Difficulty Level: Intermediate

14 posts
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Proso Yam Galawati Kebab

  • Sahiba Khurana
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.
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Proso Millet Chatamari

  • Sharada Sriram
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.
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The Locavore Seasonal Millet Salad Bowl

  • Thomas Zacharias
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.
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Ragi Chicken Momos

  • Sahiba Khurana
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.
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Proso Millet Dhokla

  • Shreya Baid Bothra
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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Handvo with Barnyard Millet

  • Ankita Jain
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.
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Jowar ka Meetha

  • Bhairav Singh
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.
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