Samai Upma
Wash the Little Millet (Samai) and soak it in water for at least 15-30 minutes. In a pan, add oil, mustard seeds, and jeera, and let them splutter. Then add asafoetida, green chilies, ginger (optional), curry leaves, and sauté for a few seconds. Next, add onions. Sauté for a minute or two till the onions turn slightly brown. Later add finely chopped mixed veggies, salt, and sauté for 2-3 mins until veggies are cooked. Add 1 cup of water and bring it to a boil. Drain the soaked samai and add it to the boiling water. Mix well. Cover and cook for about 8-10 minutes on low flame. When all the water has been absorbed and the contents looks grainy, turn off the gas and add grated coconut, coriander leaves, and lime juice. Enjoy this healthy delicious snack.
Ragi Malt
Ragi malt is commonly made in the south of India. It is easy and simply delicious. To make it, start by adding two tablespoons of ragi flour to half cup of water and mix well to ensure there are no lumps. In a pot, bring one cup of water to a boil and slowly add the ragi slurry to the boiling water. Reduce the heat to low and cook for 4-5 minutes, stirring continuously, using a whisk, until the mixture thickens. In another few minutes, the mixture would start to turn glossy and boil vigorously. At this stage, the ragi flour is cooked well. Add jaggery and cardamom powder and stir until it dissolves completely. Then, add milk and stir well. Turn off the heat. Ragi malt tends to thicken as it cools down. Add more milk to adjust the consistency if desired and serve topped with dry fruits.
Bajra Khichdi
Pretty common in Rajasthan and Gujrat, Bajra Khichdi is not just comforting but easy to make. Firstly, soak broken and cleaned bajra in water for at least one hour. In a pot, add Ghee or oil. Once hot, add in the cumin seeds, asafoetida, ginger, and green chilies. Sauté for a few seconds and then add vegetables, and cook for a minute. Next, add soaked bajra, split moong dal, turmeric powder, coriander powder, water, and salt. Mix everything well and cover with lid. Let it cook for about ten minutes. Open the lid, add garam masala powder, chopped coriander leaves. Mix well and serve hot.
Barnyard Millet Cutlet
Barnyard millet, also called samvat, Kuthiraivali and Udalu is most eaten during the fasting season of Navratri. To begin making the Barnyard Millet Cutlet Recipe, heat a pan with oil, add onions, ginger, garlic and green chilli. Sauté until the onions soften. Add vegetables of your choice and sauté until the water is all evaporated. Add chilli powder, turmeric powder, coriander powder, garam masala powder and salt. Sauté for a few minutes till the raw smell goes away. Add mashed and boiled potato or sweet potato, as well as soaked barnyard. Keep sautéing until the millet is cooked. When the mixture combines together, switch off the heat. Spread the mixture over a tray. Once cooled, take some of the cutlet mixture, shape them into your preferred shape. Coat them well with bread crumbs and bake them with a brush of oil on both sides. Serve hot with ketchup.
Millets Dosa
Take any millet of your choice and combine it with rice flour, rawa or suji, curd and add chopped onions and other vegetables of your choice, chopped coriander, curry leaves, salt and ginger garlic paste. Add water to get the consistency of a dosa batter, not too watery or thick. Leave the batter aside for 10 minutes. Now, heat a dosa pan and add oil. Lower the flame, sprinkle some water, and wipe it with a cloth. Then, pour a small ladle of dosa batter on the pan and spread evenly. Pour some oil near the edges and in the centre and let it cook. When the dosa edges start to leave the pan, use a flat spatula to flip the dosa. Cook the dosa for another minute or till you get the desired texture and colour. Serve it hot with coconut, mint or peanut chutney.
