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Little Millet Soup

By Abirami, Minnesota
Little Millet Flour - 1/4 cup
Yogurt - 1 cup
Water - 3.5 cup
Sugar - 1 tsp
Corn - 1/4 cup boiled
Mixed color Bell Peppers chopped - 3 tbsp
Carrots finely chopped - 2 tbsp
Cilantro finely chopped -1 cup
Ghee - 3 tsp
Cumin seeds - 1/2 tsp
Black pepper - 1/2 tsp (freshly crushed)
Green chillies - 1 or 1/2 (optional)
Mix Flour and yogurt until it is smooth. Add water and salt. Stir constantly to avoid lumps. Slightly fry Chopped veggies in ghee in a saucepan. Pour the mixture into large saucepan and bring it to boil. Keep stirring to avoid curdling. Turn the flame low-medium and simmer for at least 15-20 mins or until it thickens. Adjust the salt and pepper, add sugar and vegetables. Mix it together and turn off the flame. Garnish with cilantro. Millet soup is ready to serve. If it gets too thickened, you can add hot water to make it to serving consistency.


Little Millet Murukku/Chakali

By Anuradha Chikala, Phoenix
Little Millet Flour - 1 cup
Besan - 1/2 cup
Hot Oil or Butter - 1 tsp
Salt - As required
Chili Powder - As required
Sesame seeds - As required
Water - As required
Mix all ingredients to form a semi-thick consistency and leave it for an hour. Use Murukku maker to press and deep fry.


Kodo Millet Bisi Bele Bath

By Sridevi Sabbireddy, Troy, MI
bliss tree kodo millet
Kodo Millet (soaked overnight) - 1 cup
Toor Dal - 3/4 cup
Carrots, Beans, Zucchini, Potato & Drum sticks - As required
Salt - As required
Tamarind Juice - As required
Coriander seeds - 1/4 cup
Urad Dal - 1/4 cup
Chana Dal - 1/4 cup
Dried Chillies - 8
Poppy seeds - 1 tbsp
Black Pepper - 1 tsp
Hing & Turmeric - a pinch
Cinnamon - 2 sticks
Dry Coconut - 1/2 cup
Boil Toor dal in 2 cups of water and add pinch of Turmeric to it. Once it's half cooked, add all the vegetables & salt and keep cooking. Now add the Kodo millet and keep cooking for about 10 mins. Dry roast the masala ingredients and crush to powder. Grind 3 tbsp of this powder and grind with grated coconut. In a pan add ghee, masala powder, mustard seeds, curry leaves and tamarind juice and let it boil. Transfer it to the cooking millet and add water for consistency. Let it cook in simmer for 5 mins. Garnish with curry leaves, boondi and serve hot.