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.
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.
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.
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.
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.
A filling Bengali breakfast, these fluffy, savoury, pancake-esque snacks replace wheat flour with foxtail flour, making for a lighter, and more nourishing dish
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.
Tikkis, the popular finger food, gets a sweet twist with the addition of pumpkin. This barnyard millet tikki recipe by Ankita Jain is a great addition to your favourite chaat, sandwich, or simply by itself.
This birria style jowar taco, topped with Malvani flavoured pulled jackfruit, was a star at our recent Tap Takeover event in Bonobo, Bandra, as we concluded the first phase of The Millet Revival Project.