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Ingredients: Baragu/Proso millet – 1/4 cup Saame/Little millet – 1/4 cup Arka/Kodo millet – 1/4 cup Oodalu/Barnyard Millet – 1/4 cup Urad dal – ½ cup Toor dal – 1 tsp Chana dal (split chickpeas)- 1 tsp Fenugreek (Methi) seeds- ¼ tsp Cooked rice/poha (beaten rice)- a fistful Sugar – 1/4 tsp (optional) Salt – ½ tsp Oil/ghee – few drops per dosa (optional) *You can make this with 2 cups of a single millet too Method: Soak the millets together in a dish and dals and methi seeds in another dish for about 3-5 hours. If using poha, soak it along with the dals. Drain the water. Grind everything together adding just enough water. Add sugar. Transfer into a bowl and let it ferment overnight. Next morning, add the salt and mix well.  The batter should be pouring consistency.  Make dosas on nonstick tawa. Drizzle oil or ghee. Serve hot with coconut chutney, tomato chutney or any other chutney of your ...

Ingredients: Baragu/Proso millet – 1/4 cup Saame/Little millet – 1/4 cup Arka/Kodo millet – 1/4 cup Oodalu/Barnyard millet – 1/4 cup Urad dal – 1 cup Fenugreek (Methi) seeds- 1/2 tsp Cooked rice/poha (beaten rice)- a fistful Sugar – 1/4 tsp (optional) Salt – ½ tsp Oil/ghee – to grease the dish. Method: Soak the millets together in a dish and urad dal and methi seeds in another dish for about 3-5 hours. If using poha, soak it along with the dals. Drain the water. Grind everything together adding just enough water. Add sugar. Transfer into a bowl and let it ferment overnight. Next morning, add the salt and mix well.  The batter should be slightly thicker than dosa batter.  Pour the batter into greased idli plates.  Steam for 30-40 minutes until done.  Serve hot with sambhar or chutney of your choice.

Ingredients: Baragu/proso millet – ½ cup (You can use any millet or their combination of your choice) Water – 1-1/2 cups Rice flour – ¾ cup Salt – a pinch This makes 6 medium-sized rotis Method: Soak the millet for 3-4 hours. Pressure cook the millets in 1-1/2 cups of water and salt for two whistles. Let it cool. Mash the cooled millets in a large plate. Add a little rice flour and start kneading it into a dough. Add rice flour only till a soft dough is made. Portion into small balls. Grease both sides of a roti presser and press these balls into rotis. To cook: Heat a tava/griddle and place one roti and cook on a high flame for about 10-15 seconds. Flip over the roti, reduce the flame to low and cook for 5-6 minutes. Take the roti and place it on direct flame. Using tongs, keep flipping the roti on direct flame till it puffs up and cooks completely. Serve hot with your choice of gravy or chutney. Important: Flip ...

Ingredients : Korlu/ Brown top millet  – 1 cup Onion – 1 chopped Green chillies – 1-2 chopped Turmeric powder – ¼ tsp Salt to taste Mustard – 1/2 tsp Curry leaves – 1 sprig Channa dal – ¼ tsp Urad dal – ¼ tsp Peanuts – 1 tsp Oil – 1 tbsp Salt - to taste Lemon juice – 2 tbsp Coriander - chopped - for garnish Method : Soak the millets in water for 1-2 hours. Pressure cook the millets with 2 cups of water and salt. Cook and keep aside to cool. (you can use less water or skip soaking if you want it cooked al dente). Heat oil in a pan. Splutter mustard, add channa dal and urad dal. Add curry leaves. Now add the peanuts and fry for a few seconds. Add chopped onion and saute till transparent.  Add green chilli. Add turmeric and a pinch of salt, mix well  and switch off the flame. Add the cooked millets and  lemon juice  and  mix well. Garnish with chopped coriander and serve hot.

Ingredients: Navane/Foxtail millet – 1 cup Milk – 3 cups Saffron – 5-6 strands Jaggery – 3-5 tbsp (according to taste) Water – 3 tbsp Ghee – 1 tbsp Cashews – A few Raisins – 1 tsp Almonds – 1 tsp Chopped Method: Soak navane for a couple of hours. Drain completely. Cook navane and 2-1/2 cups of milk in a pressure cooker for two whistles. Soak saffron in ¼ cup milk. Take a saucepan, add the water and jaggery and let the jaggery melt completely. Strain. Transfer cooked millets into a pan, add saffron milk and jaggery. Add the remaining milk and simmer. Fry cashews and raisins in ghee. Add them along with chopped almonds and let simmer until desired consistency. Serve hot.

Ingredients : Chicken – 250 gms Baragu/ Proso millet  – 2 cups Onions – 2 large Tomato – 1 Star anise – 1-2 Cardamom – 3 Cloves – 4-6 Cinnamon – 1 inch piece Green chillies – 3-4 Garam masala powder 1 tsp Ginger-garlic paste – 1 tsp Chilli powder-1/4 tsp Turmeric powder – ¼ tsp Salt to taste Ghee – 3 tbsp Oil – 3 tbsp Method : Wash chicken and marinate with a little salt, chilli and turmeric powder for ½ hour. Soak the millets in water for 1-2 hours. Heat oil and ghee together in a pressure cooker.  Add star anise, cardamom, cloves, and cinnamon and fry for a few seconds.  Add green chillies, ginger-garlic paste, saute for a few seconds.  Add onions. Fry till onions just turn golden. Add tomatoes and fry till soft. Add the marinated chicken and toss well.  Add 4 cups of water. Bring it to a boil. Check for seasoning. Drain the soaked millets completely and add it. Close the cooker and cook for 2 whi...

Ingredients: Baragu/Proso millet – 2 cups Urad dal – 1 cup Fenugreek (Methi) seeds- 1/2 tsp Cooked rice/poha (beaten rice)- a fistful Sugar – 1/4 tsp (optional) Salt – ½ tsp Oil/ghee – to grease the dish. Method: Soak the millet in a dish and the urad dal and methi seeds in another dish for about 3-5 hours. If using poha, soak it along with the dals. Drain the water. Grind everything together adding just enough water. Add sugar. Transfer into a bowl and let it ferment overnight. Next morning, add the salt and mix well.  The batter should be slightly thicker than the dosa batter.  Pour the batter into greased idli plates.  Steam for 30-40 minutes until done.  Serve hot with sambhar or chutney of your choice.

Ingredients: Baragu/Proso millet – 2 cups Urad dal – ½ cup Toor dal – 1 tsp Chana dal (split chickpeas)- 1 tsp Fenugreek (Methi) seeds- ¼ tsp Cooked rice/poha (beaten rice)- a fistful Sugar – 1/4 tsp (optional) Salt – ½ tsp Oil/ghee – few drops per dosa Method: Soak the millet in a dish and all the dals and methi seeds in another dish for about 3-5 hours. If using poha, soak it along with the dals. Drain water. Grind everything together adding just enough water. Add sugar. Transfer into a bowl and let it ferment overnight. Next morning, add the salt and mix well.  Add water to make the batter pouring consistency. Pour the dosa on nonstick tawa (griddle). Drizzle oil or ghee. Serve hot with coconut chutney, tomato chutney or any other chutney of your choice.