Same lunchbox? Boring! It is time to rethink your lunch with a nutritious, filling option to prepare and eat that is almost fast food - millets! For some time, we have known the health benefits of millets, and now they are getting the glory for being a flexible grain in the kitchen. Whenever you pack a lunch for yourself, your child, or anyone, millets are a great nutritious alternative to comfort food - no taste or convenience sacrificed!

Foodism is here with some exciting millet recipes. Let’s explore - 

Vegetable Millet Pulao Recipe

Millet Used: Little millet or foxtail millet

Ingredients for Vegetable Millet Pulao:

• 1 cup little millet or foxtail millet (cooked)
• 1 tbsp oil or ghee
• 1 tsp cumin seeds
• 1 onion, sliced
• 1 tsp ginger-garlic paste
• 1 carrot, diced
• 1/4 cup green peas
• 1/4 cup beans, chopped
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• Salt to taste
• Fresh coriander and mint for garnish

Instructions for Vegetable Millet Pulao: 

1. Rinse and cook the little millet or foxtail millet with 2 cups of water until fluffy.
2. In a pan, heat oil, add cumin seeds, and let them splutter.
3. Add onions and sauté until golden, then add ginger-garlic paste.
4. Add chopped vegetables and sauté for 5 minutes.
5. Add turmeric, garam masala, salt, and a splash of water. Cook until vegetables are tender.
6. Add the cooked millet, mix well, and cook for 2 more minutes.
7. Garnish the Vegetable Millet Pulao with coriander and mint.
8. Pro Tip: Pack Vegetable Millet Pulao with a small container of cucumber raita or mint chutney for a complete meal.

Millet Upma Recipe

Millet Used: Barnyard millet

Ingredients for Millet Upma:

• 1 cup barnyard millet (soaked)
• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tsp urad dal
• A few curry leaves
• 2 green chillies, chopped
• 1 tsp ginger, grated
• 1 onion, chopped
• Mixed vegetables (carrot, peas, beans)
• Salt to taste
• Lemon juice and coriander to garnish

Instructions for Millet Upma:

1. Soak barnyard millet for 15 minutes and drain.
2. Heat oil in a pan. Add mustard seeds, urad dal, curry leaves, chillies, and ginger.
3. Add onions and cook until translucent.
4. Add vegetables and sauté until soft.
5. Add soaked millet and 2 cups of water with salt. Cover and cook until the millet is fluffy.
6. Turn off the flame, add lemon juice and coriander.
7. Pro Tip: Millet Upma stays fluffy if cooked uncovered on low heat after the water is absorbed.

Millet Curd Rice Recipe

Millet Used: Kodo millet

Ingredients for Millet Curd Rice :

• 1 cup kodo millet (cooked and cooled)
• 1.5 cups thick curd
• Salt to taste
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1 green chilli, chopped
• 1 tsp grated ginger
• A few curry leaves
• 2 tbsp grated carrot
• Pomegranate seeds for garnish

Instructions for Millet Curd Rice :

1. In a bowl, mix cooled kodo millet with curd and salt.
2. In a small pan, heat oil. Add mustard seeds, urad dal, curry leaves, chilli, and ginger.
3. Pour this tempering over the millet-curd mix.
4. Mix well and garnish Millet Curd Rice with grated carrot and pomegranate seeds.
5. Pro Tip: Chill the Millet Curd Rice slightly before packing if it’s a hot day. Add a small ice gel pack to the lunchbox.

Lemon Millet Recipe

Millet Used: Foxtail millet

Ingredients for Lemon Millet:

• 1 cup cooked foxtail millet
• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tsp urad dal
• A few curry leaves
• 2 green chillies, slit
• 1/4 tsp turmeric powder
• Juice of 1 lemon
• Salt to taste
• Roasted peanuts (optional)

Instructions for Lemon Millet:

1. In a pan, heat oil and add mustard seeds, urad dal, curry leaves, and green chillies.
2. Add turmeric and mix in the cooked millet with salt.
3. Turn off the flame and add lemon juice.
4. Mix well and top the Lemon Millet with roasted peanuts.
5. Pro Tip: Tastes best with a dry curry or fryums on the side.

Millet Khichdi Recipe

Millet Used: Little millet

Ingredients for Millet Khichdi:

• 1 cup little millet
• 1/2 cup moong dal
• 1 tsp ghee
• 1 tsp cumin seeds
• 1 tsp grated ginger
• 1 green chilli, chopped
• 1/4 tsp turmeric
• 1 cup mixed vegetables
• 3 cups water
• Salt to taste

Instructions for Millet Khichdi:

1. Wash little millet and moong dal. Set aside.
2. In a pressure cooker, heat ghee and add cumin seeds, ginger, chili, and turmeric.
3. Add vegetables, millet, and dal. Stir well.
4. Add 3 cups of water and salt. Pressure cook for 2 whistles.
5. Serve Millet Khichdi hot, topped with ghee or pickle.
6. Pro Tip: Add ajwain (carom seeds) if packing Millet Khichdi for kids – it aids digestion.

Millet Paratha Wrap Recipe

Millet Used: Bajra or ragi flour

Ingredients for Millet Paratha Wrap:

• 1 cup millet flour (bajra/ragi)
• 1/2 cup wheat flour
• Salt and water to make the dough
• Ghee for cooking
• Paneer bhurji or sautéed vegetables for filling

Instructions for Millet Paratha Wrap:

1. Mix millet and wheat flour with salt and knead a soft dough.
2. Roll out parathas and cook with ghee on both sides.
3. Place the filling in the centre and roll to make Millet Paratha Wraps.
4. Wrap in foil or parchment for easy packing.
5. Pro Tip: Add grated cheese inside the wrap for kids who prefer milder flavours.

Millet Idli Recipe

Millet Used: Ragi or kodo millet

Ingredients for MilletIdlis :

• 1 cup ragi or kodo millet
• 1/2 cup urad dal
• Salt to taste
• Oil for greasing

Instructions for Millet Idlis:

1. Soak millet and urad dal separately for 6 hours. Grind and ferment overnight.
2. Add salt and pour batter into greased idli moulds.
3. Steam for 12–15 minutes.
4. Serve Millet Idlis with chutney or dry podi.
5. Pro Tip: Add chopped carrots and coriander to the batter for colourful Millet Idlis.

Millet Salad Bowl Recipe

Millet Used: Pearl millet (bajra)

Ingredients for Millet Salad Bowl:

• 1 cup cooked pearl millet
• 1/4 cup diced cucumber
• 1/4 cup diced bell peppers
• 1/4 cup corn
• 1/4 cup tomatoes
• 2 tbsp chopped onion
• 2 tbsp feta or paneer
• Lemon juice, olive oil, salt, and pepper

Instructions for Millet Salad Bowl:

1. Toss cooked pearl millet with all vegetables and cheese.
2. Dress with lemon juice, olive oil, salt, and pepper.
3. Serve Millet Salad Bowl chilled for a light and refreshing lunch.
4. Pro Tip: Soak bajra overnight for easy digestion in the Millet Salad Bowl.

Millet Pongal Recipe

Millet Used: Barnyard or little millet

Ingredients for Millet Pongal:

• 1 cup millet
• 1/2 cup moong dal
• 1 tsp cumin
• 1 tsp black pepper
• 1 tsp grated ginger
• Cashews and curry leaves
• Ghee for tempering
• Salt to taste

Instructions for Millet Pongal:

1. Dry roast moong dal. Combine with millet, rinse, and cook with 3 cups water, salt, and turmeric.
2. In ghee, fry cumin, pepper, ginger, cashews, and curry leaves.
3. Add to cooked millet-dal mix. Serve Millet Pongal hot.
4. Pro Tip: Millet Pongal tastes amazing with coconut chutney or podi.

Millet Cutlets Recipe

Millet Used: Foxtail or kodo millet

Ingredients for Millet Cutlets:

• 1 cup cooked millet
• 2 boiled potatoes
• 1/2 cup chopped vegetables
• 1 green chilli, minced
• 1 tsp garam masala
• Salt to tasteBreadcrumbss for coating
• Oil for shallow frying

Instructions for Millet Cutlets:

1. Mix cooked millet, mashed potatoes, vegetables, spices, and salt.
2. Shape into cutlets, roll in breadcrumbs.
3. Shallow fry until crisp and golden.
4. Serve Millet Cutlets with green chutney or ketchup.
5. Pro Tip: You can air-fry Millet Cutlets for a healthier version.

With some simple preparation and creativity, millets can be a great addition to your weekly lunchbox rotation. Millets are perfect for hearty mains, salads, and comfort dishes, and are also a nice change from rice and wheat. Not only are they gluten-free by nature, but they are also nutrient-dense and the perfect foundation for healthy meals for families. Now, if you are ready to add some nutrition to your boring meals, try the following ideas, and you might just change your perception of your lunchboxes!

If you have your millet creation, then download Foodism and share with our vibrant food community.