Millets for Breakfast

Millets for Breakfast: Nutritious Indian Recipes

Starting your day with a nutritious breakfast is essential, and millets offer a perfect way to achieve that. These ancient grains are packed with nutrients and can be used in various Indian breakfast dishes. From millet porridge to idlis and pancakes, millets provide a versatile and healthy option for your morning meal. In this blog, we’ll share some delicious Indian millet breakfast recipes to help you kickstart your day.

Benefits of Millets for Breakfast

Millets are rich in dietary fiber, proteins, vitamins, and minerals. They have a low glycemic index, which helps maintain stable blood sugar levels, and their high fiber content promotes digestive health. Incorporating millets into your breakfast can keep you full and energized throughout the day.

Indian Millet Breakfast Recipes

1. Millet Porridge (Bajra Khichdi)

Ingredients:

• 1 cup pearl millet (bajra)
• 2 cups water
• 1/2 cup moong dal (split green gram)
• 1 small carrot, chopped
• 1 small potato, chopped
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• Salt to taste
• 1 tablespoon ghee
• Fresh coriander leaves for garnish

Instructions:

1. Rinse the pearl millet and moong dal thoroughly.
2. In a pressure cooker, heat ghee and add cumin seeds.
3. Add chopped vegetables and sauté for a few minutes.
4. Add the millet, moong dal, turmeric powder, and salt. Mix well.
5. Add water and pressure cook for 3-4 whistles until the millet and dal are cooked.
6. Let the pressure release naturally, then open the cooker and stir the porridge.
7. Garnish with fresh coriander leaves and serve hot.

2. Millet Idlis (Ragi Idli)

Ingredients:

• 1 cup finger millet (ragi) flour
• 1 cup idli rice
• 1/2 cup urad dal (black gram dal)
• 1/2 teaspoon fenugreek seeds
• Salt to taste
• Water for soaking and grinding
• Oil for greasing idli molds

Instructions:

1. Rinse and soak the idli rice, urad dal, and fenugreek seeds separately for 4-6 hours.
2. Grind the urad dal and fenugreek seeds to a smooth batter, adding water as needed.
3. Grind the idli rice to a coarse batter.
4. Mix both batters and add ragi flour. Add salt and mix well to form a smooth batter.
5. Ferment the batter overnight or for 8-10 hours in a warm place.
6. Grease idli molds and pour the batter into the molds.
7. Steam the idlis for 10-12 minutes until they are fluffy and cooked through.
8. Serve hot with coconut chutney and sambar.

3. Millet Pancakes (Bajra Dosa)

Ingredients:

• 1 cup pearl millet (bajra) flour
• 1/2 cup rice flour
• 1/4 cup urad dal (black gram dal)
• 1/2 teaspoon fenugreek seeds
• Salt to taste
• Water for soaking and grinding
• Oil for cooking

Instructions:

1. Rinse and soak the urad dal and fenugreek seeds for 4-6 hours.
2. Grind the urad dal and fenugreek seeds to a smooth batter.
3. Mix the bajra flour, rice flour, and urad dal batter. Add salt and enough water to make a smooth, pourable batter.
4. Ferment the batter overnight or for 8-10 hours in a warm place.
5. Heat a non-stick pan or dosa tawa and grease it lightly with oil.
6. Pour a ladleful of batter onto the pan and spread it in a circular motion to make a thin dosa.
7. Drizzle oil around the edges and cook until the dosa is crisp and golden.
8. Flip the dosa and cook for another minute. Serve hot with chutney and sambar.

4. Millet Upma (Sorghum Upma)

Ingredients:

• 1 cup sorghum (jowar) grains
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 onion, finely chopped
• 1 green chili, chopped
• 1/2 cup mixed vegetables (carrots, peas, beans)
• 1 teaspoon grated ginger
• Salt to taste
• 2 cups water
• Fresh coriander leaves for garnish
• Lemon juice to taste

Instructions:

1. Rinse and soak the sorghum grains for at least 4 hours or overnight.
2. Drain the sorghum and cook it in 2 cups of water until tender.
3. In a pan, heat oil and add mustard seeds. Let them splutter.
4. Add cumin seeds, chopped onion, green chili, and grated ginger. Sauté until the onion turns translucent.
5. Add the mixed vegetables and cook for a few minutes.
6. Add the cooked sorghum and salt. Mix well and cook for a few more minutes until everything is well combined.
7. Garnish with fresh coriander leaves and a squeeze of lemon juice.
8. Serve hot.

Conclusion

Incorporating millets into your breakfast routine is an excellent way to enjoy their nutritional benefits and start your day on a healthy note. These versatile grains can be used in a variety of Indian recipes, from porridge to idlis and dosas, offering delicious and nutritious options for your morning meal. Try these recipes and make millets a regular part of your breakfast for a wholesome and sustainable diet.