Little millet, also known as “kutki” in Hindi, is a tiny but nutrient-rich grain widely used in Indian cuisine. This millet is known for its mild flavour and versatility, making it a great addition to many dishes. Rich in dietary fibre, B vitamins, iron, calcium, and antioxidants, little millet provides a variety of health benefits, such as improving digestion, promoting heart health, and helping manage blood sugar levels.
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As winter brings in cooler temperatures, comforting and nutritious foods become a priority. Little millet is a fantastic grain to include in your winter diet due to its warming properties. It’s easy to cook, blends well with Indian spices, and works in both savoury and sweet recipes. Below, you’ll find some simple little millet recipes that you can enjoy this winter to stay warm and healthy.
Little Millet Upma
Little millet upma is a flavourful, wholesome dish that’s perfect for breakfast or as a light meal. To prepare it, rinse and soak the millet for about 15 minutes. Then, heat a little oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Once they splutter, add chopped onions, green chilies, and vegetables like carrots and peas. After sautéing, add the soaked millet, a bit of salt, and water. Let it cool on a low flame until the millet is soft and fluffy. Garnish with fresh coriander and serve hot.
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Little Millet Idli
Idli made with little millet is soft, fluffy, and packed with nutrients. For this recipe, rinse and soak in a little millet along with urad dal (split black gram) for a few hours. Grind the soaked ingredients into a smooth batter, then leave it to ferment overnight. In the morning, add salt to the batter and pour it into idli moulds. Steam for about 10–12 minutes, or until the idlis are cooked through. Serve these healthy idlis with coconut chutney or sambar for a delicious, nutritious breakfast.
Little Millet Khichdi
Little millet khichdi is a comforting dish, ideal for winter. To make it, soak the millet and yellow moong dal (split mung beans) for 15 minutes. In a pressure cooker, heat some ghee and add cumin seeds, a pinch of asafoetida, chopped ginger, and turmeric powder. Then, add the soaked millet and dal, along with chopped vegetables like carrots, peas, and potatoes. Add water and salt, then pressure-cook for two to three whistles. The result is a soft, flavourful khichdi that’s perfect for warming up on a cold day.
Little Millet Porridge
Little millet porridge is a warm and healthy option, especially for breakfast. Simply rinse the millet and cook it with water until it becomes soft. Once cooked, add milk (or plant-based milk), a touch of jaggery or honey, and spices like cardamom and cinnamon for flavour. You can also add nuts or dried fruits for extra texture and nutrition. This porridge is mildly sweet and comforting, ideal for a cosy morning meal.
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Little Millet Dosa
Little millet dosa is a crispy and tasty dish that can be enjoyed with a variety of chutneys. Soak little millet with urad dal and a bit of fenugreek seeds for a few hours. Blend the soaked ingredients into a smooth batter and let it ferment overnight. In the morning, add salt and spread a ladleful of the batter on a hot tawa (griddle) to make thin, crispy dosas. Serve with coconut chutney, tomato chutney, or sambar.
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Little Millet Pongal
Pongal is a traditional South Indian dish, and little millet makes it extra nutritious. To prepare this, soak in a little millet and yellow moong dal for 15 minutes. Heat ghee in a pan; add cumin seeds, black pepper, ginger, curry leaves, and cashew nuts. Add the soaked millet and dal, along with water and a pinch of salt. Cook on low heat until everything is soft and well-blended. Little millet pongal is a satisfying, mildly spiced dish, great for winter mornings.