Bajra Fara
A nourishing breakfast from the heartlands of Uttar Pradesh and Chhattisgarh is reimagined here by replacing wheat flour with the wholesomeness of nutty bajra.
Recipes
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How often do millets feature in your meals? At the Millet Revival Project, we savour recipes that celebrate the versatility and heritage of different regions, communities, and millet varieties across the Indian subcontinent. Oh, and recipes that are paired with delicious stories — those are our favourite kinds!
Little Millet Ela Ada
A traditional Kerala sweet steamed in banana leaves, this version of Ela Ada swaps rice flour for little millet, imparting an earthy flavour to the wholesomeness of coconut and jaggery. A simple, timeless delight.
Browntop Millet Prawn Tehari
Comprising short-grained, aromatic rice along with whole spices and mutton or beef, Tehari is intrinsic to Bangladesh. Here, Swati Bhaduri replaces red meat with prawns, and rice with browntop millet for a lighter meal.
Proso Millet and Black Rice Pudding
Chak-hao, or black rice, is an aromatic, glutinous variety of rice grown in Nagaland and Manipur. Since it lends itself beautifully to sweet dishes, Ankita tweaks a pudding recipe by adding proso millet flour to the rice for a thicker, more nutritious treat.
Tila Bajra Hummus with Chilli Ghee
This Tila Bajra Hummus with Chilli Ghee is a delightful appetiser that is packed with nutrients, making it an excellent addition to any healthy kitchen.
Jolada Kadabu (Jowar Dumplings with Wild Edible Greens)
A healthy snack that can even double as a meal, the Jolada Kadabu is cherished in several Kannadiga households. It brings together the goodness of jowar with the unique flavours of wild greens.
Varagu Arisi Paal Kozhukattai
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.
Ragi Murukku
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.
Browntop Dindigul Thalappakatti Biriyani
This iconic Tamilian biriyani is made with indigenous browntop millet instead of rice, creating a delicious and wholesome dish.
Foxtail Awadhi Chicken Biryani
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.
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