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.
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.
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.
Kutki, if cooked carefully with enough water, turns out fluffy like rice. Its taste is nutty, with a deep, earthy flavour. During the short season when green chickpea shoots are still young, the rice is paired with a saag prepared from its tender shoots.
In this rustic biryani recipe that can be made at home, a hollow bamboo is used for creating a uniquely flavoured dish; reminiscent of the charcoal ovens and sand pits traditionally used to cook the rice. Here, the rice is replaced with foxtail millet to create a delicious, gluten free version of this smoky delicacy.
Sorghum, pearl millet, and finger millet flours are combined to make this wholesome dish, with recipes for cucumber-tomato sabji, and chilli pickle that pair perfectly with it.