In traditional Indian kitchens, millet has been revered for its resilience, versatility and ability to thrive in diverse climates, making it a staple crop in many regions. It has stood the test of time, nourishing generations with its goodness and fostering a strong cultural connection with the land.
The United Nations proclaimed 2023 the Year of the Millet, and the group of small-seeded grains is having its moment in the sun, with everyone from hotels to food brands hosting millet food festivals. We pay homage to this powerhouse of nutrients with three millet recipes spanning different regions of India, courtesy the expert chefs of BigBasket Cookbook.
Millet Cheese Dosa
Upgrade your breakfast routine with Millet Cheese Dosa, a wholesome and delicious meal to start your day! This fusion recipe brings together the goodness of millet, cheese and a medley of spices. Enjoy the crispy yet soft texture of the dosa, paired with the creamy cheese filling that adds a burst of flavour.
Serves 4
Prep time: 10 min
Cooking time: 5 min
Ingredients
- Barnyard millet: 0.25 cup
- Kodo millet: 0.25 cup
- Finger millet: 0.25 cup
- Little millet: 0.25 cup
- Foxtail millet: 0.25 cup
- Pearl millet: 0.25 cup
- Urad dal: 0.25 cup
- Methi seeds: 0.5 tsp
- Poha (Chire): 3 tsp
- Dill leaves: 1 cup
- Curry leaves: 1 tsp
- Ginger: 1 piece
- Onion: 1
- Jeera: 1 tsp
- Coriander seeds: 1 tsp
- Green chilli, finely chopped: 1 tsp
- Salt to taste
- Grated cheese as required
Method
- Take a quarter cup of each of the millets (Barnyard, Kodo, Finger, Little, Foxtail, Pearl, etc.), urad dal, methi seeds and poha. Soak it all in water for four hours.
- Grind it to fine dosa batter and keep overnight.
- Next morning, add finely chopped dill leaves, onion, ginger, 1 tsp finely cut coriander leaves and curry leaves, green chillies, jeera and salt to taste.
- Make a plain dosa on the tawa and add grated cheese on top of it. Or make masala dosa, spread the cheese on the top of the potato and chutney which is used for masala dosa. You can also make idli the same way.
- Serve with coconut chutney.
Barnyard Millet Cutlets
Level up your snack game with these flavourful Barnyard Millet Cutlets. Packed with the goodness of barnyard millet and an assortment of vegetables, these crispy cutlets are a nutritious and delicious option for any time of the day. Wholesome and crispy, they can be served as appetisers or a light meal.
Serves 3
Prep time: 15 min
Cooking time: 10 min
Ingredients
- Barnyard millet: 250 gm
- Beetroot: 1 medium
- Radish leaves: 1 bunch
- Salt: ½ tsp
- Coriander powder: 1 tsp
- Coriander leaves: 1 tbsp
- Ginger: 1 piece
- Green chilli: 1 medium
Method
- Wash barnyard millet in water thoroughly. Boil the millet in water and allow it to cool to room temperature.
- Boil the beetroot and shred it. Meanwhile, chop the radish leaves, ginger, green chilli, coriander leaves.
- Next, mash the millet with fingers. Add shredded beetroot, radish leaves, ginger, green chilli, coriander leaves, salt and coriander powder. With fingers, take a ball and make a desired shape for the cutlet.
- Fry the cutlets in a non-stick pan, on both sides, with a little oil.
- Your healthy, nutrient-rich and low fat cutlets are ready to serve. Serve it with chutney of your choice.
Hyderabadi Millet Mutton
Discover the flavours of Hyderabadi cuisine with this dish that combines tender mutton, nutritious millet, and aromatic spices, slow-cooked to perfection. Perfect for serving four, enjoy a hearty bowl of warmth and wholesome goodness that will leave you wanting more!
Serves 4
Prep time: 30 min
Cooking time: 60 min
Ingredients
- Mutton: 500gm
- Barley: 2 tsp
- Urad dal: 2 tsp
- Masoor dal: 2 tsp
- Chana dal: 2 tsp
- Moong dal: 2 tsp
- Broken wheat: 2 tsp
- Kodo millet: 2 tsp
- Foxtail millet: 2 tsp
- Barnyard millet: 2 tsp
- Pearl millet: 2 tsp
- Little millet: 2 tsp
- Cashew: 15 pieces
- Almond: 15 pieces
- Pista: 10 pieces
- Black pepper: 2 tsp
- Chilli powder: 2 tsp
- Turmeric powder: 0.5 tsp
- Salt: 2 tsp
- Ginger-garlic paste: 2 tsp
- Lemon juice: 2 tsp
- Curd: 3 tsp
- Cinnamon: 4 inch
- Cloves: 4 pieces
- Elaichi: 4 pieces
- Onion: 1 medium
- Green chilli: 2 nos
- Coriander powder: 1 tsp
- Cumin powder: 1 tsp
- Garam masala powder: 1.5 tsp
- Coriander leaves, 1 bunch (a handful)
- Mint leaves: 1 bunch
- Oil: 100 ml
- Ghee: 100 ml
Method
- In a bowl, add barley and all the dals, broken wheat, all the millets, 10 cashews, 10 almonds, pista and black peppercorns. Wash everything and soak in 200 ml water for 1 hour.
- In a separate bowl, add washed mutton and add chilli powder, turmeric powder, salt, ginger-garlic paste, lemon juice and curd. Mix gently and keep aside for 1 hour to marinate.
- Now in a pressure cooker, add oil and cinnamon, cloves and elaichi. Followed by marinated mutton, coriander powder, cumin powder, garam masala and 100 ml water. Cook for 6 whistles till mutton is tender then wait till cooker is cooled down completely.
- Then add soaked lentils and millets with water to the mutton and mix well and cook for 6 more whistles till all lentils and millets are cooked completely.
- Once the cooker is cooled down completely, take out the mutton bones and coarsely blend the mutton and lentil millet stew. Keep aside and mix the mutton bones to the stew, taste and adjust the salt as required.
- Now for tempering, add ghee in a pan, and add thinly-sliced onion pieces and fry till golden brown. Further, add 5 cashew pieces and 5 almond pieces and green chilli and fry for a minute. Then add coriander and mint leaves and fry for 2 more minutes and switch off the flame.
- Pour this tempering on mutton stew and the Hyderabadi millet mutton haleem is ready to serve.
