3 Easy Millet Recipes That You Must Try.

2023 has been declared the INTERNATIONAL YEAR OF MILLET by the United Nations General Assembly (UNGA) on 5th March 2021, and since then people are going crazy for millet, and why shouldn’t they, millet is really the answer to all your problems.

What is millet?

Millets are small-seeded grains that are gluten-free, they can be cooked whole or processed into flour and used in baking or any other dish very easily. It’s a great alternative to rice or bulgur and incredibly adaptable. The taste of millet is earthy and slightly sweet, and it has a yellowish color.

If you are still keen on knowing more about it or its type, you can check our blog, where you will get a detailed description of it.

Let’s Get To Easy Millet Recipes now!

Now getting to the main part of the blog, we have come up with 3 easy and delicious millet recipes for breakfast, lunch, and even dessert.

1. Barnyard Neer Dosa:

Ingredients:

• Barnyard Millet – 1 cup
• Coconut -1/4th cup
• Salt – 3/4
• Water – 1.25 to 1.5 cups
• Oil – for preparing dosa

Preparing the batter:

Wash and soak the Barnyard Millet for at least 6 to 8 hours. Drain water & grind it into a smooth paste with coconut by adding ¼ to ½ cup of water.

Dosa making:

• Take this batter in a bowl and add the salt.
• The batter should be very thin and watery
• Heat the dosa pan. I used my cast iron tawa. Pour the batter from outwards toward the inner side of the tawa, similar to rava dosa. You don’t need to spread it like regular dosa. If there are gaps, fill them in with the batter.
• Spread some oil and cook both sides till crispy
• Serve hot with coconut chutney and sambhar.

2. Millet Bisi Bele Bath:

Ingredients:

Cup measurement: 240 ml

• Browntop millet – 1/2 cup
• Sambhar masala – 2 tbsp
• Asafoetida – a pinch
• Water – 1 cup
• Salt – as per taste
• Ghee – 2 tbsp
• Tur/Arhar dal – 1/2 cup
• Methi dana – 1/2 tbsp
• Mixed Vegetables (carrots, beans, onion etc) – 2cups
• Kashmiri red chili powder – 1/2 tbsp

For tempering:

• Ghee – 1 tbsp
• Curry leaves – few
• Mustard seeds- 1/2 tsp
• Dry red chili – 1 or 2

Instructions:

• Soak Brown Top millet for 2 to 4hrs and tur dal for at least half an hour.
• Chop veggies like carrots, beans, peas and tomatoes, green chilies, ginger, etc.
• In a pressure cooker, put 1 tbsp ghee. mustard seeds and asafoetida. Saute grated ginger, chilies, and chopped veggies. Saute all this for 30 seconds or so. add turmeric powder and Sambhar Masala Powder. Add soaked and rinsed millet and tur dal.
• Add salt and water. For 1 cup water for 1/2 cup millet plus 1/2 cup tur dal.
• Pressure cook for one whistle on a medium-high flame.
• Make the Tadka tempering . One tbsp ghee in a pan, when heated sufficiently, splutter curry leaves whole red chilies, and mustard seeds.
• Once the pressure settles, flip the cooked mixture. Add the tempering and tamarind pulp. Mix lightly.
• Add lots of green coriander. Top up with ghee.
• Serve with love. Salad, mint Raita, and Papad are optional.

3. Ragi Chocolate Cake:

Instructions:

DRY INGREDIENTS:

• Ragi Flour – 3/4 Cup
• Wheat Flour – 3/4 Cup
• Cocoa Powder -2 Tbsp
• Baking Soda -1/2 Tbsp
• Baking Powder -1 Tbsp
• Salt – One Pinch

WET INGREDIENTS:

• Milk – 3/4 Cup
• Melted Butter – 2/3 Cup
• Yogurt – 1/3 Cup
• Vinegar – 1/2 Tbsp
• Sugar or Jaggery – 1 Cup
• Vanilla Extract – 1 Tbsp

Instructions:

• Put all Dry Ingredients together and sieve them.
• In a separate bowl mix all Wet Ingredients together and now slowly mix small quantities in dry mix and keep stirring in one direction.
• The cake batter should be runny from the spatula, if not mix 1 tbsp of water. Put in a well-greased pan.
• Now bake at 170 degrees C for 25 to 30 min. Make sure the oven is preheated.
• Once the toothpick easily comes out keep it aside for cooling for 10 min.
• Once cooled take out in a cake server and top with hot chocolate sauce or chocolate sprinkles.

Did you make this recipe?

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