3 easy millet-based recipes from chef Anahita Dhondy’s kitchen

by The Technical Blogs


Millets! That has been the buzzword in the culinary scene in India for a while now.

Despite being an important part in many Indian households, millets – a varied group of whole grains, such as jowar, ragi and barnyard – further garnered attention recently as the world leaders were served with special millet-based dishes during the G20 Summit in New Delhi.

India promoted millets at the United Nations, making 2023 the International Year of Millets. The highly nutritious grains have ample health benefits as they help improve cardiovascular health, and digestion and aid in controlling diabetes as well. Want to infuse the magic of millets into your home-cooked meals but don’t know where to begin with? Well, Chef Anahita Dhondy has you covered.

The celebrity chef was among the culinary connoisseurs who presented millet-based dishes to the spouses of G20 leaders at the agricultural exhibition at the Indian Agricultural Research Institute (IARI) Campus in Delhi. She prepared a Raw Banana Barnyard Millet Tikki for the guests, including UK Prime Minister Rishi Sunak’s wife Akshata Murty.

Chef Anahita Dhondy with Akshata Murty

Her Instagram account is a recipe wonderland with several easy millet-based dishes as well. From flavorsome fried rice to humble roti, there are ample ways you can add millets to your meals.

Check out these three super-easy millet-based recipes from Chef Anahita Dhondy’s kitchen:

Millet Curd Rice

This one is the classic curd rice recipe but with the twist of millet. Instead of rice, you need to use little millet (kutki).

Begin by cooking one cup of little millet in a pressure cooker until it whistles 2-3 times. Ensure you use twice the amount of water as millet for cooking. Let the millet cool once it’s done. In a mixing bowl, combine the cooked millet with half a cup of yogurt and half cup of milk. Season the mixture with salt to your liking and a pinch of sugar, and give it a good mix using your hands.

Now, for the flavourful tempering, heat one tablespoon of ghee in a pan. Add one teaspoon of mustard seeds and a pinch of hing (asafoetida). As they begin to sizzle, toss in 5-6 curry leaves, one tablespoon of urad dal, and 2-3 dried red chillies.

Pour this aromatic tempering over the millet and yogurt mixture while it’s still hot. Gently mix everything together. To add some freshness and color, garnish your dish with fresh coriander. That’s all!

Chicken Sausage Millet Fried Rice

For the ones who wish to reap the benefits of millet with chicken on the side, here’s a simple recipe for you – Chicken Sausage Millet Fried Rice. Kodo millet is the superhero ingredient in this one.

To prepare this flavourful dish, start by washing half a cup of kodo millet thoroughly and sieving it. Then, in a pressure cooker, cook the millet with one cup of water, allowing it to whistle 2-3 times. Use a ratio of two cups of water for one cup of kodo millet.

In a pan, heat some sesame oil and add 250 grams of chicken sausage along with 1 tablespoon of garlic. Saute them until they begin to brown. Next, introduce two tablespoons of soy sauce, two tablespoons of oyster sauce, one tablespoon of ketchup, and a bit of water. Stir the mixture well.

Once the sauces are thoroughly mixed, add in half a green capsicum, half a red bell pepper, half a cup of cabbage, half a cup of carrots, 5-7 beans, and two tablespoons of spring onion. Allow these vegetables to cook, ensuring they retain their crunchiness to avoid making the fried rice mushy. To keep the cabbage crisp, add it towards the end and cover the pan with a lid for a few minutes.

Now, incorporate the boiled kodo millet into the pan, and season the dish with the desired amount of salt and pepper. Add one tablespoon of butter for an extra layer of richness. Give everything a good mix. Relish!

Ragi Roti/Taco

One of the simplest ways to add millet to your diet is to use ragi flour for your rotis. Here’s an easy recipe by Chef Anahita you can follow.

For this nutritious recipe, you’ll need the following ingredients: one cup of ragi flour, one cup of whole wheat flour, one tablespoon of ghee, one teaspoon of garlic powder, one teaspoon of salt, and approximately ½ cup of hot water or as needed for kneading.

Start by mixing all the dry ingredients together in a mixing bowl. Once they are well combined, incorporate the ghee into the mixture. Gradually add hot water to the dry ingredients and ghee, using it to knead the dough.

After kneading, allow the dough to rest for about 15 minutes. This resting period will help the dough become more pliable and easier to work with. Once the dough has rested, divide it into small portions and shape them into round rotis. Cook these rotis on a tava or directly over an open flame until they are cooked to your desired level of doneness.

These ragi and whole wheat rotis can be served hot, either with a variety of delicious toppings or as a simple accompaniment to dal and sabzi.

Which recipe are you going to try first?

Published On:

Sep 12, 2023


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