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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Millet Revival Project
53 posts
Shared With Elephants: Growing Ragi in Harmony with Local Wildlife
For farmers working in proximity with forested areas, cultivating food crops is fraught with conflict. But a community led initiative is now trying to safeguard both—local farms in southern India’s ragi growing belt as well as wild elephants who can’t get enough of the tasty millet.
Sama Chal Potol
Made with barnyard millet and pointed gourd, and paired with a cooling raita, this pulao is the perfect dish for a hearty and nourishing lunch.
As Millets Steal the Spotlight, What Do Its Growers Have to Say about It?
Numerous efforts are being made across the country to revive millets, and promote its consumption. But what does it mean for farmers who grow these grains? Nidaphi Hynniewta speaks to millet farmers from Meghalaya.
Millets in the PDS—Has It Been Successful?
Ragi, jowar, and bajra have been introduced in the public distribution systems in recent years. Ananya Vhavle and Oishika Roy look at the factors that define the grains’ acceptability, such as price, cultural relevance, and ease of consumption, and find that there are no straightforward answers.
Barnyard Millet Slice Cake
Tea cakes bring a gorgeous brightness to the evening snack. This recipe uses barnyard millet, and is just the right amount of sweet and indulgent.
Barnyard Millet Adai
Fluffier and denser than their dosa counterparts, this barnyard millet adai is spongy and a great wholesome meal by itself.
Mushroom and Bok Choy Congee with Barnyard Millet
A deeply comforting food called multiple names around Asia, congee is versatile in its flavours. This barnyard millet version interprets the traditional rice congee slightly differently, with earthy flavours from the millet, cooked with umami rich mushrooms.
Songs of Survival: The Cultural Memory that Kept Millets Alive
Certain food memories linger in a community’s collective consciousness long after the food itself may have disappeared from people’s plates and farmers’ fields. Sohel Sarkar writes on the farming songs and rituals that have sustained millets in different parts of India.
Mixed Millet Rotla
Sorghum, pearl millet, and finger millet flours are combined to make this wholesome dish, with recipes for cucumber-tomato sabji, and chilli pickle that pair perfectly with it.
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