Recipes from The Millet Revival Project

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Jowar ki Raab

Surabhi Bhandari

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.

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Main Course

Foxtail and Mutton Pitha

Sayani Sengupta

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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Breakfast

Foxtail Ganji Annam with Fish Pickle

Sayani Sengupta

Ganji Annam is a rice porridge from Andhra Pradesh that is traditionally made by fermenting cooked rice overnight, with additions like yoghurt, carom seeds, and slit green chillies. Here, the rice is substituted with foxtail millet to make a filling breakfast that is as easy on the stomach and it is comforting.

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Main Course

Kutki Rice and Hare Chane ka Saag

Fakir Chand Uikey

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.

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Foxtail Gola Moglai

Sayani Sengupta

A filling Bengali breakfast, these fluffy, savoury, pancake-esque snacks replace wheat flour with foxtail flour, making for a lighter, and more nourishing dish

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Main Course

Foxtail Bamboo Chicken Biryani

Sayani Sengupta

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.

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Desserts and Mithai

Proso Phirni

Ankita Jain and Shreya Jain

A festive sweet made with milk and jaggery, this aromatic phirni replaces ground rice with proso millet, but retains the flavour and richness of this classic dessert.

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Breakfast

Thalipeeth

Ankita Jain

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.