Millet Recipes
Millet Rice
Ingredients: 1 cup millet(Foxtail, Kodo, Barnyard, Little Millet, or Brown Top), 8 cups water, 1 tsp ghee, Salt to taste
Instructions:
1. Wash and soak the millet in water for 6–8 hours.
2. Boil the soaked millet in 8 cups of water.
3. Add ghee and salt, and continue to boil for 15–20 minutes until soft.
4. Serve hot with dal, vegetables, curd, or any side dish of your choice.
Vegetable Millet Bowl
Ingredients: 1 cup millet (Foxtail, Kodo, Barnyard, Little Millet, or Brown Top), 1 cup chopped vegetables(capsicum, peas, carrot, etc.), 8 cups of water, 1 onion chopped, 1 tsp cumin seeds, ¼ tsp turmeric powder(optional), Salt to taste
Instructions:
1. Wash and soak the millet in water for 6–8 hours.
2. Boil the soaked millet in 8 cups of water for 15–20 minutes, until soft.
3. In a separate pan, sauté cumin seeds in a little oil. Add chopped onion and cook until translucent.
4. Add chopped vegetables, turmeric, and salt. Cook until vegetables soften.
5. Add the boiled millet, mix well, and cook everything together for 3–4 minutes.
6. Serve hot as a healthy meal or side dish.
Tips: You can add a tempering of mustard seeds, curry leaves, or green chilies for an extra South Indian touch. Great for lunchboxes or as a light dinner option.
Curd Millet Rice
Ingredients: 1 cup millet(Foxtail, Kodo, Barnyard, Little Millet, or Brown Top), ½ cup curd, 1 tsp cumin seeds(roasted and crushed), Salt to taste
Instructions:
1. Wash and soak the millet in water for 6–8 hours.
2. Boil the soaked millet in 8 cups of water for 15–20 minutes, then let it cool completely.
3. Blend the cooled millet with curd.
4. Add roasted and crushed cumin seeds.
5. Add salt to taste. Mix well and serve chilled or at room temperature.
Tips: For added flavor, garnish with chopped coriander or a tempering of mustard seeds and curry leaves.This dish is excellent for gut health and summer hydration.
Moong Daal Millet Khichdi
Ingredients: 1 cup millet (Foxtail, Kodo, Barnyard, Little Millet, or Brown Top), ½ cup moong daal(yellow split gram), 1 onion chopped, 1 tsp cumin seeds, 1 green chilli, finely chopped, 1 tbsp ghee, ¼ tsp turmeric powder, Salt to taste, 8 cups water
Instructions:
1. Wash and soak the millet for 6–8 hours.
2. Heat ghee in a deep pot. Add cumin seeds and let them splutter.
3. Add chopped onion and green chilli. Sauté for a few minutes.
4. Add turmeric and salt. Mix well.
5. Add moong daal, soaked millet, and 8 cups of water.
6. Cover and cook until soft for 25–30 minutes in a pot.
7. Stir and serve hot with curd or pickle.
Tips: Add vegetables like carrots, beans, or peas for extra nutrition. Garnish with coriander or a spoon of ghee before serving.