Kodo Millet and Mango Pancakes
Mangoes, coconut milk, and kodo millet flour come together to create a perfectly flavoured summer breakfast in these fluffy pancakes.
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Millet Revival Project
52 posts
Foxtail and Mutton Pitha
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.
Foxtail Ganji Annam with Fish Pickle
Ganji Annam is a rice porridge from Andhra Pradesh that is traditionally made by fermenting cooked rice overnight, with additions like yoghurt, carom seeds, and slit green chillies. Here, the rice is substituted with foxtail millet to make a filling breakfast that is as easy on the stomach and it is comforting.
Kutki Rice and Hare Chane ka Saag
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.
‘Kutki Gets Ready Just with Dew’
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.
Foxtail Gola Moglai
A filling Bengali breakfast, these fluffy, savoury, pancake-esque snacks replace wheat flour with foxtail flour, making for a lighter, and more nourishing dish
What Can Charred Plant Remains Tell Us About the History of Millet Cultivation?
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.
Thalipeeth
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.
Mandia Pej
Chef Alka Jena shares her recipe for mandia pej, a probiotic drink made with finger millet and fermented rice water.
Roasted Sama Chal aur Khas Khas ki Kheer
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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