeds, chilli powder and sesame seeds.
3. Mix well. Make stiff dough with water.
4. Roll dough into thin, small, round puris.Heat ½ kg of oil in a deep frying pan and fry puris till they are brown in color.