Little & Mixed Millet Recipes

Little Millet Payasam

Dehulled little millet – 1 cup, dry fruits, ghee, water, sugar, milk, cardamom powder – as required.

• Cook the dehulled little millet in boiling water for 5 min.
• Roast dryfruits in ghee.
• Boil the milk and then add the cooked millet, add sugar and stir slowly for 10-15 minutes until it is cooked.
• Add cardamom powder and decorate with cashew nuts and other dry fruits.
• Serve hot as a traditional sweet.

Little Millet Curd Rice

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

• 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 Pudina Rice

Little millet - 1 cup, water – 2 cups, onion-1, carrot - 1 cup, tomato – 2, curry leaves- 1 spring bay leaf - 1; pudina (mint) chutney: Mint leaves - 1 cup, coriander leaves - 1/4 cup, green chilli-1, cloves – 1, garlic – 1, ginger - 1/2 inch and salt to taste and oil – 2 tsp

• Cook little millet rice in a pressure cooker with water, salt to taste and bay leaf at medium flame for 1 whistle.
• Prepare mint chutney with minimum water. Chop all the vegetables.
• In a hot pan, take 1 tsp of oil. Add whole spices to it and fry for a minute.
• Add chopped onion and fry till translucent.
• Add chopped carrots and stir well, add mint chutney. Cook the chutney till the raw taste of mint and coriander disappears. Add salt to taste.
• Add the cooked little millet rice and mix evenly. Remove from flame.
• Serve hot with some raitha.

Little Millet Tomato Rice

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 – ¼ tsp, red chilli powder – ¼ tsp, coriander leaves-2 tsp [chopped], water-1 ¾ to 2 cups, salt to taste and oil – 2 tsp

• Wash and little millet for 15 min.
• Heat oil in a pressure cooker add mustard seeds and let its splutter.
• Then add bengal gram, urad dal saute gently then add onion, ginger, green chilli, green peas, carrot and curry leaves 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.

Vegetable Roti

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

• Combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water.
• Divide the dough into 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 spots appear on both the sides.
• Serve with any curry or chutney.

Mixed Millet Paniyaram

(ponganalu) – Sweet & Spicy

Sorghum – ½ cup, little millet – ½ cup, foxtail millet – ½ cup, barnyard millet – ½ cup, pearl millet – ½ cup, parboiled rice – ½ cup, blackgram dal – 1 cup, jaggery – ½ cup, fenugreek – 3 tsp and oil – for shallow frying

• Soak all the ingredients for 2 hours.
• Drain them and grind it into 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 to the ¾ of the well, and cover the lid for 1 minute on low 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

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

• Wash and soak the millets and kabuli channa in enough water overnight.
• Pressure cook them in medium heat till two whistles.
• Rinse the cooked millets and saute them on a 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

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.

• 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

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

• 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

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

• Millet rawa and black gram dal are taken separately and soaked 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.