Sorghum flour - 100 g
• Add hot water to the sieved sorghum f lour. Knead into smooth soft dough. Make round ball (approx 50 g) and spread it into round shape on polythene
sheet by using a rolling stick or by pressing with the palm.
• Bake the roti properly on both the sides of a pre heated tawa.
• Serve hot with any curry or dal.
Sorghum idli rawa - 3 cups and blackgram dal - 1 cup
• Make batter with soaked (overnight) black gram dal.
• Mix washed sorghum fine semolina to the batter, add salt to taste and allow it
• Pour the batter in to greased stainless steel idli molds and steam for 15-20min.
• Serve hot with chutney.
Pearl millet rawa - 1 cup, chopped onions, green chillies, carrot, beans, potato ginger, mustard seeds, blackgram dal, bengal gram dal, curry leaves, water and oil – as required.
• Roast pearl millet rawa till it turns brown.
• Season with chopped onions, green chillies, veggies, finely blackgram dal, chanadal, curry leaves mustard seeds, curry leaves and green chillies.
• Add carrots, beans, and potato saute for 2 to 3 minutes.
• Add water and add roasted rawa cook well till it becomes soft and serve hot.
Pearl Millet Pakoda
Chopped onion, green chilli; pearl millet flour – 1 cup, bengal gram flour – 1/2 cup; chilli powder and salt –as required.
• Mix pearl millet sorghum flour, bengal gram flour, chopped onion, green chilli, chilli powder, salt and water with medium batter consistency.
• Fry the batter in oil with the required shapes.
• Excess oil is removed in a tissue.
• This is served as evening snack along with tomato sauce.
Finger Millet Mudde
Finger millet flour - 1/4 cup and water - 1 cup.
• Mix about 2 tsp of finger millet flour with water.
• In an aluminum or thick-bottomed utensil, boil water and add salt.
• Add finger millet flour and water mixture and stir continuously.
• Add the remaining finger millet flour and simmer for 3-4 minutes.
• Transfer half of liquid to a utensil.
• Stir the paste till it becomes an uniform paste without lumps add the transferred liquid again to the mixture.
• Cover the utensil and cook in sim mode for another 2-3 minutes.
• Roll the paste into a ball.
• Soft finger millet mudde or soft finger millet ball is ready.
• Serve hot with sambar or chutney.
Finger Millet Cake
Finger millet flour - 100 g, essence - 3 ml, fat – 100 g, baking powder –3 g,
egg - 2 cocoa powder – 5 g, sugar –100g, salt – 2 g and milk - 20ml.
• Pre heat oven to 180°C, sieve all dry ingredients thrice for uniform mixing.
• Sugar powder and egg whites areto be beated well and add milk,essence, egg yolk and mix well.
• Add finger millet flour, salt,cocoa powder and baking powder and make into fine batter.
• Put the batter in baking bowl and place in the oven at 180°C for 25-30 min.
• Take the cake out and wait for 10 • The cake is removed from mould after atleast 15 min. cut into pieces and serve.min until it cools.
Foxtail Millet Coconut Rice
Foxtail millet - 1 cup, coconut grated - 1 cup, ghee - 2 tsp, coriander leaves - 2
tsp and salt – as desired.
• Foxtail millet is soaked for 2 hr and cooked fully.
• Add ghee and cumin, green leaves, ginger, leaves, red chilli, curry leaves and saurte them in a pan.
• Add cooked foxtail and grated coconut and cook for two min.
• Add salt as per taste and serve hot.
Kodo Millet Puloa
Kodo millet - 1 cup, water - 1 & 1/2 cups, chopped carrot, beans, green peas - 1 cup, onion – 1, ginger garlic paste - 1 tsp, green chilli – 2, mint leaves – 12, salt - as needed; To temper: Ghee/ oil - 3 tsp, cinnamon - 1 inch piece, fennel seeds - 1 tsp and bay leaf - 1
• Heat a small pressure cooker and saute with oil/ ghee and add cinnamon, fennel and bay leaf.
• Stir and add onion and ginger garlic paste.
• Add the chopped veggies, mint leaves and salt.
• Add washed, drained millet to it and mix well and cook.
• Add water, salt and bring to boil, mix well and cook for a whistle in medium or low flame.
• Serve hot garnish with coriander leaves.
Kodo Millet Upma
Kodo millet grain - 1 cup, chopped onions, green chillies, carrot, beans, potato ginger, mustard seeds, blackgram dal, bengal gram dal, curry leaves, water and oil – as required.
• Wash kodo millet two or three times, then drain the water completely and keep it aside.
• Chop onions, green chillies and veggies finely. Grate the ginger.
• Heat the oil in a pressure cooker, add mustard seeds when it splutters, add blackgram dal, chanadal, curry leaves and green chillies.
• When dal turns golden brown add onions, ginger, turmeric, saute till onions turns golden brown.
• Add carrots, beans, and potato saute for 2 to 3 minutes. Then add kodo millet, saute for 1 minute, till everything combines.
• Then add water and salt. When water starts boiling close the lid, and cook in moderate flame for 3 whistles.
• When pressure subsides, open the lid and serve hot with any type of chutney or sambar
Barnyard Millet Cutlet
Dehulled barnyard millet grains - 100 g, potatoes – 20 g, carrots – 20 g, beans – 20 g, salt – 5 g, pepper – 5 g, chat masala – 5 g, bread crumbs – 20 g, channa dal - 30 g, green chillies – 5 g, water – as required and oil - for shallow or deep frying.
• Cook barnyard millet in boiling water and fluff it with a fork and keep it aside.
• Mix channa dal flour powder with curd, boil the vegetables and saute finely chopped onions, green chilli, garlic, ginger and saute until onions turns transparent in oil.
• Add salt, pepper powder, turmeric powder to the cooked vegetables and add cooked barnyard millet, finely chopped coriander leaves and mix well. Cook for a further few seconds.
• Leave it to cool. Divide the mixture equally and shape into cutlet and shallow fry the cutlets both sides until golden brown or deep fry them in oil.
• Serve with sauce.
Barnyard millet – 150 g, sugar – 250 g, milk – 250 ml, saffron – 4-5 threads, dry fruits (cashew, almond and pista) – 50 g and ghee – 30 ml.
• Cook together barnyard millet, saffron and milk on slow heat until the millet gets mashed.
• Add sugar and stir gently to cook payasam.
• Heat ghee in a pan add all dry fruits and roast until golden colour and add to the cooked payasam.
• It can be served hot or cold.
Source: ICAR-CIAE, Bhopal
Proso Millet Samosa
Proso millet flour – 1 cup, maida – 1 cup, potatoes – 1 cup, boiled peas, onions, green chillies and curry leaves.
• Take one cup of proso millet flour and one cup of maida. Mix well and add required amount of water to make dough.
• Make small chapatti balls and spread the dough with roller stick and cut into half’s.
• Mash boiled potatoes, add chopped onions, green chilies and curry leaves.
• Make seasoning with chopped onions, green chilies, curry leaves and boiled mashed potatoes, boiled peas and salt to taste.
• Fill the above mixture in each half fold in triangular shape and deep fry.
• Serve hot with chutney or tomato sauce.
Proso Millet Payasam
Dehulled proso millet - 1 cup, dry fruits, ghee, water, sugar, milk, cardamom powder – as required
• Cook the dehulled proso millet in boiling water for 5 min.
• Roast dryfruits in ghee.
• Boil the milk and then add the cooked millet, add sugar and stir slowly for 10- 15 minutes until it is cooked.
• Add cardamon powder and decorate with cashew nuts and other dry fruits.
• Serve hot as a traditional sweet
Little Millet Curd Rice
Little millet - 1/2 cup, water - 2 cups, curd - 3/4 cup, milk - 1/4 cup, carrot - 3 tbsp, grated coriander leaves - 2 tsp finely chopped, salt - to taste; To temper: Oil - 1 tsp, mustard seeds - 1/2 tsp, split urad dal - 1/2 tsp, curry leaves – few, green chilli - 1 finely chopped and ginger - 1/4 inch piece.
• Boil water, add the millet and cook till millet becomes soft.
• Then take the millet in a mixing bowl and mash it and add curd, then milk and mix it up well.
• Heat oil in a tadka pan and add the seasoning 'to temper' let it splutter.
• Transfer the tempering to the rice along with grated carrot, coriander leaves and required salt. Mix well.
• Serve chilled and garnish with carrots and coriander leaves.
Little Millet Tomato Rice
Little millet - 1 cup, onion-1, carrot - 1 cup, tomato – 2, green chilli-1, curry leaves- 1 spring, ginger-1tsp [finely chopped], mustard seeds-1 tsp, bengal gram-1 tsp, urad dal-1 tsp, turmeric powder - ¼ tsp, red chilli powder – ¼ tsp, coriander leaves-2 tsp [chopped], water-1 ¾ to 2 cups, salt to taste and oil – 2 tsp
• Wash and little millet for 15 min.
• Heat oil in a pressure cooker add mustard seeds and let its splutter.
• Then add bengal gram, urad dal saute gently then add onion, ginger, green chilli, green peas, carrot and curry leaves saute.
• Add tomato, turmeric and red chilli powder mix well till soft.
• Add water and salt and mix well and let it boil.
• Then add little millet mix wellthen cover it and cook for 3 whistle.
• Then add coriander leaves mix well and serve hot with coconut chutney or pickle.