The magic of millets is known to all of us. These igloos of goodness were lost but now have been found with great fervour. We meet so many of our customers who would love to move to "only millets" diet. They all believe that the indian sisters of quinoa are the freshest and nutrition rich substitutes to our carb heavy rice and wheat.

But where we all get stuck is the how to make them? What is the propotion of water or the cooking time. As Chef says nothing can beat experience and these afterall are the ancient grains. A few trials and you can eat not only healthy but indulge in flavours long forgotten

Multi Millet Khichdi


  1. Nutty Yogi Kodu Millet – 10gm
  2. Nutty Yogi Barnyard Millet – 10gm
  3. Moong Daal – 30gm
  4. Nutty Yogi Pure Cow Ghee – 1 tbs
  5. Jeera – ½ tsp
  6. Heing – ¼ tsp
  7. Black pepper – 3-4 pieces coarsely ground
  8. Green Chilly – 2pc finely chopped
  9. Nutty Yogi Organic Ginger paste – ½ tsp grated
  10. Fresh coriander Leaves – chopped fine
  11. Nutty Yogi Sea Salt – to taste
  12. Nutty Yogi Turmeric Powder - ¼ tsp


  1. Wash Nutty Yogi Kodu Millet, Nutty Yogi Barnyard Millet and Moong Daal and soak for 15-20 minutes in lukewarm water.
  2. Boil the mixture of millets and daal together in pressure cooker for two whistles with salt and turmeric powder added to it.
  3. Take Ghee in a pan, add Jeera – let it crackle, add the rest of the spices - heing, blackpepper, chopped green chillies & ginger paste.
  4. Add tadka to khichadi and bring to boil,
  5. Top it up with fresh coriander and serve piping hot.

Chef pro –tip: Khichdi is best served with its four accompaniments : Curd, Ghee, Papad, Pickle and Kuchumber salad (chef added the last one :).

Bajra ki Khichdi 
Nutty Yogi Pearl Millet / Bajra whole - 1 cup (soak over night)
Nutty Yogi Pure Cow Ghee - 2 tbsp
Heing - pinch
Jeera - 1 tsp
Nutty Yogi Whole Red Chilli - 2-3 nos
Carrot - 1 nos Diced
Beans - 2-3 nos Diced 
Green Chilli - 2nos 
Ginger - 1 tbs
1. Soak Bajra for a few hours, preferably leave it soaked overnight.
2. Give it a boil after rinsing twice.
3. Take Kadhai, put ghee, add jeera, heing, whole red chilli, green chilli and ginger.
4. Add vegetable and saute and when cooked add boiled bajra and bring to boil.
5. Garnish with fresh coriander and serve hot.
This is a variation to multi millet Khichdi and tastes just as good.

Lemon Millet Rice


  1. Nutty Yogi Little Millet – ½ Cup
  2. Nutty Yogi Barnyard Millet – ½ Cup
  3. Lemons – 2-3 nos
  4. Nutty Yogi Sea Salt – to taste
  5. Curry Leaves – 3-4 nos
  6. Mustard Seeds – ¼ tsp
  7. Peanut – 2 tbs
  8. Chana Daal – ½ tsp
  9. Urad Daal -1/2 tsp
  10. Nutty Yogi Whole Red Chilly – 2-3 pc
  11. Nutty Yogi Turmeric Powder ¼ tsp
  12. Green Chilly Chopped – 2pc
  13. Nutty Yogi Groundnut Oil – 2 tbs
  14. Heing a pinch
  15. Fresh Coconut


  1. Wash Nutty Yogi Little Millet, Nutty Yogi Barnyard Millet and soak for 15 minutes.
  2. Boil Millets with some salt in a cooker / open pan.
  3. Take a pan put Nutty Yogi Groundnut Oil; add mustard seeds, chana daal, urad daal and heing. Let them crackle.
  4. Once start crackling add curry leaves and whole red chillies coarsly broken into pieces, peanuts and green chillies. Once peanuts are done, add Nutty Yogi turmeric powder, salt and boiled millets.
  5. Add Lemon juice, fresh coconut and mix well. Serve Hot

Millet Puliyogre


  1. Nutty Yogi Little Millet – 1 Cup
  2. Nutty Yogi Organic Tamarind – 30gm
  3. Nutty Yogi Organic Jaggery - 30gm
  4. Nutty Yogi Rasam Powder – 10gm
  5. Mustard Seeds – ½ tsp
  6. Curry Leaves – 2pc
  7. Heing – ¼ tsp
  8. Chana Daal – ½ tsp
  9. Urad Daal – ½ tsp
  10. Roasted Peanuts – 3 tbs
  11. Fresh Coconut - 2 tbs
  12. Nutty Yogi Sea Salt – as per taste


  1. Wash Nutty Yogi Little Millet and soak for 15 mins.
  2. Cook with water in a pan with little salt added to it.
  3. Soak tamarind and jaggery in half cup of water, once the jaggery is dissolved take out thick paste of tamarind and jaggery in a bowl.
  4. Add Nutty Yogi Rasam Powder to it.
  5. Take Kadhai for tadka. Add oil, once hot, add mustard seeds, chana daal, urad daal, heing, curry leaves and peanut.
  6. When peanuts is done add tamarind and jaggery paste in the tadka. Lower the flame add cooked millets and mix well, check for salt.
  7. Add fresh coconut and serve hot.

Chef pro –tip: You can make this dish extra spicy by adding more chillies and the rasam powder to it.

Foxtail Millet Dosa


  1. Nutty Yogi Foxtail Millet – 2 cup
  2. Nutty Yogi Toor Daal – ½ Cup
  3. Dosa Rice – 1 cup
  4. Urad Daal – 1 cup
  5. Fenugreek seeds – ½ tsp
  6. Nutty Yogi Thick Red Poha – 3 tbs
  7. Nutty Yogi Sea Salt – ½ tsp
  8. Nutty Yogi Desi Ghee for making Dosa


  1. Soak Nutty Yogi Foxtail Millet, Nutty Yogi Toor Daal, Rice, Urad Daal, Nutty Yogi Red Poha and Fenugreek seeds for 4-5 hours.
  2. Rinse and Grind all above ingredient and rest for 5 – 6 hours to ferment in warm place.
  3. Add salt once fermented.
  4. Heat iron griddle make thin crisp dosa with Nutty Yogi Pure Desi Ghee.

The dosa will be extra nutritious as we have substituted the rice with millets.

Lets begin the magic of Millets!!!


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