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!
This savoury and flavourful thalipeeth uses sorghum and barnyard millet as its main grains. Paired with some curd, the dish makes for a filling and nutritious breakfast.
A deeply comforting food called multiple names around Asia, congee is versatile in its flavours. This barnyard millet version interprets the traditional rice congee slightly differently, with earthy flavours from the millet, cooked with umami rich mushrooms.
A traditional tea-time snack from Gujarat, handvo is usually made with rice, a variety of lentils, and an assortment of vegetables. Every diwali, Ankita remembers her grandmother as she makes handvo. Her version adapts barnyard millet into the dish.
Inspired by her favourite oatmeal raisin cookie, Ankita, a volunteer chef from the Millet Cooking Lab, crafted the recipe for these crumbly barnyard and choc chip cookies, made comforting with notes of maple syrup and cinnamon.