Looking for Healthy Millet Recipes Vegetarian? Check out These Recipes to Quench Your Taste Buds and Boost Your Health in 2021.

Ingredients:

• ½ cup of millet seeds(Bajra)
• ½ cup of Idli rice
• 1 cup of white urad dal
• 1 teaspoon of fenugreek seeds( methi seeds)
• 1 tablespoon of salt
• 1 finely chopped onion
• 1 finely chopped capsicum
• 1 finely chopped green chilli
• 6 sprigs of finely chopped mint leaves( pudina leaves)
• 1 teaspoon of cumin powder( jeera powder)
• Ghee
• Salt to taste

Procedure:

• Take two bowls of water.
• In the first one, soak the methi seeds and urad dal, and in the second one soak the millet seeds and idli rice.
• Soak them for about 6 hours.
• Then drain them and make a batter of the ingredients of the first bowl in a mixer grinder and set aside.
• Do the same with the ingredients of the second bowl.
• Then combine both the batters with a spoon or spatula and add salt to it.
• Keep it overnight to ferment.
• After the fermentation is done, it is time to make the uttapams, but before that you need to prepare the toppings.
• In a bowl mix the onion, capsicum, green chilli, mint leaves, cumin powder and salt, and set aside.
• Heat a frying pan and put a tablespoon of ghee in it.
• Spread the ghee evenly around the pan.
• Then gently spread a ladleful of the batter on it in a circular motion.
• Make sure that the uttapams are as think as a pancake otherwise it will tear.
• Then a tablespoon of toppings on the batter and cook until its firm.

Ingredients:

• 80 grams of foxtail millet
• 250 ml of milkt
• 5 slices of banana
• 4 cashew nuts
• 2 sliced figs
• 4 lotus seeds
• A handful of amaranth seeds

Procedure:

• Soak the millet seeds in water for half an hour.
• Then drain them and cook it with the milk on medium heat for 5 minutes.
• Then add the banana, cashew nuts, figs, lotus seeds and amaranth seeds to it.

Ingredients:

• ¼ cup of moong dal
• ¼ cup of foxtail millets
• 1 ½ cups of water
• 2 to 4 peppercorns
• 4 cashew nuts
• ¼ tablespoon of cumin
• 1 slit green chilli
• 1 sprig of curry leaves
• ¾ tablespoon of grated ginger
• 1 pinch hing
• 1 ping of turmeric
• 2 tablespoons of ghee/oil
• Salt as required

Procedure:

• Wash the moong dal and millets thoroughly under running water before soaking them for 2 hours.
• Then boil it in 1 ½ cups of water until the millets are cooked al dente.
• Add warm water to it till it reaches the desired consistency.
• The Pongal is ready.
• Heat oil/ghee in a pan and saute the cashews and set it aside.
• In the same pan saute the green chilli and ginger.
• Add the curry leaves, peppercorn and cumin and saute until the leaves become crisp.
• Finally add the hing.
• Pour the cooked Pongal in the seasoning and mix.
• Garnish it with the cashews and serve.

Ingredients:

• ½ cup of kodo millet
• 1 ½ cups of water
• ½ tablespoon of mustard seeds
• 1 ½ tablespoon of chana dal
• 1 ½ tablespoon of urad dal
• ¼ cup of peanuts or split cashew nuts
• 1 pinch of hing
• 1 slit green chilli
• 1 broken red chilli
• 1/8 tablespoon of turmeric
• 1 tablespoon of grated ginger
• 1 sprig of curry leaves
• 1 lemon
• Salt and oil accordingly

Procedure:

• Boil the millet with salt in the water over medium heat until the water is fully absorbed.
• Fluff the millet with a fork and set is aside to cool.
• Heat oil in a frying pan and add the mustard.
• As it starts spluttering add the urad dal, chana dal, red and green chillies.
• Then add the cashews split in half and cook over low flame until the dal becomes golden in colour.
• Add the ginger, curry leaves and cook until the leaves become crisp.
• Then add the hing and turmeric with 4 tablespoons of water.
• Cook it for a minute and then add the cooled millets to these aromatic spices.
• Squeeze a lemon and mix the millet with the spices.
• Stir for about a minute till all of it is well combined.

Ingredients:

• 1 cup of foxtail millets
• 2 diced capsicums
• 1 chopped onion
• 1 diced tomato
• ¼ tablespoon of finely chopped ginger
• ½ of chilli powder
• ½ tablespoon of coriander powder
• 1 tablespoon of mustard seeds
• 1 tablespoon of urad dal seeds
• Some curry leaves
• A pinch of hing
• Salt and oil accordingly

Procedure:

• Boil the millets in water and set it aside to cool.
• Heat oil in a frying pan and add the urad dal and mustard seeds to it.
• As they splutter, add the onions, ginger and curry leaves.
• Saute for a minute.
• Once the onions become golden brown in colour, add the tomato and the capsicum pieces.
• Saute them for a minute or two and then add turmeric powder, chilli powder, coriander powder and salt and stir for a minute more.
• Then add ½ cup of water and let everything simmer for 5-6 minutes.
• Add the millets to cooked spice mixture, stir well until everything is combined.

Ingredients:

• 1 cup of proso millet
• 2 cloves of minced garlic
• 1 inch of grated ginger
• 1 green chilli slit in halve
• 1 chopped onion
• 1 cup of chopped vegetables of your choice
• 2 tablespoon of cumin powder
• 1 tablespoon of turmeric powder
• 1 tablespoon of coriander powder
• Salt, red pepper and oil accordingly

Procedure:

• Wash the millets and soak in water for 10 minutes.
• In the meantime, prepare the vegetables.
• Heat oil in a frying pan and add ginger, green chilli and garlic to it.
• Saute for 1 minute.
• Add the chopped onions, the vegetables of your choices and the spice powders.
• Mix everything well and saute for 2 minutes.
• Then drain the millets and add to the spice mixture.
• Add 2 cups of water and boil over low flame until the water is absorbed and the millet is cooked.

Ingredients:

• 1 cup of millet pasta
• 1 cup off chopped vegetables of your choice
• 1 chopped onion
• ¼ cup of grated cheese
• 5 cloves of minced garlic
• Black pepper, red chilli flakes, oregano, salt and oil accordingly

Procedure:

• Boil the pasta with a pinch of salt and a tablespoon of oil, drain it and set it aside to cool.
• Take a skillet and heat 2 tablespoons of oil in it.
• Add garlic and stir but don’t let the garlic g brown.
• Then add the onions and saute until it becomes translucent.
• Add the vegetables of your choice and half a cup of water to it.
• Cover the skillet and cook for about 10 minutes or until the vegetables become soft and the water has evaporated.
• Add the pasta and stir for half a minute.
• Then lower the flame and add the grated cheese.
• Cook until the cheese melts.
• Then add the oregano, black pepper and red chilli flakes.
• Mix everything well and your pasta is ready.

Ingredients:

• ½ cup of pearl millet flour
• 1 cup of grated pumpkin
• ½ cup of whole wheat flour
• ½ teaspoon of crushed ginger
• ½ teaspoon of crushed green chillies
• ¼ teaspoon of carom seeds( ajwain)
• ¼ teaspoon of turmeric powder
• ¼ teaspoon of hing
• 1 teaspoon of lemon juice
• 2 tablespoons of chopped coriander leaves
• Salt and ghee accordingly

Procedure:

• Take all the ingredients apart from the ghee in a bowl.
• Mix it with one part water until it becomes a soft dough.
• Let the dough rest for 10 minutes before dividing it into equal parts.
• Roll each part into a round shaped roti.
• Heat a frying pan and cook the rotis until the rawness is no longer there.
• Then smear a little bit of ghee on both sides of the rotis and fry until they become brown and aromatic.

Ingredients:

• 30 grams of kodo millet
• 2 grams of mustard paste
• 30 grams of watermelon seeds
• A handful of coriander leaves
• 3 basil leaves
• 3 parsley leaves
• 4 spring onion leaves
• 1 tomato
• 1 onion
• 20 ml of olive oil
• 50 grams of chickpeas
• 1 tablespoon of lemon juice
• Salt, pepper, chilli powder according to taste

Procedure:

• This is a burger that you will be making from scratch.
• First let’s prepare the patty.
• Soak the millet and watermelon seeds separately for more than an hour.
• Chop the coriander, basil, parsley and spring onion leaves.
• Grind the watermelon and millet seeds until it becomes a fine paste.
• Now add the mustard paste, cumin powder and the chopped leaves to it.
• Mix everything well.
• Finally add salt according to your taste.
• Then give this mixture the shape of a patty.
• Heat some olive oil in a pan and cook the patty until it becomes brown on both sides.
• Now that we have made the patty, let us prepare the salsa.
• Chop the onion and tomato and mix them with the chopped spring onions and coriander.
• Add the black pepper, salt and olive accordingly, give it a thorough mix and your salsa is ready.
• Proceed to prepare the hummus.
• Boil the chickpeas and mash it into a fine paste.
• Add the olive oil, chopped coriander, lemon juice and salt to it before mixing it all.
• Now that the ingredients for the burger is ready, it is time to construct it.
• Spread the hummus like mayonnaise on the bread, place some lettuce leaves on it, place the patty on it and then follow it up with sliced tomatoes.
• Finally, place another hummus laden bread on top of it all.
• You can have the salsa as a dip or spread it like a sauce over the patty.

Ingredients:

• ½ cup of pearl millet
• 1 cup curd
• ¼ of grated carrot
• 1 tablespoon of finely chopped raw mango
• ¼ cup of finely chopped cucumber
• 1 finely chopped green chilli
• ¼ inch of grated ginger
• 1 tablespoon of vegetable oil
• ½ a teaspoon of mustard seeds
• 2 curry leaves
• Salt to taste

Procedure:

• Rinse the millet and boil it with adequate amount of water.
• When the millet has become soft and the water almost absorbed, turn the gas to low flame and stir until the millet become thick.
• Then set it aside to cool.
• After the millet has come to room temperature, add the curd, vegetables and salt, and mix them.
• In a frying pan, heat some oil to temper the mustard seeds, green chillies, ginger and curry leaves.
• Mix it with the curd millet and enjoy.

Ingredients:

• ½ cup of foxtail millet
• 1 ½ cups of water
• ¾ cup of chopped vegetables of your choice
• 3 chopped mint leaves
• 1 tablespoon of ginger and garlic paste
• 2 green cardamoms
• 4 cloves
• 1 small cinnamon stick
• 1 star anise
• 1 strand of mace
• ¼ tablespoon of jeera powder
• 1 bay leaf
• Salt and oil/ghee accordingly

Procedure:

• Soak the millets in warm water for an hour or so.
• After it is done, drain the excess water and set it aside.
• Heat oil or ghee in a frying pan and saute the dry whole spices until they begin to sizzle.
• Then add the ginger garlic paste and saute until the raw smell is replaced with the aroma of the spices.
• Follow it up with the mint and vegetables and saute everything for 3 to 4 minutes.
• Then add water and bring it to a boil.
• Pour the millet and boil it until the water is absorbed.
• Do so in low flame and covered with a lid.
• Use high flame only if there is remnant water.
• Serve it hot and enjoy.