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Millet Revival Project
52 posts
“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.
Bajra Cutlets
Whole bajra is combined with sweet potato, besan, and spices to make cutlets that are guaranteed to be a hit.
Foxtail Millet Modaks
A traditional sweet offered to Lord Ganesha during Ganesh Chaturthi, this recipe replaces the typical rice flour dough with foxtail millet flour.
Little Millet Minapa Rotti
The Minapa or Dibba Rotti is an Andhra delicacy. A thick, savoury pancake with a crisp crust, it can be had for breakfast or as an accompaniment to a main dish. In this recipe, the traditional homemade rice rava (made from coarsely ground rice) is replaced with little millet rava.
Reimagining the Future of Food, Comic-style
Future of Food, a comic produced in English and Kannada, is set in 2035. An exercise in imagination, it asks what hopeful, localised futures look like for communities—especially rural and indigenous farmers in India—who are often excluded from these imaginations because of the nature of innovation and technology.
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.
Jowar Poha
Poha is a breakfast dish eaten across large parts of central and western India. Traditionally made with flattened rice flakes, poha is usually cooked with onions, green chillies, and peanuts. Regional variations ensure that it tastes just a little different if you have it in say, Indore, Pune, or Ahmedabad. This version, which replaces the rice with jowar flakes, is just as satisfying.
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