Recipes from The Millet Revival Project

0 min

Desserts and Mithai

Varagu Arisi Paal Kozhukattai

Sharada Sriram

A lightly sweetened dessert from Tamil Nadu, Paal Kozhukattai traditionally refers to rice flour balls cooked in milk and jaggery. Here, the rice is replaced with kodo millet flour, retaining the inherently rich flavour.

0 min

Snacks and Appetisers

Ragi Murukku

Anuraag Srikanth

Usually made with rice flour and husked black gram, Murukku is innate to the southern states of India. Here, it is recreated with ragi flour for a more nutrient-dense, earthy flavour.

0 min

Browntop Dindigul Thalappakatti Biriyani

Tejaswi Rathod

This iconic Tamilian biriyani is made with indigenous browntop millet instead of rice, creating a delicious and wholesome dish.

0 min

Main Course

Foxtail Awadhi Chicken Biryani

Sahiba Khurana

Innate to Lucknow, the Awadhi Biryani features alternate layers of fragrant, long-grained rice with meat cooked in aromatic spices. In this version, the rice is replaced with nutty foxtail millet.

0 min

Desserts and Mithai

Ragi Chhena Malpua

Rajat Mendhi

Made with fresh paneer and ragi flour, and fried in ghee, these warm malpuas are a Rajasthani delicacy savoured during the winters.

0 min

Snacks and Appetisers

Ragi Chilli Chicken

Sayani Sengupta

A quintessential Indo-Chinese appetiser, chilli chicken is a spicy, tangy dish where cornflour is used to coat chicken that is then fried with vegetables and soy sauce. This version, comprising ragi flour, is just as delicious.

0 min

Snacks and Appetisers

Gur Aur Bajre ki Meethi Roti

Rajat Mendhi

Traditionally prepared during winters in Punjab, the Meethi Roti is—unlike what its name suggests—more firm and rustic, baked like a tava bread. Toasted with spices such as fennel, green cardamom, black cardamom, nutmeg, and black pepper, these rotis fill the heart and hearth with warmth.

0 min

Snacks and Appetisers

Proso Yam Galawati Kebab

Sahiba Khurana

Created in the royal kitchens of Lucknow—known for its Awadhi cuisine—Galawati kebabs were traditionally made with finely minced mutton and raw papaya paste. The vegetarian version, however, uses rajma, which lends a creamy texture that the minced meat otherwise offers. In this recipe, a similar creaminess is achieved by using cooked proso millet, while mashed elephant foot yam gives the kebabs a rich, meaty flavour.