Diwali: Three delicious recipes made by millet that you can try

Diwali is not only known for lights but also the snacks. People often try to make these dishes healthy and tasty. Millet recipes are rich with nutrition and have great taste. Read on to know millet recipes that can be a hit this festival of lights.

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Millet Motichoor Laddu

How to make

• Mix the gram flour, millet flour, turmeric powder and salt well together. Add water to make the batter thick.
• Heat oil in a pan and use a slotted ladle to make boondi with the batter.
• Take it out and remove the excess oil with tissue paper or absorbent.
• Add the powdered palm sugar candy in a pressure cooker, add water and mix it well. Make sure that no lumps are formed.
• After 2 whistles, release the pressure cooker and add fried boondi in it.
• Fry cashews and cloves separately and add them to the mixture, along with the cardamom powder.
• Allow the boondi to absorb the syrup by leaving it for 10 minutes. Remember to stir it in between the 10 minutes
• Transfer 3/4th of the sugary boondi to a grinder and pulse it 4 times for rough grinding.
• Transfer this to the remaining boondi and mix it well and the fried cashews.
• Store them in an airtight container.

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Murukku/ mixed millet chakli

How to make

• Grind the roasted gram into a fine powder and mix it further to avoid lumps.
• Take a mixing bowl and add the powdered gram, foxtail millet flour, rice flour, cumin seeds, asafoetida, salt and ghee. Mix them well.
• Add warm water to the mixture till you get a soft, non-sticky dough.
• Add ¼ teaspoon of oil, mix well again and cover the dough and keep it aside.
• Pour to deep fry the chakli. Prepare a base of empty oil/ milk packets.
• Cut them open and place them that their inner side faces you. This texture is good to mould doughs without it sticking to the surface.
• Take a handful of the dough and fill it in the chakli mould. Press or squeeze it out with the lever, shaping the chakli in the process.
• Carefully pick up the chakli and deep fry on both sides until the chakli gets light brown.
• Place the ready chakli on an absorbent paper. Leave it in room temperature for a couple of minutes and then store in an airtight container.

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Millet Gujiya

How to make

• Add water, oil and salt in a pressure cooker. Cook for one whistle and turn off the heat.
• Release the pressure and add the Rava. Follow by adding the ragi flour. Mix this thoroughly and cover the cooker. Leave this for 15 minutes.
• Add organic honey, coconut, melon seeds and cardamom powder in a mixer grinder.
• Make a coarse powder of it. Keep aside.  
• Kneed the Rava and millet dough.
• Roll out small discs. Grease the gujiya mould with oil and place the discs in it.
• Fill one side and the corners of the discs with a little bit of water.
• Close the mould and make sure the edges are sealed properly.
• Heat oil in a pan. Drop the gujiya one by one in it. When they are about half fried, take each one out and let them rest at room temperature for a while.
• Once every gujiya is half fried, fry them again till fully cooked.
• Let them cool and store in an airtight container.

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