Foxtail Millet Roly Poly
Quintessential to Anglo-Indian kitchens, Roly Poly is a jammy dough roll, usually paired with custard. In this recipe, Twinkle Suri reimagines it by using foxtail millet flour.
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Millet Revival Project
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Foxtail Millet Bebinca
Bebinca, a classic Goan dessert that is typically layered with coconut milk, caramel, and warm spices, gets a nutty foxtail spin in this gluten-free yet indulgent version.
Barnyard Pulihora
A wholesome take on the classic Andhra Pulihora, this version swaps rice for fibre-rich barnyard millet. With tamarind, sesame, and a bold tempering, Padma Kumar’s recipe brings together tradition, flavour, and nutrition.
Browntop Bedmi Puri-Aloo Methi Sabzi
A comforting North Indian breakfast classic gets a nourishing makeover by incorporating browntop millet instead of maida.
Bajra Fara
A nourishing breakfast from the heartlands of Uttar Pradesh and Chhattisgarh is reimagined here by replacing wheat flour with the wholesomeness of nutty bajra.
Little Millet Ela Ada
A traditional Kerala sweet steamed in banana leaves, this version of Ela Ada swaps rice flour for little millet, imparting an earthy flavour to the wholesomeness of coconut and jaggery. A simple, timeless delight.
Browntop Millet Prawn Tehari
Comprising short-grained, aromatic rice along with whole spices and mutton or beef, Tehari is intrinsic to Bangladesh. Here, Swati Bhaduri replaces red meat with prawns, and rice with browntop millet for a lighter meal.
Tila Bajra Hummus with Chilli Ghee
This Tila Bajra Hummus with Chilli Ghee is a delightful appetiser that is packed with nutrients, making it an excellent addition to any healthy kitchen.
Jolada Kadabu (Jowar Dumplings with Wild Edible Greens)
A healthy snack that can even double as a meal, the Jolada Kadabu is cherished in several Kannadiga households. It brings together the goodness of jowar with the unique flavours of wild greens.
Varagu Arisi Paal Kozhukattai
A lightly sweetened dessert from Tamil Nadu, Paal Kozhukattai traditionally refers to rice flour balls cooked in milk and jaggery. Here, the rice is replaced with kodo millet flour, retaining the inherently rich flavour.
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