What could be healthier than including millets into regular meals if you're trying to follow a low-carb diet? This millet vada is cooked with Kodo millet, foxtail millet, finger millet, barnyard millet, little millet, and Bengal gramme dhal and goes great with evening coffee or tea. Ingredients: Finger millet rice - 100 g Kodo millet rice - 100 g Little millet rice - 100 g Barnyard millet rice - 100 g fox tail millet rice - 100 g Bengal gram dhal - 250 g Onion (chopped) - 150

Millets are essential for maintaining gut health because they are high in soluble fibre and micronutrients like iron, zinc, and selenium, which support immunity. Ingredients: Finger millet rice - 140g Kodo millet rice -140g Little millet rice -150g Barnyard millet rice -150g Foxtail millet rice -150g Black gram dhal - 250 g Fenugreek seeds - 20 g Salt - as required Please be aware: Kodo and small millets contain the greatest levels of dietary fibre among healthy grains. Mille

In Karnataka, Bisibhella Bhaat is a well-known dish. For a change of pace, we're going to show you how to make this recipe with mixed millet instead of the usual rice and dal. Rice does not compare to the flavour of millet Bisibhella Bhaat, which is also nutritious and a suitable lunch option for those with diabetes. Ingredients: Kodo millet rice - 150g Little millet rice - 150g Barnyard millet rice - 150g Fox tail millet rice - 150g Red gram - 50g Bengal gram - 50g Coriander

A delicious and healthy breakfast option is millet idiyappam, which is made by steaming millet flour and sautéing it with tempered onions and spices. A tastier version of millet, millet idiyappam, is enjoyed with sambar and chutney. Ingredients: Kodo millet flour -125g Little millet flour -125 g Barnyard millet flour -125g Foxtail millet flour -125 g 1 big onion (finely chopped) Coconut 2 tsp oil 3/4 tsp mustard seeds 1/2 tsp urad dal 1/4 tsp cumin seeds 1 no green chilli cho

Jaggery is used to make the Foxtail millet dessert known as thinai adhirasam. For sweet recipes, thinai works best. Adhirasam is one of my favourite foods, and thinai adhirasam is even better. Ingredients: Ingredients for the base:- 1+1/4 cups of thinai maavu (foxtail flour) (Refer my thinai murukku post to make flour) For deep-frying, oil The syrup:- 3/4 cup jaggery Water, 18 cup. 1/4 teaspoon of cardamom powder (Aelakkai thool). 1/4 teaspoon of dry ginger powder (Sukku thoo

The word "kesari" refers to the colour orange and, in some contexts, also to saffron, which is referred to as "kesar." This dessert is essentially an orange-colored semolina pudding with saffron flavouring. Ghee, rava, sugar, water, saffron, and orange food colour are the main components of kesari. Ingredients: Kuthiraivali / Barnyard millet - ½ cup Sugar - 1 cup Water - 1 ½ cups to 2 cups Cardamom powder - ½ tsp Ghee / clarified butter - 3 TBSP Cashew nuts - 2 tablespoon (br

Paniyaram is created by steaming batter in a mould. Paddu, guliyappa, yeriyappa, gundponglu, gunta ponganalu, or Tulu: appadadde, appe are some of its other names. Similar to the batter used to make idli and dosa, the batter is made of rice and black lentils. Ingredients Required ingredients For the Paniyaram Batter: 1/4 cup each of the following: Barnyard millet (Kuthiraivaali) Foxtail millet (Thinai) Kodo millet (Varagu) par-boiled idli rice (Idly pulungal arisi) whole skin

Ingredients kodo millet rice - 180 g little millet rice - 180g Barnyard millet rice 180g Foxtail millet rice 190g Black gram dhal - 250 g Fenugreek seeds - 20 g Salt - as required Method Soak small millet rice and black gram dhal separately for 4 hours and grind coarsely. Add salt, mix it evenly and allow it to ferment overnight. Pour batter into idliplates and steam cook for 10-15 minutes. Serve hot with chutney.

Ingredients Kodo millet rice - 150g Little millet rice - 150g Barnyard millet rice - 150g Foxtail millet rice - 150g Carrot - 50g Beans - 50g Peas - 50g Onion - 50g Tomato - 50g Curry leaves - 20g Chilly powder - 25g Cloves - 5g Garlic - 10g Ginger - 20g Turmeric powder - 10g Mint leaves - 50g Salt - as required Oil - 10ml Method Fry all the ingredients except rice. Add water and boil the ingredients then, add rice slowly with continuous stirring and cook the millet rice. Ser

Ingredients Finger millet flour - 40 g Kodo millet flour - 40g Little millet flour - 40g Barnyard millet flour - 40g Foxtail millet flour - 40g Wheat flour - 100 g Powdered sugar - 350 g Ghee - 300 g Cashew nuts - 50 g Milk - as required Water - as required Method Fry small millet flour and wheat flour with half the amount of ghee. Add fried flour to the boiled milk and water with continuous stirring to avoid lumps. When it solidifies, add sugar, ghee and cook to the required

Ingredients Finger millet flour -120g Kodo millet flour - 120g Little millet flour - 120g Barnyard millet flour - 120g Foxtail millet flour - 120g Jaggery -200g Shredded coconut -200g Method Add required amount of water and salt to millets flour and mix it thoroughly without lumps. Steam the flour for 20 -25 minutes. Add sugar and shredded coconut. Serve it hot.