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.
Difficulty Level: Intermediate
21 posts
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.
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.
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.
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
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.
Krai, Mushroom, and Piscot Soup
This Khasi-inspired mushroom and piscot soup substitutes maida or cornflour with a healthier alternative: ragi, or finger millet.
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