WELCOME TO MILLET BREAKFAST WORKSHOP

(10-11 July, 2024)

Recipe 1: Vegetable Foxtail Upma

Ingredients:

- Foxtail millet (100 gm)

- Chopped onion (1 or 80 gm)

- Oil (3-4 tbsp)

- Green chilies (2-3)

- Peanuts (2-3 tbsp)

- Curry patta (8-10)

- Grated ginger (½ tbsp)

- Mustard (½ tsp)

- Chana dal (1 tsp)

- Urad dal (1 tsp)

- Salt (1 tsp)

- Chopped tomato (1/2)

- Chopped carrot (50 gm)

- Peas (¼ cup)

- Water (1 ½ cups)

- Lemon juice (as required)

Method:

1. Wash foxtail millet and soak for 4-5 hours.

2. Heat oil in a pan, add mustard, curry patta, chana dal, urad dal, grated ginger, and sauté.
3. Add chopped onion and sauté until golden.

4. Add green chilies, veggies, and sauté for 2 minutes.

5. Add foxtail millet and sauté for 2 minutes.

6. Add water, salt, cover, and cook for 10-12 minutes.

7. Add lemon juice, chopped coriander, and serve hot.

Recipe 2: Millet Masala Dosa

Ingredients:

- Foxtail millet (200 gm)

- Urad dal (100 gm)

- Methi dana (¼ tsp)

- Soak poha (¼ cup)

- Besan (2 tbsp)

- Water (180 ml)

- Salt (1 tsp)

Method:

1. Soak foxtail millet and urad dal with methi dana for 5-6 hours.

2. Grind foxtail millet and urad dal separately.

3. Mix both batters, add salt, and mix well.

4. Ferment overnight.

5. Make dosas and serve with butter and potato subzie.

Recipe 3: Millet Idli

Ingredients:

- Millet (200 gm)

- Urad dal (50 gm)

- Methi dana (¼ tsp)

- Soak sago (40 gm)

- Water (90-100 ml)

- Salt (½ tsp)

- Soda (¼ tsp)

- Citric acid (1/8 tsp)

Method:

1. Soak millet for 5-6 hours and urad dal and methi dal separately.

2. Grind millet, dal, and sago into a fine batter.

3. Add salt and mix well.

4. Ferment overnight.

5. Add citric acid and soda.

6. Pour into idli molds and steam for 12-15 minutes.

Recipe 4: Ragi Dhokla

Ingredients:

- Ragi/finger millet (200 gm)

- Urad dal (100 gm)

- Powder oats (50 gm)

- Semolina (40 gm)

- Curd (80 gm)

- Water (180 ml)

- Salt (1 ¼ tsp)

- Green chili and ginger paste (1 tbsp)

- Soda (½ tsp)

- Oil (1 ½ tbsp)

Method:

1. Soak finger millet and urad dal for 5-6 hours.

2. Grind into a fine batter.

3. Add oats powder, semolina, curd, and mix well.

4. Ferment overnight.

5. Add ginger green chili paste, oil, and mix well.

6. Pour into dhokla plates and steam for 15 minutes.

Recipe 5: Millet Handvo

Ingredients:

- Proso millet (150 gm)

- Rice (50 gm)

- Chana dal (100 gm)

- Urad dal (50 gm)

- Moong dal (50 gm)

- Curd (120 gm)

- Water (¼ cup)

- Salt (¾ tsp + ½ tsp)

- Turmeric (1 ½ tsp)

- Carrot (1 small or 40 gm)

- Grated pumpkin (½ cup or 40 gm)

- Ginger green chili paste (2 tbsp)

- Garam masala (1 tsp)

- Red chili powder (1 tsp)

- Sugar (1 tbsp)

- Cumin powder (½ tsp)

- Pepper powder (½ tsp)

- Oil (1 ½ tbsp)

- Soda (¼ tsp + 1/8 tsp)

Method:

1. Soak millet and all dals, rice for 5-6 hours separately.

2. Grind into a fine batter.

3. Add salt and ferment overnight.

4. Add veggies, ginger green chili paste, sugar, garam masala, turmeric, red chili powder, pepper

powder, and mix well.

5. Add oil, soda, and mix well.

6. Pour into a kadhai, add oil, mustard, sesame, cumin, chopped coriander, hing and pour batter.

Cover Cook till stiff.

7. Flip & cook it again for 2 mins.

8. Cut into pieces once done.

9. Serve hot with peanut chutney.

Recipe 6: Ambali

Ingredients:

- Millet (any): ½ cup

- Water: 1 liter (750 ml to 2 liters)

- Curd: 100 gm

- Pepper powder: ½ tsp

- Salt: ¼ tsp

- Cumin powder: 1 tsp

- Black salt: ½ tsp

Method:

1. Soak millet for 6-7 hours.

2. Cook millet with water for 15-20 minutes.

3. Cool and ferment in a mud pot.

4. Mix curd, pepper powder, cumin powder, salt, black salt, and chopped coriander.

Recipe 7: Jowar Chilla

Ingredients:

- Jowar flour: 1 cup

- Chopped onion: 2 tbsp

- Grated carrot: 2 tbsp

- Chopped capsicum: 2 tbsp

- Chopped beans: 2 tbsp

- Cumin: ½ tsp

- Ajwain: ¼ tsp
- Green chilies: 1

- Ginger: ½ tbsp

- Chopped coriander: 1 tbsp

- Red chili powder: 1 tsp

- Salt: ½ tsp

- Water: 280 ml

Method:

1. Mix all ingredients with water to make a batter.

2. Cook on a tawa like a chilla.

Recipe 8: Healthy Quinoa Bowl

Ingredients:

- Quinoa/millet: ½ cup

- Water: 250-300 ml

- Curd: 180-200 gm

- Grated cucumber: 1

- Salt: ½ tsp

- Water: ¼ cup

For tadka:

- Oil: 1 tbsp

- Mustard: ½ tsp

- Chana dal: 1 tsp

- Urad dal: 1 tsp

- Green chilies: 2
- Curry patta: 8-10

- Hing: pinch

- Cashew: 10

Method:

1. Soak quinoa for 4-5 hours.

2. Cook quinoa with water and salt.

3. Mix curd, grated cucumber, and salt.

4. Add tadka to quinoa mixture.

Recipe 9: Methi Millet Dhebra

Ingredients:

- Bajra flour: 1 cup

- Chopped coriander: 3-4 tbsp

- Sesame: ½ tbsp

- Ajwain: 1 tsp

- Turmeric: ½ tsp

- Cumin powder: ½ tsp

- Pepper powder: ½ tsp

- Hing: ¼ tsp

- Jaggery: ½ tbsp

- Salt: ¾ tsp

- Oil: 1 tbsp

- Curd: 2-3 tbsp

- Green chili ginger paste: 1 tbsp

- Besan: ¼ cup

- Methi: 50 gm

Method:

1. Mix all ingredients to make a dough.

2. Make dhebra and roast on a tawa.

3. Serve with curd, pickle, or chutney.

Recipe 10: Millet Halwa

Ingredients:

- Cashew halves: 10-12

- Almond halves: 10-12

- Raisins: 10-15

- Ghee: 4 tbsp

- Coarse millet powder: ½ cup (100 gm)

- Water: 2 cups

- Jaggery: 100 gm

- Cardamom powder: 1 tsp

- Milk powder: 40 gm

Method:

1. Make coarse powder of millet.

2. Roast dry fruits in ghee.

3. Cook millet powder with water.

4. Add jaggery, roasted nuts, and cardamom powder.

5. Serve hot.
Recipe 11: Aloo Sabji

Ingredients:

- Oil: 2 tbsp

- Boiled potatoes: 250 gm

- Grated ginger: ½ tbsp

- Whole red chilies: 2

- Mustard: ½ tsp

- Urad dal: ½ tsp

- Chana dal: ½ tsp

- Curry patta: 10-12

- Slice onion: 1 ½

- Green chilies: 2

- Turmeric: ¼ tsp

- Red chili powder: ½ tsp

- Water: 160 ml

- Salt: ½ tsp

Method:

1. Saute mustard, dals, curry patta, whole chilies, and ginger.

2. Add sliced onion and saute.

3. Add green chilies, turmeric, red chili powder, and water.

4. Add potatoes and salt.

5. Mash and add chopped coriander.

Recipe 12: Sambar

Ingredients:

- Toor dal: ¼ cup

- Turmeric: 1/8 tsp

- Hing: 1/8 tsp

- Salt: ¼ tsp

- Water: 250 ml

Other ingredients:

- Mustard seeds: ½ tsp

- Methi dana: 1/8 tsp

- Curry patta: 8-10

- Slice onion: 1/2

- Tomato: 1 (or 125 gm)

- Salt: as per taste

- Sambar masala: 1 ½ tbsp

- Kashmiri red chili powder: 1/2 tbsp

- Dhaniya powder: ½ tbsp

- Water: 3 cups

- Tamarind: 10 gm

- Jaggery: 1 tbsp

- Veggies (brinjal, carrot, drumstick, pumpkin): ½ cup

For tadka:

- Oil: 1 ½ tbsp

- Mustard seeds: ½ tsp

- Hing: pinch

- Kashmiri red chili powder: 1 tsp

- Curry patta: 7-8

- Chopped onion: 3 tbsp

Method:

1. Cook dal with turmeric, salt, and water.

2. Saute mustard, curry leaves, whole chilies, hing, methi dana, and onion.

3. Add tomatoes, salt, and cook.

4. Add veggies, water, salt, red chili powder, sambar masala, and coriander powder.

5. Add cooked dal, tamarind water, jaggery, and chopped coriander.

6. Make tadka with oil, mustard seeds, hing, Kashmiri red chili powder, curry patta, and onion. Add

to sambar.
Recipe 13: Coconut Chutney

Ingredients:

- Fresh coconut: 150 gm

- Roasted peanuts: 50 gm (or 1/3 cup)

- Green chilies: 4-5

- Curry patta: 8-10

- Ginger: 1 inch

- Roasted chana dal: ¼ cup

- Fresh coriander: ¼ cup

- Water: 450 ml

- Salt: 1 tsp

For tadka:

- Mustard: ½ tsp

- Curry patta: 8-10

- Hing: pinch

- Whole chilies: 2-3

Method:

1. Roast peanuts and add ginger, green chilies. Saute and cool.

2. Blend all ingredients into a fine paste.

Recipe 14: Peanut Chutney

Ingredients:

- Peanuts: 3/4 cup (or 125 gm)

- Green chilies: 2-3

- Curry patta: 10-12

- Garlic: 4-5

- Salt: ¾ tsp

- Water: 350-450 ml

- Tamarind: 2

For tadka:

- Oil: 1 ½ tbsp

- Hing: 1/8 tsp

- Mustard: ½ tsp

- Curry patta: 8-10

- Whole red chilies: 2

Method:

1. Roast peanuts, add oil, garlic, curry patta, and green chilies. Saute and cool.

2. Blend all ingredients into a fine paste.

3. Make tadka with oil, hing, mustard, curry patta, and whole red chilies. Pour over chutney.