Instructions:

• Rinse the millet thoroughly and drain well.
• Heat oil or ghee, and add mustard and cumin seeds.
• Add curry leaves, onions and green chillies and saute.
• Add chopped vegetables and let them tender.
• Add salt, turmeric and red chilli powder.
• Add the rinsed millet, coating the millet with the spices and vegetables.
• Add 2 cups of water and let it boil.
• Simmer for about 15-20 minutes while stirring it occasionally.
• Once it's cooked and water is absorbed, let it sit for 5 mins and squeeze lemon juice before serving.

Millet Dosa

Millet dosa is a gluten-free variation of the traditional dosa made from fermented rice and lentil batter. It is one of the many tasty and healthy millet breakfast recipes where rice is replaced with a combination of millets.

Use the below millet dosa recipe card to make approximately 25 dosas.

• 1 cup foxtail, little and kodo millet each
• 1 cup urad dal
• ½ cup poha
• ¼ teaspoon methi seeds
• ⅓ cup water or as required
• Salt

Instructions:

• Place all three millets in one container and the urad dal in a separate container.
• Rinse them all and soak them for at least 8 hours or overnight.
• Before cooking, soak poha for 20 minutes.
• Drain the water from dal, millets, and poha and grind them together to make a batter using ⅓ cup water or as required.
• Once the batter ferments, add salt and water as needed.
• Heat a tava, add a spoon of batter, and spread it uniformly.
• Drizzle 1 teaspoon of oil and let the base become crispy. Once done, the dosa will loosen the edges.
• Transfer the dosa to the plate and serve it with your favourite chutney.

Lemon Millet Rice

The lemon millet rice recipe is refreshing and flavourful. It has cooked millet grains infused with lemon juice and herbs. It is one of the quick millet recipes that can be enjoyed as a side dish or a light main course.

For two servings of this recipe, follow the below instructions:

• ½ cup millet of your choice
• 1 ½ cup water
• Salt
• 1 ½ tablespoon oil
• ½ teaspoon mustard seeds
• 1 tablespoon chana and urad dal each
• ¼ cup peanuts
• 1 pinch hing
• 1 green and red chilli each
• ⅛ teaspoon turmeric
• 1 large to medium lemon

Instructions:

• Wash the millet, add 1 ½ cups water, salt, and let it soak for some time.
• After a while, cook the millets at medium heat until all water is absorbed.
• Heat oil, add mustard, chana and urad dal, red and green chillies.
• Once dal is golden brown, add curry leaves.
• Add turmeric and hing and pour 3-4 tablespoons of water. Let the dal turn soft, and turn off the heat.
• Add cooked millet and squeeze lemon juice.
• You can serve it with curd, salad or pickle.

Millet Rasam Rice

The Millet rasam rice recipe is a popular South Indian recipe that combines the nutritious goodness of millet with the comforting flavours of rasam, a spicy tomato-based soup.

For two servings of this delicious recipe, follow the below steps:

For rasam powder

• 1 tablespoon pepper powder and cumin seeds each
• 4 - 5 garlic pods
• ¼ teaspoon hing
• ½ teaspoon turmeric

For millet rasam

• ½ cup little millet
• 2 tablespoon toor dal
• 1 medium tomato
• 3 - dry red chilli
• 1 teaspoon mustard and cumin seeds each
• 1 tablespoon oil
• Curry and coriander leaves
• 1 cup tamarind water
• Salt

Instructions

• Rinse and soak millet for 5 hours and toor dal for 15 mins.
• Mix pepper and cumin to create rasam powder; add crushed garlic, hing and turmeric powder.
• Heat oil, add mustard, cumin seeds, and dry chillies and let them sputter on low flame.
• Add rasam powder and curry leaves and stir for 2 mins.
• Add tomatoes and cook for 2 mins and mix soaked millet and dal.
• Add 1 cup tamarind water and 1 ½ cup normal water with salt.
• Pressure cook it for 4 whistles and garnish with coriander leaves before serving.

Millet Idli With Podi - Diabetic Friendly

Millet idlis with podi recipe is a diabetic-friendly variation of the traditional idli. It is among the popular diabetic-friendly millet recipes and can be served at breakfast.

For four servings, follow the below instructions:

• 1 cup foxtail millet
• 1-1 ½ cup white urad dal
• 1 teaspoon methi seeds
• Salt

Instructions:

• Wash and keep millet in one bowl and dal and methi seeds in another bowl soaked for 8 hours or overnight.
• Drain the water and grind dal and methi seeds to make a batter.
• Keep the batter for fermentation, and once done, mix the ground millet.
• Add salt and ferment the batter for 5-6 hours.
• Once fermented, cook idlis using a steamer and serve it with your favourite chutney.

Amala Earth is a one-stop curated marketplace for all things earth-friendly in Beauty, Fashion, Home, Food, Wellness, Festive, Gifting and much more!

Explore different products to make these recipes here!