Millet Recipes by PaQit
Millet Kichadi
Ingredients:
- 1/2 cup PAQIT millet (foxtail, little, kodo, browntop, proso or barnyard)
- 1/4 cup moong dal (yellow split lentils)
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/4 tsp hing (asafoetida)
- 1/2 inch grated ginger (optional)
- 1 green chilli or black pepper
- 1/2 tsp turmeric powder
- 5–6 curry leaves
- 1 small carrot (chopped, optional)
- 5–6 beans (chopped, optional)
- 2 tbsp green peas (optional)
- 1 small tomato (chopped, optional)
- 1 tbsp ghee or oil
- Salt to taste
- 3 to 3.5 cups water
- Fresh coriander for garnish
Instructions:
- Rinse and soak: Wash the millet and moong dal separately. Soak for 15–30 minutes (optional but helps with texture).
- Temper: Heat ghee or oil in a pressure cooker or deep pan. Add mustard seeds, let them splutter. Add cumin, hing, ginger, chilli and curry leaves. .
- Add veggies: Add chopped vegetables (carrot, beans, tomato, etc.) and saute for 2–3 minutes.
- Add turmeric, millet & dal: Add turmeric, soaked millet and moong dal. Stir well. .
- Add water & cook:
- Pour in 3 to 3.5 cups water. Add salt.
- Pressure cook for 2–3 whistles, or simmer covered in a pot for 15–20 minutes until soft and mushy.
- Finish: Let the pressure release naturally. Stir and mash slightly for a creamy texture. Garnish with coriander and an extra spoon of ghee on top if desired.
- Tips: Add more water for a porridge-like consistency (great for kids for digestion).
Millet Dosae
Ingredients:
- 1 cup PAQIT multi-millet flour
- 2 tbsp rice flour (optional for crispiness)
- 1/4 tsp curd (optional for softness)
- 1/2 tsp cumin seeds
- 1–2 green chillies (finely chopped)
- 1/4 cup onion (finely chopped)
- Salt to taste
- 1.5 to 2 cups water
- Oil or ghee for cooking
- Optional additions: Chopped coriander leaves Grated carrot or coconut Ginger (grated)
Instructions:
- Make batter: In a mixing bowl, add millet flour, rice flour, curd (if using), salt, cumin and chopped ingredients. Slowly add water and whisk to make a thin, pourable batter (like rava dosae consistency). .
- Rest (optional): Let the batter rest for 10–15 minutes if possible.
- Cook dosa: Heat a dosa tawa. Drizzle a few drops of oil and wipe. Pour the batter in a circular motion from the outside in – don’t spread with a ladle. Drizzle oil around the edges and cook on medium flame until crispy and golden. Flip only if needed, or just cook one side for a crisp dosa.
- Serve: Serve hot with coconut chutney, mint chutney, peanut chutney or tomato-onion chutney .
- Tips: Stir the batter each time before pouring (flour tends to settle). Add more water if the batter thickens over time. To make it richer, add a spoonful of ghee on top while cooking.
Millet Upma
Ingredients:
- 1 cup millet rava
- 1 cup millet rava
- small onion (chopped)
- 1 green chilli (slit)
- 1/2 inch ginger (grated or chopped)
- 1/4 tsp mustard seeds
- 1/2 tsp urad dal
- 1/2 tsp chana dal
- 5–6 curry leaves
- 1 tbsp oil or ghee
- Optional Veggies:
- 1/4 cup chopped carrots
- 1/4 cup peas or beans
- Few cashews (fried in ghee)
Instructions:
- Roast millet rava - Dry roast the rava on low heat till aromatic (1 min). Set aside.
- Tempering: Heat oil/ghee in a pan. Add mustard seeds, let them splutter. Add urad dal, chana dal and cashews (if using). Saute until golden.
- Add green chilli, ginger and curry leaves. Saute briefly.
- Add veggies & onion: Add chopped onions and saute till soft. Add optional veggies and cook for 2–3 minutes.
- Add water: Pour in 2.5 to 3 cups water. Add salt. Bring to a boil.
- Cook millet rava: Slowly add the millet rava, stirring continuously to avoid lumps.
- Cover and cook on low flame for 5–7 minutes until soft and fluffy.
- Finish: Fluff gently. Add ghee or lemon juice if desired. Garnish with coriander leaves.
Healthy Millet Bowl
Ingredients:
- 1 cup PAQIT Little Millet Whole Grains
- 1 tbsp oil (coconut or any cooking oil)
- 1 small onion, finely chopped (optional)
- 1-2 green chilies, slit (optional)
- 1 tsp rai (mustard seeds)
- 2 tablespoons coconut, shaved
- 1/2 tsp whole black pepper
- 3-4 cashews
- A handful of curry leaves
- Salt to taste
- 2 cups water
Instructions:
- In a medium pot, bring 2 cups of water to a boil. Add the rinsed millet and a pinch of salt.
- Reduce the heat, cover, and let it simmer for about 15 minutes or until the millet is tender and the water is absorbed.
- In a dry pan, toast the cashews over medium heat until they turn golden brown. Remove and set aside.
- In the same pan, lightly toast the shaved coconut until it is golden and aromatic. Set aside.
- In a large pan, heat the oil over medium heat. Add the mustard seeds and let them splutter. Add whole black pepper and curry leaves. Sauté for 2 minutes.
- Add the finely chopped onion and slit green chilies to the pan. Sauté until the onion turns translucent.
- Add the cooked millet to the pan and stir well to combine with the spices. Add the toasted cashews and coconut. Mix thoroughly. Adjust salt to taste.
Millet Lemon Rice
Ingredients:
- ½ cup PAQIT Little Millet
- 2-3 tsp olive oil / any cold pressed/wood pressed oil
- 2 cups water
- 50 gms peanuts
- 1 medium onion, finely chopped
- 1 tsp mustard seeds
- 1 tsp cumin seeds (jeera)
- 1 tsp chana dal
- 1 tsp urad dal
- ½ tsp turmeric powder (haldi)
- 2 small green and red chillis, finely chopped
- 4-5 curry leaves
- Juice of one medium-sized lemon
- Salt to taste
Instructions:
- Rinse the little millet thoroughly and add 1 cup of water for ½ cup of little millet and pressure cook for 1 whistle. Let the steam release naturally.
- Once cooled, fluff it up nicely with a fork, so there are no lumps, and the grains stay separate.
- In a separate pan, add oil once it's hot, add in the peanuts, and fry them until they turn slightly golden brown.
- Add cumin seeds, mustard seeds, urad dal, chana dal, green and red chilies, curry leaves, and fry for 30 seconds till the dal turns golden brown.
- Add turmeric powder and onion. Saute for a minute or two till the onion turns slightly brown.
- Turn off the flame, add cooled millets, salt, and squeeze the juice of a half lemon. Mix everything well.
- Garnish with coriander leaves and serve hot with papad or curd.
Millet Vegetable Pulao
Ingredients:
- 1 cup Foxtail Millet
- 2 cups mixed vegetables chopped (carrots, potato, peas, beans)
- 1 onion, finely chopped
- Ginger garlic paste
- 1 tsp cumin seeds
- 1 bay leaf
- 1 tsp coriander powder
- 1 tsp garam masala
- Salt to taste
- 2 tbsp oil
- 2 cups water
- Coriander leaves for garnishing
Instructions:
- Rinse the millet in water and soak it in water for 30 minutes.
- Heat oil in a pressure cooker and add cumin seeds and bay leaf. Let them splutter for a few seconds.
- Add chopped onions and ginger garlic paste and sauté until onions turn translucent.
- Add the mixed vegetables, coriander powder, garam masala and salt to taste. Sauté for a few minutes.
- Drain the water from the soaked millet and add it to the pressure cooker.
- Add 2 cups of water and mix everything well. Close the lid of the pressure cooker and let it cook on high heat for 2 whistles.
- Once the pressure releases naturally, open the lid and give it a good mix.
- Garnish with coriander leaves and serve hot.
Paneer/Chicken Millet Biryani
Ingredients:
- 1 cup PAQIT Foxtail Millet
- 1 cup Paneer cubes / Chicken pieces
- 1 onion, sliced
- 1 tomato, chopped
- 1 green chilli, chopped
- 1 tsp ginger garlic paste
- 1 tsp biryani masala
- 1/2 tsp turmeric powder
- Salt, to taste
- 2 cups water
- 2 tbsp oil
Instructions:
- Rinse 1 cup of foxtail millet in water and soak for 30 minutes.
- Heat 1 tbsp oil in a pressure cooker and sauté sliced onions till golden brown.
- Add chicken pieces at start if making chicken biryani and cook for 10 mins. Then add tomato, green chili, and ginger garlic paste. Sauté till tomato becomes mushy. Add biryani masala, turmeric powder, and salt. Mix well. (For paneer biryani, add 1 cup paneer cubes and sauté for 2-3 minutes.)
- Drain the soaked millet and add to the pressure cooker.
- Pour 2 cups of water, stir, close the lid and cook on medium flame for 2 whistles.
- Turn off flame and let pressure release naturally.
- Open lid and fluff up biryani with a fork.
- Serve hot with raita and papad. Enjoy your delicious and healthy Paneer Millet Biryani!
Millet Poha
Ingredients:
- 1 cup PAQIT millet Poha
- 1 small onion (chopped)
- 1 green chilli (sliced)
- 1/4 tsp mustard seeds
- 1/4 tsp cumin seeds
- 1/2 tsp turmeric powder
- 5–6 curry leaves
- 1 tbsp roasted peanuts or cashews
- 1/2 lemon
- 1 tbsp oil or ghee
- Salt to taste
- Coriander leaves for garnish
Optional:
- Boiled green peas
Instructions:
- Sprinkle water on the millet poha and keep aside for 5 mins to soak to make it soft.
- Prepare tempering: Heat oil in a pan. Add mustard seeds and let them splutter.
- Add cumin seeds (if using), curry leaves, green chilli and chopped onion. Sauté until onions turn translucent.
- Add turmeric powder and roasted peanuts. Sauté for a few seconds.
- Add the soaked millet poha and salt. Mix gently without mashing.
- Optional veggies: Add boiled peas and cook for 2–3 minutes.
- Finish: Turn off heat. Squeeze lemon juice and garnish with fresh coriander leaves.