Healthy Millet dishes

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To really amp up my millets game, I have joined a series of sessions by the amazing Shalini (@CrazyKadchi on Instagram). So some recipes mentioned here are the ones I have tried from her repertoire. There may be minor modifications as per my preference.

Millet Upma

Heat ghee and add curry leaves, mustard seeds and methi seeds.
Add onions, then chillies and ginger.
Add steamed vegetables, turmeric, boiled millets, salt and pepper.
Top with lemon juice, roasted, crushed peanuts and coriander leaves.


28 April, 2024

Am planning to try this today.

Update @10 PM Tried this today, and came out very very good. Couldn't believe it was a dish made of simple homely lauki.

Lauki kaa Upma 

  • grated lauki
  • (mordhan) barnyard/little millet - 1/4 cup - soaked and pre-cooked for 15 minutes in 1/2-3/4 cup of water (open vessel cooking)
  • amaranth atta - dry roasted in pan for a bit
  • oil, jeera, dhaniya, green chilli,
  • a little sugar (optional)
  • roasted peanuts - crushed coarsely
  • lemon
Add jeera to oil, followed by green chillies and pisaa dhaniya. Add grated lauki and cook. Add amaranth and millets, and cook for a bit again. Add peanuts and lemon at the end.  

Ref: https://www.youtube.com/watch?v=NVPFL-R3mNM


Barnyard Millet Pineapple Rasam

(Credit: Shalini)

  • Barnyard Millet ¼ cup (Soaked for 6 hours)
  • Tomatoes 3 medium sized roughly chopped
  • Pineapple Chunks 1 cup
  • Green Chillies 2
  • Cumin Powder ½ tsp
  • Coriander Powder ½ tsp
  • Cinnamon 1 inch
  • Kashmiri Red Chilli Powder ¼ tsp
  • Lemon Juice 2 tsp
  • Rock Salt to taste

For tempering:

  • Ghee 1 tbsp
  • Mustard Seeds ½ tsp
  • Cumin seeds ¼ tsp
  • Garlic 3 cloves
  • Asafoetida a pinch
  • Curry Leaves 10-15

1. In a pressure cooker, combine barnyard millet along with 4 times water, salt and turmeric powder. Close the pressure cooker, and pressure cook for 3-4 whistles.

2. Once the pressure has released, mash the millet with the help of a blender.

3. Blend 3 tomatoes and make fresh tomato puree. Keep it aside.

4. In a separate pressure cooker, combine pineapple chunks, fresh tomato puree, green chillies, Kashmiri red chilli powder, cinnamon and salt. Add almost 1 cup water and pressure cook for 2-3 whistles.

5. Now separately in a mortar and pestle, take 1 tbsp Black Pepper corns, 1 tbsp Cumin seeds, a few cloves of Garlic. Hand pound them.

6. Add black pepper, cumin, garlic mixture along with boiled and mashed barnyard millet to the pineapple tomato mixture. Add water to adjust the consistency and let the mixture come to a boil. Check for salt here. Allow it to boil for 3-4 minutes on high flame.

7. Turn the flame off and add finely chopped coriander leaves and lemon juice.

8. Make tempering and add to rasam.

You can club this rasam with your regular millet idlis or millet rice. This is in fact a wonderful one pot comforting meal you can have at any time of the day.


Foxtail Millet Khichri

  • Bajra (broken)/Foxtail millets
  • Green moong dal (split)
  • Salt 
  • Water 
  • Ghee

Add carrot, potato 
Cook in pressure cooker.
Ratio of moong daal and foxtail is equal 

    # Mix this Bajra and split moong dal for an hour and then cook it in pressure cooker with water (three cups of water with one cup of broken Bajra)

    # Add a pinch of salt, haldi and cook on a medium flame for a boil, and wait for a whistle and then on a low flame for 2 more whistle.

    # Drizzle some ghee nicely over khichdi and enjoy it with Kadhi or gur.

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