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When you learn the skill of cooking with millet, there is no limit to improvisation. Sometimes while working with people from different cultures, I learn a lot about their regional cuisines, their locally available ingredients, and how to guide them through the options available to them. Not only this, there is a lot of science involved when it comes to substituting ingredients like locally available spices and oils.

The recipe I share today is quick. If you’re clear on the basics (that each grain of millet must undergo a thorough cleaning and proper soaking for 8 to 10 hours), the job is half done, especially if you plan your meals a day in advance.

In this recipe I have used sorghum millet that was well soaked after washing it. You can substitute any grain that works best for your health for the sorghum. Just remember, the cooking time will vary for each millet.

In case you do not have almond flour, you can substitute it with any nut flour, and if you are allergic to nuts, try freshly grated coconut or even vegetables that will give volume to your salad. The idea is to balance the portion as too much millet fiber can cause constipation.

Remember, millet is not a complete food. Always add plenty of vegetables, Nuts and seeds have a balanced plate. And never forget to hydrate.

There’s more on seeds and vegetables, which I plan to cover in my next column. I want to talk about the seed cycle and how well it works in menstrual problems.

But before that, check out this super quick step-by-step recipe and check out the attached video.



· 1 cup of sorghum millet (jowar) well washed and soaked for 10 hours.

3 tablespoons of almond flour

Italian seasoning, red chili flakes

Rock salt to taste

· A pinch of turmeric

freshly ground black pepper

· Extra virgin olive oil

1/2 cup fresh parsley (chopped)


1. Boil jowar well soaked with a pinch of turmeric and salt.

2. Drain the extra water. Save it for later in your soups and curries.

3. Sauté the boiled and tender Jowar pearls in extra virgin olive oil.

4. Add seasonings and herbs of your choice.

5. Add the almond flour and don’t overcook it.

6. Garnish with fresh parsley.

7. Enjoy it warm.

You can improvise with this recipe in a million ways with many different millets. If using coconut flour, work in the spices. Adding curry leaves will enhance the flavors.

Always remember that ingredients that are grown locally in your area will always taste good. You can even sprinkle some lemon juice on it.

(Shalini Rajani is the founder of Crazy Kadchi and runs innovative millet cooking workshops and sourdough baking workshops for all age groups.)

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