Ingredients:

• 1 cup millet

• 2 tablespoons ghee

• 1 teaspoon mustard seeds

• 1 teaspoon cumin seeds

• 1 teaspoon urad dal

• 1 teaspoon chana dal

• 2 green chilies, finely chopped

• 1 onion, finely chopped

• 1 teaspoon ginger, grated

• 1 teaspoon turmeric powder

• 1 teaspoon red chili powder

• 1 carrot, finely chopped

• 1/2 cup green peas

• 2 cups water

• 1 teaspoon salt

• 2 tablespoons fresh coriander leaves, finely chopped

Instructions:

1. Heat ghee in a pan over medium heat.

2. Add mustard seeds, cumin seeds, urad dal, and chana dal. Fry for 1-2 minutes until the seeds start to crackle.

3. Add green chilies and onion. Fry for 2-3 minutes until the onions are soft and lightly browned.

4. Add ginger, turmeric powder, and red chili powder. Fry for 1 minute.

5. Add carrot and green peas. Fry for 2-3 minutes.

6. Add millet and fry for 2-3 minutes until the millet is lightly toasted.

7. Add water and salt. Bring to a boil.

8. Reduce heat to low and cover the pan. Cook for 15-20 minutes until the millet is cooked and all the water is absorbed.

9. Turn off the heat and fluff the upma with a fork.

10. Garnish with fresh coriander leaves and serve hot.| 

Ingredients:

• - 2 cups cooked millet

• - 1 tablespoon vegetable oil

• - 1 onion, diced

• - 1 red bell pepper, diced

• - 1 cup frozen peas and carrots

• - 2 cloves garlic, minced

• - 2 tablespoons light/dark soy sauce

• - 2 tablespoons sesame oil

• - 1 tablespoon rice vinegar

• - 2 green onions, sliced

• - Salt and pepper, to taste

Instructions:

1. Heat the oil in a large skillet over medium heat.

2. Add the onion and bell pepper and cook until softened, about 5 minutes.

3. Add the peas and carrots and cook for another 3 minutes.

4. Add the garlic and cook for 1 minute.

5. Add the cooked millet and stir to combine.

6. Add the soy sauce, sesame oil, and rice vinegar and stir to combine.

7. Cook for another 5 minutes, stirring occasionally.

8. Add the green onions and season with salt and pepper, to taste.

9. Serve warm. Enjoy!| 

Ingredients:

• 
  

• • 1 cup millet

• • 1/2 cup split moong dal

• • 1/4 cup split urad dal

• • 2 tablespoons ghee

• • 2 tablespoons chopped ginger

• • 1 teaspoon cumin seeds

• • 1 teaspoon mustard seeds

• • 1 teaspoon turmeric powder

• • 2 tablespoons chopped coriander leaves

• • Salt to taste

• • 2 cups of water

Instructions:

1. Heat the ghee in a pressure cooker.

2. Add the cumin and mustard seeds and let them crackle.

3. Add the chopped ginger and sauté for a few seconds.

4. Add the millet, moong dal, urad dal, turmeric powder, and salt and sauté for a few minutes.

5. Add the water and bring to a boil.

6. Close the lid of the pressure cooker and cook for 3-4 whistles.

7. Once the pressure is released, open the lid and fluff the khichidi with a fork.

8. Garnish with chopped coriander leaves and serve hot.| 

Ingredients:

• 1 cup millet

• 2 cups water

• 1/2 cup urad dal

• 1 teaspoon fenugreek seeds

• 1 teaspoon salt

Instructions:

1. Soak the millet, urad dal, and fenugreek seeds in 2 cups of water for 4-5 hours.

2. Drain the water and grind the soaked millet, urad dal, and fenugreek seeds into a fine paste.

3. Add salt to the batter and mix well.

4. Grease the idli moulds with oil and pour the batter into the moulds.

5. Steam the idlis for 15-20 minutes.

6. Serve the idlis hot with chutney or sambar.| 

Ingredients:

• -1 cup of millet flour

• -1/2 cup of rice flour

• -1/4 cup of urad dal flour

• -1/4 teaspoon of baking soda

• -Salt to taste

• -2 tablespoons of oil

• -2 cups of water

Instructions:

1. In a large bowl, mix together the millet flour, rice flour, urad dal flour, baking soda, and salt.

2. Add the oil and mix until the ingredients are well blended.

3. Slowly add the water, stirring constantly until a thick batter is formed.

4. Heat a non-stick pan over medium heat and pour a ladle of the batter onto the pan.

5. Spread the batter evenly with the back of the ladle and cook for 1-2 minutes.

6. Flip the dosa and cook for another 1-2 minutes until golden brown.

7. Serve hot with chutney or sambar. Enjoy!| 

Ingredients:

• 1 cup millet flour

• 1/2 cup urad dal flour

• 1/2 cup rice flour

• 1/2 teaspoon baking soda

• 1 teaspoon cumin seeds

• 1 teaspoon black sesame seeds

• 1/2 teaspoon salt

• 1 teaspoon green chilli paste

• 1 teaspoon freshly grated ginger

• 2 tablespoons oil

• 2 cups water

• Oil for deep frying

Instructions:

1. In a large bowl, mix together the millet flour, urad dal flour, rice flour, baking soda, cumin seeds, black sesame seeds, salt, green chilli paste, freshly grated ginger and oil.

2. Add the water gradually and mix until you have a thick batter.

3. Heat oil in a deep pan for deep-frying.

4. Drop spoonfuls of the batter into the hot oil and fry until golden brown.

5. Remove the medu vadas from the oil and drain on paper towels.

6. Serve the medu vadas hot with chutney or sambar.| 

Ingredients:

• -1 cup millet flour

• -1 cup all-purpose flour

• -1 teaspoon salt

• -2 tablespoons olive oil

• -1 cup warm water

Instructions:

1. In a large bowl, combine millet flour, all-purpose flour, and salt.

2. Add olive oil and mix until the mixture is crumbly.

3. Add warm water and mix until a dough forms.

4. Knead the dough for 5 minutes, until it is smooth and elastic.

5. Cover the dough and let it rest for 30 minutes.

6. After the dough has rested, roll it out on a floured surface until it is about 1/8-inch thick.

7. Cut the dough into desired shapes.

8. Bring a large pot of salted water to a boil.

9. Add the pasta and cook for 5-7 minutes, or until al dente.

10. Drain the pasta and serve with your favorite sauce. Enjoy!| 

Ingredients:

1 cup millet flour

2 cups water

1/2 teaspoon salt

1 tablespoon olive oil

Instructions:

1. In a medium bowl, whisk together the millet flour and salt.

2. Slowly add the water, whisking until the mixture is a smooth batter.

3. Heat a large non-stick skillet over medium-high heat. Add the olive oil and swirl to coat the pan.

4. Pour the batter into the skillet and swirl to spread it evenly.

5. Cook for about 3 minutes, or until the edges start to become golden brown.

6. Flip the noodle and cook for another 2 minutes, or until the other side is golden brown.

7. Transfer the cooked noodles to a plate and serve warm. Enjoy!| 

★ SUBSTITUES:

• Chicken → Tofu Paneer or Soyabean/ Any meat of your choice

• Yoghurt → Vegan yoghurt

Ingredients:

-2 cups millet

-1 cup diced chicken

-1 onion, chopped

-1 teaspoon cumin seeds

-1 teaspoon coriander powder

-1 teaspoon garam masala

-1 teaspoon turmeric powder

-1 teaspoon chilli powder

-2 green chillies, chopped

-1 cup chopped tomatoes

-1/2 cup yogurt

-Salt to taste

-2 tablespoons oil

-1/2 cup chopped coriander leaves

-1 cup water

Instructions:

1. Heat oil in a pan and add cumin seeds.

2. Add the chopped onion and sauté until golden brown.

3. Add the diced chicken and cook for 5 minutes.

4. Add the coriander powder, garam masala, turmeric powder, chilli powder, and green chillies.

5. Add the chopped tomatoes and cook for another 5 minutes.

6. Add the yogurt and mix well.

7. Add the millet and mix well.

8. Add the water and salt to taste and bring to a boil.

9. Reduce the heat and cover the pan with a lid.

10. Simmer for 15 minutes or until the millet is cooked.

11. Garnish with chopped coriander leaves and serve hot.| 

Ingredients

• 2 tablespoons olive oil

• 1/2 onion, chopped

• 1/2 teaspoon dried oregano

• 1/2 teaspoon dried basil

• 1/2 teaspoon garlic powder

• 1/2 teaspoon red pepper flakes

• 2 cups cooked millet

• 1/2 cup grated Parmesan cheese

• 1/2 cup pizza sauce

• 2 cups shredded mozzarella cheese

• 1/2 cup chopped fresh basil

• 1/2 cup chopped black olives (optional)

• 1/2 cup chopped bell peppers (optional)

• 1/2 cup sliced mushrooms (optional)

Instructions

1. Preheat oven to 375°F.

2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add oregano, basil, garlic powder, and red pepper flakes and cook for an additional minute.

3. Add cooked millet and stir to combine. Cook for an additional 2 minutes.

4. Spread pizza sauce over the bottom of a 9-inch baking dish. Sprinkle Parmesan cheese over the sauce.

5. Spread the millet mixture over the Parmesan cheese. Top with mozzarella cheese, basil, olives, bell peppers, and mushrooms (if using).

6. Bake for 15 minutes, or until cheese is melted and bubbly.

7. Let cool for 5 minutes before serving. Enjoy!| 

Ingredients:

• 1 cup millet

• 2 cups water

• 1 teaspoon oil

• 1 teaspoon cumin seeds

• 1 teaspoon mustard seeds

• 2 green chillies, chopped

• 2 cloves garlic, chopped

• 1 teaspoon ginger, grated

• 1 onion, chopped

• 1 tomato, chopped

• 2 tablespoons coriander leaves, chopped

• 1/2 teaspoon turmeric powder

• 1/2 teaspoon garam masala

• Salt to taste

Instructions:

1. Wash and soak the millet in water for about 15 minutes.

2. Heat oil in a pan and add cumin seeds, mustard seeds, green chillies, garlic and ginger.

3. Add the chopped onion and sauté for a few minutes.

4. Add the chopped tomato and sauté for a few minutes.

5. Add the soaked millet and sauté for a few minutes.

6. Add 2 cups of water and bring to a boil.

7. Reduce the heat and simmer for about 15 minutes or until the millet is cooked.

8. Add the coriander leaves, turmeric powder, garam masala and salt to taste.

9. Simmer for a few minutes and serve hot.| 

Ingredients:

• 1 cup millet flour

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 cup warm water

• 2 tablespoons olive oil

• 1 tablespoon honey

• 2 tablespoons sesame seeds (optional)

Instructions:

1. Preheat oven to 350°F (175°C).

2. In a large bowl, mix together the millet flour, baking soda and salt.

3. In a separate bowl, whisk together the warm water, olive oil and honey until combined.

4. Add the wet ingredients to the dry ingredients and mix until a thick batter forms.

5. Grease a 9-inch (23 cm) round baking pan and pour the batter into it. Sprinkle the sesame seeds on top, if using.

6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

7. Allow to cool before slicing and serving. Enjoy!| 

Ingredients:

• 1 cup millet flour

• 1/2 cup yogurt

• 1/2 cup water

• 1/2 tsp cumin seeds

• 1/2 tsp mustard seeds

• 1/2 tsp turmeric powder

• 1/2 tsp red chili powder

• 1/4 tsp asafoetida (hing)

• 1 green chili, chopped

• 1/4 cup fresh coriander leaves, chopped

• 2 tbsp oil

• Salt to taste

Instructions:

1. In a bowl, mix together the millet flour, yogurt, water, cumin seeds, mustard seeds, turmeric powder, red chili powder, asafoetida, green chili, coriander leaves and salt.

2. Heat the oil in a pan over medium heat.

3. Pour the millet mixture into the pan and spread it out evenly.

4. Cook for about 5 minutes, until the bottom is golden brown.

5. Flip the uttapam and cook for another 5 minutes, until the other side is golden brown.

6. Serve hot with chutney or sambar.| 

Ingredients:

-1 cup millet flour

-1/2 teaspoon baking powder

-1/4 teaspoon salt

-1/2 cup almond milk

-1/4 cup olive oil

-1/4 cup honey

-1 teaspoon vanilla extract

-1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and set aside.

2. In a medium bowl, whisk together the millet flour, baking powder, and salt.

3. In a large bowl, whisk together the almond milk, olive oil, honey, and vanilla extract.

4. Add the dry ingredients to the wet ingredients and mix until combined.

5. Stir in the chopped walnuts, if using.

6. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

7. Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

8. Serve with a dollop of whipped cream or a scoop of ice cream. Enjoy!|