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.
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Millet Revival Project
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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.
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.
Browntop Dindigul Thalappakatti Biriyani
This iconic Tamilian biriyani is made with indigenous browntop millet instead of rice, creating a delicious and wholesome dish.
“In areas with water scarcity, millets can be a lifeline.â€
Tapas Chandra Roy talks to Anoushka Rabha about the challenges of millet cultivation at the grassroots level, the Odisha Millet Mission, and sustainable farm-to-plate models.
Foxtail Awadhi Chicken Biryani
Innate to Lucknow, the Awadhi Biryani features alternate layers of fragrant, long-grained rice with meat cooked in aromatic spices. In this version, the rice is replaced with nutty foxtail millet.
Ragi Chhena Malpua
Made with fresh paneer and ragi flour, and fried in ghee, these warm malpuas are a Rajasthani delicacy savoured during the winters.
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