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.
Difficulty Level: Easy
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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. .
Jowar Popcorn
Known as Jwari chya Lahya in Maharashtra and Jowar Dhani in Gujarat, this crunchy popcorn is easy to make.
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.
Bajra Cutlets
Whole bajra is combined with sweet potato, besan, and spices to make cutlets that are guaranteed to be a hit.
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.
Bajre Ki Kees
Traditionally made with fresh corn kernels, this rendition of the bhutte ka kees uses bajra instead.
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.
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.
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