Recipes from Mixed Millets

Vegetable Roti

Ingredients: Sorghum flour – ½ cup, pearl millet – ½ cup; cooked - carrot, potatoes and peas – as required.

Preparation Method:

• Combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water.
• Divide the dough int o 4 equal portions and roll out using a little sorghum flour for rolling.
• Heat a non-stick pan and cook each roti, using ½ tsp of ghee or oil, till golden brown sports  appear on both the sides.
• Serve with any curry or chutney.

Mixed Millet Paniyaram (ponganalu) – Sweet & Spicy

Ingredients: Sorghum – ½ cup, little millet – ½ cup, foxtail millet – ½ cup, barnyard millet – ½ cup, pearl millet – ½ cup, , parboiled rice – ½ cup, black gram d a l – 1 cup , jaggery – ½ c u p , fenu greek – 3 tsp and oil – for shallow frying.

Preparation Method:

• Soak all the ingredients for 2 hours .
• Drain them and grind it int o a smooth batter and ferment for 4 hours .
• Take the required amount of batter add melted jaggery.
• Heat paniyaram pan on low medium flame and add 1 tsp of oil in every well.
• Pour sweet paniyaram batter t o the ¾ of the well, and cover the lid for 1 minute on lo w flame and flip the each paniyaram with the help of skewer or wooden stick.
• After it gets cooked take out from the well and keep it in bowl.
• Serve it hot and spicy paniyaram can also be made by adding veggies with tempering.

Millet Bhel

Ingredients: Sorghum– ½ cup, pearl millet – ½ cup, foxtail millet – ½ cup, finger millet – ½ cup, kabuli channa – ¼ cup; chat masala, onion, tomatoes, green chilli, salt, and roasted cumin powder– as required.

Preparation Method:

• Wash and soak the millets and kabuli channa in enough water over night.
• Pressure cook them in medium heat till two whistles.
• Rinse the cooked millets and saute the mona low flame in little oil by stirring often.
• Add the chopped onion, tomatoes, green chili, salt, roasted cumin powder and chat masala and mix well.
• Serve millet bhel in individual bowls or plates. If needed sprinkle few drops of lemon juice on each serving topped with chopped coriander leaves.

Millet Patties

Ingredients: Sorghum– ½ cup, little millet – ½ cup, foxtail millet – ½ cup, barnyard millet – ½ cup, pearl millet – ½ cup, rajma – ½ cup; finely chopped onions, capsicum, ginger, cilantro and shredded carrot, potato, corn, bread crumbs and salt – as required.

Preparation Method:

• Wash and soak millets in enough water for 5-10 minutes.
• Boil the drained millet in 1.5 cups of water and cook in medium heat for 5-7 minutes till all the millets are cooked.
• In a processor or blender, mash cooked vegetables and add cooked millet and rest of the ingredients and mix well.
• Then divide the mixture into small ball sized portions and flat it between palms.
• Heat a tawa/griddle, smear with oil once it is hot and shallow fry patties by flipping on both sides.
• Serve the delicious millet patties with ketchup or chutney.

Multi Millet Khakra

Ingredients: Sorghum flour – 25 g, pearl millet flour – 25 g, finger millet flour – 25 g, foxtail millet flour – 25 g, bengal gram flour – 25 g, black gram flour – 25 g, salt – 3 g, coriander powder – 2 g, garam masala powder– 2 g and water - 30 ml.

Preparation Method:

• Boil water and add all the above ingredients together by adding water.
• Make in to dough and roll in to small balls.
• Make the balls into small rotis.
• Bake them in roti baker, baking on both sides.
• Cool them and store.

Millet Idli

Ingredients: Millet rawa - 3 cups, black gram dal - 1 cup, salt – as desired.

Preparation Method:

• Millet rawa and black gram dal are taken separately andsoaked in water for 3 hrs.
• Black gram dal is then grinded in a wet grinder until it becomes a soft batter.
• Water is drained out from the soaked millet rawa and is mixed with the soft batter.
• The mixture is mixed thoroughly and allowed to ferment for 2 hr.
• After that little salt is added to the batter for taste and idlis are steamed in idli steamer.
• Idli are cooked till they get soft texture and served hot with chutney.

Millet Laddu

Ingredients: Sorghum rawa - 1/2 cup, pearl millet flour - 1/4 cup, finger millet flour - 1/4 cup, sugar - 3/4 cup, coconut powder, dry fruits, ghee, cardamon powder and milk - as required.

Preparation Method:

• Heat ghee in a pan and roast sorghum rawa, pearl millet flour and finger millet flour till nice aroma comes.
• Roast chopped dry fruits in ghee.
• Add cardamon powder and sugar powder to the roasted ingredients.
• Add warm milk or ghee and cook till all the mixture gathers together, make lemon size ball and serve .

Mixed Millet Fried Milk

Ingredients : Milk-800g, Sugar-40g, Butter -80g, Corn flour-200g, Almond-40g,Millet rawa-100g, Bread powder-80g, Eggs -4.

Preparation Method:

• Mix granulated sugar along with millet rawa, corn flour in 3quart sauce pan.
• Gradually stir in milk.
• Heat to boiling over medium flame wile stirring constantly.
• Boil and stir for a minute; remove from flame.
• Stir in butter.
• Spread evenly in ungreased square baking dish (8*8*2 inches).
• Refrigerate uncovered at least 1 hour until firm.
• Cut custard into 2 inch squares, using wet knife.
• Dip custard squares into eggs, then coat with bread crumbs.
• Heat oil (1 to 1/2 inches depth in pan) to 360^o F; fry 2 or 3 squares at a time in oil 1 to 2 minutes or until light brown; drain on paper towels.
• Sprinkle with powdered sugar.

Mixed Millet Chhena Poda

Ingredients: Milk-100g, Millet rawa -100g, Sugar -20g, Khova -60g, Baking powder - 2g, Ghee - 20g, Elaichi powder-2g, Almond and Cashew-20g, Lemon - 1, Chocolate-40g.

Preparation Method:

• Grease baking pan with some ghee.
• Preheat oven at 180^o C for 15 minutes.
• Take fresh khova and crumble it very well.
• Mix sugar, and khova and make like chapatti dough.
• Add milk to this mixture.
• Add cardamom powder, millet rawa baking powder, soya flour, chocolate, almond and cashew nuts, mix well.
• Pour this mixture in the greased pan. Shake the pan gently so that the this mixture spreads evenly. Level the top with spatula.
• Place the pan in the oven and bake this for 30 to 45 minutes.
• Remove from the oven once done.
• Check if its baked inside with the help of a toothpick. There should be no sticky batter on the toothpick.
• Leave it for cooling the pan itself then remove it.
• Serve chhena poda as dessert or as a sweet snack.

Mixed Millet Lotti Choco Pie

Ingredients: Millet Flour-50g, Maida - 50g, Sugar Powder-25g, Honey - 3tsp, Baking powder - 2g, Fresh Cream -50g, Vanilla essence - 5ml, Milk-150ml, Eggs-1.

Preparation Method:

• Beat eggs and mix with all the above ingredients exceptchocolate and make batter.
• Heat pan, pour 1tsp, oil and pour batter to make pan cakes.
• Apply melted chocolate on one pan cake and put another pan cake on this.
• Cut into pieces and serve.

Mixed Millet Mirchi Bhajji

Ingredients : Millet flour -100g, Besan -80g, Rice flour -50g, Soda -2g, Ajwain -5g, Salt -for taste.

Preparation Method:

• Thoroughly wash chilies and make a long slit length wise,dessed and set aside.
• Heat oil in a pan for deep frying.
• Mix jowar flour, pearl millet flour, Foxtail millet, Besan, salt, soda, turmeric, red chili powder ginger garlic paste and ajwain thoroughly.
• Add water little by little to get the right consistency not thin and not too thick.
• Deep fry them in the oil till it turns golden brown.
• Serve them with some hot sauce or ketchup.

Mixed Millet chocolate Truffle Laddu

Ingredients: Millet flour-25g, White chocolate- 50g, Coconut powder-20g, Butter-10g.

Preparation Method:

• Roast millet flour.
• Melt white chocolate and butter together then add coconut powder to it and mix it.
• Add roasted millet flour and make laddus.

Source :

Millet Recipes - IIMR, Hyderabad

Millet Recipes - Department of Agriculture, Karnataka