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.
Difficulty Level: Intermediate
16 posts
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.
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.
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.
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.
The Locavore Seasonal Millet Salad 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.
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.
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
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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