Vegetable Roti Ingredients: Sorghum flour – ½ cup, pearl millet – ½ cup; cooked - carrot, potatoes and peas – as required. Preparation Method: Combine all the ingredients in a deep bowl, mix well and knead into a soft dough using enough water. Divide the dough int o 4 equal portions and roll out using a little sorghum flour for rolling. Heat a non-stick pan and cook each roti, using ½ tsp of ghee or oil, till golden brown sports appear on both the sides. Serve with any curry or chutney. Mixed Millet Paniyaram (ponganalu) – Sweet & Spicy Ingredients: Sorghum – ½ cup, little millet – ½ cup, foxtail millet – ½ cup, barnyard millet – ½ cup, pearl millet – ½ cup, , parboiled rice – ½ cup, black gram d a l – 1 cup , jaggery – ½ c u p , fenu greek – 3 tsp and oil – for shallow frying. Preparation Method: Soak all the ingredients for 2 hours . Drain them and grind it int o a smooth batter and ferment for 4 hours . Take the required amount of batter add melted jaggery. Heat paniyaram pan on low medium flame and add 1 tsp of oil in every well. Pour sweet paniyaram batter t o the ¾ of the well, and cover the lid for 1 minute on lo w flame and flip the each paniyaram with the help of skewer or wooden stick. After it gets cooked take out from the well and keep it in bowl. Serve it hot and spicy paniyaram can also be made by adding veggies with tempering. Millet Bhel Ingredients: Sorghum– ½ cup, pearl millet – ½ cup, foxtail millet – ½ cup, finger millet – ½ cup, kabuli channa – ¼ cup; chat masala, onion, tomatoes, green chilli, salt, and roasted cumin powder– as required. Preparation Method: Wash and soak the millets and kabuli channa in enough water over night. Pressure cook them in medium heat till two whistles. Rinse the cooked millets and saute the mona low flame in little oil by stirring often. Add the chopped onion, tomatoes, green chili, salt, roasted cumin powder and chat masala and mix well. Serve millet bhel in individual bowls or plates. If needed sprinkle few drops of lemon juice on each serving topped with chopped coriander leaves. Millet Patties Ingredients: Sorghum– ½ cup, little millet – ½ cup, foxtail millet – ½ cup, barnyard millet – ½ cup, pearl millet – ½ cup, rajma – ½ cup; finely chopped onions, capsicum, ginger, cilantro and shredded carrot, potato, corn, bread crumbs and salt – as required. Preparation Method: Wash and soak millets in enough water for 5-10 minutes. Boil the drained millet in 1.5 cups of water and cook in medium heat for 5-7 minutes till all the millets are cooked. In a processor or blender, mash cooked vegetables and add cooked millet and rest of the ingredients and mix well. Then divide the mixture into small ball sized portions and flat it between palms. Heat a tawa/griddle, smear with oil once it is hot and shallow fry patties by flipping on both sides. Serve the delicious millet patties with ketchup or chutney. Multi Millet Khakra Ingredients: Sorghum flour – 25 g, pearl millet flour – 25 g, finger millet flour – 25 g, foxtail millet flour – 25 g, bengal gram flour – 25 g, black gram flour – 25 g, salt – 3 g, coriander powder – 2 g, garam masala powder– 2 g and water - 30 ml. Preparation Method: Boil water and add all the above ingredients together by adding water. Make in to dough and roll in to small balls. Make the balls into small rotis. Bake them in roti baker, baking on both sides. Cool them and store. Millet Idli Ingredients: Millet rawa - 3 cups, black gram dal - 1 cup, salt – as desired. Preparation Method: Millet rawa and black gram dal are taken separately andsoaked in water for 3 hrs. Black gram dal is then grinded in a wet grinder until it becomes a soft batter. Water is drained out from the soaked millet rawa and is mixed with the soft batter. The mixture is mixed thoroughly and allowed to ferment for 2 hr. After that little salt is added to the batter for taste and idlis are steamed in idli steamer. Idli are cooked till they get soft texture and served hot with chutney. Millet Laddu Ingredients: Sorghum rawa - 1/2 cup, pearl millet flour - 1/4 cup, finger millet flour - 1/4 cup, sugar - 3/4 cup, coconut powder, dry fruits, ghee, cardamon powder and milk - as required. Preparation Method: Heat ghee in a pan and roast sorghum rawa, pearl millet flour and finger millet flour till nice aroma comes. Roast chopped dry fruits in ghee. Add cardamon powder and sugar powder to the roasted ingredients. Add warm milk or ghee and cook till all the mixture gathers together, make lemon size ball and serve . Mixed Millet Fried Milk Ingredients : Milk-800g, Sugar-40g, Butter -80g, Corn flour-200g, Almond-40g,Millet rawa-100g, Bread powder-80g, Eggs -4. Preparation Method: Mix granulated sugar along with millet rawa, corn flour in 3quart sauce pan. Gradually stir in milk. Heat to boiling over medium flame wile stirring constantly. Boil and stir for a minute; remove from flame. Stir in butter. Spread evenly in ungreased square baking dish (8*8*2 inches). Refrigerate uncovered at least 1 hour until firm. Cut custard into 2 inch squares, using wet knife. Dip custard squares into eggs, then coat with bread crumbs. Heat oil (1 to 1/2 inches depth in pan) to 360o F; fry 2 or 3 squares at a time in oil 1 to 2 minutes or until light brown; drain on paper towels. Sprinkle with powdered sugar. Mixed Millet Chhena Poda Ingredients: Milk-100g, Millet rawa -100g, Sugar -20g, Khova -60g, Baking powder - 2g, Ghee - 20g, Elaichi powder-2g, Almond and Cashew-20g, Lemon - 1, Chocolate-40g. Preparation Method: Grease baking pan with some ghee. Preheat oven at 180o C for 15 minutes. Take fresh khova and crumble it very well. Mix sugar, and khova and make like chapatti dough. Add milk to this mixture. Add cardamom powder, millet rawa baking powder, soya flour, chocolate, almond and cashew nuts, mix well. Pour this mixture in the greased pan. Shake the pan gently so that the this mixture spreads evenly. Level the top with spatula. Place the pan in the oven and bake this for 30 to 45 minutes. Remove from the oven once done. Check if its baked inside with the help of a toothpick. There should be no sticky batter on the toothpick. Leave it for cooling the pan itself then remove it. Serve chhena poda as dessert or as a sweet snack. Mixed Millet Lotti Choco Pie Ingredients: Millet Flour-50g, Maida - 50g, Sugar Powder-25g, Honey - 3tsp, Baking powder - 2g, Fresh Cream -50g, Vanilla essence - 5ml, Milk-150ml, Eggs-1. Preparation Method: Beat eggs and mix with all the above ingredients exceptchocolate and make batter. Heat pan, pour 1tsp, oil and pour batter to make pan cakes. Apply melted chocolate on one pan cake and put another pan cake on this. Cut into pieces and serve. Mixed Millet Mirchi Bhajji Ingredients : Millet flour -100g, Besan -80g, Rice flour -50g, Soda -2g, Ajwain -5g, Salt -for taste. Preparation Method: Thoroughly wash chilies and make a long slit length wise,dessed and set aside. Heat oil in a pan for deep frying. Mix jowar flour, pearl millet flour, Foxtail millet, Besan, salt, soda, turmeric, red chili powder ginger garlic paste and ajwain thoroughly. Add water little by little to get the right consistency not thin and not too thick. Deep fry them in the oil till it turns golden brown. Serve them with some hot sauce or ketchup. Mixed Millet chocolate Truffle Laddu Ingredients: Millet flour-25g, White chocolate- 50g, Coconut powder-20g, Butter-10g. Preparation Method: Roast millet flour. Melt white chocolate and butter together then add coconut powder to it and mix it. Add roasted millet flour and make laddus. Source : Millet Recipes - IIMR, Hyderabad Millet Recipes - Department of Agriculture, Karnataka