Main Course
16 posts
Proso Millet Mushroom Risotto
A vegetarian risotto made with proso millet, mushrooms, and carrots, this adaptation of the popular Italian dish is just as creamy and satisfying.
Jowar Buttermilk Ambil
A traditional Maharashtrian beverage made with millet flour, water, curd or buttermilk, and spices, Jowar Ambil is refreshing and nourishing, making it perfect for hot afternoons.
Jowar Moti Pulao
This slow-cooked pulao combines the earthy goodness of whole jowar grains with seasoned, aromatic chicken meatballs. Topped with crisp, fried onions, it makes for a flavour-packed meal.
Foxtail Mudde With Nandu Rasam
Traditionally made with ragi, mudde is a soft, steamed dough shaped into balls. Owing to its sticky consistency, it is swallowed without chewing, and calls for a soupy accompaniment. Here, it is served with a nandu (crab) rasam.
Little Millet Minapa Rotti
The Minapa or Dibba Rotti is an Andhra delicacy. A thick, savoury pancake with a crisp crust, it can be had for breakfast or as an accompaniment to a main dish. In this recipe, the traditional homemade rice rava (made from coarsely ground rice) is replaced with little millet rava.
Bajra Khichdi
A bowl of hot khichdi almost always spells comfort. Here, the rice is substituted with bajra (pearl millet), making for an ideal one-pot meal.
Kodo Millet Appam
Appams, a traditional dish consumed in Kerala, are the perfect, fluffy accompaniment to any meal. Both light and nutritious, they are usually made with ground and fermented rice. Substituting the rice with fermented kodo in this recipe improves the absorption of nutrients present in the millet.
Jowar ki Raab
Raab is a famed Marwadi drink, made with millets like jowar or bajra. The millet flour, mixed with yoghurt, is cooked to a kadhi-like consistency for a refreshingly cool drink in the summer, or a warming soup in the cold Rajasthani winters.
Foxtail and Mutton Pitha
Pithas are a festive delicacy in Odisha—a kind of pancake usually made with rice, and stuffed with fillings like jaggery, lentils, and grated coconut, just to name a few. It is a versatile food, lending itself to different styles of preparation (steamed, fried, pan roasted), different shapes and sizes, and different fillings. Here, the pitha is made using foxtail millet flour, stuffed with mutton, and slow-cooked in banana leaves to create a hearty lunch.
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