Snacks and Appetisers - Millet Revival Project

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Snacks and Appetisers

Proso Millet Chatamari

Sharada Sriram

A savoury rice flour pancake from the mountainous region of Sikkim, the ‘chatamari’ embodies the rich culinary heritage of the Himalayas. Here, the batter, traditionally comprising rice flour, is replaced with proso millet flour.

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Snacks and Appetisers

Jowar Popcorn

Tejaswi Rathod

Known as Jwari chya Lahya in Maharashtra and Jowar Dhani in Gujarat, this crunchy popcorn is easy to make.

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Snacks and Appetisers

Bajra Cutlets

Urvashi Swami

Whole bajra is combined with sweet potato, besan, and spices to make cutlets that are guaranteed to be a hit.

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Little Millet Paal Puttu

Supriya A

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.

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Bajre Ki Kees

Rajat Mendhi

Traditionally made with fresh corn kernels, this rendition of the bhutte ka kees uses bajra instead.

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Snacks and Appetisers

Kodo Millet Thattai

Sharada Sriram

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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Snacks and Appetisers

Ragi Chicken Momos

Sahiba Khurana

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.

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Jowar and Bottle Gourd Muthiya

Tejaswi Rathod

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.

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Snacks and Appetisers

Proso Millet Dhokla

Shreya Baid Bothra

The dhokla is a Gujarati staple, usually made by steaming a fermented batter of gram flour, semolina, and spices. In the past, however, dhoklas were often made with a variety of lentils, grains—including millets—and even vegetables like spinach and green peas. While Shreya follows her mother’s instructions here, she adds her own twist by using proso millet in this hand-me-down family recipe.

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Snacks and Appetisers

Barnyard Millet Mutton Pantheras with Aam Kasundi

Swati Bhaduri

Traditionally, a pantheras (a savoury crepe), is made with a mix of refined flour and eggs, and filled with minced meat. A deep-fried, tea-time snack popularised in colonial era Bengal, Swati has reimagined it for our times as a healthier, just as delicious appetiser using barnyard millet.

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