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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Millet Revival Project
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Ragi Chilli Chicken
A quintessential Indo-Chinese appetiser, chilli chicken is a spicy, tangy dish where cornflour is used to coat chicken that is then fried with vegetables and soy sauce. This version, comprising ragi flour, is just as delicious.
Gur Aur Bajre ki Meethi Roti
Traditionally prepared during winters in Punjab, the Meethi Roti is—unlike what its name suggests—more firm and rustic, baked like a tava bread. Toasted with spices such as fennel, green cardamom, black cardamom, nutmeg, and black pepper, these rotis fill the heart and hearth with warmth.
Stuffed Ragi Idli
Padma’s tried-and-tested ragi idlis, stuffed with vegetables and steamed to perfection make for a simple yet wholesome breakfast.
Proso Millet Chatamari
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.
How to Catch Luck in a Pot
What can make a day luminous? What can make millets fun, easy even? Friendships, and a little bit of faith, it seems. Mukta Patil, editor at the Millet Revival Project gathers some girlfriends, and perspectives, at this joyous millet-centric potluck in Delhi.
Browntop Millet Lonavala Fudge
The Lonavla fudge is a gooey chocolate treat that commuters along the Pune-Mumbai route love deeply. Ankita’s version features browntop millet flour, condensed milk, cocoa powder, and walnuts, making for a decadent dessert.
“What makes society, agriculture, and everything resilient is diversity”
Professor and scientist Dr. Ruth DeFries talks to the Millet Revival Project about the irony of millets becoming all the rage in urban areas in India, while being non-aspirational and stigmatised in rural pockets, and why farmers are still not reaping the benefits of growing them.
Jowar Moti Pulao
This slow-cooked pulao combines the earthy goodness of whole jowar grains with seasoned, aromatic chicken meatballs. Topped with crisp, fried onions, it makes for a flavour-packed meal.
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