Top 10 Millet Food Recipes You Can Make at Home

Millet is not just for birds! It is much more, far much more, than that. These tiny trivial-looking grains are full of their nutritious pride. You surely must have read or heard about this in the recent days. About how these grains must be a beloved part of our diet. It is because there is a buzz around millet these days. 

We feel that this buzz should reach the heat of your stove too. Because when nutrition meets taste, the blend becomes bliss. And when you hold the spatula, pour in some oil, hear the splutters and cherish the aroma, it becomes therapeutic as well. 

We’ll start with some millet starters, serve some entrée dishes, and then finish with some toothsome desserts. 

1. The mystic ‘Millet Arancini Kebabs’

Arancini — an Italian delight that must be invited to Indian kitchens. And why not? Humans have always held onto the thread of evolution. So why leave food behind? Why not cook something that is a blend of health and indulgence? We assure you that this will not be a passing fancy but a permanent dwelling. 

Millet Arancini Kebab is an enchanting dish whose aromatic spells leave no one. Children, young, or aged, it is something that can become anyone’s favourite. 

Ingredients:

• 1/2 cup cooked millet
• 1/2 cup bread crumbs
• 1 large potato
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup finely chopped onion
• 2 cloves garlic (or 3, if you like it to be a bit garlicky)
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Mozzarella cheese cubes (optional)
• Olive oil, for frying
• Wooden skewers

Preparation:

• Take any millet that you have and rinse well. For better results, foxtail or barnyard millet might work well because they have a sticky texture. This is great for kebabs. Or you may go for Kodo as well. 
• Add millet into the cooker, 1 large potato, pour in 5 cups of water, and pressure cook for 3-4 whistles. 
• Open the cooker after its pressure is released naturally. Take out the potato, peel it, and mash it.
• Chop the onion finely, very finely.
• Mash the garlic and turn it into a paste.

Instruction:

• Take a pan, add 2 teaspoon oil, and let it heat up a bit.
• Add asafoetida and grated onion. Saute it for a few mins and then add garlic paste. Let the mixture turn golden.
• Add mashed potato, salt, black pepper powder, turmeric, coriander leaves, chopped green chilli, and red chilli. Mix it well.
• Take the mixture off the pan and into the strained millet. Add ¼ cup bread crumbs and grated mozzarella cheese too. Mix it and turn the mixture into a big lump.
• Divide the mixture into small and flatten them into patties with palm.
• Coat each patty, dip in cornflour solution, coat with bread crumbs, and then shake off the excess.
• Take a pan, and pour in oil so that the patty is dipped in half. Put in patties, on a lower flame, and deep fry each side with a spatula. 
• Transfer the kebabs onto a paper towel.

Serving:

• Once the kebabs have cooled down slightly, insert a wooden skewer into each kebab.
• Serve it with marinara sauce or a tangy yoghurt dip for added flavour.

2. Spicy Millet Pops

This is the easiest recipe of all and is a wonderful healthy snacking option. Just like popcorn, these millet pops are made. The only difference is their nutritional value. Millets are far more nutritious than rice, corn, or wheat. So, let’s pop into the recipe.

Ingredient:

• ½ cup sorghum seeds
• Salt and spices (black pepper, red chilli, oregano, paprika, garlic powder)

Preparation:

• Wash the sorghum seeds in a large bowl, quickly, before they absorb any water. Use colander.
• Place the seeds on a cotton cloth and let them air or sundry.

Instruction:

• Take a large pressure cooker, 4 or 5 litres preferably.
• Put it on the burner, place the dried sorghum into it, and place the lid on top (don’t close it)
• Hold the cooker with both hands (including the lid) and keep shaking it. Make sure the flame is medium, not high or low.
• Keep shaking it as you hear popping sounds. Once the sound has reduced to 1 pop per 8-10 seconds, turn off the flame and take the cooker off.
• Now, it is time to prepare the spice mix. There are two ways —
  • either you sprinkle salt, black pepper, garlic powder, and chilli powder, and mix it well
  • or you prepare the Indian-style mix. To do it, follow the instructions below.
• Take the cooker, pour in some oil, let it heat up, and then turn off the flame.
• Add salt, chilli powder, a pinch of turmeric (if you like), black pepper, and any masala of choice for flavour. You may choose Maggie masala as well. 
• Mix it well. At last, add garlic powder.
• Now, pour in the popped sorghum and mix it well.

There you have it, your popper sorghum or jowar ready to tantalize your taste buds.

And now, it is time for some main course meals.

3. Coco-Ragi Cookies

We all crave the delicious crunch of cookies. And what great way to turn this unhealthy snacking into a healthy one? Ragi cookies will not only make you eat more of something healthy, but the coconut inside it will also serve you its many benefits as well. 

Ingredients:

• 1 cup ragi flour (finger millet flour)
• ¼ cup wheat flour
• 1/2 cup desiccated coconut
• 1/2 cup coconut oil
• 1/2 cup powdered jaggery or sweetener of your choice
• 1/2 teaspoon baking powder
• 1/4 teaspoon cardamom powder
• Pinch of salt
• 1 egg
• 2-3 tablespoons milk (as needed)

Preparation:

• We’ll start with preparing the mix first. Beat egg till it is fluffy, add jaggery powder or any sweetener, coconut oil, millet and wheat flour, vanilla, desiccated coconut, and cardamom powder together. 
• Gradually add milk, 1 tablespoon at a time. Mix until the dough comes together. The dough should be soft and slightly sticky. Turn it into a moist dough.
• Now you need to cover this dough and refrigerate for around 1 hour. 
• Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper
• Take a small portion of the dough and roll it into a ball. Place it on the prepared baking sheet and slightly flatten them with your palm.
• Bake the cookies in the preheated oven for about 12-15 minutes. Or you may wait until they turn golden brown around the edges.
• Remove the cookies. Let them cool down completely. Don’t transfer them into an airtight container until they are completely cool, otherwise, your cookies will become a soggy disaster.
• Now, transfer them into an airtight container and cherish them for up to 2 weeks.

 Enjoy these delicious and nutritious Coconut Ragi Cookies as a healthy snack or treat!

4. Lemony millets

This recipe is a delight for those who love a whiff of tang. Best made with proso, little, or barnyard millet, this dish soaks itself in the South Indian aroma. You may make changes to suit your taste.

Ingredients:

• 1 cup millet
• 3 cups water
• 1 lemon (juice and zest)
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, paste
• 1 teaspoon cumin powder
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instruction:

• Start with rinsing the millet thoroughly under running water.
• Soak it in water for around 30 minutes. This will soften their hardcore. 
• After 30 minutes, pour millet and water. The ratio stays best at 1:3, 3 cups water for 1 cup millet.
• Cover and simmer for about 15-20 minutes until the water is absorbed and the grains have softened. In the meantime, do the preparation such as chopping the onion, making garlic paste, seeing lemon, etc.
• In a separate pan, heat olive oil over medium heat. 
• Now, add cumin seeds, asafoetida, and curry leaves. Wait for the splatter and then add the chopped onion and garlic paste. Sauté until they become translucent and fragrant.
• Add the cooked millet to the pan with the sautéed onions and garlic. Stir well to combine.
• Add the lemon juice and zest to the skillet and continue to stir. You may leave zest if you don’t like its taste.
• Sprinkle salt and pepper over the mixture. Adjust the seasonings according to your taste preferences.
• Cook the millet mixture for a few more minutes. This will allow the flavours to blend together.
• Remove from heat and garnish with fresh coriander.

Serve with tamarind or mint sauce to enhance the overall experience. 

5. Salubrious Millet Salad

Indeed, millet is a rich grain that doesn’t hold lower its eyes down while meeting you. It is loaded with vitamins and minerals. But the moment it shakes its hands with veggies, it rises up to a novel nutritious sky. 

Ingredients:

• 1 cup cooked proso millet
• 1 cup mixed greens (lettuce, spinach, arugula, or anything you like)
• 1/2 cup halved cherry tomatoes
• 1/2 cup diced cucumber
• 1/4 cup red onion (thinly sliced)
• 1/4 cup diced bell peppers
• 1/4 cup chopped fresh herbs (parsley, mint, coriander)
• 2 tablespoons lemon juice
• 2 tablespoons extra-virgin olive oil
• Salt and pepper to taste

Preparation:

• Take 1 cup proso millet, rinse it well in a colander, cook it in an open pan with 3 cups of water. 
• Once the water is absorbed and the millet looks cooked, drain the remaining water and keep it aside. You may also drink that nutritious water.

Instruction:

• Put these things in a large bowl — cooked proso millet, mixed salad greens, cherry tomatoes, cucumber, red onion, bell peppers, and fresh herbs — mix them well until combines.
• Now, it is time for the dressing — in a separate small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
• Pour the dressing over the salad and toss well to coat all the ingredients evenly.
• You may adjust the dressing to suit your taste.
• Let the salad sit for 15 minutes. This will let the flavours meld together.

Serve the proso millet salad as a light and refreshing meal on its own. You may also cherish it as a side dish with grilled chicken, fish, or tofu.

6. Millet Dosa

This delicacy has a total South Indian verve, but it speaks nutrition to everyone, no matter what the culture. In the southern region, you might hear this dish being called as ‘Kambu Dosai’. Nutritious, delicious, and a perfect choice for breakfast. 

Ingredients:

• 1 cup pearl millet (Bajra, Pearl millet)
• Alternative option: Aashirvaad multi-millet mix
• ½ cup urad dal
• ½ cup rice
• Salt as per taste
• Water
• Fat (oil or ghee)

Preparation:

The process for kambu dosai starts 16-20 hours before you cherish the final dish.

• Start by washing urad dal, millet, and rice. After done washing, soak urad dal in one bowl and rice + millet in another. Let them stay for 4 hours. Ensure that the water is enough.
• After 4 hours, drain their water.
• Put urad dal in a blender jar and add some water. Blend it to a fine consistency and bubbly. Don’t let it be too thin.
• Add millet and rice into it and let the blender run again. Add water until the batter is of smooth consistency. Don’t make it too thin or runny.
• Now, transfer the batter into a large bowl for fermentation. Let it sit for 8-12 hours until the batter has raised due to fermentation. It might take longer or shorter, depending on your climate zone. 

Instruction:

• Add salt to the fermented batter until you get your desired taste. 
• Take the dosa griddle and heat it up on the stove.
• Add some oil or ghee on the griddle, spread it, pour a ladle full of batter in the centre, and spread it. Make it thick or thin, any way you like.
• Apply some oil on the top and wait for the edges to leave the surface.
• Flip the dosa and cook for a minute.
• Flip it back to cook further until crisp.

Take it off onto a plate, steaming, and serve it with coconut and mint chutney. You may use anything as a side accompaniment to please your taste buds. 

Instead of pearl millet (Bajra), you may also use finger millet (Ragi). Or you can just add the multi-millet mix to the batter for making this delicious and healthy dosai. 

7. Millet Magic Pulao

In the atlas of Indian cuisine, there always remains a chapter dedicated to pulao. With each Indian mile you travel, you’ll observe the shade and taste of pulao taking a shift. So, we thought why not to give it an extra shade of nutrition? Why not cook it with millet? 

Ingredients:

• 1 cup foxtail millet
• 1 finely sliced onion
• 1 chopped tomato
• 1 carrot, 1 capsicum, diced
• 1 cup mixed vegetables (peas, beans, corn, etc.)
• 2 cloves garlic and 1-inch ginger piece (paste)
• 2 green chillies
• 1 teaspoon cumin seeds
• Pinch of asafoetida
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder
• Salt to taste
• 2 cups water
• Fresh coriander leaves for garnishing
• Lemon wedges for serving
• Cooking oil/ghee

Instructions:

• Rise to nutrition always starts with rinsing. So, rinse the foxtail millet under running water and soak it in water for 30 minutes. 
• Heat oil or ghee in a pan or pressure cooker. Add asafoetida and cumin seeds, and let them splutter.
• Add sliced onions and sauté until they turn translucent. 
• Now, add ginger-garlic paste and slit green chillies. Sauté for a minute until fragrant.
• Add the chopped tomatoes and cook until they soften.
• Add the diced carrots, capsicum, and mixed vegetables. Stir well and cook for a few minutes.
• Now it is time for spices – add turmeric powder, garam masala, red chilli powder, and salt. Mix well to coat the vegetables with the spices.
• Now is the time for our player: soaked and drained foxtail millet. Add it to the pan. Stir gently to combine everything.
• Pour in the water and give it a good stir. If using a pressure cooker, close the lid and cook for 2 whistles. If using a pan, cover and cook on low heat until the millet is cooked and the water is absorbed. This might take anywhere from 15-20 minutes.
• Once cooked, fluff the millet gently with a fork. Garnish with fresh coriander leaves.

Squeeze some lemon juice on top and serve the Foxtail Millet Pulao steaming hot. And don’t forget to give it a cool company of raita or yoghurt on the side.

8. Zan – Finger Millet Veggie Porridge 

Zan is a dish that comes from the book of Monpas, the tribal people of Arunachal Pradesh. This dish makes a nutritious harmony with the rising rays of the Sun. Made using millet flour, usually of Ragi (finger millet), it will make your guts go nuts after its taste and healthfulness. 

This dish is highly nutritious when made using sprouted millet flour.

Ingredients:

• 4 tablespoons ragi flour
• 1 ½ cups of Water
• 1 Carrot sliced diagonally
• ¼ cup green peas
• 1 cup Spinach
• 1/4 cup Soybeans (Whole Soya dal) , boiled
• Salt, as per taste
• 1 teaspoon Black pepper powder
• Coriander Leaves, chopped
• 1 tablespoon ghee or oil

Preparation:

• Wash the soybeans thoroughly, soak them for a few hours, and pressure cook them for 6-8 whistles.
• Cut the veggies and soak them in salt water to get a bit tender. You may also use green beans if you like.

Instructions:

• Roast the ragi flour using a tablespoon of ghee. You may also dry roast it, but ghee will help you neutralize the dry nature of millet.
• In one pan, add some water, the ragi flour, and cook until a thick paste of desired consistency. At this point, keep it a little liquid, as you’ll add veggies later.
• Take a pan, add some ghee, and saute the veggies with salt until tender. Start with the carrot first, as it takes time. Then, add spinach.
• Now, add veggies, salt, herbs and spices, and black pepper to the ragi mixture. 
• Cook until you get the desired consistency.
• Add chopped coriander to it.

Take a bowl, add a few ladles of cooked ragi, and top it with some cheese (if you like it). Serve it hot to yourself and your loved ones. 

9. Sama Rice and Chickpeas 

Sama is the word for actually two different types of millet in different languages. Firstly, barnyard millet is often called sava, samo, sanwa, samak, shyama, etc. in languages such as Gujarati, Hindi, Bengali, Marathi, etc. Also, little millets are often referred to as saamai, sama, save, saame, etc. in Kannada, Telugu, Tamil, etc. In this recipe, you may use any of these millets.

Ingredients: (sama rice)

• 3 cups of Water
• 1 cup samo millet
• Salt as per taste
• Cumin seeds
• Ghee

Instruction:

• Rinse the millet grains with water thoroughly and soak them in 3 cups of water.
• Take a large pan and heat it up.
• Add ghee on a medium flame and let it heat up as well.
• Now, add the cumin seeds and enjoy the splutter.
• Once the splutter has ceased, add rice and water to it from a safer distance.
• Add salt and let it boil until the water is completely absorbed or the grains have softened.
• Drain the excess water, if any, and close the lid.

Here you have it, your samak rice that is best cherished with chickpeas curry.

10. Ragi Laddu

Let’s finish off this nutritious marathon with a toothsome dessert. If Indian sweets are a character, laddu is its ornament. You cannot travel through the Indian miles without taking its bite. So, let’s learn how to make these delicious laddoos.

Ingredients:

• 1 cup of millet flour 
• ¼ cup cashews 
• ¼ to ½ cup almonds or sesame seeds (refer notes) 
• ¼ cup desiccated coconut
• 4 green cardamoms or cardamom powder
• Jaggery powder as per taste (around 150 grams)
• 2 tbsp Ghee or coconut oil

Instructions:

• Roast millet flour in 2 tbsp of ghee until aromatic.
• Dry roast cashews and almonds. Separately light roast sesame seeds and coconut powder.
• Put cashews, almonds, sesame seeds, and cardamom into the grinder and give it a good whirl. 
• Once the nuts are powdered completely, mix the flour into it and give it another whirl. 
• If the mixture is too dry, add some ghee to it. 
• Now, roll the mixture into small balls.

Finish it off by applying a layer of ghee on the top using your palm. There you have it, your sweet and nutritious dessert that you are going to crave for life. 

So, ready for a goodbye to food FOMO and hello to a healthy party in your mouth? Get your millet groove. It’s time to drop the mic and savour the deliciousness — one millet bite at a time!”

FAQs

What are millets and why are they considered nutritious?

Millets are a group of small-seeded grains that are highly nutritious. They are rich in fibre, protein, vitamins, and minerals, making them a healthy addition to any diet.

Can I incorporate millet into my daily meals?

Millets can be easily incorporated into your daily meals. They can be used as a substitute for rice or wheat in various recipes, including breakfast, lunch, dinner, and even snacks.

Are millet recipes suitable for specific dietary needs, such as gluten-free or vegan?

Yes, millet recipes are highly versatile and can cater to specific dietary needs. Millets are naturally gluten-free, making them a great choice for individuals with gluten intolerance. They can also be used in vegan recipes as a nutritious alternative to animal-based ingredients.

How can I include millet in my daily diet?

Despite these recipes, you can add millets to your regular rotis as well. Just mix the Aashirvaad Multi-millet mix in your regular atta and enjoy the benefits of millet without much effort to start your millet journey. You can gradually move to eating millet in meals. 

Are millet recipes suitable for weight loss or healthy eating?

Yes, millet recipes can be a great choice for weight loss or healthy eating. Millets are low in calories, high in fibre, and provide sustained energy, helping you feel fuller for longer. They can be incorporated into a balanced diet for weight management.