8 Millet Recipes Using Different Millet Varieties – Yummy And Easy

by slurrp

In the past few years, there has been a dramatic change in the food choices of people. More and more people are increasingly opting for nutrient-rich foods like cereals, grains, seeds, and superfoods over everything else. Different millet varieties have stood the test of time and have long been favored for their many health benefits. One of the greatest myths of our generation is that healthy foods are boring. There is so much innovation around us that all we need is to take our traditional foods and add a creative twist to them.

The easiest way to cook millets is to take your regular day recipe, and just substitute millet for rice and other grains. This means you can use millet to make upma, rotis, use it instead of rice, couscous, or quinoa, add it to salads, main dishes, and desserts. The possibilities are endless.

Reviving grandmother’s recipes and presenting them with a creative twist is like stepping back and being nostalgic. We have come to realize not everyone is fond of the taste of millets, hence we have infused this extremely beneficial grain in various food items that you and your little one would not hesitate to try. In this way, we create a win-win situation for them wherein they get the benefits of the grains and also enjoy the mouth-watering.

Millet varieties and benefits

Recipes using different millet varieties to give a nutritious twist to your daily foods:

1. Barnyard Millet Payasam

Did you know?

Barnyard millet is called samvat ke chawal, meaning rice for fasting, though it is well-acknowledged that it is always millet (not rice) that is used for such preparations.

Barnyard Millet Payasam

If being health-conscious is a  motto for your family, try these 8 healthy millet recipes to let nutrition take a roaring comeback to your plates. Millets 8 Millet Recipes Using Different Millet Varieties – Yummy And Easy European Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


1. 1/2 cup Barnyard Millet, broken variety

2. 2 cups of milk

3. 1/4 cup Slurrp Farm Jaggery Powder

4. 3 of cardamom (Elaichi) Pods/Seeds

5. 1/3 cup of Slurrp Farm Nut Powder

6. 2 tbsp of clarified butter/Ghee


1. To begin making the Barnyard Millet Jaggery Payasam Recipe, we will first pressure cook the barnyard millet in a pressure cooker with 1 cup of water for 5 to 6 whistles. It takes a good 20 minutes to cook the millet in the pressure cooker.

2. Allow the pressure to release naturally and keep the Barnyard Millet aside.

3. Heat a saucepan with milk on medium heat. Add crushed cardamom pods. Add Slurrp Farm Jaggery Powder into the milk and bring it to a boil.

4. Add cooked millet as well and simmer the Barnyard Millet Jaggery Payasam for at least 20 minutes until the payasam thickens and has a creamy consistency.

5. When you get the desired consistency for the Barnyard Millet Jaggery Payasam, you can turn off the heat.

6. Heat a small skillet, add 2 tablespoons of ghee. Drop-in Slurrp Farm Nut Powder and toast it until it is golden brown on low to medium heat.

7. Once cashew nuts are roasted, spoon it over the Barnyard Millet Jaggery Payasam and serve.

8. Serve the Barnyard Millet Jaggery Payasam Recipe to make meal time special.

Millet varieties - Barnyard millet

2. Finger Millet Laddoo

Did you know?

Ragi is known as mandwa in Odisha, possibly named after the Mandya region of Karnataka from where the cereals would arrive. 


1. 1 cup of Finger millet (ragi) flour

2. 1/2 cup of Slurrp Farm Jaggery Powder

3. 3 tsp of clarified butter/ghee

4. 1/4 cup of milk

5. 1 tsp of cardamom powder

6. 2 tbsp of coconut, grated

7. 2 tbsp of Slurrp Farm Nut Powder


1. Dry roast finger millet flour until it is aromatic.

2. Add ghee to a pan and roast grated coconut and nut powder.

3. Heat milk and melt the Slurrp Farm jaggery Powder in it.

4. Now, add all the ingredients together and mix well.

5. Shape into lemon-sized balls.

6. Cool the laddoos before serving.

Millet varieties - Finger millet


3. Foxtail Biryani

Did you know?

Foxtail millet in Telugu is known as Korralu. Unlike wheat, millets are gluten-free and great options for those suffering from Celiac disease or gluten-intolerances.


1. 1½ cups of foxtail millet

2. 2 onion sliced

3. 2 chopped carrots

4. 15 french beans

5. 1 cup of green peas, shelled 

6. Salt – as per taste

7. 8 green cardamoms 

8. 1 black cardamom

9. 15 cloves 

10. 1-inch cinnamon stick

11. 1 bay leaf

12. ½ tsp of caraway seeds (shahi jeera) 

13. 1½ tsp of ginger-garlic paste 

14. Turmeric powder – 1 tsp

15. Red chili powder – 1 tsp

16. 1 tsp of coriander powder

17.  1 cup of tomatoes

18. 1 tsp of garam masala powder 

19. 1 tsp of lemon juice

20. 2 tsp coriander leaves, chopped 

21. 2 tsp of mint leaves chopped


1. Boil Foxtail millet in 4 cups boiling water with salt, 1-2 green cardamom, 1-2 cloves, and ½ inch cinnamon, until the millet is three-fourth way cooked. Drain excess water and set it aside.

2. Chop all the vegetables into ½ inch pieces. Blanch them and keep them aside.

3. Roast the remaining green cardamoms, cloves, black cardamom, and cinnamon along with bay leaf and caraway seeds in a thick-bottomed pan.

4. Add tomatoes, ginger-garlic paste, deep-fried onions, carrot, French beans, and boiled green peas.

5. Sprinkle salt, cover, and cook on medium heat for 2 minutes.

6. Add turmeric powder, red chili powder, coriander powder, garam masala, and mix.

7. Simmer for 2 minutes.

8. Arrange a layer of millet at the top over that arrange half the cooked vegetables.

9. Sprinkle fried onions, lemon juice, coriander leaves, and mint leaves.

10. Cover with a lid and cook. Let it stand for 5 minutes. Serve hot.

Tip: Substitute the vegetables with chicken or prawns for a non-vegetarian version.

Millet varieties - Foxtail millet


4. Kodo Millet Upma

Did you know?

Not just kodo millet, all varieties of millets offer antioxidant protection to the human body.


1. 1½ cup of foxtail millet

2. 1 cup of Kodo millet grain

3. Onions, chopped

4. 2 chopped green chilies, chopped

5. 1 carrot, chopped

6. 1 Bean, chopped

7. 1 Potato, chopped

8. 1-inch ginger, grated

9. 1 tsp of mustard seeds 

10. 1 tbsp of black gram dal

11. 1 tbsp of Bengal gram dal

12. 5 curry leaves

13. Water – as required

14. Oil – as required


1. Wash kodo millet 2-3 times, then drain the water and keep it aside.

2. Heat oil in a pressure cooker. Add mustard seeds and let it splutter.

3. Now, add black gram dal, chana dal, curry leaves, and green chilies.

4. Once the dal turns golden brown add onions, ginger, turmeric. Sauté till onions turns golden brown.

5. Add carrots, beans, and potatoes. Sauté for 2 to 3 minutes.

6. Add kodo millet and sauté for a minute, till all the ingredients.

7. Pour water and add salt. Bring to boil and close. Cook in moderate flame for 3 whistles.

8.  Once the pressure subsides, open the lid and transfer the upma on to a serving plate.

9. Serve hot with any type of chutney or sambar.

Kodo millet

5.  Little Millet Soup

Did you know?

India has proposed to the UN that 2018 be declared as ‘International Year of Millets’


1. 2-3 tbsp little millet

2. 4 cups of water

3. 2 vegetable stock cubes

4. 1 small carrot 

5. 1 celery

6. 1 tsp of mixed herbs 

7. Rock salt – As per taste

8. ½ tsp of chives, fresh, dried, or frozen


1. Rinse the millet briefly under hot water.  

2. Dissolve vegetable stock cubes in hot water and place them with millet, mixed herbs, and a pinch of salt.

3. Cook the millet at medium-high heat for about 5 minutes. Once it comes to a boil, reduce the heat.

4. Grate the carrot and the celery finely and add it to the soup.

5. Leave the soup to simmer for another 10 minutes before you take it off the heat.

6. Season the soup and sprinkle it with chives. Serve with freshly toasted bread on the side.

Tip: For a heartier soup, add vegetables of your choice – onions, mushrooms, bell peppers, etc.

Little millet

6. Pearl Millet Dosa

Did you know?

India is the largest producer of pearl millet in the world.


1. 180 gm of pearl millet

2. 180 grams of black gram (without skin)

3. 150 grams of rice

4. 40 grams of boiled rice

5. 1 tsp of fenugreek seeds 

6. Salt – to taste

7. Oil for drizzling

8. Water as required


1. Rinse the pearl millet and soak it for 4 to 5 hours.

2. Soak black gram, rice, boiled rice, and fenugreek seeds, all separately, for 2 hours.

4. Grind all of them together to make a smooth batter, adding water as required.

5. Transfer the batter into a container with a lid and allow it to ferment in a warm place for 5-6 hours.

6. If the fermented batter is too thick, add water to bring it to spreading consistency.

7. Heat a griddle. Pour a ladleful of batter on it and keep spreading outwards in a circular motion.

8. Drizzle oil around the dosa. When one side is crisp and brown, flip it and cook the other side for 30 seconds. Flip over and fold it.

9. Serve with your choice of chutney.

Pearl millet

7. Sorghum Muffins

Did you know?

One of the most popularly used millets the world over, sorghum is especially preferred for baking.


1. 1 cup of Sorghum 

2. 1 cup of Slurrp Farm Sprouted Ragi Powder

3. 2 tsp of baking powder 

4. ¼ tsp of baking soda

5. 1 tbsp of cocoa powder

6. 1 tsp of vanilla essence 

7. 400 ml of condensed milk

9. 1 cup of milk

10. 3-4 tbsp of melted butter


1. Sift sorghum flour, all-purpose flour, baking powder, cocoa and baking soda in a bowl.

2. In another bowl, mix condensed milk with milk, vanilla essence and melted butter. Mix thoroughly.

3. Add the wet ingredients to the flour mixture and mix only until the ingredients are well combined.

4.Grease muffin cups with a little oil and spoon the batter till three-fourths full.

5. Place in a preheated oven and bake at 180°Celsius (360°F) for 30-40 minutes or till a toothpick inserted comes out clean.

8. Proso millet samosas

Did you know?

Due to their low glycemic content, millets can help prevent and control diabetes which is becoming a serious health crisis in India.


1. 1 cup of Proso millet flour

2. 1 cup of Slurrp Farm Sprouted Ragi Powder

3. 5 tbsp of water

4. 1 cup of potatoes

5. ½ cup of boiled peas

6. ¼ cup of onions

7. 2 Green chilies

8. 10 curry leaves

9. Salt – To taste

10. 3 tbsp of oil

11. Water


1. Mix proso millet flour and o maida and add water to knead into dough.

2. Make chapatti-sized balls of the dough and use a rolling pin to spread them out.

3. Use a knife to cut the chappatis into halves.

4. For the stuffing, boil the potatoes and let them cool.

5. Mash the potatoes and add chopped onions, green chilies, curry leaves, and salt to taste.

6. Fill the above mixture in each half chapatti and fold in a triangular shape.

7. Heat oil in a kadhai and deep fry the samosas.

8. Serve hot with ketchup or chutney of your choice.

Proso millet


Millets are good for us, good for the planet, and good for the farmer. Read more here. 

Was this blog helpful in breaking your myth that millets are not a  monotype grain? Try these recipes and do write back to us if we were able to convince you even a little.

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