1.Millet Idly

Ingredients
1 cup Foxtail Millet
1-1/2 cups White Urad Dal (Split)
1 teaspoon Methi Seeds (Fenugreek Seeds)
Salt ,

Instructions
To begin making the Foxtail Millet Idli Recipe, wash and soak the millets in water in a separately bowl and urad dal along with methi seeds with enough water in another bowl overnight or keep soaked for at least 8 hours. Soak each of them separately.

To make the batter, drain the excess water soaked millets and urad dal.

Blend the urad dal along with just enough water to make a thick and very smooth batter.

Transfer the batter to a large bowl in which we will set it aside for fermentation along with ground millet.

Next blend the foxtail millet with just enough water to make a smooth batter.

Add this to the urad dal batter, add 2 teaspoons of salt and stir well to combine.

Ferment the batter for 5 to 6 hours or overnight.

Once the batter is fermented, gently stir and be careful to not release the air pockets.

You can make regular sized idlis or also use the mini idli stand. Grease the idli molds with a little oil and spoon the foxtail millet idli batter into the molds.

Prepare the idli steamer with a little water in the bottom.

Place the filled idli racks in the steamer. Place the steamer on high heat and steam the idli’s for 10 minutes.

After 10 minutes of steaming, turn off the heat. Open the steamer and insert a knife or a pick to test whether the idli’s are cooked. If nothing sticks then the idlis are perfectly steamed.

Now you can remove the Foxtail millet idli from the steamer. Have a small bowl filled with water.

Dip a spoon in the water and then scoop the ragi idli out starting from the edges. Dipping the spoon in water helps in the easy removal of idli from the plates.

The wholesome homemade pillow-soft foxtail millet idli is now ready to be served.

2.Millet Dosa

INGREDIENTS
Foxtail millet: 1 cup
Little millet: 1 cup
Kodo millet: 1 cup
Urad dal: 1 cup
Flattened rice flakes: ½ cup
Fenugreek seeds: ¼ tsp
Water: ⅓ cup
Salt: as required

INSTRUCTIONS
Place all 3 millets in a 1st container and urad dal, fenugreek seeds in 2nd container.
Rinse and wash couple of times with cold water and soak them for 8 hours.
Soak poha (flattened rice flakes) for 20 minutes.
Drain the water from urad dal, poha and millets.
Now grind millets along with urad dal and flattened rice flakes (poha) until smooth adding little water when necessary.
Transfer the batter into a container, close it with lid and allow batter to ferment.
Once batter ferments well, add salt, required water and mix until well combined
Heat dosa tava on medium flame, pour ladle full batter and spread it in a circular motion just like a pancake with the back of a ladle.
Drizzle 1 teaspoon oil all around dosa.
Once the base is crispy, loosen the dosa from edges, fold gently and place it on a plate.
Enjoy hot and crispy dosa with sambar, chutney or any accompaniment of your choice.

3.Millet Upma

Ingredients
1 teaspoon Sesame (Gingelly) Oil
1/4 teaspoon Mustard seeds (Rai/ Kadugu)
1 teaspoon White Urad Dal (Split)
2 sprig Curry leaves , finely chopped
1 Green Chilli
1 Dry Red Chilli
1/2 cup Onion , finely chopped
1 inch Ginger , finely chopped
1/4 teaspoon Turmeric powder (Haldi)
1/4 cup Carrot (Gajjar) , finely chopped
1/4 cup Green beans , finely chopped
1 cup Foxtail Millet
1 Lemon , salt to taste
2 tablespoons Coriander (Dhania) Leaves , juice from one lemon
1 tablespoon Ghee

Instructions
To begin making the Foxtail Millet Upma, heat oil in a pressure cooker over medium heat; add mustard seeds and split urad dal and allow it to crackle. Allow the urad dal to turn golden brown and crisp.

Once the dal is golden brown, add the green chilli and red chilli and saute for a few seconds.

Add the onion, ginger and saute until the onions soften. Once the onion softens, add the curry leaves, turmeric powder, beans, carrots, foxtail millet, salt and 2-1/2 cups of water.

Cover the pressure cooker and pressure cook the millet upma for 5 to 6 whistles and simmer for 5 minutes and turn off the heat. Allow the pressure to release naturally

Once the pressure releases, give it a gentle stir. Squeeze in the juice from one lemon and stir in the chopped coriander leaves.

Serve Foxtail Millet Upma Recipe along with Tomato Onion Chutney Recipe or coconut chutney and South Indian Filter Coffee for a wholesome breakfast

4.Millet Pulao

Ingredients
Barnyard millet 1/2 cup
Oil + ghee 3 tsp
Green chili 1
Cardamom 2
Star anise 2
Cloves 2
Onion 1
Mixed veggies* 1/2 cup
Water 1 cup
Salt as needed
Coriander leaves few

Instructions
Wash and soak the barnyard millet in 1 cup of water for 15 minutes. You can use any variety of millet like, varagu, samai or thinai too.
Slice the onions lengthwise.
In a pressure cooker add the oil and ghee.
Add the whole spices to it. You can add bay leaf too.
Add the slit green chili.
Add the sliced onions. Saute till it becomes translucent.
Add in the sliced veggies to it.
Saute for a minute.
Add the soaked millet and mix well.
Now add the soaked water and add the salt.
Cover the pressure cooker and let it cook till one whistle.
After that put it into a lowest flame possible.
Let it be in the sim for 7 minutes.
Switch off the flame.
Allow the pressure to release naturally.
Open the cooker and fluff the rice gently.
Garnish with coriander leaves.
Millet pulao is ready to serve.
Enjoy with any raita of your choice.