1-3 Millet Ebook

MILLET RECIPES
EBOOK 1-3
Years
VISHNU TEJASWI
UNICEF CERTIFIED IN INFANT AND YOUNG CHILD FEEDING

STANFORD UNIVERSITY CERTIFIED IN CHILD NUTRITION & COOKING
CERTIFIED IN INTRODUCING SOLIDS
Contents
1. Millet onion Pakoda
2. Millet muruku
3. Sabudana millet vada
4. Millet bars
5. Millet kheer
6. Mixed millet burfi
7. Lemon millet cake
8. Millet sweet Pongal
9. Millet pumpkin cake
10. Pearl millet pancake
Vishnu Tejaswi
🎖UNICEF Certified in Infant and young Child Feeding | 🎖Stanford University Certified in Child Nutrition & Cooking | 🎖Certified in Introducing Solids
Contents
11. Millet frooti smoothie
12. Mango Millet Lassi
13. Millet coconut rice
14. Ragi wheat kathi rolls
15. Ragi Dalia balls
16. Millet Ice Apple smoothie
17. Blueberry millet porridge
18. Ragi malt
19. Sama Pongal
20. Veg millet pulao
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Contents
21. Millet fried rice
22. Methi muttar millet upma
23. Millet bisbellabath
24. Millet daddojanam
25. Ragi chilla
26. Methi millet pulao
27. Apple millet Sheera
28. Millet kesari
29. Ragi halwa
30. Millet Lemon Rice
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Recipes
1
1.Millet onion Pakoda
Ingredients
Mixed millet flour - 1/4 cup

Gram flour - 1/4 cup
Rice flour – 1 tbsp
Big onion – 1 no chopped
Red chilli powder - pinch
Hing – pinch
Curry leaves - few
Coriander leaves – few
Mint leaves – few
Ginger - 1/2 inch piece
Hot oil - 1 tbsp
Ghee – 1/2 tsp (I used frozen
ghee)
Water – 2 tsp
Salt – as needed
Cooking oil - to deep fry
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🎖UNICEF Certified in Infant and young Child Feeding | 🎖Stanford University Certified in Child Nutrition & Cooking | 🎖Certified in Introducing Solids 6
Method
In a wide bowl, take all the ingredients except cooking oil

and ghee.
Mix all the ingredients well without adding water.
Heat oil to deep fry. Take a tbsp of hot oil and add to the
flour. Add ghee.
Mix well. Then sprinkle few drops of water and make a
dough.
Ones the oil is hot, Reduce the flame to medium & pinch in a
portion of batter and drop in the oil in a sprinkled manner.
Cook till onions turn golden brown. Remove in a tissue and
serve.
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2. Millet muruku
Ingredients
Foxtail Millet flour– 1.5 cup

Raw rice floor– 1/2 cup
Urad dal – 1/2 cup
Bengal gram– 1/4 cup
Boiled Rice– 1/4 cup
Black Sesame seeds – 3/4 tbsp
Hing – 1 pinch
Salt – 1 tsp
Butter – 1.5 tbsp
Water – 1.75 cup
Method
Dry roast Bengal gram until slightly browned.
Cool it and grind it in mixie to a fine powder.
Dry roast Urad dal until slightly browned.
Cool it and grind it in mixie to a fine powder.
Dry roast boiled rice until it is puffed & slightly
browned. Cool it and grind it in mixie to a fine powder.
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Dry roast millet flour for a minute
Cool it and mix all the 5 powders including raw rice powder.
Sieve the mix. The leftovers in the sieve can again be
ground in the mixie and sieved.
Add sesame seeds, a generous pinch of Asafoetida and
required salt.
Add melted butter and mix thoroughly before adding
water. Then, add water and knead the dough.
The dough should neither be sticky/watery nor be hard.
Moisture your hand with water and pull out some dough
and fill the muruku press.
Once oil is hot, carefully drop from the ladle to oil.
The number of murukkus per batch depends on the width
of your pan.
Once dropped, you could see more bubbles arising with
noise.
When the bubbles are halved, turn murukku to the other
side
Once cooled, store them in air-tight containers.
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3. Sabudana millet vada
Ingredients
1/2 Cup Sabudana

2 Boiled and Mashed Potatoes
(1/2 cup)
1/4 Cup Foxtail Millet Flour
1 Grated Carrot
12 Finely chopped Capsicum
1/4 Cup Chopped Coriander
Leaves
1/2 Green Chilli finely chopped
1/4 Cup Crushed Peanuts
1 Tsp Cumin Seeds
1 Tsp salt
1/4 Tsp hing
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Method
Wash and soak sago overnight. Add water just enough to

soak.
Next morning, mash the soaked sago with hands. Add other
ingredients and mix well.
Divide the mixture into cricket ball size portions.
Grease a butter paper/parchment paper/banana leaf and
pat the mixture with hands.
Wet your hands if it is sticky. Spread as thin as possible.
Make a few holes.
Heat a pan on medium heat and place the vada and cook by
adding some oil on the sides. Once the bottom becomes
crisp, flip and cook the other side.
Serve with any raitha
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4. Millet bars
Ingredients
1/2 Cup Oats

1/2 Cup Millets (Mixed or
Anyone)
1/2 Cup Nuts
9(almonds and panuts)
2 Tbsp Sesame Seeds
6tsp Jaggery Powder
2 Tbsp Water
2 Tbsp Peanut Butter
Few Drops Oil to Grease the
Tray
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Method
Dry roast oats for 3 to 4 minutes

Dry roast millets for 3 to 4 minutes on medium flame
Next, roast nuts and sesame seeds.
Chop the roasted nuts finely.
Grease a tray and keep it aside.
Take jaggery powder in the same wok, add water and let
it dissolve fully. Once dissolved, boil it for a minute
Throughout the process, keep stirring and do not leave it
unattended as it tends to burn very fast.
Add peanut butter and give one more boil.
Add the roasted mix.
Toss everything for 30 to 40 seconds till everything gets
together and leaves sides.
Put this mixture on the greased plate and spread it with
the back of the spatula.
Leave it on the kitchen counter for half an hour or till sets
completely.
Cut into desired shapes.
Store in an airtight container.
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5. Millet kheer
Ingredients
1 litre Milk
50 grams Foxtail Millet
5 Saffron strands
2 tablespoon Fresh coconut,
grated
1/4 cup dates powder
1/4 cup Dry Fruits, (like
almonds, pistachios)
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Method
Clean and soak the millets for 7 hours

Take a heavy bottom pan keep it on medium heat and boil
the milk
Meanwhile, wash the foxtail millet and drain excess water.
Once the milk comes to a boil, add the washed foxtail millet
and saffron strands to the milk. Allow the milk to come to a
quick boil.
Once the milk comes to a boil, turn the heat to low and
simmer the kheer until the foxtail millet cooks completely
for 10 mins
Once the foxtail millet has cooked through completely, add
in the freshly grated coconut and dates powder and
simmer for another 10 minutes.
Turn off the heat and the kheer are now ready to be
served.
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6. Mixed millet burfi
Ingredients
Multi Millet mix - 1/2 cup

Almond flour - 1/4 cup
Dates powder – 2tsp
Water - 1/4 cup
Saffron - few strands
Almond flakes - 2 tablespoon
Ghee - 1/3 cup
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Method
Add 2 tablespoon of ghee in a pan and let it melt

Add Millet flour; mix well in a low flame. Transfer the
mixture into a bowl
Add water, dates powder and saffron; let it boil, add Millet
flour, almond flour; mix well
Add remaining ghee in small portions and mix well
Cook till it becomes like a mass and leaves the pan.
To get the right consistency, take a small portion and
make a ball - if you are able to form a small laddu, then the
consistency is right.
Switch off the stove
Transfer into a greased plate and sprinkle almond flakes
Let it cool down. Cut into desired shape and serve
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7. Lemon millet cake
Ingredients
¼ cup (heaped) dry millet or 1

cup precooked
12 dates, soaked in a cup of
water
1½ cups wholemeal or spelt
flour
1 level tbsp baking powder
¼ cup milk
6 tbsp aquafaba (see chef’s
note)
1 tbsp vanilla essence
zest of 1 lemon
2 tbsp poppy seeds
¼ cup walnuts, chopped
1 tbsp dates syrup
¼ tsp cinnamon
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Method
Soak the millets for 6 hours
Rinse the millet, then put it in a small saucepan with 1
cup of boiling water, and simmer for 20-25 minutes.
Put the dates in 1 cup of warm water to soak for
around 10 minutes.
Line a 20cm round cake tin with baking paper.
Combine the flour and baking powder in a medium-
sized bowl.
Blend together the dates with their soaking water (a
hand-held blender works well)
Add the milk, aquafaba and vanilla essence to the
blended dates.
Add the wet ingredients into the bowl with the flour
and baking powder and gently combine, then fold in
the cooked millet, lemon zest and optional poppy
seeds.
Dollop the batter into the lined cake tin.
Combine the chopped walnuts, maple syrup and
cinnamon in a small bowl and sprinkle over the cake.
Bake for 30 minutes at 180°c.
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8. Millet sweet Pongal
Ingredients
3/4 cup Barnyard Millet
1/4 cup Yellow Moong Dal
(Split)
1/4 cup Jaggery
1/4 teaspoon Cardamom
Powder (Elaichi)
3 tablespoons Ghee
2 tablespoons Cashew nuts,
halved
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Method
First, dry roast the barnyard millet and moong dal

together in a pressure cooker.
Add 3 cups of water and cover the pressure cooker.
Pressure cooks until you hear 3 whistles.
After three whistles turn the heat to low and simmer
for 3 to 4 minutes and turn off the heat.
Allow the pressure to release naturally. Once the
pressure has released, open the cooker and stir to
make a mushy mixture of pongal and keep aside.
Meanwhile take the jaggery in half a cup of water,
bring it to boil. once the jaggery has completely
dissolved, strain it and keep aside.
Add the jaggery water, the cardamom powder to the
cooked millet dal mixture.
Place it on medium heat and keep stirring until well
combined.
Heat ghee in a small pan; add the cashew nuts and
roast them in ghee until it turns golden brown and
crisp.
Add the roasted cashew nuts to the Barnyard Millet
Sweet Pongal and stir. Once done, turn off the heat
and serve.
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9. Millet pumpkin cake
Ingredients
1 cup barnyard millet flour

½ cup wheat flour
1½ cup pumpkin puree
2 eggs
1 tsp cinnamon powder
pinch baking powder
2 tsp vanilla essence
¼ cup jaggery
½ cup milk
¼ cup ghee
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Method
Pre-heat the oven at 180°C.
In a bowl mix all the dry ingredients, i.e., flour, ground
spices, and baking powder
Combine the wet ingredients – jaggery, ghee, pumpkin
puree, vanilla essence, milk in a separate bowl. Whisk
everything together until the palm sugar melts.
Crack open the eggs and whisk well.
Slowly and in parts, add the dry ingredients to the
bowl with wet ingredients, mix everything
Take care to mix only well enough to make a smooth
batter; do not overmix.
Divide the batter equally and pour into the two
greased pans.
Bake at 180°C for about 55 minutes, until it has risen
firm and a toothpick inserted in the centre comes out
clean.
Remove the pans from the oven and let to cool
completely.
Ready
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10. Pearl millet pancake
Ingredients
1 cup Whole Wheat Flour
1 cup Bajra Flour (Pearl Millet)
2 teaspoons baking powder
2 eggs
2 cups Milk
2 tsp Oil
Ripe Bananas, sliced or other fresh
fruits
walnuts for serving
Method
Take a bowl, stir together wheat flour, millet flour, baking
powder
Add eggs milk, and oil and whisk until well blended.
Heat tawa, to medium heat. Pour a ladle full of the batter.
Do not spread the mixture on the tawa, once pour it on a hot
skillet it creates on its own a boundary point.
Let it cook for 5 mins in simmer, Flip over and cook until lightly
browned.
Serve the Pearl Millet Pancake with Walnuts and banana
pieces
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11. Millet frooti smoothie
Ingredients
2 tbsp ragi flour roasted

1 cup fresh strawberries
hulled and chopped
1-2 tbsp honey depends on
how sweet the strawberries
are
½ tsp cardamom powder
1 cup fresh milk
Method
Wash and hull the strawberries. Cut them into pieces.

Add roast finger millet flour, strawberries, cardamon
powder, honey and milk into a blender.
Blend to a smooth consistency.
Serve.
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12. Mango Millet Lassi
Ingredients
1 mango, peeled & cut into chunks.
1/4 cup millet, cooked
1 cup Greek yogurt
1/4 cup mango nectar
2 tablespoons cashew nuts
1/2 teaspoon ground cardamom
honey, optional, to sweeten
water, optional, to thin
consistency
Method
Put all ingredients in a high-powered blender and combine
until smooth.
Sweeten to taste with honey, if desired.
If smoothie is too thick, add water to thin out
consistency.
Note: millet cooking: soak the millet for 7 hours, pressure
cook it with 3 cups of water.
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13. Millet coconut rice
Ingredients
Fox tail millet – ¼ cup
Coconut Milk – ½ cup
Water
Onion – 1 finely chopped
Garlic – grated 1/4tp
Ginger- 1/4tsp grated
Coriander powder – 1/2tsp
Jeera powder – ½ tsp
Ghee – 1tsp
Green chilli – finely chopped 1/8th tsp
Salt – as needed
Method
Wash and soak the millets over night
Keep the millet in a medium pot at medium temperature. Add water,
coconut milk water, onion, garlic, green chilli, spices and salt.
Start boiling, cover the pot with a lid and reduce to simmer for 25 to
30 minutes.
Fluff the coconut millet with a spoon or fork and serve it beside your
main dish.
Finally add ghee and mix well
Ready to offer
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14. Ragi wheat kathi rolls
Ingredients
Ragi flour ½ cup
wheat flour ½ cup
1/4 tsp white sesame seeds
1 tsp red onion chopped
1/2 tsp fresh coriander leaves
chopped
1/4 Green chili finely chopped
1/4 cup chopped capsicum
1/4 cup chopped mushrooms
5tsp grated paneer
1/2 tsp fresh lime juice
1 tbsp curd
1 pinch salt
1 pinch black or white pepper
1/2 tsp fresh Ginger-garlic
paste
1/4 tsp Olive Oil/desi ghee
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Method
Take a bowl, Combine ragi flour, wheat flour, and white

sesame seeds into the consistency of dough. Make roti
out of it
Saut ghee for 1-2 min. Now, add onion, green chili,
coriander leaves, and chopped capsicum and chopped
mushrooms till golden brown.
Combine diced paneer cubes with curd, and lemon juice and
leave it for 5-7 minutes.
Now put a layer of sauteed veggies on ragi wheat sesame
roti.
Add the marinated chopped paneer cubes on top.
Add a salad leaf on the other end and roll into a Kathi roll.
Insert a toothpick to seal the roll.
Ready to serve with curd dip
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15. Ragi Dalia balls
Ingredients
Ragi Flour – 3/4 cup

Dalia – 1 cup
Salt – as required
Water – 3 cups
Ghee -1tsp
Method
Soak Dalia for 1 hour
Take a kettle, boil water
Add ragi flour to it and stir well when it becomes bit
tight, add Dalia and salt to it and stir well
Make sure not to form lumps
You can add kore water, if you want
Let it cook for 15 mins
Then apply ghee to your hands and make the mixture into
balls
Ready to serve it with any curry or curd
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16. Millet Ice Apple
smoothie
Ingredients
¼ cup of Millet Flakes available

in supermarket)
1 cup of cut Ice Apples
1 cup of water
1 cup milk
Dates powder – ½ tsp
Method
Blend all the ingredients and ready to offer
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17. Blueberry millet
porridge
Ingredients
¼ cup Millet
2 cup milk
1 Tbsp dates syrup
1 cup Blueberries
Chia seeds optional for topping
Sliced Almonds optional for
topping
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Method
First, wash and rinse your millet a couple of times and

soak for 7 hours
Soak the chia seeds for 0 min before cooking and keep it
aside.
For creamy millet porridge, dry up your millet in a towel
and grind it in a food processor or in the chopping bowl of
a hand blender.
Take a saucepan and add millet and milk and let it cook for
15 mins, until the milk is absorbed
When almost all of the milk is absorbed by millet, reduce
heat and add blueberries and dates syrup. Stir and
simmer for 5 minutes until creamy.
Finally add the soaked chia seeds and ready to serve
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18. Ragi malt
Ingredients
2 tbsp ragi flour I use organic

sprouted ragi flour
1/2 cup water
½ cup milk
½ tsp jaggery powder
1 pinch cardamom powder optional
Method
In a bowl, mix the ragi flour with about ¼ cup water to make a
paste.
Put on high heat, the remaining water and milk with jaggery in a
small saucepan. Bring to a boil and reduce heat to low.
Slowly add the ragi flour paste with constant stirring. Stir till
there are no lumps and bubbles appear in the malt. Mix in
cardamom powder (if using).
Continue to cook on low heat for a thicker consistency or add
more water for a thinner consistency. *
Remove from heat and let it cool to room temperature before
feeding your baby.
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19. Sama Pongal
Ingredients
½ cup Little Millet / Samai

3 tbsp Moong Dal
Salt as needed
2.5 cups Water
To Temper:
3 tbsp Ghee
½ tsp Mustard Seeds
½ tsp Cumin Seeds
1 tsp Pepper
1 Green Chilli
1 inch Ginger crushed
10 Cashew nuts
10 Curry Leaves
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Method
Wash and soak the little Millets in water for 7 hours and
then later wash and drain and set aside.
Heat a cooker and then dry roast the moong dal until it
turns slightly golden.
Wash the moong dal and then add it back to the cooker.
Next add in the Little Millets. Add the measured water
and Salt. Close the cooker and cook in a medium flame for
4 whistles.
Wait till the pressure releases and then open the cooker.
Mash the Pongal well with a ladle. Heat a pan with ghee
once its hot add in the mustard seeds, let it splutter.
Next add in the cumin seeds, whole pepper and green
chilli.
Next add in the cashew nuts and curry leaves. Fry till the
cashew nuts turn slightly golden and then add it to the
Pongal. Mix well and serve warm
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20. Veg millet pulao
Ingredients
1 Cup Millet like foxtail or Kodo
1 tsp Ghee/Oil
1/2 Cup curd
Salt to Taste
¼ Green Chilli chopped
2-3 Garlic Cloves
1 tsp Chopped ginger
1 Sliced Onion
2 tbsp peas
2 tbsp Carrots
2 tbsp Beans
2 tbsp Chopped Mint and Coriander
Leaves
1 tbsp Coriander Powder
1 tsp Cumin (Jeera)
2-3 Cloves
1 Bay leaf
1 pinch Hing
1/4 tbsp Garam Masala
1 tsp Turmeric
1/4 tsp Chilli Powder
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Method
Heat the Ghee in a pot.

Add Cumin, Bay leaf and Green Chillies. Once it starts
spluttering, add garlic and ginger.
Cook for 10-20 seconds. Add the Sliced onions, carrots, beans
and cook for 2-3 minutes.
Sprinkle the Garam Masala, Turmeric and add the curd
Stir the Pot, Add Millets. Add 2 cups of water. Season with salt.
Cover and cook for 15 minutes on low-medium flame.
Garnish with coriander leaves and serve with curd.
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21. Millet fried rice
Ingredients
1 cup Foxtail Millet

1/2 cup green beans (French
Beans), finely chopped
1/2 cup Capsicum, finely
chopped
1/2 cup Carrots, finely
chopped
1 inch Ginger, grated
1/2 teaspoon Black pepper
powder
Oil/ ghee
Salt, to taste
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Method
Wash and soak the millets for overnight

first cook the foxtail millet.
Transfer the foxtail millet to a cooking saucepan and
cook with 2 cups of water, salt and 2 tablespoons of oil.
Simmer it covered for 15 minutes or until you see the
water has been absorbed by the millet.
Turn off the heat at this point. Allow the millet to cool
completely.
Heat oil in a pan; add the beans, carrots, green bell
peppers celery, ginger, spring onion and sauté on high
flame for 3 – 4 minutes until the vegetables become
slightly tender.
Add foxtail millet, black pepper, and salt.
Mix well and stir fry the fried rice for 2 more minutes.
Turn off the heat and transfer the rice to a serving
bowl.
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22. Methi muttar
millet upma
Ingredients
1/2 cup Onion (chopped)
1 large bundle fenugreek
leaves (approximately giving 1
cup of chopped fenugreek)
1 cup frozen peas (Or fresh)
1-2 green chilli
1/2 tsp ginger (grated)
10-15 curry leaves
for millet flakes
3 cups drinking water
1.5 cups millet flakes
1 tbsp coconut oil (or any
cooking oil / Ghee)
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp Urad Dal
salt to taste
1 pinch Asafoetida
1 pinch turmeric powder
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Method
Pick the fenugreek leaves, wash clean and chop them to
get 1 cup tightly packed leaves.
Keep the peas ready, Chop the onion, ginger and green
chillies and set aside
In a large bowl add the millet flakes and the water and
soak them for three minutes
Drain the millet flakes and keep them aside.
Add the coconut oil a deep heavy pan and follow it by
the mustard and the urad dal (split black gram dal)
Add the ginger, green chillies, curry leaves, and chopped
onions and sauté till onion translucent
onion
Add the fenugreek leaves and peas and sauté them
Add the salt, turmeric powder and the asafoetida and
mix well.
Add the soaked millet flakes and mix it all well on a low
heat
Mix well till the millet flakes are well coated with the
mix of vegetables and the slight bit of water in the mix
evaporates
Let it cook for 5 mins
Switch off the flame and ready to serve with curd.
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23. Millet bisbellabath
Ingredients
1 cup Foxtail Millet

1/4 cup Toor dal
4 tsp Moong dal
2 tsp Ghee
1 Onion
8-10 Shallots
1 Tomato
1 Carrot
1 Potato To temper:
1/4 cup Peas 1 tsp Ghee
10 French Beans 1/2 tsp Mustard seeds
5 Lady’s finger Few Curry leaves
2 Brinjal 10 Cashew nuts
Tamarind lemon sized ball 1/4 cup Peanuts
Salt as needed Bisibelebath powder
1/2 tsp Turmeric powder 2 tsp Coriander seeds
1 pinch Asafoetida 6-8 Red chili
2 tsp Chana Dal
1 tsp Urad Dal
1 tsp Pepper
1 tsp Jeera
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Instructions
In a bowl, add foxtail millet, moong dal, and Toor
dal.
Wash and soak for at least 15 to 30 minutes.
Chop vegetables, keep it in a bowl, chop brinjal and
keep it in water.
Soak tamarind.
Chop onion and tomato. Do not chop shallots.
Bisibelebath powder
Dry roast coriander seeds and red chili, cook till
slightly brown and keep it aside.
Then add chana dal, urad dal, pepper, and cumin
seeds.
Roast till nice aroma comes out.
Add shredded coconut and cook for a couple of
minutes.
Cool down the mixture and add it in mixture jar
along with red chilis and coriander seeds.
Make it as a fine powder.
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Method
Heat 2 tsp of ghee in a pressure cooker

Add chopped onion and shallots, cook till it becomes
translucent.
Add Lady’s finger/Okra and cook for 2 to 3 minutes.
Then add chopped brinjal, cook for a couple of minutes.
Add chopped tomato, cook till it becomes mushy.
Add remaining vegetables and mix well.
Now add salt, turmeric powder, and asafoetida.
Add bisibelebath masala. Combine everything well.
Now add soaked millet and dal.
Add 3 to 4 cups of water.
Mix well and pressure cook for 3 whistles.
Once pressure released, open and mix it with a spatula.
Add tamarind pulp.
Mix well and you can add hot water to loosen the
texture.
Heat 1 tsp of ghee in a seasoning pan, add mustard
seeds and curry leaves and allow it to crackle.
Add cashew nuts and peanuts, cook till golden brown.
Add the seasoning with bisibele bath and combine well.
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24. Millet daddojanam
Ingredients
4 cups cooked millet

1.5 cups curd
1 cup water
½ teaspoon cumin seeds
½ teaspoon mustard seeds
½ teaspoon whole black
pepper corns
10 curry leaves 1 or 2 sprigs
1 red chili
Pinch of Hing
Salt to taste
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Method
Take cooked millet into a mixing bowl. If you are using

freshly cooked millet, let it cool down and then mash it a
bit with the back of a spoon or potato masher.
To this cooled and mashed millet, add yogurt.
Mix it well and add water to adjust the consistency as
per your liking. Keep this aside.
Heat a small pan. Once it is hot, add oil to it.
Now add mustard seeds. Then goes cumin seeds.
Once these seeds start spluttering, add red chili to it.
Finally, add whole peppercorns and let it fry for a
minute or so.
Add curry leaves and switch off the flame.
Now add this tempering to the millet yogurt mixture and
mix it well.
Millet yogurt rice is ready to serve
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25. Ragi chilla
Ingredients
1 cup ragi flour

1/2 cup yoghurt (curd)
1/8 tsp red chilli powder
1/2 tsp coriander powder
pinch hing
salt as required
1/4 teaspoon black pepper
2 grams coriander leaves
1/2 onion
1/2 tomato
1/2 capsicum (green pepper)
2 tsp oil
2 tsp besan
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Method
In a bowl, add ragi flour, besan along with curd.

Now add finely chopped onion, tomato, capsicum and
coriander leaves.
Also add salt, black pepper powder, red chilli powder,
coriander powder and hing.
Add a little water if needed and mix everything well to
prepare a medium-thick batter.
Smear 1 tbsp oil on a non-stick pan. Pour 2 ladleful of
batter and spread it gently to give it the shape of a
cheela.
Let it cook for about 5 minutes or until it holds shape.
Now flip towards the other side and cook for 5 minutes.
Once golden brown and crisp, it is ready to be served. Pair
up with ketchup, curd mint dip etc and serve.
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26. Methi millet pulao
Ingredients
1/2 cup Foxtail Millets
1 cup methi leaves
2 Cups Water
1/2 cup Chopped Tomato
1/2 cup Sliced Onion
1 Green Chili chopped
3 Garlic Cloves
1 small piece Ginger
1/2-inch piece Cinnamon Stick
3 cloves
2 Cardamom pods
2 tbsp ghee
1/2 tsp cumin seeds
A few Cashews
Salt to taste
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Method
Wash and soak the millets for 5 hours

Grind the green chillies, garlic, ginger, cloves, cinnamon and
cardamom seeds into fine paste and keep it aside
Take a pressure cooker, heat ghee, add the cumin seeds
and cashews and fry them.
When they are browned, add the sliced onion and sauté
until golden brown colour.
Add the ground masala paste to it and fry for a minute.
Now add the washed fenugreek leaves and fry until it wilts.
Then add the washed and drained millets, tomatoes, salt
and 2 cups of water. Pressure cooks for 3 whistles.
Serve warm with curd
Vishnu Tejaswi
27. Apple millet Sheera
Ingredients
3/4 cup kodo millet powder
1/2 cup apple puree
1/8 cup jggery
pinch of cardamom powder
1.5 cups milk
1/4 cup ghee
2 pinches saffron
2 tbsp roasted cashews/Almond
Method
Take a kadai, in a low flame, dry roast millet powder and keep
it aside
Take a heavy pan, add ghee, first add the apple puree, add the
powdered millet rava
Then, add powdered jaggery and boiling milk or boiling water,
keep flame on low and keep stirring
Add fried cashew, cardamom powder, and saffron milk just
before removing from gas.
Ready to serve
Vishnu Tejaswi
28. Millet kesari
Ingredients
1/4 Cup Samai/Little Millet

Rava
3/4 Cup Water
3 tsp dates powder
1 Big Pinch of Cardamom
Powder
2 tbsp Ghee
Method
Wash and soak the millet for overnight.

Next day rinse well and take a pressure cooker
Heat a pan add dates powder and water
Let it cook well
Them add cooked millet along with ghee. Give a good mix.
Ready to serve.
Vishnu Tejaswi
29. Ragi halwa
Ingredients
½ cup ragi flour
2 tsp ghee
1 cup milk
1/8 cup jaggery powder
¼ teaspoon cardamom powder
3 chopped almonds
½ tsp raisins
Method
Heat ghee in a pan or kadai. Then add ragi flour to it

Keep stirring the flour for 3 to 4 mins on low heat. The mixture will
bubble
When the mixture starts bubbling, add jaggery
Stir very well.
Then add 1 cup of hot milk. The milk has to be hot. So, heat the milk
separately in another pan.
Continue stirring the ragi halwa, till it starts thickening.
Soon the mixture will start leaving the edges of the pan.
Now sprinkle 1/4 teaspoon cardamom powder.
Switch off the flame and transfer the halwa to a serving dish.
As the ragi halwa cools, it will thicken more. Garnish with chopped
dry fruits.
Vishnu Tejaswi
30. Millet Lemon Rice
Ingredients
Little Millet – ½ cup

Water – 1 cup
Oil – ½ tsp
Urad dal – few
Mustard seeds – few
Jeera – few
Onion – 2tsp chopped
Carrot grated – 2 tsp
Capsicum grated – 2tsp
Curry leaves – few
Peanuts – 1 tsp
Lemon juice – 2 tsp
Salt – as required
Turmeric powder – 2 pinches
Chilli – ½ slit
Vishnu Tejaswi
Method
Wash and soak the millets for 6 hours

Change the water and pressure cook the millets with 1 cup
of water for 3 whistles
Let the pressure goes down and let it cool down
Now take a kadai, add oil to it, then roast peanuts
Then add urad dal and stir till they turns golden colour
Now add jeera, mustard seeds, chilli, curry leaves and
saute well
Now add veggies to it and let it cook for 10 mins in simmer
Now add turmeric, salt and add millets to it and mix well
Switch off the flame, add lemon juice to it and mix well
Ready to offer (will be good with curd)
Vishnu Tejaswi

1-3 Millet Ebook

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1-3 Millet Ebook

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MILLET RECIPES

UNICEF CERTIFIED IN INFANT AND YOUNG CHILD FEEDING

1. Millet onion Pakoda

3. Sabudana millet vada

6. Mixed millet burfi

7. Lemon millet cake

8. Millet sweet Pongal

9. Millet pumpkin cake

10. Pearl millet pancake

11. Millet frooti smoothie

12. Mango Millet Lassi

13. Millet coconut rice

14. Ragi wheat kathi rolls

15. Ragi Dalia balls

16. Millet Ice Apple smoothie

17. Blueberry millet porridge

18. Ragi malt

19. Sama Pongal

20. Veg millet pulao

21. Millet fried rice

22. Methi muttar millet upma

23. Millet bisbellabath

24. Millet daddojanam

25. Ragi chilla

26. Methi millet pulao

27. Apple millet Sheera

28. Millet kesari

29. Ragi halwa

30. Millet Lemon Rice

Mixed millet flour - 1/4 cup

In a wide bowl, take all the ingredients except cooking oil

Foxtail Millet flour– 1.5 cup

1/2 Cup Sabudana

Wash and soak sago overnight. Add water just enough to

1/2 Cup Oats

Dry roast oats for 3 to 4 minutes

Clean and soak the millets for 7 hours

Multi Millet mix - 1/2 cup

Add 2 tablespoon of ghee in a pan and let it melt

¼ cup (heaped) dry millet or 1

First, dry roast the barnyard millet and moong dal

1 cup barnyard millet flour

2 tbsp ragi flour roasted

Wash and hull the strawberries. Cut them into pieces.

Take a bowl, Combine ragi flour, wheat flour, and white

Ragi Flour – 3/4 cup

¼ cup of Millet Flakes available

Blend all the ingredients and ready to offer

First, wash and rinse your millet a couple of times and

2 tbsp ragi flour I use organic

½ cup Little Millet / Samai

Heat the Ghee in a pot.

1 cup Foxtail Millet

Wash and soak the millets for overnight

1 cup Foxtail Millet

Heat 2 tsp of ghee in a pressure cooker

4 cups cooked millet

Take cooked millet into a mixing bowl. If you are using

1 cup ragi flour

In a bowl, add ragi flour, besan along with curd.

Wash and soak the millets for 5 hours

1/4 Cup Samai/Little Millet

Wash and soak the millet for overnight.