Difficulty Level: Easy to Moderate

7 posts
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Browntop Millet Lonavala Fudge

  • Ankita Jain
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.
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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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Kodo Millet Appam

  • Sharada Sriram
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.
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Jowar Poha

  • Tejaswi Rathod
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.
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Foxtail Ganji Annam with Fish Pickle

  • Sayani Sengupta
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.
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Proso Phirni

  • Ankita Jain and Shreya Jain
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.
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