Millet Revival Project 2023 - Millet Revival Project

5 min

Books on Food

Flour Power: Women-led Millet Value Chains Improve Local Nutrition

Saahil Parekh, Karan Shinghal, Nandini Agarwal, and Shuva Raha

Flour Power, an excerpt from ‘Millet Mantra’, narrates the story of tenacious women entrepreneurs and collectives, and how processing ragi into flour paved the way for their independence, and that of the district's to better nutrition.

0 min

Main Course

Foxtail and Mutton Pitha

Sayani Sengupta

Pithas are a festive delicacy in Odisha—a kind of pancake usually made with rice, and stuffed with fillings like jaggery, lentils, and grated coconut, just to name a few. It is a versatile food, lending itself to different styles of preparation (steamed, fried, pan roasted), different shapes and sizes, and different fillings. Here, the pitha is made using foxtail millet flour, stuffed with mutton, and slow-cooked in banana leaves to create a hearty lunch.

0 min

Main Course

Kutki Rice and Hare Chane ka Saag

Fakir Chand Uikey

Kutki, if cooked carefully with enough water, turns out fluffy like rice. Its taste is nutty, with a deep, earthy flavour. During the short season when green chickpea shoots are still young, the rice is paired with a saag prepared from its tender shoots.

8 min

Stories

‘Kutki Gets Ready Just with Dew’

Shirin Mehrotra

Travelling through Chhindwara district in India’s central peninsula, Shirin Mehrotra learns about why kutki (little millet) needs little water to grow, the most common way it is eaten, and why it has disappeared from the diets of Adivasi communities here.

0 min

Foxtail Gola Moglai

Sayani Sengupta

A filling Bengali breakfast, these fluffy, savoury, pancake-esque snacks replace wheat flour with foxtail flour, making for a lighter, and more nourishing dish

0 min

Main Course

Foxtail Bamboo Chicken Biryani

Sayani Sengupta

In this rustic biryani recipe that can be made at home, a hollow bamboo is used for creating a uniquely flavoured dish; reminiscent of the charcoal ovens and sand pits traditionally used to cook the rice. Here, the rice is replaced with foxtail millet to create a delicious, gluten free version of this smoky delicacy.

0 min

Desserts and Mithai

Proso Phirni

Ankita Jain and Shreya Jain

A festive sweet made with milk and jaggery, this aromatic phirni replaces ground rice with proso millet, but retains the flavour and richness of this classic dessert.

14 min

Stories

What Can Charred Plant Remains Tell Us About the History of Millet Cultivation?

Mukta Patil

How do botany and archaeology come together to reveal mysteries of our past agrarian life? What role do millets play in this? Mukta Patil speaks to archaeobotanist Dr. Dorian Fuller to find out why he loves to sift through the daily rubbish of old settlement sites, and what we can unearth from the past to build the future.

0 min

Breakfast

Thalipeeth

Ankita Jain

This savoury and flavourful thalipeeth uses sorghum and barnyard millet as its main grains. Paired with some curd, the dish makes for a filling and nutritious breakfast.

0 min

Desserts and Mithai

Roasted Sama Chal aur Khas Khas ki Kheer

Ankita Jain and Sayani Sengupta

This kheer, made using barnyard millet and poppy seeds, elevates the flavours we know and love with a unique chewy bite and deep nuttiness.

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