• India’s most comprehensive parenting portal, with excerpts from ParentEdge – India’s leading parenting magazine

My experiments with millets

Bajra rotis, being gluten free, may need some patience and experience to get them right. I make them small and, rather than roll, use my palms to flatten into small, thick rotis. You can also try making small puri sized bajra aloo rotis (embellished with some masala like coriander, chillies, jeera powder and haldi.

Thinai / foxtail millet adai

Thinai is loaded with fibre (all millets are, but this one even more!). The small brown grains can be used to substitute as a rice substitute in the traditional south indian recipe – Adai ( dal+rice dosa). The addition of thinai makes the adai crisper and like with all millets, enhances the taste.


I have also tasted yummy foxtail millet (and ragi) cookies though I have not tried them myself.
Thinai pongal or South Indian version of Khichidi is also widely recommended- but please remember to soak the thiniai for at least 3-4 hours else the grain retains its crispy texture which does not work very well for pongal.

Millet dosa

This is easy- just add any millet you like- bajra, ragi, samai, thinai together ( you can also add a bit of rice if you wish- if you do use rice, try using red rice). Combine the millet mix and urad dal in the same 3:1 ratio. Throw in a couple of teaspoons of methi seeds- soak for 6 hours or so, grind with salt to taste, leave overnight. Make it like regular dosa.
For ragi dosa, you can sprout ragi (takes a few days) and use instead of rice. Tastes good, but use it within 1-2 days- it ferments quicker than rice dosa dough.

Ragi/ finger millet Rotti

A traditional recipe of my adopted state Karnataka, it is as an easy to make and delicious breakfast. The ingredients include ragi flour, finely chopped onions, chopped coriander, finely chopped green chillies, grated coconuts and salt to taste. Add the masala to ragi flour and add water sparingly to make stiff yet soft dough. Divide dough into small balls- pat into round roti like shapes on a nonstick tawa. Add some oil and cook both sides. Serve hot.

So, there you have it- some simple ways to add the goodness of millets to your diet. Do try, add your variations and share your experiences!


  • Total Score 0%
User rating: 0.00% ( 0
votes )

Sudha Kumar is a marketing professional and runs a marketing services firm, Prayag Consulting. She has made her foray into publishing through ParentEdge. Over the last two decades, she has learnt a thing or two about being a working mom. That said, her views on parenting continue to evolve, as she learns from her experiences, reading, and now, from her children!

Related articles

3 thoughts on “My experiments with millets

  1. Shweta Chooramani

    Hi Sudha,

    Reading your post at breakfast time made it all the more salivating. I also swear my Ragi and Bajra to made a variety of nutritious food for my 15 months toddler. There was a time when she was lagging behind her average weight chart and it was millet that came to my rescue.

    Will try making millet dosa at home.


  2. meera

    Sudha, I find the blog more inspiring than my article — thanks for writing this! I have been experimenting with ragi but you have really gone way ahead!

  3. Sudha Kumar

    Shweta, do share you experience with millet dosa! Yes, our family really likes the nutty, natural taste of millets. And my kids too grew up on ragi porridge!


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>