Little Millet Mocha Magic Pudding
Try this gooey, coffee-flavoured pudding, topped with crunchy caramel jowar corn, for an easy yet magical millet dessert.
Recipes
70 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!
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.
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.
Ragi Chicken Momos
This Tibetan comfort food—steamed, fried, or somewhere in between—can be stuffed with meat or vegetables, and is usually served with a fiery tomato chutney. Here, the conventional maida is swapped for ragi and rice flour to make the dough.
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 and Bottle Gourd Muthiya
Muthiyas are a classic Gujarati dish made by steaming and frying dough into fist-shaped dumplings, from which they derive their name. They are usually eaten for breakfast, or as a snack. Here, they are made with jowar flour.
Login with Google