Mad over Millets

Published Dec 1, 2017, 12:49 am IST
Updated Dec 1, 2017, 12:49 am IST
Nutritious and versatile, these specialities made of millets are perfect to devour this season.
Bisi Bele Bath
 Bisi Bele Bath

Bisi Bele Bath  
Navane (Foxtail Millet) 50g    
 Toor dal, 50g    
 Carrot, 20g    
 Beans, 20g    
 Green peas, 10g    
 Red chilli powder, 1tsp    
 Jeera powder, 1/2tsp    
 Coriander powder, 1tsp    
 Jaggery, 5-10g    
 Turmeric, a pinch    
 Tamarind, 10g    
 Tomato, 1no    
 Oil, 1tsp    
 Coriander leaves, few sprigs    
 Bisi bele bath powder, 10g    
 Salt, to taste    

 Ghee , 25g    
 Mustard, 2tsp    
 Jeera , 2tsp    
 Badgi chili, 2-3 nos    
 Capsicum, 25 g    
 Shallots, 5-6no    
 Coconut (dry or fresh), 20g    
 Garlic, 4-5 cloves    
 Pepper corns, 4-5no    
 Curry leaves, 1 sprig    
 Cashew nuts, 10g    
 Hing, 2g



  •  Clean, wash and boil the navane. Boil it with more than double the quantity of water.
  • Clean and cut the vegetables into dices.
  • Clean, wash and boil the toor dal with oil and turmeric. Once  dal is half done add prepared vegetable except shallots and  capsicum.
  • Mix cooked dal, navane, tamarind pulp, bisi bele bath powder, salt, jeera, jaggery, coriander powder, chili powder, chopped coriander leaves. Bring   
  • Grate the coconut and grind it to a fine powder with pepper corns and garlic.
  •  Prepare a tempering by heating ghee, mustard, jeera, curry leaves, hing, cashew nuts capsicum, shallots and coconut mixture.
  • Add this to the prepared bath and garnish it with coriander leaves and kara boondi.
    — Recipes courtesy Jayaram HR

Pearl Millet Almond Cookies   Pearl Millet Almond Cookies

Pearl Millet Almond Cookies   

Ingredients (20 cookies)
  Pearl millet flour, 115g
  Jaggery powder, 175g
  Salt, a pinch
  Almonds, 50g
  Vanilla essence, ½ tsp
  Butter, 80g


  •  Sieve the millet flour along with jaggery powder in mixing          bowl.
  •  Add finely chopped almond powder to the mixture.
  •  Cream butter and mix above mixture, vanilla essence and        gently mix to make a dough.
  •  If required sprinkle very little cold water just to get dough consistency.
  •  Roll out the dough on a lightly floured surface to 3 mm thick sheet, use a round cutter to cut.
  •  Arrange cut cookies on greased baking tray and bake it for 30 minutes or until light golden brown colour at 1800 C.
  • Once baked, cool and garnish with sliced almonds and serve.