Millet Recipes

Discover 25 healthy and easy millet recipes crafted to fit every Indian family’s lifestyle. At Mom’s Millet, we promote natural, diabetes-friendly and weight-loss meal choices made from ancient grains like sorghum, foxtail and ragi. Our free recipe book brings simple, step-by-step dishes you can cook with everyday ingredients. You’ll also receive a 7-day millet meal plan designed for better health and reduced disease risk. Download your free millet recipe guide today and begin your journey to smarter, healthier eating with Mom’s Millet.

Sorghum Dosa

Ingredients:

Sorghum grain – 3 cups
Black gram dal – 1 cup
Salt and oil (for shallow fry)

Preparation Method:

Grind the soaked sorghum grain and black gram dal together into a fine batter. Add salt for taste and allow it for fermentation.
Apply a teaspoon of oil on the pre-heated dosa making tawa and pour the batter on it, spread with scoop into thin round shape. Fry till crisp dosa is obtained.
Serve hot with chutney.

Sorghum Annam

Ingredients:

Dehulled sorghum grain – 1 cup

Preparation Method:

Cook pearled or dehulled sorghum in the boiling water till the grains become smooth and palatable.
It can also be prepared in a pressure cooker for 5–10 minutes.

Sorghum Peda

Ingredients:

Sorghum flakes – 1 cup powdered sugar – 3/4 cup; ghee, cashew and badam – as required.

Preparation Method:

Roast the flakes and grind it to fine powder.
Add equal quantity of sugar to flakes powder and mix well. Add ghee slowly to the flakes powder and make into small balls.
Decorate with cashew or badam.

Pure Sorghum Biscuit

Ingredients:
Sorghum flour, baking powder, fat, sugar, essence and salt.

Preparation Method:

Mix sorghum flour, baking powder, salt and sieve it.
Cream fat and sugar in planetary mixer for 30 min.
Add sorghum flour and mix for 5 minutes.
Place the dough in a cookie cutter to cut into cookie shape.
Bake it in an oven at 150°C for 30 min, cool and pack.

Sorghum Samosa

Ingredients:
Sorghum flour – 1 cup, maida – 1 cup, potatoes – 1 cup, boiled peas, onions, green chilies and curry leaves as required.

Preparation Method:

Take one cup of sorghum flour and one cup of maida. Mix well and add required amount of water to make dough.
Make small chapati balls and spread the dough with roller stick and cut into half’s.
Mash boiled potatoes, add chopped onions, green chilies and curry leaves.
Make seasoning with chopped onions, green chilies, curry leaves and boiled mashed potatoes, boiled peas and salt to taste.
Fill the above mixture in each half and fold in triangular shape and deep fry.
Serve hot with tomato sauce or chutney.

Sorghum Vegetable Tawa Roti

Ingredients:
Sorghum flour – 25 g, chopped onions, capsicum, carrot, cabbage, green chilli paste, sesame seeds, jeera, salt – as desired and water – as required.

Preparation Method:

Mix the ingredients thoroughly by adding required amount of water to make it like chapati dough.
Make small balls and spread it into round using roller stick and roast it in pre-heated tawa on both sides.

Sorghum Roti

Ingredients:
Sorghum flour – 100 g

Preparation Method:

Add hot water to the sieved sorghum flour. Knead into smooth soft dough. Make round ball (approx 50 g) and spread it into round shape on polythene sheet by using a rolling stick or by pressing with the palm.
Bake the roti properly on both the sides of a preheated tawa.
Serve hot with any curry or dal.

Sorghum Sankati

Ingredients:
Sorghum rawa – 1 cup, sorghum flour – 1 cup, cooked rice – 1/4 cup and salt – for taste.

Preparation Method:

Add sieved sorghum rawa to the boiled water.
Cook at low flame for 5 min, then add sorghum flour slowly & mix thoroughly so that lumps are not formed.
After 10 min of cooking, add some cooked rice and mix well and again cook for 15-20 min.
Make that mixture into small balls.
Serve hot with vegetable curry or chutney.

Sorghum Ambali

Ingredients:
Sorghum flour – 1/2 cup, rice starch soup and salt as required.

Preparation Method:

Mix sorghum flour with lukewarm water carefully to avoid formation of lumps.
Add rice starch soup & salt to the above mixture and cook for 15-20 min.
Cool the drink, or else ferment for overnight in earthen pot and can be consumed next day.

Sorghum Upma

Ingredients:
Sorghum rawa – 1 cup; bengal gram dal, mustard seeds; Chopped onion, green chillies, carrot, tomato and curry leaves – as required.

Preparation Method:

Roast 1 cup sorghum rawa till it turns brown.
Season the in another pan mustard seeds, bengal gram dal, onion, green chilies, carrot, tomato and curry leaves.
Add 3 cups water, salt and boil. Add roasted rawa slowly.
Cook well till it become soft at low flame and serve hot.

Sorghum Kesari

Ingredients:
Sorghum rawa – 1 cup, dry fruits (cashew, pista, badam, and raisins) – 1/4 cup, ghee – 1 tsp and milk – 1/2 cup.

Preparation Method:

Roast sorghum rawa and dry fruits separately in little oil/ghee to light brown.
In a pan boil milk with a pinch of kesari.
Add fried rawa and sugar to the boiled milk and allow it for cooking for 15 minutes.
Garnish it with dry fruits, and little ghee before serving hot.

Sorghum Khichidi

Ingredients:
Sorghum khichidi rawa – 1 cup, moong dal – 1/2 cup; mustard seeds, chopped onions, green chilies, tomato, curry leaves, ginger garlic paste, turmeric powder, salt and water – as required.

Preparation Method:

Soak green moong dal and sorghum rawa for 15 min.
Season with mustard seeds, onion, green chilies, ginger garlic paste, tomatoes, curry leaves and turmeric powder.
Add sufficient water and salt; cook at low flame till it is cooked properly and serve hot.

Sorghum Idli

Ingredients:
Sorghum idli rawa – 3 cups and black gram dal – 1 cup

Preparation Method:

Make batter with soaked (overnight) blackgram dal.
Mix washed sorghum fine semolina to the batter, add salt to taste and allow it for fermentation.
Pour the batter in to greased stainless steel idli molds and steam for 15-20 min.
Serve hot with chutney.

Sorghum Chuduwa

Ingredients:
Sorghum flakes – 1 cup, blackgram dal, fried channa dal, jeera, groundnuts, red chillies – as required; oil – for deep frying.

Preparation Method:

Fry the flakes in oil and keep separately.
Heat the oil and add black gram dal, fried channa dal, jeera, groundnuts, red chillies and fry till it turns brown, then add chopped onions, green chilli paste and pinch of turmeric powder.
Now add salt to taste then fry all these ingredients together.
Add fried flakes to the above ingredients and mix thoroughly.

Sorghum Pongal

Ingredients:
Sorghum flakes – 1/2 cup, moong dal – 1/2 cup, salt, ground pepper, cumin, cashew, curry leaves – as required.

Preparation Method:

Cook 1/2 cup moong dal till it becomes soft.
Add 1/2 cup flakes, 2 cups of milk and cook till it turns very soft.
Add salt and season with ground pepper, cumin, cashew nut, curry leaves and serve hot.

Sorghum Pongal (Sweet)

Ingredients:
Sorghum flakes – 1/2 cup, moong dal – 1/2 cup, milk – 2 cups, jaggery – 1 cup, cardamom powder, ghee, cashew nuts, dry coconut – as required.

Preparation Method:

Cook 1/2 cup moong dal till it becomes soft.
Add 1/2 cup flakes, 2 cups of milk and cook till it turns very soft.
Add 1 cup jaggery and cardamom powder. Heat ghee, fry cashew nuts, dry coconut and add to sweet pongal and serve hot.