Special Programme for Promotion of Millets in Tribal Areas
"Reviving Millets in Farms and on Plates"

 

 

Millets are a group of nutritious cereals and are least allergenic and slowly digestible grains. They contain high mounts of dietary fiber, B-complex vitamins, essential amino and fatty acids and vitamin E. They are particularly high in minerals, iron, calcium, magnesium, phosphorous, and potassium. The seeds are also rich in phytochemicals, which lower cholesterol, reduce the risk of cancer and other diseases. Millets add diversity to your diet which is increasingly dominated by just two cereals – rice and wheat.

In India, millets have been a staple diet and a main source of income for farmers especially in the semi-arid regions. Millets are the only food that helps in getting more nutrients at less expense.

Let's return to Millets and turn the tide of ill health.

Acknowledge / Credit: Sahaja Samrudha Millets Calendar 2017

Sorghum

ଜୁଆର

Foxtail Millet 

କୋରା | କାଙ୍ଗମ | କନଗହଉ

Pearl Millet 

ବଜ୍ର

Finger Millet 

ମାଣ୍ଡିଆ

Kodo Millet 

କଡୁଆ

Little Millet 

ସୁଆଁ ଗୁରଜି

Barnyard Millet 

କ୍ଷୀର

Dosa

Mango Rice

Pakoda

Ragi Muruku

Pulao

Salad

Cutlet

Samosa

Coconut Rice

Khichdi

Vermicelli Kheer

Payasam

Curd Rice

Roti

Boondi Laddu

 

Pesarattu

Madiya Biscruits

Adai

Tomtato Rice

Spring Onion Dosa

     

Madiya Pakoda

Upma

Urad Dal Dosa

 
 
 

SORGHUM DOSA


Ingredients:

Sorghum grain - 3 cup,

Black gram dal - 1 cup,

Salt and oil.

 

PREPARATION METHOD:

  • Grind the soaked sorghum grain and black gram dal together into a fine batter.

  • Add salt for taste and allow it for fermentation.

  • Apply a tea spoon of oil on the pre heated tawa and pour the batter on it, spread evenly in circular way to make a thin crepe.

  • Cook it till golden brown and flip it and cook till dosa is crisp.

  • Serve hot with chutney.

 

 

SORGHUM SAMOSA


INGREDIENTS:

Sorghum flour – 1 cup,

Maida – 1 cup.
 

PREPARATION METHOD:

  • For Stuffing- boiled and mashed, potatoes – 1 cup, boiled peas, onions, green chillies and curry leaves as required.

  • Take one cup of sorghum flour and one cup of maida.

  • Mix well and add required amount of water to make dough.

  • Make small balls and roll it evenly with the rolling pin and cut the round chapathi in the middle and the press the edges to prepare cone shapes.

  • Heat oil in a pan and add chopped onions, green chilies and curry leaves and stir for some time, till onions are succulent. Then add boiled and mashed potatoes, boiled peas and salt to taste and sautι for a few minutes.

  • Remove from stove and let it cool. To the samosa cone add the prepared potato-peas stuffing and seal the edges. In a similar way prepare all the samosas and keep aside.

  • Heat oil in a kadai and fry the samosas. Serve hot with mint chutney or sauce.

 

SORGHUM BOONDI LADDU


INGREDIENTS:

Sorghum flour – 60 g,

Bengal gram flour – 40 g,

Oil – for frying;

Sugar – 50 g,

Rasins, cashew nut, cardamom powder, ghee and water – as required

 

PREPARATION METHOD:

  • Mix sorghum flour, Bengal gram flour and water till batter consistency.

  • Put the batter onto a boondi frame and fry till boondi golden colour.

  • Take sugar and water in a pan, and boil till a single thread consistency and add cardamom powder and mix well.

  • Now take boondi is in a bowl, add in the sugar syrup.

  • Make lemon size balls and serve.

 

FOXTAIL MILLET MANGO RICE


INGREDIENTS:

Foxtail millet – 1 cup,

Water – 2 cups,

Grated raw mango – 1 or as per taste,

Groundnuts – 2 tsp.
SeasoningCurry leaves, green chillies, mustard seeds, blackgram dal, turmeric, asafoetida, oil, salt to taste
 

PREPARATION METHOD:

  • Cook the millet in water and let it cool.

  • Fry groundnuts in oil and keep aside.

Prepare the seasoning - Heat oil in a pan and add mustard, let it crackle, then add black gram dal, curry leaves, asafetida, green chillies, turmeric, grated mango and sautι for a minute by adding salt then and fried groundnuts and Remove from stove. Add the cooked millet to the seasoning and mix well. Tangy mango rice is ready to serve.

 

FOXTAIL MILLET COCONUT RICE


INGREDIENTS:

Foxtail millet - 1 cup,

Coconut grated - 1 cup,

Ghee - 2 tsp,

Coriander leaves – 2 tsp,

Cumin, green chillies, curry leaves, ginger and salt – as desired.
 

PREPARATION METHOD:

  • Foxtail millet is soaked for 2 hr and cooked fully.

  • Add ghee and cumin, green chillies, ginger, red chillies, curry leaves and saute them in a pan and add grated coconut.

  • To this add cooked foxtail, mix well and cook for two mins.

  • Add salt as per taste and serve hot.

 

 

FINGER MILLET (RAGI) MURUKU


INGREDIENTS:

Fingermillet flour – 1 cup,

Rice flour – 1 cup

Sesame seeds – 2tsp,

Turmeric – 1/2 tsp,

Salt – 1 tsp

Chilli powder – 2 tsp,

Tymol seeds – ½ tsp

Water – as required, oil – for frying.
 

PREPARATION METHOD:

  • Prepare dough with all ingredients and water.

  • Fill the dough in hand operated muruku making machine Prepare 3-4 rounds of muruku on a cloth.

  • Fry the prepared muruku in oil. Put the flame on low to ensure proper frying

  • After frying put the muruku on paper and cool it and serve as evening snack.

 

 

FINGER MILLET (RAGI) VERMICELLI KHEER  


INGREDIENTS:

Finger millet vermicelli – 1 cup
Dryfruits, ghee, water, sugar, milk cardamon powder- as required.

 

PREPARATION METHOD:

  • Boil milk in a thick bottomed pan.

  • Roast dryfruits, finger millet vermicelli in ghee separately

  • Boil milk and add roasted vermicelli and cook for 3 min.

  • Add sugar and mix well.

  • When contents starts boiling, add cardamom powder and dryfruits.

  • Cool and serve

 

FINGER MILLET (RAGI) MADIYA BISCUITS


INGREDIENTS:

Finger millet / ragi flour - ½ cup,

Wheat flour - ½ cup,

Powdered white sugar / powdered jaggery - ½ cup,

Cold Butter - 100 grams / 1/2 cup,

Baking powder - 1 tsp (avoid for babies below one year old),

Milk - 2 tbsp to knead the dough
 

PREPARATION METHOD:

  • Sift the ragi flour, wheat flour and baking powder together.

  • Add the cold butter to the flour mixture and mix it with your hand.

  • Add the powdered sugar and mix well. Add one or two tablespoons of milk to make the dough softer.

  • Take care not to add more milk as the dough will become runny and cannot be used after that.

  • Roll the dough into a ball and refrigerate for half an hour. After half a hour, divide the dough into small balls and flatten it on your palm to make round cookies.

  • Line a baking tray with aluminium foil.

  • Place the cookies on the baking tray, and with help of fork, make 3-4 stripes on the cookies to ensure even baking.

  • Preheat the oven to 180°C. Bake the cookies for 15-20 minutes at 180°C.

  • Keep checking in between as the cookies may cook faster than expected. When they start browning at the edges, it's time to remove them.

  • Cool them on a wire rack and store in an airtight container. If stored properly, they can last up to 15 days.

FINGER MILLET (RAGI) MADIYA PAKODA


INGREDIENTS:

Ragi flour – 1 cup,

Roasted gram [Pottu kadalai, chutney gram] – 1 tbsp,

Roasted gram flour – 2 tbsp,

Red chilli powder – 2 tsp,

Turmeric powder - Ό tsp,

Cumin seeds – 1 tbsp,

Onion – 2 [sliced],

Green chilli – 1 [finely chopped] [for kids:- don’t add chillies],

Coriander leaves – 2 springs [chopped],

Curry leaves – 2 springs [chopped],

Asafoetida [Hing] – Ό tsp,

Salt to taste, Oil for deep frying, Water as needed
 

PREPARATION METHOD:

  • In a bowl add all ingredients without oil mix well make sticky dough.

  • Heat enough oil in a pan sprinkle raw ragi mixture

  • Deep fry till crisp & golden brown on medium hot oil.

  • Once its ready remove from oil drain on absorbent paper then serve hot.

 

     

KODO MILLET PULAO


INGREDIENTS:

Kodo millet - 1 cup,

Water - 1 & 1/2 cups,

Chopped carrot, beans, green peas - 1 cup, Onion – 1,

Ginger garlic paste - 1 tsp,

Green chilli – 2,

Mint leaves – 12,

Salt - as needed;

To temper: Ghee/ oil - 3 tsp,

Cinnamon - 1 inch piece,

Fennel seeds - 1 tsp and Bay leaf - 1.

 

PREPARATION METHOD:

  • Heat a small pressure cooker and sautι with oil/ ghee and add cinnamon, fennel and bay leaf.

  • Stir and add onion and ginger garlic paste.

  • Add the chopped veggies, mint leaves and salt.

  • Add washed, drained millet to it and mix well and cook.

  • Add water, salt and bring to boil, mix well and cook for a whistle in medium or low flame.

  • Serve hot garnish with coriander leaves.

 

KODO MILLET PAYASAM


INGREDIENTS:

Kodo millet – 150 g,

Sugar – 250 g,

Milk – 250 ml,

Saffron – 4-5 threads,

Dry fruits (cashew, almond and pista) – 50 g and Ghee – 30 ml
 

PREPARATION METHOD:

  • Cook together kodo millet, saffron and milk on slow heat until the millet gets mashed.

  • Add sugar and stir gently to cook payasam.

  • Heat ghee in a pan add all dry fruits and roast until golden colour and add to the cooked payasam.

  • It can be served hot or cold.

 

KODO MILLET ADAI


INGREDIENTS:

(To soak) kodo millet – ½cup,

Toor dal–Όcup,

Channa dal –Ό cup,

Moong dal – 1 tsp and Urad dal – 1 tsp; (For seasoning)

Red chillies – 2,

Fennel seeds - 1tsp (optional),

Chopped finely - onion - Ό cup,

Coriander and mint leaves - 1tbsp and curry leaves,

Salt to taste.
 

PREPARATION METHOD:

  • Take red chillies and fennel seeds with soaked ingredients and grind it coarsely.

  • The batter should be in between idli and dosa batter consistency.

  • Add chopped onion, coriander and mint leaves and required salt.

  • Heat a flat pan, grease with little oil, make round adai and cook till golden brown till crisp at the edges.

  • Serve hot with any chutney of your choice.

KODO MILLET UPMA


INGREDIENTS:

Kodo millet grain - 1 cup,

Chopped onions, green chillies, carrot, beans, potato, grated ginger, mustard seeds, blackgram dal, bengal gram dal, curry leaves, water and oil – as required.
 

PREPARATION MTHOD:

  • Wash kodo millet two or three times, then drain water completely and keep it aside.

  • Heat oil in a pressure cooker, add mustard seeds when it splutters, add blackgram dal, chanadal, curry leaves and green chillies.

  • Then add onions, ginger, turmeric, saute till onions turns golden brown. Add carrots, beans, and potato saute for 2 to 3 minutes.

  • Then add kodo millet, saute for 1 minute, till everything combines.

  • Then add water and salt. When water starts boiling close the lid and cook in moderate flame for 3 whistles.

  • When pressure subsides, open the lid and serve hot with any type of chutney or sambar.

 

 

     

LITTLE MILLET SALAD


INGREDIENTS:

Saame rice – ½ cup (cooked),

Sweet corn – ½ cup,

Sprouted green gram – ½ cup,

Carrot – 1 grated,

Raw mango – grated or lemon juice of 1 lime,

Pomegranate – 1,

Coconut – grated (little),

Salt – to taste,

Sugar – ½ tsp,

Coriander leaves – chopped 2 springs.
Seasoning: Coconut oil, mustard, hing, curry leaves and chopped green chillies.
 

PREPARATION METHOD:

  • Take 1/2 cup of saame rice and dry roast.

  • Cook in half cup of water in a cooker (for 1 whistle). keep it a side to cool.

  • For salad: Mix everything in a bowl , make the seasoning and add it.

  • You can either serve it as a main course or as a salad.

 

LITTLE MILLET CURD RICE


INGREDIENTS:

Little millet - 1/2 cup,

Water - 2 cups,

Curd - 3/4 cup,

Milk - 1/4 cup,

Carrot - 3 tbsp,

Grated coriander leaves - 2 tsp finely chopped,

Salt - to taste;

To temper: Oil - 1 tsp,

Mustard seeds - 1/2 tsp,

Split urad dal - 1/2 tsp,

Curry leaves – few,

Green chilli - 1 finely chopped and ginger - 1/4 inch piece
 

PREPARATION METHOD:

  • Boil water, add the millet and cook till millet becomes soft.

  • Then take the millet in a mixing bowl and mash it and add curd, then milk and mix it up well.

  • Heat oil in a tadka pan and add the seasoning 'to temper' let it splutter.

  • Transfer the tempering to the rice along with grated carrot, coriander leaves and required salt.

  • Mix well. Serve chilled and garnish with carrots and coriander leaves.

 

LITTLE MILLET TOMATO RICE


INGREIDENTS:

Little millet - 1 cup,

Onion-1,

Carrot – 1 cup,

Tomato – 2,

Green chilli-1,

Curry leaves- 1 spring,

Ginger - 1tsp [finely chopped],

Mustard seeds-1 tsp,

Bengal gram-1 tsp,

Urad dal-1 tsp,

Turmeric powder - Ό tsp,

Red chilli powder – Ό tsp,

Coriander leaves - 2 tsp [chopped],

Water-1 Ύ to 2 cups, salt to taste and oil – 2 tsp
 

PREPARATION METHOD:

  • Wash little millet and soak for 15 min.

  • Heat oil in a pressure cooker add mustard seeds and let its splutter.

  • Then add bengal gram, urad dal sautι for some time.

  • Then add onion, ginger, green chilli, green peas, carrot, curry leaves and saute.

  • Add tomato, turmeric and red chilli powder mix well till soft.

  • Add water and salt and mix well and let it boil.

  • Then add little millet mix well then cover it and cook for 3 whistle.

  • Then add coriander leaves mix well and serve hot with coconut chutney or pickle.

LITTLE MILLET URAD DAL DOSA


INGREDIENTS:

Little Millet – 2 cups,

Rice – Ύ cup,

Urad dal – Ό cup,

Methi – Ό tsp,

Buttermilk – 1 cup
 

PREPARATION METHOD:

  • Wash millet, rice and urad dal together.

  • Soak in buttermilk for 2 to 3 hours. Grind soaked items and salt.

Ferment overnight and next day morning you can prepare Dosas.

 

 

     

BARNYARD MILLET CUTLET


INGREDIENTS:

Dehulled barnyard millet grains - 100 g,

Potatoes – 20 g,

Carrots – 20 g,

Beans – 20 g,

Salt – 5 g,

Pepper – 5 g,

Chat masala – 5 g,

Bread crumbs – 20 g,

Channa dal - 30 g,

Green chillies – 5 g,

Water – as required and oil - for shallow or deep frying
 

PREPARATION METHOD:

  • Cook barnyard millet in boiling water and fluff it with a fork and leave it to cool.

  • Mix channa dal flour with curd and keep it aside. Boil potatoes and all vegetables.

  • In a pan, heat oil add finely chopped onions, green chilli, garlic, ginger and sautι until onions turns transparent.

  • Then add salt, pepper powder, chaat masala, turmeric, cooked vegetables and millet. Then add finely chopped coriander leaves and mix well. Cook further for few more minutes.

  • When cool, divide the mixture equally and shape into cutlet, press bread crumbs over it and shallow fry on both sides until golden brown or deep fry them in oil.

  • Serve hot with sauce.

 

 

BARNYARD MILLET ROTI


Barnyard millet is popularly consumed as rice, the following recipe describes procedure to make roti from sprouted whole grain barnyard millet.

 

PREPARATION METHOD:

  • Soak barnyard millet seeds (along with husk, no need to dehusk) overnight.

  • Drain the water and tie the seeds in a wet cloth and keep in a dark cool place to sprout for 24 hours.

  • Later untie the cloth, spread the seeds, shade dry them for two days and later grind them to a fine flour in a flour mill.

  • Take one cup flour, salt to taste and add some water to the dough in parts, begin to knead the dough.

  • The final dough consistency should not be very soft or hard. While tawa is getting hot, start patting the dough ball into a flat round circle.

  • Place roti on tawa, apply water to the top surface and cook on both sides till slightly crisp.

  • Serve hot with junaka and green gram palya.

 

BARNYARD MILLET AND SPRING ONION DOSA


INGREDIENTS:

Barnyard millet – 1 cup,

Dosa rice -1 cup,

Urad dal – ½ cup,

Methi – 1 tsp,

Coconut – ½ cup,

Chopped spring onion  – 4 to 5 bulbs
 

PREPARATION METHOD:

  • Soak millet, rice, dal and methi for 3 to 4 hours.

  • Grind this into smooth batter and ferment for 7 to 8 hours.

  • Make dosa as regular urad dal dosa.

  • If you want some toppings you can do that as well by mixing grated carrots, onion and coconut.

PEARL MILLET PAKODA


INGREDIENTS:

Chopped onion, green chilli; pearl millet flour – 1 cup,

Bengal gram flour – 1/2 cup;

Chilli powder and salt –as required.
 

PREPARATION METHOD:

  • Mix pearl millet flour, bengal gram flour, chopped onion, green chilli, chilli powder, salt as required and add water to make thick batter.

  • Fry the batter in oil with the required shapes.

  • Remove pakodas from pan and place it on a tissue to remove excess oil.

  • This is served as evening snack along with tomato sauce.

 

 

PEARL MILLET KHICHDI


INGREDIENTS:

Pearl millet - 1 cup,

Moong dal – 1 cup,

Potato, carrot, beans, green peas, salt, oil, onion, green chilies, tomato, asafoetida, cumin seeds, mustard seeds, ginger garlic paste, red chili powder, coriander powder, turmeric powder, 2 tbsp – chopped coriander leaves, lemon juice – as required.
 

PREPARATION METHOD:

  • Soak pearl millet grain and moong dal over night.

  • Boil all the vegetables in a pressure cooker.

  • Add soaked, washed pearl millet grain, moong dal, all the vegetables, green chilli, salt, turmeric powder and 4 cups water and cook for 3-4 whistles. In a pan sautι onion, green chilli, asofoetida, cumin seeds and mustard seeds in oil.

  • Add red chili powder, and mix cooked millet grain well, simmer for 2-3 mins, adjust salt if required.

  • Season with coriander leaves and lemon juice and serve hot.

 

PEARL MILLET PESARATTU


INGREDIENTS:

Chopped onion, green chilli; pearl millet flour – 1 cup,

Bengal gram flour – 1/2 cup; chilli powder and salt –as required.
 

PREPARATION METHOD:

  • Mix pearl millet flour, bengal gram flour, chopped onion, green chilli, chilli powder, salt as required and add water to make thick batter.

  • Fry the batter in oil with the required shapes.

  • Remove pakodas from pan and place it on a tissue to remove excess oil.

  • This is served as evening snack along with tomato sauce.

@ 2017 - Special Programme for Promotion of Millets in Tribal Areas, Department of Agriculture and Food Production (Government of Odisha) and NCDS & WASSAN