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.
Recipes
55 posts
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!
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.
Bajra Cutlets
Whole bajra is combined with sweet potato, besan, and spices to make cutlets that are guaranteed to be a hit.
Foxtail Millet Modaks
A traditional sweet offered to Lord Ganesha during Ganesh Chaturthi, this recipe replaces the typical rice flour dough with foxtail millet flour.
Little Millet Paal Puttu
Puttu is a popular breakfast dish served in the southern Indian states of Kerala and Tamil Nadu. Made in cylinders created specifically to steam ground rice that is layered with coconut shavings, it is often eaten with meat or pea curries. Here, the rice is substituted with little millet.
Little Millet Mocha Magic Pudding
Try this gooey, coffee-flavoured pudding, topped with crunchy caramel jowar corn, for an easy yet magical millet dessert.
The Locavore Seasonal Millet Salad Bowl
This Locavore Millet Bowl— a refreshing, vibrant salad highlighting proso, kodo, foxtail, and little millet— is an ode to fresh, seasonal produce that makes for a nutrient packed lunch or dinner, created by ChefTZac.
Bajre Ki Kees
Traditionally made with fresh corn kernels, this rendition of the bhutte ka kees uses bajra instead.
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.
Kodo Millet Thattai
A deep-fried snack made during festivities in Tamil households, thattai is usually made using roasted rice flour. Here, Sharada uses kodo millet flour for a unique texture and aroma.
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