# Millet Revival Project


## Posts

- [For Arunachal Pradesh’s Adi Pasi Tribe, Reviving Millets Means Preserving Indigenous Identity and Protecting the Ecosystem](https://milletrevivalproject.in/2026/04/01/for-arunachal-pradeshs-adi-pasi-tribe-reviving-millets-means-preserving-indigenous-identity-and-protecting-the-ecosystem/): For the Adi Pasi community of Arunachal Pradesh, growing millets like Anyat (Job’s tears) through the jhum (slash and burn) method is at the centre of life and culture. Marina Dai reports from the fields of Upper Siang district on how agricultural practices in the region are changing and  a new generation is trying  to revive this grain and its significance for the Adi Pasi people.
- [Barnyard Millet Sitaphal Kalakand](https://milletrevivalproject.in/2026/02/25/barnyard-millet-sitaphal-kalakand/): This version of Kalakand uses sweet custard apple and barnyard millet. 
- [Jowar Chicken Tartlet](https://milletrevivalproject.in/2026/01/22/jowar-chicken-tartlet/): This gluten-free jowar tartlet filled with creamy roasted chicken and vegetables is a take on the classic savory tart. 
- [Foxtail Millet Roly Poly ](https://milletrevivalproject.in/2025/09/24/foxtail-millet-roly-poly/): Quintessential to Anglo-Indian kitchens, Roly Poly is a jammy dough roll, usually paired with custard. In this recipe, Twinkle Suri reimagines it by using foxtail millet flour.
- [Foxtail Millet Bebinca](https://milletrevivalproject.in/2025/08/25/foxtail-millet-bebinca/): Bebinca, a classic Goan dessert that is typically layered with coconut milk, caramel, and warm spices, gets a nutty foxtail spin in this gluten-free yet indulgent version. 
- [Barnyard Pulihora](https://milletrevivalproject.in/2025/08/07/barnyard-pulihora/): A wholesome take on the classic Andhra Pulihora, this version swaps rice for fibre-rich barnyard millet. With tamarind, sesame, and a bold tempering, Padma Kumar’s recipe brings together tradition, flavour, and nutrition. 
- [Browntop Bedmi Puri-Aloo Methi Sabzi](https://milletrevivalproject.in/2025/07/21/browntop-bedmi-puri-aloo-methi-sabzi/): A comforting North Indian breakfast classic gets a nourishing makeover by incorporating browntop millet instead of maida. 
- [Bajra Fara](https://milletrevivalproject.in/2025/07/09/bajra-fara/): A nourishing breakfast from the heartlands of Uttar Pradesh and Chhattisgarh is reimagined here by replacing wheat flour with the wholesomeness of nutty bajra.
- [Two Decades of Organic Farming in Sittilingi Valley](https://milletrevivalproject.in/2025/06/17/two-decades-of-organic-farming-in-sittilingi-valley/): The self-sufficient hamlets in Tamil Nadu’s Sittilingi Valley offer valuable lessons in taking ownership of community health and farming, and the place millet cultivation occupies in doing so.
- [Little Millet Ela Ada](https://milletrevivalproject.in/2025/05/28/little-millet-ela-ada/): A traditional Kerala sweet steamed in banana leaves, this version of Ela Ada swaps rice flour for little millet, imparting an earthy flavour to the wholesomeness of coconut and jaggery. A simple, timeless delight.
- [Browntop Millet Prawn Tehari](https://milletrevivalproject.in/2025/04/24/browntop-millet-prawn-tehari/): Comprising short-grained, aromatic rice along with whole spices and mutton or beef, Tehari is intrinsic to Bangladesh. Here, Swati Bhaduri replaces red meat with prawns, and rice with browntop millet for a lighter meal.
- [Proso Millet and Black Rice Pudding](https://milletrevivalproject.in/2025/03/20/proso-millet-and-black-rice-pudding/): Chak-hao, or black rice, is an aromatic, glutinous variety of rice grown in Nagaland and Manipur. Since it lends itself beautifully to sweet dishes, Ankita tweaks a pudding recipe by adding proso millet flour to the rice for a thicker, more nutritious treat.
- [Tila Bajra Hummus with Chilli Ghee](https://milletrevivalproject.in/2025/03/02/tila-bajra-hummus-with-chilli-ghee/): This Tila Bajra Hummus with Chilli Ghee is a delightful appetiser that is packed with nutrients, making it an excellent addition to any healthy kitchen.
- [Jolada Kadabu (Jowar Dumplings with Wild Edible Greens)](https://milletrevivalproject.in/2025/03/02/jolada-kadabu-jowar-dumplings-with-wild-edible-greens/): A healthy snack that can even double as a meal, the Jolada Kadabu is cherished in several Kannadiga households. It brings together the goodness of jowar with the unique flavours of wild greens.
- [Varagu Arisi Paal Kozhukattai](https://milletrevivalproject.in/2025/02/20/varagu-arisi-paal-kozhukattai/): A lightly sweetened dessert from Tamil Nadu, Paal Kozhukattai traditionally refers to rice flour balls cooked in milk and jaggery. Here, the rice is replaced with kodo millet flour, retaining the inherently rich flavour. 
- [Ragi Murukku](https://milletrevivalproject.in/2025/02/20/ragi-murukku/): Usually made with rice flour and husked black gram, Murukku is innate to the southern states of India. Here, it is recreated with ragi flour for a more nutrient-dense, earthy flavour. 
- [Browntop Dindigul Thalappakatti Biriyani](https://milletrevivalproject.in/2025/01/27/browntop-dindigul-thalappakatti-biriyani/): This iconic Tamilian biriyani is made with indigenous browntop millet instead of rice, creating a delicious and wholesome dish.
- [“In areas with water scarcity, millets can be a lifeline.”](https://milletrevivalproject.in/2025/01/27/in-areas-with-water-scarcity-millets-can-be-a-lifeline/): Tapas Chandra Roy talks to Anoushka Rabha about the challenges of millet cultivation at the grassroots level, the Odisha Millet Mission, and sustainable farm-to-plate models. 
- [Foxtail Awadhi Chicken Biryani](https://milletrevivalproject.in/2025/01/15/foxtail-awadhi-chicken-biryani/): Innate to Lucknow, the Awadhi Biryani features alternate layers of fragrant, long-grained rice with meat cooked in aromatic spices. In this version, the rice is replaced with nutty foxtail millet.
- [Ragi Chhena Malpua](https://milletrevivalproject.in/2025/01/12/ragi-chhena-malpua/): Made with fresh paneer and ragi flour, and fried in ghee, these warm malpuas are a Rajasthani delicacy savoured during the winters.
- [Millets, Murals, and the Making of Uttarakhand](https://milletrevivalproject.in/2024/12/23/millets-murals-and-the-making-of-uttarakhand/): Walking Dehradun's streets, Somya Dhuliya watched murals depicting Uttarakhand's fields, farmers, and foods blossom on newly whitewashed walls. But does employing food to create a state's distinct identity take on an insidious character if the state itself is organised along exclusivist lines?
- [Ragi Chilli Chicken](https://milletrevivalproject.in/2024/12/11/ragi-chilli-chicken/): A quintessential Indo-Chinese appetiser, chilli chicken is a spicy, tangy dish where cornflour is used to coat chicken that is then fried with vegetables and soy sauce. This version, comprising ragi flour, is just as delicious.
- [Gur Aur Bajre ki Meethi Roti](https://milletrevivalproject.in/2024/12/11/gur-aur-bajre-ki-meethi-roti/): Traditionally prepared during winters in Punjab, the Meethi Roti is—unlike what its name suggests—more firm and rustic, baked like a tava bread. Toasted with spices such as fennel, green cardamom, black cardamom, nutmeg, and black pepper, these rotis fill the heart and hearth with warmth.
- [Spending Sowing Day with Elubai and Govind Bhaiyya](https://milletrevivalproject.in/2024/11/28/spending-sowing-day-with-elubai-and-govind-bhaiyya/): Elubai and Govind Bhaiyya—a farmer couple from Devasiya village in Madhya Pradesh—talk to Laxminarayan Devda about preparing for the Kharif sowing season, why they practise chemical-free farming, and how more farmers in the region can be encouraged to plant jowar.
- [बुआई का दिन एलुबाई और गोविंद भैया के साथ](https://milletrevivalproject.in/2024/11/27/%e0%a4%ac%e0%a5%81%e0%a4%86%e0%a4%88-%e0%a4%95%e0%a4%be-%e0%a4%a6%e0%a4%bf%e0%a4%a8-%e0%a4%8f%e0%a4%b2%e0%a5%81%e0%a4%ac%e0%a4%be%e0%a4%88-%e0%a4%94%e0%a4%b0-%e0%a4%97%e0%a5%8b%e0%a4%b5%e0%a4%bf/): मध्य प्रदेश के देवसिया गांव के किसान दंपत्ति एलुबाई और गोविंद भैया ने लक्ष्मीनारायण देवड़ा से खरीफ की बुआई की तैयारी, रसायन मुक्त खेती क्यों करते हैं और क्षेत्र के अधिक किसानों को ज्वार की खेती के लिए कैसे प्रोत्साहित किया जा सकता है के बारे में बात की। 
- [Proso Yam Galawati Kebab](https://milletrevivalproject.in/2024/11/25/proso-yam-galawati-kebab/): Created in the royal kitchens of Lucknow—known for its Awadhi cuisine—Galawati kebabs were traditionally made with finely minced mutton and raw papaya paste. The vegetarian version, however, uses rajma, which lends a creamy texture that the minced meat otherwise offers. In this recipe, a similar creaminess is achieved by using cooked proso millet, while mashed elephant foot yam gives the kebabs a rich, meaty flavour.
- [Jowar Dal Dhokli](https://milletrevivalproject.in/2024/11/22/jowar-dal-dhokli/): Made by boiling jowar dumplings in toor dal and served warm, this Rajasthani Dal Dhokli is the ultimate comfort meal on a winter day. .
- [Stuffed Ragi Idli](https://milletrevivalproject.in/2024/10/28/stuffed-ragi-idli/): Padma’s tried-and-tested ragi idlis, stuffed with vegetables and steamed to perfection make for a simple yet wholesome breakfast.
- [Proso Millet Chatamari](https://milletrevivalproject.in/2024/10/28/proso-millet-chatamari/): 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.
- [How to Catch Luck in a Pot](https://milletrevivalproject.in/2024/10/24/how-to-catch-luck-in-a-pot/): What can make a day luminous? What can make millets fun, easy even? Friendships, and a little bit of faith, it seems. Mukta Patil, editor at the Millet Revival Project gathers some girlfriends, and perspectives, at this joyous millet-centric potluck in Delhi.
- [Browntop Millet Lonavala Fudge](https://milletrevivalproject.in/2024/10/14/browntop-millet-lonavala-fudge/): The Lonavla fudge is a gooey chocolate treat that commuters along the Pune-Mumbai route love deeply. Ankita’s version features browntop millet flour, condensed milk, cocoa powder, and walnuts, making for a decadent dessert.
- [A Slow-moving Crisis Below the Threshold of Disaster](https://milletrevivalproject.in/2024/09/26/a-slow-moving-crisis-below-the-threshold-of-disaster/): How do tastes and desires, social hierarchies, access to resources, and public policy intersect to create complicated lived realities? Dr. Bhrigupati Singh explores some of these questions in the context of wheat and millets through his ethnographic research in Shahabad, Rajasthan.
- [Little Millet and Sattu Parathas](https://milletrevivalproject.in/2024/09/25/little-millet-and-sattu-parathas/)
- [Proso Millet Mushroom Risotto](https://milletrevivalproject.in/2024/09/25/proso-millet-mushroom-risotto/): A vegetarian risotto made with proso millet, mushrooms, and carrots, this adaptation of the popular Italian dish is just as creamy and satisfying. 
- [Jowar Popcorn](https://milletrevivalproject.in/2024/09/22/jowar-popcorn/): Known as Jwari chya Lahya in Maharashtra and Jowar Dhani in Gujarat, this crunchy popcorn is easy to make.
- [Jowar Buttermilk Ambil](https://milletrevivalproject.in/2024/09/22/jowar-buttermilk-ambil/): A traditional Maharashtrian beverage made with millet flour, water, curd or buttermilk, and spices, Jowar Ambil is refreshing and nourishing, making it perfect for hot afternoons.
- [“What makes society, agriculture, and everything resilient is diversity”](https://milletrevivalproject.in/2024/08/29/what-makes-society-agriculture-and-everything-resilient-is-diversity/): Professor and scientist Dr. Ruth DeFries talks to the Millet Revival Project about the irony of millets becoming all the rage in urban areas in India, while being non-aspirational and stigmatised in rural pockets, and  why farmers are still not reaping the benefits of growing them.
- [Jowar Moti Pulao](https://milletrevivalproject.in/2024/08/25/jowar-moti-pulao/): This slow-cooked pulao combines the earthy goodness of whole jowar grains with seasoned, aromatic chicken meatballs. Topped with crisp, fried onions, it makes for a flavour-packed meal.
- [Bajra Cutlets](https://milletrevivalproject.in/2024/08/23/bajra-cutlets/): Whole bajra is combined with sweet potato, besan, and spices to make cutlets that are guaranteed to be a hit.
- [Foxtail Millet Modaks](https://milletrevivalproject.in/2024/08/22/foxtail-millet-modaks/): A traditional sweet offered to Lord Ganesha during Ganesh Chaturthi, this recipe replaces the typical rice flour dough with foxtail millet flour.
- [Little Millet Paal Puttu](https://milletrevivalproject.in/2024/08/01/little-millet-paal-puttu/): 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.
- [Little Millet Mocha Magic Pudding](https://milletrevivalproject.in/2024/08/01/little-millet-mocha-magic-pudding/): Try this gooey, coffee-flavoured pudding, topped with crunchy caramel jowar corn, for an easy yet magical millet dessert.
- [The Locavore Seasonal Millet Salad Bowl](https://milletrevivalproject.in/2024/07/31/the-locavore-millet-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.
- [Demystifying Millets: A Beginner’s Glossary](https://milletrevivalproject.in/2024/07/29/demystifying-millets-a-beginners-glossary/): With the onslaught of online and offline content, we are inundated with words that we might be familiar with, but do not always understand the context in which they are used. This glossary attempts to demystify some of these terms used around millets.
- [Bajre Ki Kees](https://milletrevivalproject.in/2024/07/26/bajre-ki-kees/): Traditionally made with fresh corn kernels, this rendition of the bhutte ka kees uses bajra instead.
- [Foxtail Mudde With Nandu Rasam](https://milletrevivalproject.in/2024/07/24/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](https://milletrevivalproject.in/2024/07/17/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](https://milletrevivalproject.in/2024/06/25/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](https://milletrevivalproject.in/2024/06/25/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.
- [‘It Tastes Like Earth, with a Bit of Tartness’](https://milletrevivalproject.in/2024/06/25/it-tastes-like-earth-with-a-bit-of-tartness/): A fermented, porridge-like ragi drink offers more than just succour on a hot summer’s day. For most communities in Tamil Nadu, it is a means of sustenance. For Valli, it tastes best when had with leftover fish curry.
- [Ragi Chicken Momos](https://milletrevivalproject.in/2024/06/19/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.
- [Reimagining the Future of Food, Comic-style](https://milletrevivalproject.in/2024/05/27/reimagining-the-future-of-food-comic-style/): Future of Food, a comic produced in English and Kannada, is set in 2035. An exercise in imagination, it asks what hopeful, localised futures look like for communities—especially rural and indigenous farmers in India—who are often excluded from these imaginations because of the nature of innovation and technology.
- [Kodo Millet Appam](https://milletrevivalproject.in/2024/05/27/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](https://milletrevivalproject.in/2024/05/22/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.
- [Proso Millet Dhokla](https://milletrevivalproject.in/2024/05/21/proso-millet-dhokla/): 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.
- [‘अभी भी, मैं आँखें बंद करता हूँ तो मुझे लगता है कि मैं ज्वार की आत्मा को देख रहा हूँ।’](https://milletrevivalproject.in/2024/04/29/%e0%a4%85%e0%a4%ad%e0%a5%80-%e0%a4%ad%e0%a5%80-%e0%a4%ae%e0%a5%88%e0%a4%82-%e0%a4%86%e0%a4%81%e0%a4%96%e0%a5%87%e0%a4%82-%e0%a4%ac%e0%a4%82%e0%a4%a6-%e0%a4%95%e0%a4%b0%e0%a4%a4%e0%a4%be/): किसान और फ़िल्म निर्देशक लक्ष्मीनारायण देवड़ा मुक्ता पाटील से बातचीत करते हुए बताते है कि उनकी दादी ज्वार कैसे बनाती थी, अच्छी फिल्मों का बोली और बेझिझक होने से क्या रिश्ता हैं, और ज्वार का पॉपकॉर्न लोगों को कैसे एकजुट करता है। 
- [‘Even now, when I close my eyes, I feel like I can see the soul of jowar’](https://milletrevivalproject.in/2024/04/29/even-now-when-i-close-my-eyes-i-feel-like-i-can-see-the-soul-of-jowar/): Farmer and filmmaker Laxminarayan Devda talks to Mukta Patil about his memories of eating jowar with his grandmother, the place language and comfort have in good filmmaking, and how popped jowar corn brings people together. 
- [Jowar Poha](https://milletrevivalproject.in/2024/04/24/jowar-poha/): Poha is a breakfast dish eaten across large parts of central and western India. Traditionally made with flattened rice flakes, poha is usually cooked with onions, green chillies, and peanuts. Regional variations ensure that it tastes just a little different if you have it in say, Indore, Pune, or Ahmedabad. This version, which replaces the rice with jowar flakes, is just as satisfying.  
- [Kodo Millet and Mango Pancakes](https://milletrevivalproject.in/2024/04/24/kodo-millet-and-mango-pancakes/): Mangoes, coconut milk, and kodo millet flour come together to create a perfectly flavoured summer breakfast in these fluffy pancakes.
- [Barnyard Millet Mutton Pantheras with Aam Kasundi](https://milletrevivalproject.in/2024/04/23/barnyard-millet-mutton-pantheras-with-aam-kasundi/):  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. 
- [Flour Power: Women-led Millet Value Chains Improve Local Nutrition](https://milletrevivalproject.in/2024/03/29/flour-power-women-led-millet-value-chains-improve-local-nutrition/): Flour Power, an excerpt from ‘Millet Mantra’, narrates the story of tenacious women entrepreneurs and collectives, and how processing ragi into flour paved the way for their independence, and that of the district's to better nutrition.
- [Jowar ki Raab](https://milletrevivalproject.in/2024/03/28/jowar-ki-raab/): 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. 
- [Foxtail and Mutton Pitha](https://milletrevivalproject.in/2024/03/27/foxtail-and-mutton-pitha/): 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.
- [Foxtail Ganji Annam with Fish Pickle](https://milletrevivalproject.in/2024/03/27/foxtail-ganji-annam-with-fish-pickle/): 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. 
- [Kutki Rice and Hare Chane ka Saag](https://milletrevivalproject.in/2024/03/15/kutki-rice-and-hare-chane-ka-saag/): 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.
- [‘Kutki Gets Ready Just with Dew’](https://milletrevivalproject.in/2024/03/14/kutki-gets-ready-just-with-dew/): Travelling through Chhindwara district in India’s central peninsula, Shirin Mehrotra learns about why kutki (little millet) needs little water to grow, the most common way it is eaten, and why it has disappeared from the diets of Adivasi communities here.
- [Foxtail Gola Moglai](https://milletrevivalproject.in/2024/02/26/foxtail-gola-moglai/): A filling Bengali breakfast, these fluffy, savoury, pancake-esque snacks replace wheat flour with foxtail flour, making for a lighter, and more nourishing dish
- [Foxtail Bamboo Chicken Biryani](https://milletrevivalproject.in/2024/02/23/foxtail-bamboo-chicken-biryani/): 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. 
- [Proso Phirni](https://milletrevivalproject.in/2024/02/21/proso-phirni/): 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.
- [What Can Charred Plant Remains Tell Us About the History of Millet Cultivation?](https://milletrevivalproject.in/2024/02/07/what-can-charred-plant-remains-tell-us-about-the-history-of-millet-cultivation/): How do botany and archaeology come together to reveal mysteries of our past agrarian life? What role do millets play in this? Mukta Patil speaks to archaeobotanist Dr. Dorian Fuller to find out why he loves to sift through the daily rubbish of old settlement sites, and what we can unearth from the past to build the future.
- [Thalipeeth](https://milletrevivalproject.in/2024/01/29/thalipeeth/): 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.
- [Mandia Pej](https://milletrevivalproject.in/2024/01/29/mandia-pej/): Chef Alka Jena shares her recipe for mandia pej, a probiotic drink made with finger millet and fermented rice water.
- [Roasted Sama Chal aur Khas Khas ki Kheer](https://milletrevivalproject.in/2024/01/29/roasted-sama-chal-aur-khas-khas-ki-kheer/): This kheer, made using barnyard millet and poppy seeds, elevates the flavours we know and love with a unique chewy bite and deep nuttiness. 
- [Shared With Elephants: Growing Ragi in Harmony with Local Wildlife](https://milletrevivalproject.in/2023/12/27/shared-with-elephants/): For farmers working in proximity with forested areas, cultivating food crops is fraught with conflict. But a community led initiative is now trying to safeguard both—local farms in southern India’s ragi growing belt as well as wild elephants who can’t get enough of the tasty millet.
- [Sama Chal Potol](https://milletrevivalproject.in/2023/12/26/sama-chal-potol/): Made with barnyard millet and pointed gourd, and paired with a cooling raita, this pulao is the perfect dish for a hearty and nourishing lunch.
- [As Millets Steal the Spotlight, What Do Its Growers Have to Say about It?](https://milletrevivalproject.in/2023/12/02/as-millets-steal-the-spotlight-what-do-its-growers-have-to-say-about-it/): Numerous efforts are being made across the country to revive millets, and promote its consumption. But what does it mean for farmers who grow these grains? Nidaphi Hynniewta speaks to millet farmers from Meghalaya.
- [Little Millet Upma](https://milletrevivalproject.in/2023/11/28/little-millet-upma/): Typically prepared using semolina, this upma made with little millet is a healthy and nutrient-rich breakfast option. 
- [Millets in the PDS—Has It Been Successful?](https://milletrevivalproject.in/2023/11/16/millets-in-the-pds-has-it-been-successful/): Ragi, jowar, and bajra have been introduced in the public distribution systems in recent years. Ananya Vhavle and Oishika Roy look at the factors that define the grains’ acceptability, such as price, cultural relevance, and ease of consumption, and find that there are no straightforward answers.
- [Barnyard Millet Slice Cake](https://milletrevivalproject.in/2023/11/09/barnyard-millet-slice-cake/): Tea cakes bring a gorgeous brightness to the evening snack. This recipe uses barnyard millet, and is just the right amount of sweet and indulgent.
- [Barnyard Millet Adai](https://milletrevivalproject.in/2023/11/08/barnyard-millet-adai/): Fluffier and denser than their dosa counterparts, this barnyard millet adai is spongy and a great wholesome meal by itself.
- [Mushroom and Bok Choy Congee with Barnyard Millet](https://milletrevivalproject.in/2023/11/08/mushroom-and-bok-choy-congee-with-barnyard-millet/): 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.
- [Handvo with Barnyard Millet](https://milletrevivalproject.in/2023/11/08/handvo-with-barnyard-millet/): 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. 
- [Barnyard and Chocochip Cookie    ](https://milletrevivalproject.in/2023/11/08/barnyard-and-chocochip-cookie/): 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. 
- [Barnyard and Paneer Tikki](https://milletrevivalproject.in/2023/11/08/barnyard-and-paneer-tikki/): 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. 
- [Songs of Survival: The Cultural Memory that Kept Millets Alive](https://milletrevivalproject.in/2023/10/12/songs-of-survival-the-cultural-memory-that-kept-millets-alive/): Certain food memories linger in a community’s collective consciousness long after the food itself may have disappeared from people’s plates and farmers’ fields. Sohel Sarkar writes on the farming songs and rituals that have sustained millets in different parts of India.
- [Beyond Malt: Discovering the Secret to Millet Beers](https://milletrevivalproject.in/2023/09/18/beyond-malt-discovering-the-secret-to-millet-beers/): Brewing with millets has been a notoriously difficult project for most beer makers. But Great State Aleworks, a Pune-based brewery, has cracked the code. The Locavore team talks to Shivani Unakar, Project Coordinator of the Millet Beer Project, about their brewing journey and millet beers.
- [Jowar ka Meetha](https://milletrevivalproject.in/2023/09/01/jowar-ka-meetha/): An indulgent dessert that is traditionally made in Rajasthan using broken wheat or lapsi, the Jowar ka Meetha is a spin on the classic that features whole jowar pearls cooked with dark jaggery and ghee. Chef Bhairav Singh of Native Bombay tells us how to make this sweet that is tasty as well as gut-friendly. 
- [Jowar Jackfruit Birria Taco](https://milletrevivalproject.in/2023/08/22/jowar-jackfruit-birria-taco/): 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.
- [Mixed Millet Rotla](https://milletrevivalproject.in/2023/06/13/mixed-millet-rotla/): Sorghum, pearl millet, and finger millet flours are combined to make this wholesome dish, with recipes for cucumber-tomato sabji, and chilli pickle that pair perfectly with it.
- [Ragi Laddoo](https://milletrevivalproject.in/2023/05/30/ragi-laddoo/): This recipe has been documented for The Locavore by Shabnam Afrien of Odisha Millets Mission (OMM). A flagship programme of the government of Odisha, OMM was launched in 2017 to improve the nutrition of tribal communities in Odisha through revival of millets in farming and their diets.
- [Chasing Millets in North Bengal and Sikkim: An Excerpt From Seeds and Food Sovereignty](https://milletrevivalproject.in/2023/04/18/chasing-millets-in-north-bengal-and-sikkim-an-excerpt-from-seeds-and-food-sovereignty/): Millets are mainly grown today for the purpose of making eu or millet wine, finds Bengt G Karlsson, while travelling through parts of West Bengal. 
- [Krai, Mushroom, and Piscot Soup](https://milletrevivalproject.in/2023/04/06/krai-mushroom-and-piscot-soup/): This Khasi-inspired mushroom and piscot soup substitutes maida or cornflour with a healthier alternative: ragi, or finger millet.
- [Bajri Methi Gota](https://milletrevivalproject.in/2023/03/31/bajri-methi-gota/): The Bajri Methi Gota made with pearl millet flour, methi leaves and spices is a simple but flavorful pakoda that's popular in the Kathiawad region of Gujarat.
- [‘Odisha Millets Mission is a People’s Programme’](https://milletrevivalproject.in/2023/03/22/odisha-millets-mission-is-a-peoples-programme/): What makes Odisha Millets Mission (OMM) stand out in a sea of other government programmes? The Locavore learns about how women Self-Help Groups are championing millets, and the inclusion of ragi ladoos in Anganwadi meals. 
- [The Return of the Forgotten Millet](https://milletrevivalproject.in/2023/03/02/the-return-of-the-forgotten-millet/): With the United Nations declaring 2023 as the International Year of Millets (IYOM), and the growing attempts to revive this ancient Indian grain, do you ever wonder where it disappeared to in the first place? Arathi Menon helps us understand why millets vanished from our diets, and the value of bringing it back.
- [Millet Revival Project: Phase One](https://milletrevivalproject.in/2023/02/11/millet-revival-project-2023/): Our modest attempt to demystify cooking with millets, and relearn the impact that it has on our ecology. This initiative aims to facilitate gradual incorporation of millets into our diets, as well as create a space for meaningful conversation and engagement so that we can tap into the resilience of millets while also rediscovering its taste.
- [Besan and Jowar Chilas with Hari Chutney](https://milletrevivalproject.in/2022/11/14/besan-and-jowar-chilas-with-hari-chutney/): A simple yet healthy take on the chila, this recipe uses sorghum flour as well as besan, and is paired with easy-to-make green chutney.
- [Tillage - Bringing Back Millets and Forgotten Flours](https://milletrevivalproject.in/2022/08/01/tillage-bringing-back-millets-and-forgotten-flours/): We were first drawn to Tillage’s produce after hearing the passion with which siblings Saloni Anchan, a lawyer, and Shival Shah, a chartered accountant, spoke about local and seasonal ingredients. Founded by them in 2020, Tillage is a Mumbai-based company that seeks to bring high-quality produce—grown by a network of trusted farmers across India—onto our plates.   The idea for Tillage took root in their 20-acre farm in Mansa, Gujarat, as a way to support their gaushala which houses over a 100 cows. At first, Saloni and Shival sold jowar and bansi wheat from the farm. But as the demand…
- [Millet Chicken Biryani](https://milletrevivalproject.in/2022/07/22/millet-chicken-biryani/): A simple but delicious recipe from Janagiamma, a leader from the indigenous Kurumba community of the Nilgiris in Tamil Nadu.
- [‘Keerai pori is something I enjoy during the monsoon’](https://milletrevivalproject.in/2022/07/19/keerai-pori-is-something-i-enjoy-during-the-monsoon/): What does it mean to be in tune with changing seasons? Janagiamma, a leader of the indigeneous Kurumba community in the Nilgiris, tells us that millets and bamboo are good for the monsoons.

## Pages

- [Anjana CP](https://milletrevivalproject.in/anjana-cp/): Anjana CP | Research Volunteer Anjana is a product designer with expertise in understanding users and how people make choices. She is passionate about creating digital spaces that encourage sustainable behavior, build community, and make a lasting impact. Her work focuses on finding challenges in systems and designing solutions that lead to positive change. In addition to her work, Anjana is a food enthusiast interested in exploring food systems, sustainable practices, and their wider impact.
- [Gayatri Shanbhag](https://milletrevivalproject.in/gayatri-shanbhag/): Gayatri Shanbhag | Research Volunteer Gayatri is an experimental researcher, pedagogist, and maker with a background in anti-colonial queer-feminist praxis in design and digital humanities. They are Interested in critical making and history, and curious about stitching together connections between indigenous food practices, ecology, clothing practices, and the body. They deeply love cooking for people and are a passionate over-sharer when it comes to musings about the being and becoming of food in a kitchen. If not found digging into a slice of cake, they would most likely be somewhere taking care of plants.
- [Rishaya Palkhivala](https://milletrevivalproject.in/rishaya-palkhivala/): Rishaya Palkhivala | Research Volunteer Rishaya is a writer and filmmaker who enjoys experimenting in the kitchen and scoping out local markets for interesting produce.
- [Triveni Kulkarni](https://milletrevivalproject.in/triveni-kulkarni/): Triveni Kulkarni | Research Volunteer Triveni helps businesses and organisations achieve strategic advantage by understanding how and why people behave the way they do, through research on culture and context, human psychology, and the world at large. Her curiosity in understanding food and cuisines through a cultural and environmental lens, left her with a deep appreciation for sustainable practices.
- [Vyoma Haldipur](https://milletrevivalproject.in/vyoma-haldipur/): Vyoma Haldipur | Research Volunteer Vyoma Haldipur is a product and systems designer with a passion for bridging the gap between consumer and business needs. She studied product design at the National Institute of Design, Ahmedabad and food design and innovation from the Scuola Politecnica di Design, Milan. She is certified in cooking and permaculture. Her unique combination of skills and experience has led her to specialise in the agri-food and FMCG industry. Her work spans a range of sustainability initiatives, aiming to create impactful changes in our food systems.
- [Diya Vasnad](https://milletrevivalproject.in/diya-vasnad/): Diya Vasnad | Research Volunteer Diya, 19, is currently pursuing a degree in culinary arts. She hails from Mumbai, but is currently studying in Gurgaon.
- [Aishwarya Shekhar Narvekar](https://milletrevivalproject.in/aishwarya-shekhar-narvekar/): Aishwarya Shekhar Narvekar | Research Volunteer Aishwarya is a service designer with expertise in design research. As a designer, researcher, and facilitator she practices user-centred design for problem solving across sectors like education, healthcare, and financial services. She is keen to explore the role of design in driving change within systems, in order to create products and services better aligned with all people.
- [Sharada Dhevi S](https://milletrevivalproject.in/sharada-dhevi-s/): Sharada Dhevi S  | Chef Volunteer Like the famous Julia Child, Sharada prefers to call herself a ‘home cook’ rather than a ‘Chef’ because of her love for spontaneity in cooking. A food enthusiast since birth, Sharada started cooking when she was 14 and there was no looking back! Her culinary passion lies in reviving traditional recipes with a contemporary twist, and she delights in incorporating seasonal, locally-sourced produce in innovative and imaginative ways. She proudly shares her cooking experiments on Instagram @adupangarai_aroma.
- [Kaveri Sastry](https://milletrevivalproject.in/kaveri-sastry/): Kaveri Sastry | Research Volunteer Kaveri graduated with a masters in Sustainability Science, and has worked as a food policy researcher. Her interests lie at the intersection of food security and sustainability. She is a food nerd, and enjoys learning about food in various contexts.
- [Pragnya Senapati](https://milletrevivalproject.in/pragnya-senapati/): Pragnya Senapati | Research Volunteer Pragnya is a sustainable development and public policy professional with a law degree and a Master’s in Public Policy. Her areas of interest include climate action, public health, and innovations in food systems. She has previously served as a LAMP fellow (Legislative Assistant to a Member of Parliament) to Smt. Supriya Sule, and has collaborated with leading civil society organisations and development agencies. Currently, she leads special projects at Ripple Research, which explores ways to make sustainable actions simpler through behavioural change insights.
- [Nidhi Neralakatte](https://milletrevivalproject.in/nidhi-neralakatte/): Nidhi Neralakatte | Research Volunteer Nidhi has over five years of experience in marketing research and intelligence. She has previously served as a Senior Research Analyst at Wavteq India Research and Advisory Pvt. Ltd in Bangalore, India, and currently works as a freelancer. Her expertise lies in primary and secondary research across various sectors. She is committed to contributing to projects that promote sustainable agricultural practices and enhance food security, with a particular focus on the cultivation and promotion of millets. She is also a passionate classical dancer.
- [Manasa Venkatachalam](https://milletrevivalproject.in/manasa-venkatachalam/): Manasa Venkatachalam | Research Volunteer Manasa is a legal consultant based out of Amsterdam. She works in public international law and is currently working with Blue Ocean Law to represent the Republic of Vanuatu at the International Court of Justice regarding the Climate Change Advisory Opinion. She specialises in the human rights impacts of climate change. She is a voracious eater and cook trying to incorporate sustainability into her food practices.
- [Sayani Sengupta](https://milletrevivalproject.in/sayani-sengupta/): Sayani Sengupta | Cooking Lab Lead Sayani is a home chef and caterer based out of Kolkata. She is passionate about food, learning and creating new recipes, and experimenting with food. Her work and recipes have been published multiple times on various digital and print media platforms.
- [Shivanghi Aggarwal](https://milletrevivalproject.in/shivanghi-aggarwal/): Shivanghi Aggarwal | Resource Lab Lead Shivanghi is a Service Designer based out of London.
- [Events](https://milletrevivalproject.in/events/): Events Millet Cooking Workshop, Bhopal Edition November 17, 2024 Thirty millet enthusiasts joined us for a cooking workshop, where four exciting dishes left everyone surprised at the grains’ versatility! Millet Meetup, Bhopal EditionNOVEMBER 16, 2024 At Bhopal’s beautiful Cafe Amado, a documentary screening about foxtail millet and a delicious potluck steered us towards a more resilient future. Millet Mixer, Kochi EditionJULY 21, 2024 At Kochi’s breezy Yacht club, 60 millet enthusiasts and a tasty potluck helped make strides towards a better food future.​​ Mingle with Millets, An Immersive Discussion and Cooking Workshop, KochiJULY 20, 2024 Bringing together 54 professionals for…
- [Millet Profiles](https://milletrevivalproject.in/know-your-millets/): A resource by the Millet Revival Project to help you learn about these ancient grains and make them a regular addition to your pantry. Meet Millets Regional Names Scientific Classification How To Use Meet Millets Millets have been a staple for countless communities across the Indian subcontinent, each region offering its own cherished recipes and stories. These hardy grains, which require minimal water and grow in various climates, hold the promise of agriculture that supports both people and the planet. An ancient cereal group, millets are made up of small-seeded perennial grasses. They are cultivated and consumed across the world…
- [Fill it with Millets](https://milletrevivalproject.in/fill-it-with-millets/): Millet Survey Your voice can help shape the future of India’s food system. Join us in our Millet Opinion Survey and make a difference in just 10 minutes by sharing your insights. As active participants in the food system, each of us plays a unique role in shaping agricultural decisions. At The Locavore, we’re seeking your help to better understand this crucial aspect of our food landscape in India.  We encourage you to participate in this survey if: • You care about the Indian food system and its many nuances. • You are curious about heritage grains and their cultural and…
- [About The Locavore](https://milletrevivalproject.in/about-the-locavore/): The Locavore is a transformative platform dedicated to revitalising India's food culture, championing the use of local ingredients like millets through sustainable practices, culinary innovation, and community collaboration.
- [About Rainmatter Foundation](https://milletrevivalproject.in/about-rainmatter-foundation/): The Rainmatter Foundation is a visionary non-profit dedicated to fostering environmental sustainability and climate action, collaborating with diverse organizations to create impactful change in ecosystems, green economies, and community livelihoods.
- [Restaurants](https://milletrevivalproject.in/restaurants/)
- [Producers](https://milletrevivalproject.in/producers/)
- [Experts](https://milletrevivalproject.in/experts/)
- [](https://milletrevivalproject.in/project-team/): Meet our dedicated team of passionate lab leads, researchers, chefs and volunteers, united by a shared commitment to the Millet Revival Project. Together, we're sowing the seeds of change in our Indian food landscape.
- [About the Millet Revival Project](https://milletrevivalproject.in/what-is-the-millet-revival-project/): The Millet Revival Project, a collaboration between The Locavore and the Rainmatter Foundation, aims to reinvigorate India's relationship with millets, combining in-depth research, community engagement, and innovative storytelling to highlight the grain’s health and ecological benefits.
- [Millet Resource Bank](https://milletrevivalproject.in/millet-resource-bank/): The Millet Resource Bank by The Locavore is a dynamic, open-access repository that continuously updates and showcases diverse initiatives, stakeholders, and information pivotal to the millet movement in India.
- [Subscribe to our Newsletter](https://milletrevivalproject.in/subscribe/)
- [Contact Us](https://milletrevivalproject.in/contact-us/): Our registered postal address is No. 68/3287, Room No. 1, First Floor, Cinzac Towers,Chittoor Road, Ernakulam, Kerala – 682018, India You can contact us at +918433914047 or write to us at connect@milletrevivalproject.in
- [cheftzac](https://milletrevivalproject.in/user/cheftzac/)
- [User](https://milletrevivalproject.in/user/)
- [MRP Labs](https://milletrevivalproject.in/mrp-labs/): Pioneering the Millet Revival Project, these labs collectively work to bring millets into daily diets through storytelling, research, culinary innovations, policy understanding, and a comprehensive digital repository, encapsulating the entire millet spectrum from farm to fork.
- [What We Do](https://milletrevivalproject.in/what-we-do/): Phase One Overview We dreamt up the Millet Revival Project at The Locavore because we wanted to answer some questions – What impact does cultivating millets have on the natural resources and growers of India? How do we encourage change among consumers to enable eating practices that are good for both, people and planet?   What links the two, and how flavourful can it be?   Since then, we have been on an incredible journey with the Rainmatter Foundation to understand and revive millets, the ancient grains that have nourished us for generations. As we dive into the second phase…
- [Contribute](https://milletrevivalproject.in/contribute/): Get In Touch! Share your ideas with us! Photo courtesy of Team Locavore. 01 Send us recipes We’re always on the lookout for lesser-known millet recipes, especially those with a rich and compelling backstory. In a country with as diverse a culinary heritage as India, we rely on our millet-loving community to help us collate recipes that truly represent this variety. The more unique and uncommon the millet recipe, the more thrilled we are to receive it! We encourage you to share your millet recipes in the form of text, audio, photos, or videos.   The Millet Revival Project is…
- [Terms Of Services](https://milletrevivalproject.in/terms-of-services-for-users/): These terms of services is an electronic record in the form of an electronic contract formed under the information technology act, 2000 and the rules made thereunder and the amended provisions pertaining to electronic documents / records in various statutes as amended by the information technology act, 2000. These terms of services does not require any physical, electronic or digital signature.   This document is published and shall be construed in accordance with the provisions of rule 3 (1) of the information technology (intermediaries guidelines) rules, 2011 prescribed under information technology act, 2000 that require publishing the rules and regulations,…
- [Privacy Policy](https://milletrevivalproject.in/privacy-policy/): This privacy policy is an electronic record in the form of an electronic contract formed under the information technology act, 2000 and the rules made thereunder and the amended provisions pertaining to electronic documents / records in various statutes as amended by the information technology act, 2000. This privacy policy does not require any physical, electronic or digital signature. This document is published and shall be construed in accordance with the provisions of the information technology (reasonable security practices and procedures and sensitive personal data of information) rules, 2011 under information technology act, 2000; that require publishing of the privacy…
- [Homepage](https://milletrevivalproject.in/): The Millet Revival Project, led by The Locavore in association with Rainmatter Foundation, is a comprehensive initiative focused on revitalising millets within India's culinary and agricultural landscape. 

## Products

- [Himalayan Gahat Dal](https://milletrevivalproject.in/product/himalayan-gahat-dal/): From the farm of Hormis Tharakan


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