jzs MILLETS

J iP APAq Ai, Ql v gU sz Millets are a group of nutritious cereals and are least
Ez gAiP PV, UP iqzAv Ai allergenic and slowly digestible grains. They contain high
gV, u, , e, gP, Pg, Hz, gU v amounts of dietary fiber, B-complex vitamins, essential amino
ezAv U Uvz Qjz: Utz jz. E and fatty acids and vitamin E. They are particularly high in
jzsU. minerals, iron, calcium, magnesium, phosphorous, and
potassium. The seeds are also rich in phytochemicals, which
CvP PAU, jAz zVg jzsU
gg UAz P PzAU V A. sv Cx
UAiAv jzs U Z Mj Cx g Q.
MtsAi V Aiv. gU Jzj
Calendar
2017
lower cholesterol, reduce the risk of cancer and other
diseases. Millets add diversity to your diet which is
increasingly dominated by just two cereals rice and wheat.
v. i zAi CqUU z vz In India, millets have been a staple diet and a main source of
Dgzs JA UP jzsUz. income for farmers especially in the semi-arid regions. Millets
are the only food that helps in getting more nutrients at less
expense.
Let's return to millets and turn the tide of ill health.

JANUARY 2017
Mo Tu We Th Fr Sa Su Mo Tu We Th Fr Sa Su
1 2 3 4 5 6 7 8
9 10 11 12 13 14
Sankranthi
15 16 17 18 19 20 21 22
23 24 25 26 27 28 29 30 31
Republic Day

Sahaja Samrudha, is a peoples movement to build sustainable villages and conserve the rich bio-diversity.
Sahaja Samrudha has spread out its network into publication, workshops and training, organising different
melas and marketing in order to encourage more farmers towards organic farming, nation wide.

# 7, 2nd cross, 7th main, Sulthanpalya, Bangalore-560062, Karnataka | Ph: 080-23655302

sahajaindia@gmail.com | www.sahajasamrudha.org
Know your Millets jzsUU gt, gU P id t

e
Sorghum
Sorghum bicolor

u
Foxtail Millet
Setaria Italica

gV
Finger Millet
Eleusine coracana

Hz
Barnyard Millet
Echinochloa crusgalli

Pg
Browntop Millet
Panicum ramosum

Little Millet
Panicum sumatrense

gP
Kodu Millet
Paspalum scrobiculatum

e
Pearl Millet
Pennisetum glaucum

gU
Proso Millet
Panicum miliaceum
 e SORGHUM | Jowar
CQ wAz Q; e wAz v' JAz dzjAz gz Sorghum is the traditional staple food of the dry land regions
qz jzs. of the world. It is a warm, seasonal crop intolerant to low
dg m vA gn, egUU Gv q temperatures, but resistant to pests and diseases, highly

Millet
e P z v. CPr zwAi vg U v nutritious and a climate-resilient crop.
MqlPAq P zsz fr.

PAz ReAiiz ez mAiA, gAdP,
PAiA gV. Pt v v CP itz
EgzjAz ez Ai CPvAi jvz.
UtAijU jt Dg. zAiz P, CwAiiz vP
U AvzAx Ai gUUU e
juPjAiiVz.
Calendar
Owing to its richness in minerals such as potassium,
phosphorus, calcium, iron, zinc and sodium, it has come
2017 under the lime light as a potential solution to the malnutrition
problem of our planet. Adding sorghum regularly in the
meals of pregnant woman has found to help them in attaining
the essential minerals and vitamins required for the
betterment of the fetus. Sorghum also helps control heart
problems, body weight and arthritis.
Sorghum contains photochemicals and phenolic acid that
helps prevent cancer and various other diseases.

FEBRUARY 2017
Mo Tu We Th Fr Sa Su Mo Tu We Th Fr Sa Su
1 2 3 4 5 6 7 8 9 10 11 12
13 14 15 16 17 18 19 20 21 22 23 24
Maha Shivarathri
25 26
27 28

Indian Institute of Millets Research (IIMR), is the national institute of the Indian Council of Agricultural
Research, engaged in reseach on developing technologies and products for the production, utilization and
value addition of millet crops.

Rajendranagar, Hyderabad-500 030, Telangana, India | Ph: 040 - 2459 9300 | www.millets.res.in
Sorghum Millet Recipes e wAz dnAiiz; CQ wAz QAiiz
ez z
PU VU:
e -g P, G - MAz P, G U Ju
iq zs:
e U G Ai j j. P QAi tg
gPAq, z zP vAiijP. F tP CUvg G
j, zU r.
Pg v (t) Ju j, z l zsV
Q. vPgz g Ju Q. UjUjAiiUv zAi
vAz vUj.
Aiiz Zn dvU Aiiz F z j.
Recipe: IIMR, Hyderabad
SORGHUM DOSA
Ingredients:
Sorghum grain - 3 cup, black gram dal - 1 cup, salt and oil.
Preparation Method:
Grind the soaked sorghum grain and black gram dal together into
a fine batter. Add salt for taste and allow it for fermentation.
Apply a tea spoon of oil on the pre heated tawa and pour the
batter on it, spread evenly in circular way to make a thin crepe.
Cook it till golden brown and flip it and cook till dosa is crisp.
Serve hot with chutney.

ez
PU VU:
ez l- MAz P, z- MAz P, DUq- MAz
P, z mt, Fg, t P U Pj
gaU vP
iq zs:
z U ez l v MAz P itz
vUzPAq g, CUvP vP g j.
F tAz Zw UAi aP GAqU ir, ltVAz
Mw CU ir P CzsP Pvj.
z DUqAi g, CzP Pvjz Fg, t
SORGHUM SAMOSA
Ingredients:
Sorghum flour 1 cup, maida 1 cup.
For Stuffing- boiled and mashed, potatoes 1 cup, boiled peas,
onions, green chillies and curry leaves as required.
Preparation Method:
Take one cup of sorghum flour and one cup of maida. Mix well
and add required amount of water to make dough.
Make small balls and roll it evenly with the rolling pin and cut the
round chapathi in the middle and the press the edges to prepare
cone shapes.

Recipe: IIMR, Hyderabad

P U Pj g.
PqAi Ju Q, CzP Fg, t P, Pj
g. Ezg dvU gz DUq U z mt U
gaU vP G j.
Czs vPgz ZwAi wP DPgz qa, CzgU
F t vAj. PqAi JuAi Ez ZV Pjj.
mim dvU ez j.
Heat oil in a pan and add chopped onions, green chilies and curry
leaves and stir for some time, till onions are succulent. Then add
boiled and mashed potatoes, boiled peas and salt to taste and
saut for a few minutes. Remove from stove and let it cool. To the
samosa cone add the prepared potato-peas stuffing and seal the
edges. In a similar way prepare all the samosas and keep aside.
Heat oil in a kadai and fry the samosas. Serve hot with mint
chutney or sauce.

ez sPgr SORGHUM BHAKARWADI

PU VU:
: Pt- 10 UA, Pg 40 UA, J- 50 UA, fjU- 25
UA, z- 10 UA, d- 50 UA, Zm - 8 UA,
G - 50 UA, ez l- 50 UA, Pq l- 50 UA,
U l- 60 UA, Pgz r, G, UU- gaU vP, Ju
iq zs:
sPgrU CUvz Ai vPV vAiij ElP.
J UAi lU Ju v jAU g, zV
zirP. P t GAqUV ir.
F GAqU ltUAz Mw, CzgU sPgr Ai
Recipe: IIMR, Hyderabad
Ingredients:
Masala: Pepper 10 g, sugar 40 g, sesame 50g, aniseed 8 g,
cumin 25 g, almond 10g, coriander 50 g, salt 15 g, chilli
powder 30g, poppy seed powder - 10g, chat masala 8 g;
Dough: blackgram dal - 50 g; sorghum flour 50 g, bengal gram
flour 50 g, wheat flour 60 g, oilfor frying and water as
required.
Preparation Method:
Coarsely powder all the masala items.
Mix all the flour together and crumble with little oil, add water
and knead to a tight dough.

vAj. Ez PAz GzAi gAiiPgP gAv Mwj.

Take a large ball of dough and flatten it by rolling.
P t vAqUV Pvj.
Brush with littel oil and spread the masala over the round, leaving
tAi Ju Q, Czg F vAqU At ggU the sides and roll it inward and cut the roll into small pieces.
zV Pjj.
Deep fry the small rolls in oil untill golden colour appears.
This can be consumed as an evening snack.

ez A q SORGHUM BOONDI LADDU

PU VU:
ez l- 60 UA, Pq l- 40 UA, Pg- 50 UA,
MtzQ, UqA, KQ r, v U g CUvz
iq zs:
ez l U Pq l g, Ez zz t
DUvP g j.
A rPAiU l Q, PqAi AAi
At ggU Pjj.
vAiAzg Pg U g g, P Er. F
t Jgq gU zs rzU zgzAv
Ingredients:
Sorghum flour 60 g, bengal gram flour 40 g, oil for frying;
sugar 50 g, rasins, cashew nut, cardamom powder, ghee and
water as required
Preparation Method:
Mix sorghum flour, Bengal gram flour and water till batter
consistency.
Put the batter onto a boondi frame and fry till boondi golden
colour.
Take sugar and water in a pan, and boil till a single thread
Recipe: IIMR, Hyderabad

jvAiiUgU zV P. P F PP KQ r consistency and add cardamom powder and mix well.

g ZV Pj. Now take boondi is in a bowl, add in the sugar syrup.
AAi l Q, EzP Pg P g Pj. MAz Make lemon size balls and serve.
Ai t vUzPAq GAq Pnzg Aiiz A
q z.
 u Foxtail Millet | Kangni
jzAv E z K z jzs. gg Foxtail millet is one of the oldest cultivated millets. Three to
UAz v Dgz sUV zPAq Ag four decades ago, foxtail millet was consumed as the staple
u, jzsU Q Z PAiz. Pz `PAv' food in many parts of India. It has double the quantity of
PwAi Pt IAi PAvAi zAv DP PU protein content as compared to rice. It regulates blood sugar
DPAi GrAi u jAi avtz. and cholesterol levels. It optimizes immune system and is
svz CQU zg Jgq l Z n Ag considered as an ideal food for people suffering from
u, zszAx gUU juPjAiiV
AiAwvz. gaAi AiiVg F zs, CvAv
sV ftUvz. jA, n, PAiA v
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2017
diabetes and gastric problems.
Foxtail millet contains a lot of dietary fiber, proteins, vitamins
and minerals such as copper and iron that keeps one's body
lUAz zz uAi P v UtAijU strong and immune. It is good for stomach related ailments,
Gv Dg. jA U RdU P itz obesity, constipation, arthritis, fever, burning sensation while
Az, Ezg Az jg zqsUvz. urinating, lack of appetite and diarrhea.
It is also a nutritive food for children and pregnant women.

MARCH 2017
Mo Tu We Th Fr Sa Su Mo Tu We Th Fr Sa Su
1 2 3 4 5 6 7 8 9 10 11 12
13 14 15 16 17 18 19 20 21 22 23 24 25 26
27 28 29 30 31

NABARD is set up as an apex Development Bank with a mandate for facilitating credit flow for
promoting sustainable and equitable agriculture and rural development through effective
credit support, related services, institution building and other innovative initiatives.

NABARD Towers 46, Kempe Gowda Road, Bangalore - 560009, Karnataka

Phone : 080-22076400, 22076409 | Email : bangalore@nabard.org
Foxtail Millet Recipes tQ GtjU d g
u i C
PU VU:
u- 1 P, g- 2 P, vjz i- 1 Cx gaU vP,
AU- Jgq ZZ, MUguU Pj, tP, ,
G , Cjt, AU, Ju, G gaU vP.
iq zs:
j dv tQ Q, C irlP. Avg Cz vtUU
r.
tAi JuAi AU P Q jzPAq,
vPV ElP. UAi MUgu vAiij. EzP i vj
g, Pjj.
Recipe: IIMR, Hyderabad
FOXTAIL MILLET MANGO RICE
Ingredients:
Foxtail millet 1 cup, water 2 cups, grated raw mango 1 or as
per taste, groundnuts 2 tsp.
Seasoning - curry leaves, green chillies, mustard seeds, black
gram dal, turmeric, asafoetida, oil, salt to taste
Preparation Method:
Cook the millet in water and let it cool.
Fry groundnuts in oil and keep aside.
Prepare the seasoning - Heat oil in a pan and add mustard, let it
crackle, then add black gram dal, curry leaves, asafetida, green

EzP zz tQ C Q, ZV gj. chillies, turmeric, grated mango and saut for a minute by adding
ir, AiiVzU Pr. salt then and fried groundnuts and Remove from stove. Add the
cooked millet to the seasoning and mix well.
Tangy mango rice is ready to serve.

Pj tQ C FOXTAIL MILLET COCONUT RICE

PU VU:
u- 1 P, vjz Pj- 1 P, v- 2 ZZ, fjU,
tP, Ap, Pj, PvAj U G gaU vP.
iq zs:
tQAi Jgq UAmU P , C irP.
zs Uvz GjAiAU tAi v, fjU tP,
Ap, Pj Q zV jj.
EzP tQ v vjz Pj Q ZV Pj. v Jgq
U P irj.
Ingredients:
Foxtail millet - 1 cup, coconut grated - 1 cup, ghee - 2 tsp,
coriander leaves 2 tsp, cumin , green chilles, curry leaves, ginger
and salt as desired.
Preparation Method:
Foxtail millet is soaked for 2 hr and cooked fully.
Add ghee and cumin, green chillies, ginger, red chilli, curry leaves
and saute them in a pan and add grated coconut. To this add
cooked foxtail, mix well and cook for two mins.

gaU vP G j, AiiVzU . Add salt as per taste and serve hot.

Recipe: IIMR, Hyderabad

tQ jAii / aP jAii FOXTAIL MILLET VEGE BIRYANI / CHICKEN BIRYANI
PU VU: Ingredients:
tQ- MAzg P, az Fg- 2, Pvjz Udj-2, az - 15, Foxtail Millet-1cup, sliced onion-2, carrots & beans-1 cup,
g mt- 1 P, G- gaU vP, KQ-8, AU- 15, z- t green peas-1cup,salt to taste. Seasoning-cardamons, cloves,
vAq, AUz J-1, fjU- 1 ZZ, Ap- , Cjt r,
cinnamon, bay leaf, caraway seeds (shahijeera), ginger-garlic
dz r, Pgz r- v 1 ZZ, t , Pvjz PvAj
U - 2 ZZ.
paste-1 tsp, turmeric pd, red chilli pd-1 tsp, corianderpd-1tsp,
tomatoes-1cup, garam masala pd-1tsp, Lemon juice-1tsp,
iq zs:
coriander leaves, mint leaves.
P tQAi z ir jU Q, KQ, AU, zAi
Preparation Method:
g Pj. g sUz itP Ez P, Zj g
vUz vPV Er. az vgPjU , EAz Pq Er. Boil Foxtail millet in 4cups of salted boiling water with cardamom,
cloves and cinnamon, until done. Drain excess water and set
zAi vAi KQ, AU, z, AUz J U A
jzP. mim, Ap- , ZV jz Fg, Udj, aside.
Recipe: IIMR, Hyderabad

U g mtAi EzP Q G g. vAi ZAz a Boil all the chopped vegetables and keep aside.
Jgq U P . P Cjt r, Pgz r, dz r, Take oil in thick bottomed pan add all seasonings and saut. Add
Ugi Q ZV Pj. Jgq UAi r.
ginger-garlic paste and fry, then add tomatoes, all dry masala
Ezg tQ t g, dvU jz Fg, A g, t,
items, then add vegetables. Then to this add the millet rice and
PvAj U JU g. F vAi Z a, Lz
then coriander, mint leaves and mix well. Close the lid and on low
U P . EzU Pr.
flame cook for a few more minutes. Serve hot with curd raitha.
Z: aP jAii iqP JAzU, vgPj zU aP gz.
Gz zs Cz DVgvz. Optional- Chicken pieces could be added instead of vegetables.

u v FOXTAIL MILLET BISEBELLE BATH

PU VU:
rU: d, MttP, Pq , A,
AjU: z vUj - 1 P, A- 1, tt ,
Fg- 5, vgPjU- 2 P (Udj, U, U DUq),
Ju- 2 ZZ, U Cjt- P ZZ,
MttP-2, AU U G- gaU vP, u- 1
P, g- 2 P, Pj
iq zs:
tt z g, vgPj, G U Ag rAi
PPj El .
Ingredients:
For masala powder - coriander seeds, red dry chillies, chana dal,
fenugreek seeds, for sambar - cooked toor dal 1 cup, lemon 1,
tamarind 1, small onion- 5-7, mixed vegetables - 2 cups (carrot,
drumstick, beans and potato), oil - 2 tsp, curry leaves 10, mustard seeds
- 1/4 tsp, turmeric powder - tsp, broken red chillies 2, asafoetida- a
generous pinch, salt to taste, coriander leaves - 1 tsp, foxtail millet - 1
cup, water - 2 cups, salt a pinch, coriander leaves 2 tsp
Preparation Method:
Add tamarind water, vegetables, salt and sambar spice powder in a
pressure cooker and cook till two whistles.
Cook the foxtail millet, toor dal, turmeric powder, salt and water in
Recipe: IIMR, Hyderabad

tQ, vUj , G U g g PPj El

g qz P PV.
, fjU, MttP U PjAz MUgu ir,
Pz Er.
zU z t tQU Q ZV P.
MUguAi F tP g. PvAj tU a, Ezg
Gzj. FU gagaAiiz v Ai z.
another pressure cooker until two whistles.
For seasoning, saut mustard seeds, cumin seeds, red chilli, curry leaves
in ghee and keep aside.
Add the spicy vegetable tamarind curry to the cooked millets and mix
together till a mish mash.
Add the seasoning and transfer the bisibelle baat to a serving bowl.
Sprinkle the chopped coriander and serve hot.
 gV FINGER MILLET | Mandua
'P CAz M z, AUPt gV z' JAz dzjAz Farmers of India and Africa have been cultivating finger millet
UPAq gVAi, PPzg `gzs' JAz as a major crop and it has earned the nickname, 'gold of the
tzg. `gV vAg' JAz gAzgzg rzg. FVU poor'. The ancient poet Purandara Daasa praises this food
J m U ggAmU gVAi vgj wU grain and Kanaka Daasa has written on this millet in his
zgPw. famous work, 'The Ramadhanya Charita'.
CQ Cx UVAv v l Z PAiA gVAiz. Ptz

Calendar
It is rich in calcium, about ten times that of rice or wheat. It also
CA gVz. CPvU PgtU n contains high amounts of protein with well-balanced
PgvAi gV jzVvz. zsUAv vz
Pz jzsz. P z DgP gV P P.
gV z j Dg iv; AzP CqU AwAi
2017 essential amino acids, along with vitamin A, vitamin B and
phosphorous. Its high fiber content prevents constipation,
high blood pressure and intestinal cancer. It is an important
wP. ingredient in the food of babies, as it contains plenty of iron
and polyphenols. It is an ideal food for diabetics as it has
demonstrated ability of controlling blood glucose levels and
hyperglycemia.

APRIL 2017
Mo Tu We Th Fr Sa Su Mo Tu We Th Fr Sa Su
1 2
3 4 5 6 7 8 9 10 11 12 13 14
Dr.B.R.Ambedkar Jayanthi
15 16
17 18 19 20 21 22 23 24 25 26 27 28 29 30

Sahaja Samrudha Organic Producer Company Ltd, is the first of its kind to be wholly owned by organic
producers. The company markets under the brand name Sahaja Organics, representing the farmers'
interests from sowing to selling. Sahaja Organics is the largest wholesaler of traditional millets and rice in
South India and hopes to continue growing to care for mother earth and the wellbeing of its people.

# 11 & 12, 12th Cross, Near H.P Gas Godown, Vasanthavallabha Nagar, Vasanthapura, Bangalore-560061
www.sahajaorganics.com | email: info@sahajaorganics.com | Mobile: 7483088144
Ragi Millet Recipes gV wAzg gV
gV ZPm PP RAGI - CHOCOLATE CAKE
PU V: Ingredients:
agn g- MAzP P, gV l- Czs P, m-2 Chiroti rawa - 1 cup, Ragi flour - cup, eggs- 2
- Czs P, PP qg- P P, Pg- 1 P milk - cup, cocoa powder - cup, sugar - 1 cup
QAU qg U q- v MAz ZZ baking powder - 1tsp, baking soda - 1tsp
instant coffee powder - 1tsp
EAm P r- 1 ZZ, g- 1 P, u- 100 UA
Hot boiling water - 1 cup, butter - 100gms
iq zs: Preparation Method:
vAiAzg gV l, g, PP qg, QAU qg, Take one bowl add flour, rawa, cocoa powder, baking powder,
q QPAq, ZV Pj. Ez gV ZPmU soda and sieve and whisk it well a dry whisker. Keep aside.
zx.
This is our dry ingredient.
Recipes : Shrikripa, Bangalore

EAz vAiU m Mqz Q, CzP , Pg U

Beat eggs, add milk, sugar, butter and beat nicely.
u j ZV Pj, PAi g P rU g,
Now take hot boiling water, add coffee powder and mix.
PQj. F Pv z u U m tP j.
Add coffee liquor to butter and egg mixture and beat once.
FU zxU Ezg j, 40 U P 180
Now fold in dry ingredient and bake this in a pre-heated oven at
r.A GvAi MAi .
180C for 40minutes or till done.
t gvUz vtUU r. Avg gaAiiz ZPm
Cool and remove from the cake tin and enjoy.
!

rg gV g z INSTANT RAGI RAWA DOSA

PU V: Ingredients:
gV l- 1 Ragi flour 1 cup, Rice flour cup
P CQ l- P P Chiroti rawa cup, Curds cup, Water, Salt
agn g- P P
Chopped coriander leaves, methi leaves, green chilli and
g P P
little grated coconut.
g- CUvz
G- gaU vP Preparation Method:
dvU Pvjz PvAj, Av , tP U Mix all the flours, salt, curds. Add sufficient amount of
vjz Pj water and make a batter, it should be in pouring
iq zs: consistency.

Recipes : Shrikripa, Bangalore

J lU, G U g ir. EzP CUvz Add chopped greens and other ingredients as you wish.
itz g g, z n g gAv rP. Make crispy dosa by using iron dosa tawa and serve with
t vVzg MAiz. chutney.
Pj U vgPjU EzP J P C gP.
PAi v l Q, Cz CU ir. UjUjAiiV
Jgq .
Zn dvU Ez AiiVgU !

gV ZP FINGER MILLET MURUKU

PU V:
gV l- 1 P, CQ l- 1 P, J- 2 ZZ, Cjt
r- Czs ZZ, G gaU vP
iq zs:
J lU vAiAzg Q, CUv itz g g
zV P.
ZP iq zsz F l Q Mwj. mAiAzg ZP
gAv rP.
vAiAzg Ju Q, Cz Pz P ZPAi CzgU
Qj. Pr GjAi Pjj. ZP AtP wgVzU,
Recipe: IIMR, Hyderabad
Ingredients:
Fingermillet flour 1 cup, rice flour 1 cup
sesame seeds 2tsp, turmeric 1/2 tsp, salt 1 tsp
chilli powder 2 tsp, tymol seeds tsp
water as required, oil for frying.
Preparation Method:
Prepare dough with all ingredients and water.
Fill the dough in hand operated muruku making
machine Prepare 3-4 rounds of muruku on a cloth.

rPAz gU vUj.
PUzz ZP El, JuAi CA vUj.
Ae wU PgP wArAiiV Z Cx P dv .
Fry the prepared muruku in oil.
Put the flame on low to ensure proper frying After
frying put the muruku on paper and cool it and serve as
evening snack.

gV U FINGER MILLET VERMICELLI KHEER

PU V: Ingredients:
gV U- 1 P Finger millet vermicelli 1 cup
zQ, UqA, z, v, g, Pg, U KQ dryfruits, ghee, water, sugar, milk
r- CUvz
cardamon powder- as required.
iq zs: Preparation Method:
z vg vAi PP.
Boil milk in a thick bottomed pan.
EAz vAi zQ, UqA, zAi P gV
UAi vPV vzAU g ZV jlP. Roast dryfruits, finger millet vermicelli ingheeseparately
U U j v g U P P. F Azsz Boil milk and add roasted vermicelli and cook for 3 min.
PgAi g. add sugarand mixwell.
Recipe: IIMR, Hyderabad

P EzP KQ r U jz zQ, UqA U z When contents starts boiling, add cardamom powder and
ir. ZU EgU . dryfruits.
Cool and serve
 Hz BARNYARD MILLET | Jhangora | Sanwa
Ff Sv gqU `'U jg jPU When scientists did research on Mummies kept in pyramids,
MrzU PArz K Uv? Hz zsz C! did you know what they found? Residues of Barnyard Millet!.
Hz dAiv CjAi EzAz z P.
Such evidences show the antiquity of this millet, which was
n R DPgz Hz, zsV ftUvz; consumed as the main food grain in many ancient
Z jA Az. UV, CftAz EA civilizations, thousand of years ago.
UU Ez PwAi gz. zAi AA PU v

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The Barnyard millet is a good source of protein, is highly
zs AiAvtP Ez MAi Dg. iqz digestible and is an excellent source of dietary fiber with good
Hz CQAi l ' zVgzjAz, zz
P A g P P t U a v z . z z G v A i
vU, gU gzsP QAi avz.
2017 amount of soluble and insoluble fractions. The carbohydrate
content of barnyard millet is lower and slowly digestible. This
makes it nature's gift for the modern man/woman who is
engaged in sedentary activities from dawn to dusk. It also
controls diabetes and heart diseases.
During the Navaratri festival, many delicious dishes are
prepared with this grain.

MAY 2017
Mo Tu We Th Fr Sa Su Mo Tu We Th Fr Sa Su
1
May day
2 3 4 5 6 7 8 9 10 11 12 13 14
15 16 17 18 19 20 21 22 23 24 25 26 27 28
29 30 31

Sahaja Samrudha, is a peoples movement to build sustainable villages and conserve the rich bio-diversity.
Sahaja Samrudha has spread out its network into publication, workshops and training, organising different
melas and marketing in order to encourage more farmers towards organic farming, nation wide.

# 7, 2nd cross, 7th main, Sulthanpalya, Bangalore-560062, Karnataka | Ph: 080-23655302

sahajaindia@gmail.com | www.sahajasamrudha.org
Barnyard Millet Recipes
Recipe: IIMR, Hyderabad
Hz P P gn
Hz zs CQAiAv z Z. Dzg Cz P
vj, l ir gn irzg E zAiP U gaPg
Pq.
Hz zs (Ez Ajr; UAi Ezg
vAzg) gwr j r. U g z, vAi
v mAi Pn, JAl UAmU P Er. C PAiqAiv.
P, mAz vUz PU g Jgq U P MtV.
Avg MtVz PU tU l ir.
iq zs:
vAiAzg MAz P l U g Q, ZV
ir. ZV , D l gn iq CUAv irP.
MAzAz t GAqAiV ir. Cz wg zVAi
UnAiiVAi Eggz JAz U.
n GAqAi Mw, gnAiV ir, PAi v (AZ) round circle. Place roti on tawa, apply water to the top surface and
Q. Jgq Pq , UjUjAiiUAv ir.
Recipe: ICAR-CIAE, Bhopal
Hz Fg z
PU V:
Hz- 1 P
z CQ- 1 P
G - Czs P
Av- 1 ZZ
Pj vj- Czs P
Pvjz Fg- z
iq zs:
Hz, CQ, G U AvU g, gjAz
UAmU P j r.
Avg tU gPAq, KAl UAmU P zU vUr.
F t PAi v Q, UjUjAiiz z vAiij.
z ga E ZPAzg, Pvjz FgAi nU ir.
Pzg, Pgm U vAV vjAi g z iqz
Hz jAz z; Pg gVUU gt
Hz Pmm BARNYARD MILLET CUTLET
PU V: Ingredients:
Hz CQ- 100 UA, DUq, Udj, - v 20 UA, G, Dehulled barnyard millet grains - 100 g, potatoes 20 g, carrots
Pt- , Zm - 5 UA, q vAq- 20 UA, Pq 20 g, beans 20 g, salt 5 g, pepper 5 g, chat masala 5 g, bread
- 30 UA, tP- , Ju PjAi, g vP. crumbs 20 g, channa dal - 30 g, green chillies 5 g, water as
iq zs: required and oil - for shallow or deep frying
Hz CQAi j C ir, vPV vUr. Preparation Method:
Pq l jAU g. DUq, Udj U Cook barnyard millet in boiling water and fluff it with a fork and
U . tzV az Fg, t PAi leave it to cool. Mix channa dal flour with curd and keep it aside.
Ap U dv j tAi Ju Q jj. Boil potatoes and all vegetables.
z vgPjUU G, tr, Cjt r Q, EzP In a pan, heat oil add finely chopped onions, green chilli, garlic,
Hz CQAi g. Pvjz PvAjAi j MAi ginger and saut until onions turns transparent. Then add salt,
Mazgq U P Er. pepper powder, chaat masala, turmeric, cooked vegetables and
D P PV vtUU r. avg Ez t t sUUV Pmm millet. Then add finely chopped coriander leaves and mix well.
DPgz ir. F vAqU tAi JuAi Q, At Cook further for few more minutes.
ggU Pjj. When cool, divide the mixture equally and shape into cutlet, press
AiiVgU mim Cx Ez AU j. bread crumbs over it and shallow fry on both sides until golden
brown or deepfry them in oil. Serve hot with sauce.
SPROUTED BARNYARD MILLET ROTI
Barnyard millet is popularly consumed as rice, the following
recipe describes procedure to make roti from sprouted whole
grain barnyard millet.
Soak barnyard millet seeds (along with husk, no need to dehusk)
overnight. Drain the water and tie the seeds in a wet cloth and
keep in a dark cool place to sprout for 24 hours.
Later untie the cloth, spread the seeds, shade dry them for two
days and later grind them to a fine flour in a flour mill.
Preparation Method:
Recipe: Abhishek Naik, Belagavi
Take one cup flour, salt to taste and add some water to the dough
in parts, begin to knead the dough. The final dough consistency
should not be very soft or hard.
While tawa is getting hot, start patting the dough ball into a flat
cook on both sides till slightly crisp.
Serve hot with junaka and green gram palya.
Hz EArAii BARNYARD INDIANA
PU V: Ingredients:
Hz- 150 UA, az Udj, , P U mt P- Barnyard millet 150 g, small dices of vegs. (carrots, french
150 UA, G- gaU vP, t P-15 UA, v- 50 UA, beans, cauliflower and green peas) 150 g, salt to taste,
r- 2 ZZ, PvAj , AU, fjU- , g-
green chilli chopped 15 g, ghee 50 g, curry powder 2
vP
tsp, coriander leaves, - as required, asafoetida a pinch,
iq zs: cumin seed 2 g and water cup.
Hz vz j 15 U P r.
Preparation Method:
g PPj v Q, EzP fjU, AU U az J
Clean and soak the millet in water for 15 min
vgPjU rAiAU Q ZV g.
Heat ghee in cooker, add cumin, asafoetida and diced
Avg EzP z Hz j, PAiir.
vegetables along with curry powder and saute.
CUv itz g U G g, Z a. MAz f
Dz P PV. Add presoaked millets and mix well
Aiz P Z vUz, EzP v U tU az Add water, salt and pressure cook with one whistle
PvAj Q AiiVgU . Open and garnish with ghee, chopped coriander leaves and
serve hot
BARNYARD MILLET AND SPRING ONION DOSA
Ingredients:
Barnyard millet 1 cup
Dosa rice -1 cup
Urad dal cup
Methi 1 tsp
Coconut cup
Chopped spring onion 4 to 5 bulbs
Preparation Method:
Soak millet, rice, dal and methi for 3 to 4 hours.
Recipe : Shrikripa, Bangalore
Grind this into smooth batter and ferment for 7 to 8 hours.
Make dosa as regular urad dal dosa. If you want some
toppings you can do that as well by mixing grated carrots,
onion and coconut.
 Pg BROWN TOP MILLET | Fikara
q xm Av Pt Pg, gUz gvg P Be the soil of any type, how much ever the rain, brown top
r . gVqU g AV Aivz. zlV z. millet grows very well. It always gives a good assurance of
PAi AiAwvz; egU Zj yield even with minimum rain. No other crops could grow
Pqvz. Pj jz gVzU, svz UzU PgAi under the shade of huge trees, but brown top millet would
V z Ej qAiz. easily grow. Farmers believe that, if brown top millet grows in
Pg gn gaPg. gU P F gnU AU a field continuously for two years, the place will be free from
Eqz. CzAvAi Pg CQ z. PgAi
C-j er C. vgPjAiAU QZr iqz.
Evg jzsU dv l ir Zw nz.
Calendar
2017
weeds. This crop has more resistance to pests and diseases
and can be harvested in three months.
Brown top millet is grown and consumed in reasonable
Pg PAU Ptd. CP jA EgzjAz quantity in dry land tracts of deccan plateau and north central
zvAi j x Az. Um P India (Bundelkhand). The roti made from these are locally
zszjAz, Pg P gVUU Cvv Dg. d called 'ghass ki roti' or 'Roti made from grass'.
PgV gzqg, PgAi P g iqP.

Mo Tu We Th Fr Sa Su Mo Tu We Th Fr Sa Su
1 2 3 4 5 6 7 8 9 10 11
12 13 14 15 16 17 18 19 20 21 22 23 24 25
26 27 28 29 30
Khutba-e-Ramzan

Indian Institute of Millets Research (IIMR), is the national institute of the Indian Council of Agricultural
Research, engaged in reseach on developing technologies and products for the production, utilization and
value addition of millet crops.

Rajendranagar, Hyderabad-500 030, Telangana, India | Ph: 040 - 2459 9300 | www.millets.res.in
Browntop Millet Recipes
Recipes : Hendore Raghu, Sira
Pg Gl t:
PU V:
Pg g- 50 UA, U g- 50 UA, Pgm- 10 UA, -
10 UA, Fg, tP, Ju, mt, G v Pj
iq zs:
tAi Ju QPAq, Pg v U gAi
zV jz, vtUU qP.
az vgPjU ir G j. F t P
Pg Q UAiiqzAv AgQ EqP.
PzU 100 UA Gl tP 400 lg g g,
v U P zg P U gaAiiz Pg Gl
z.
Recipes : Roopa O.M, Pristine Organics
Pg Ai
PU V:
Pg g 75 UA, U g 25 UA, Pg 100 UA, r
10 UA, zQ, UqA v v
iq zs:
Pg v U gAi vPV JuAi jzP.
Pg v rAi ir, vz Pjz zQ,
UqAAi g.
100 UA Tg tP 400 lg g j UAlUUzAv
Pj.
F t Ev U P PPg . EzP v Q, When contents starts boiling, add cardamom powder and
zg v ga!
Pg wAzg QAiAv gqg
Pg gn BROWN TOP MASALA ROTI
PU V: Ingredients:
Pg l- MAz P.f., Pq d- 150 UA, Mt tP Brown top millet flour- 1 kg, dry chilly seeds-10 g, sesame- 25
d- 10 UA, J- 25 UA, Pj U gaU vP G g, curry leaves and salt.
iq zs: Preparation Method:
Pg l g Q PPP. gaU vP G g, Heat water in a open vessel take millet flour, add salt to it mix well,
PPAq l GAq ir uAi vn, MAi l then start adding the flour to the warm water or vice versa and all
AaU PP. Cz AiiVgU z jlPAq the time keep mixing. Gather the mixed dough and knead it well.
J v t dU gnAi Gzj C gnU The dough has to be softly kneaded. Pinch a small or medium
szV CAnPAv zV vlP. Jgq zV sized ball, flatten it with your palms and place the dough ball and
Az Avg EP. gnAi AiiVgU start flattening the ball with your palm on a pan or on a board.
wz. Gently remove the flat uncooked bread from the board and place
a CAigU Rjqzzg ZV MtVP. it on a hot tava or flat pan. Then sprinkle the roti with roasted
Pq dz Zn (AU) dv z. seasame and green chilly seeds. Pat it well to make sure that the
seeds are sticking on to the roti. Cook the roti on both sides by
flipping a couple of times and cook till brown spots appear on
both sides.
Serve the korale roti hot or warm with groundnut chutney and
butter. The rotis can be preserved and eaten for a week. If you
want to keep it for many days, dry it in sun light.
BROWN TOP MILLET UPMA
Ingredients:
Brown top millet rava- 50 g, wheat rava- 50 g, carrot-10 g,
Beans- 10 g, onion chilly, oil, salt and curry leaves.
Preparation Method:
Preparation Method:
Pour some oil to pan and fry brown top millet rava and wheat rava
and keep aside. Cut all the vegetables and mix little salt to it. Add
rava mixture to this and keep it in a plastic bag as air tight.
Recipes : Roopa O.M, Pristine Organics
To prepare upma, pour 100 gm of mixture to 400ml water and boil
ten minutes. Tasty and nutritious upma will be ready to serve.
Er P BROWN TOP MILLET IDLY
PU V: Ingredients:
Pg g 75 UA, U g 25 UA, q 0.8 UA, Ju 5 Brown top millet rava- 75 g, wheat rava- 25 g, Soda-8 g, oil-
UA, G 2 UA, v Pj 5 g, blackgram- 2 g, mustard, salt and curry leaves.
iq zs: Preparation Method:
Pg g v U gAi JuAi zV jz, Put oil to a big pan and fry Brown top millet rava and wheat
AizgU vtUU qP. , Gz, tP,
rava and keep it to cool. For seasoning, saut mustard seeds
Pj MUgu irP.
and curry leaves in oil and keep aside. Add rava mixture to
jz gU MUgu v MtVz Pgm C ir, P
dried carrot and tie it in a strong cover.
Pg Q UAiiqzAv Pn Er.
100 UA Er P C 30 JA.J. jAU ir Ev Mix 100 g Idli mix with 30 ml curd and keep it for 20 minutes.
U P . Avg Er vU Q 10 . Pj Put this to idly pan and keep on the stove. After 10 minutes,
Zn dv F Pg Er gaPg. remove idly from pan. Coconut chutney is a good
combination to this idly.
BROWN TOP MILLET PAYASAM
Ingredients:
Browntop millet Rawa 75 gm
dryfruits, ghee, water, sugar, milk
cardamon powder- as required.
Preparation Method:
Boil milk in a thick bottomed pan.
Roast dryfruits, finger millet vermicelli ingheeseparately
Recipes : Roopa O.M, Pristine Organics
Boil milk and add roasted vermicelli and cook for 3 min. add
sugarand mixwell.
dryfruits.
Cool and serve
 LITTLE MILLET | Kutki
GAq Cz Ai! Little millet is grown throughout India and is one of the
sgvz vP J gdU Ai dAi jzs. traditional crops. It is grown as a mixed crop with other
svz CAz vAiij J CqUU, zs Ai millets, pulses and oilseeds in many states. It is generally
iqz. P z Dg, Gl, PgP wAr, v consumed like rice and therefore, any recipe that demands
vAiijPU P. staple rice can be prepared using little millet.
Little millet seeds are smaller than other millets, but high in

Calendar
Pt, jA U DAn DQqAmUAz AzjvVg
Ai zs U GzgAA PU Iron content and dietary fibers. It is a complete food

2017
AiAwvz. gg Aiit ASAi vz. ingredient suitable for large scale utilization in processed
Aig Iv AA vAzgU jvz. Av products, snacks, baby foods etc. Little millet also has
P Pj. medicinal properties and is useful for curing liver diseases,
heart burn, indigestion, menstrual problems and for an
increase in sperm count. For heart problems, obesity and
arthritis the consumption of little millet can be highly
beneficial.

JULY 2017
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10 11 12 13 14 15 16 17 18 19 20 21 22 23
24 25 26 27 28 29 30 31

NABARD is set up as an apex Development Bank with a mandate for facilitating credit flow for
promoting sustainable and equitable agriculture and rural development through effective
credit support, related services, institution building and other innovative initiatives.

NABARD Towers 46, Kempe Gowda Road, Bangalore - 560009, Karnataka

Phone : 080-22076400, 22076409 | Email : bangalore@nabard.org
Little Millet Recipes
Recipes : Shrikripa, Bangalore
g LITTLE MILLET CURD RICE
PU VU:
- Czs P, g- 2 P, g- P P, - P
P, az Udj, PvAj- 4 ZZ, G- gaU vP, MUguUV
, G , Pj, t P, Ap vAq
iq zs:
CQAi vz, CV irP.
Djz P Cz lU QPAq, v vU ir. EzP
g U g P.
tU Ju QPAq MUgu ir, Ez az Udj dvU
gP g. gaU vP G Q, PvAjAz
CAPj. vtUz zg g ga!
Recipes : cookingwithmillets.com
Ar z
PU V:
- 2 P
CQ- P P
G - P P
Aq- Czs Cr Gz
Av- P ZZ
fU- 1 P
iq zs:
zs, CQ U G Ai ZV vj. P
EU fUAi 2jAz 3 UAm r.
Ar gzg vUz, t vAqUV ir. U vAq
iqU g Azg, Cz vUzQ.
Aq vAqU Pj Q, gP. dvU z
zsU g, tU gP. gaU vP G g.
F t gwr El, zU gAv ir. U EzjAz
vAiij z gaPg U zAiP!
wAz Q , Pt Gj, z z Pq v Uvz
q LITTLE MILLET SALAD
PU V: Ingredients:
CQ - Czs P, Pe- Czs P, PAiqz Saame rice cup (cooked), Sweet corn cup, Sprouted green
gP- Czs P, vjz Udj- 1, vjz i P Cx gram cup, Carrot 1 grated, Raw mango grated or lemon
A g, zA-1, vjz Pj- , G- gaU vP, Pg- juice of 1 lime, Pomegranate 1, Coconut grated (little), Salt to
Czs ZZ, PvAj. taste, Sugar tsp, Coriander leaves chopped 2 springs.
iq zs: Seasoning: Coconut oil, mustard, hing, curry leaves and chopped
vAVuAi , AU, Pj U Pvjz t green chillies.
PAi Q MUgu irlP. Preparation Method:
Czs P CQAi M tAi Q, ZU Take 1/2 cup of saame rice and dry roast. Cook in half cup of water
ir. EzP MAz P g g PPj MAz MAz d PV,
in a cooker (for 1 whistle).
E. C z. keep it a side to cool.
q vAiijP: Gz zxU zq vU Q CzP
For salad: Mix everything in a bowl , make the seasoning and add
C g ZV Pj. D MUgu Q P. Ez
it. You can either serve it as a main course or as a salad.
HlzAvAi GgzAvAi z.
Ingredients:
Little millet - 1/2 cup, water - 2 cups, curd - 3/4 cup, milk - 1/4 cup,
carrot - 3 tbsp, grated coriander leaves - 2 tsp finely chopped, salt
- to taste; To temper: Oil - 1 tsp, mustard seeds - 1/2 tsp, split urad
dal - 1/2 tsp, curry leaves few, green chilli - 1 finely chopped and
ginger - 1/4 inch piece
Preparation Method:
Boil water, add the millet and cook till millet becomes soft.
Recipes : cookingwithmillets.com
Then take the millet in a mixing bowl and mash it and add curd,
then milk and mix it up well.
Heat oil in a tadka pan and add the seasoning 'to temper' let it
splutter.
Transfer the tempering to the rice along with grated carrot,
coriander leaves and required salt. Mix well.
Serve chilled and garnish with carrots and coriander leaves.
mim g LITTLE MILLET TOMATO RICE
PU V: Ingredients:
- 1 P, Fg, Udj, mim, tP- v 2, Little millet - 1 cup, onion-1, carrot 1 cup, tomato 2, green
Pj U Ap- , Ju, , Pq, G - 1 chilli-1, curry leaves- 1 spring, ginger-1tsp [finely chopped],
ZZ, Cjt r, tP r- P ZZ, PvAj, mustard seeds-1 tsp, Bengal gram-1 tsp, urad dal-1 tsp, turmeric
G- , g- Jgq P powder - tsp, red chilli powder tsp, coriander leaves-2 tsp
iq zs: [chopped], water-1 to 2 cups, salt to taste and oil 2 tsp
CQAi ZV vz, r. Preparation Method:
g PPj MUgu irPAq, EzP Pq, G , az Wash little millet and soak for 15 min.
Fg, tP, Udj U Pj g. Heat oil in a pressure cooker add mustard seeds and let its
P Pvjz mim, Cjt r U tP r Q, splutter. Then add bengal gram, urad dal saut for some time.
g v G j ZV P PAi r. Then add onion, ginger, green chilli, green peas, carrot , curry
leaves and saute.
z U P vz Ai EzP Q, PPj Z
a g d PV. Add tomato, turmeric and red chilli powder mix well till soft. Add
water and salt and mix well and let it boil.
g l, F CP az PvAj Q. Pj
Zn dv mim g AiiV . Then add little millet mix well then cover it and cook for 3 whistle.
Then add coriander leaves mix well and serve hot with coconut
chutney or pickle.
LITTLE MILLET URAD DAL DOSA WITH BANANA STEM
Ingredients:
Little Millet 2 cups
Rice cup
Urad dal cup
Banana stem from 6 piece
Methi tsp
Buttermilk 1 cup
Preparation Method:
Wash millet, rice and urad dal together.
Soak in buttermilk for 2 to 3 hours.
Recipes : Shrikripa, Bangalore
To chop banana stem, remove outer cover and make slices of
inner pith.
While slicing you will find little thread like fibre, discard it by
removing by hand.
After slicing into round slices dice and use this for grinding.
Grind soaked items with banana stem and salt.
Ferment overnight and next day morning you can prepare
Dosas.
 gP KODO MILLET | Kodon
ig g g U Ewg, gUz v Kodo millet entered Indian kitchens 3,000 years ago!. It is
JAz gz qz jzs. z, Pv Cx Adg cultivated in Asia, mainly in India. This crop is extensively
z Ai xz. Z DgP Pz . grown in the dry land tracts of Tamil Nadu and in the Jabalpur
gP Z qAilj sg(jA)Az z. CP n area of Madhya Pradesh. Described as 'the friend of drought',
v Pr P E. l ', sP Dq, PAiA, the kodo millet gives assured yield in low rains too. It can also
Pt, mAiA, VAiA U v gV. gP grow in hard or rocky soil.
UmgvVz, DgUP gPVz.
gP CQAz vAiijz C jgP vA qvz.
UAi Ezg Z P.
Calendar
2017
Kodo millet contains a lot of fiber. Hence it is useful for
diabetic people, helps in weight reduction and is very easy to
digest. It contains a high amount of lecithin and is excellent
for strengthening the nervous system. It controls high blood
zAi AA U jjP, CP gPzvq
pressure and keeps a check on cholesterol levels. Like all other
U P l AiAw Ez Pj. Ezg Ai
millets, it is also gluten free and is a healthy food for people
ggUU iq x Az.
of all ages.

AUGUST 2017
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Independence day
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Vinayaka
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Sahaja Samrudha Organic Producer Company Ltd, is the first of its kind to be wholly owned by organic
producers. The company markets under the brand name Sahaja Organics, representing the farmers'
interests from sowing to selling. Sahaja Organics is the largest wholesaler of traditional millets and rice in
South India and hopes to continue growing to care for mother earth and the wellbeing of its people.

# 11 & 12, 12th Cross, Near H.P Gas Godown, Vasanthavallabha Nagar, Vasanthapura, Bangalore-560061
www.sahajaorganics.com | email: info@sahajaorganics.com | Mobile: 7483088144
Kodo Millet Recipes gPz C z vAVqvz. zv zgjvz
gPz
PU VU:
gP- 1 P, g- MAzg P, az Udj, U mt
P- 1 P, Fg-1, Ap- - 1 ZZ, t
P-2, - 2 ZZ, G- gaU vP, v- 3 ZZ,
z- 1 vAq, A-1 ZZ.
iq zs:
g PPj zU v Q, Czg z, A Qj.
P Fg v Ap- g Pj.
Recipe: cookingwithmillets.com
KODO MILLET PULAO
Ingredients:
Kodo millet - 1 cup, water - 1 & 1/2 cups, chopped carrot, beans,
green peas - 1 cup, onion 1, ginger garlic paste - 1 tsp, green
chilli 2, mint leaves 12, salt - as needed; To temper: Ghee/ oil - 3
tsp, cinnamon - 1 inch piece, fennel seeds - 1 tsp and bay leaf - 1
Preparation Method:
Heat a small pressure cooker and saut with oil/ ghee and add
cinnamon, fennel and bay leaf.
Stir and add onion and ginger garlic paste.

az Udj, U mt PUAU J U
G j ZV ir. Add the chopped veggies, mint leaves and salt
EzP FU vz gP Q, g g Z aj. MAz d Add washed, drained millet to it and mix well and cook.
PVz P PV. Add water, salt and bring to boil, mix well and cook for a whistle in
vAz gU vUz U PvAj j, medium or low flame.
AiiVgU . Serve hot garnish with coriander leaves.

gPz Ai KODO MILLET PAYASAM

PU VU: Ingredients:
gP- 150 UA, Pg- 250 UA, - 250 .., Pj- Kodo millet 150 g, sugar 250 g, milk 250 ml, saffron 4-5
Dg JU, UqA, z U - 50 UA, v- threads, dry fruits (cashew, almond and pista) 50 g and ghee 30
30 UA. ml
iq zs: Preparation Method:
Az GjAi MAi t El, CzP gP, U Cook together kodo millet, saffron and milk on slow heat until the
Pj J j. millet gets mashed.
gP CzAv vUzU Pg g ZV g. Add sugar and stir gently to cook payasam.
EAz tAi UqA, z U Q At Heat ghee in a pan add all dry fruits and roast until golden colour
ggU zV jzP. and add to the cooked payasam.

Recipe: ICAR-CIAE, Bhopal

Ez AiP g, Cx vtUzU z. It can be served hot or cold.

gPz Cz KODO MILLET ADAI

PU V:
gP- Czs P, vUj - P P, Pq - P P,
g U G - MAz ZZ, A- 1 ZZ,
MttP-2, tU az Fg- P P, PvAj, -
, G- gaU vP
iq zs:
gP, vUj, Pq, g U G Ai ZV vz
UAmU P , vPV Er.
Recipe: cookingwithmillets.com
Ingredients:
(To soak) kodo millet cup, toor dalcup, channa dal
cup, moong dal 1 tsp and urad dal 1 tsp; (Forseasoning)Red
chillies 2, fennel seeds - 1tsp(optional), chopped finely -
onion - cup, coriander and mint leaves - 1tbsp and curry
leaves, salt to taste.
Preparation Method:
Take red chillies and fennel seeds with soaked ingredients and

Mt tP U A Pj Q, EzP J zsU grind it coarsely. The batter should be in between idli and dosa
l ir. batter consistency.

EzP Pvjz Fg, PvAj U G j. F t Er Add chopped onion, coriander and mint leaves and required salt.
U z n zsz gz EgAv rP. Heat a flat pan, grease with little oil, make round adai and cook till
golden brown till crisp at the edges.
z v P Ju . l Ezg g,
zsV vPg gAv rP. P sU Serve hot with any chutney of your choice.
UjUjAiiUwgAv Ap- .
Czz vPt Pvjz U PvAjAi Gzj.
Pz Zn dvU AiiVgU Cz j.

gPz Gl KODO MILLET UPMA

PU V:
gP- 1 P, az Fg, t P, Udj, , DUq,
Ap, MUguU , G , Pq, Pj, g U
Ju, G- gaU vP
iq zs:
gP Jgq Cx g j ZV vj.
J vgPjU aPAq, ApAi tU vjzP.
Ingredients:
Kodo millet grain - 1 cup, chopped onions, green chillies,
carrot, beans, potato, grated ginger, mustard seeds, blackgram
dal, bengal gram dal, curry leaves, water and oil as required.
Preparation Method:
Wash kodo millet two or three times, then drain water completely
and keep it aside.

g PPj Ju Q P Czg , Pq, G
Q MUgu vAiij. dvU t P U Pj Q.
U AtP wgUv, Fg, Ap, Cjt rAi Qj.
Heat oil in a pressure cooker, add mustard seeds when it splutters,
add blackgram dal, chanadal, curry leaves and green chillies. Then
add onions, ginger, turmeric, saute till onions turns golden brown.
Add carrots, beans, and potato saute for 2 to 3 minutes. Then add
Recipe: IIMR, Hyderabad

Fg AigU PAiirv Ej.

kodo millet, saute for 1 minute, till everything combines.
FU Udj, U DUq g Jgq- g .
Then add water and salt. When water starts boiling close the lid
P gP Q MAz ZV g.
and cook in moderate flame for 3 whistles.
F tP vP g v G j PPg Z a. g
When pressure subsides, open the lid and serve hot with any type
d Dz P PV.
of chutney or sambar.
Dg U P Z vUz, AiiVgU gPz
Gl . EzgAU Zn Cx Ag Ezg E ga!
 e PEARL MILLET | Bajra
DPz g zz UU MVz, zs UAi Pearl millet has traditionally been an important grain and
UtU Ai jzs. z g U forage, grown primarily in the arid and subtropical regions of
AzAi U PAiiUwz jzsz. many developing countries. Pearl millet is well adapted to
eAi P vAz r, l ir zsAi gaPg growing areas characterized by drought, low soil fertility, and
CqU iqUvz. F Q e gn CvAv dAi Dg. high temperatures.
Ez gUl PqzAv Eqz JAz Ezg ZUjP. Pearl millet contains carotene in abundance and hence it is
eAi j , P Pn, jz r ir vAiij
`iz' wArAi z wUAz. DgUP gPz
PAiA, VAiA, v U l-`J' v `'
Calendar
2017
good for eye sight. It is useful for people with obesity,
diabetes, piles, blood pressure and shortness of breath. It is
also useful for heart problems and acidity. Pearl millet has
MUArg eAi Evg jzsUVAv Z Q Pqz. high energy content compared to other millets. It is rich in
P l AiAw Ez Pj. calcium, iron and unsaturated fats which are good for health.

SEPTEMBER 2017
Mo Tu We Th Fr Sa Su Mo Tu We Th Fr Sa Su
1 2
Bakrid
3 4 5 6 7 8 9 10
11 12 13 14 15 16 17 18 19
Mahalaya Amavasya
20 21 22 23 24
25 26 27 28 29
Ayudha pooja
30

Sahaja Samrudha, is a peoples movement to build sustainable villages and conserve the rich bio-diversity.
Sahaja Samrudha has spread out its network into publication, workshops and training, organising different
melas and marketing in order to encourage more farmers towards organic farming, nation wide.

# 7, 2nd cross, 7th main, Sulthanpalya, Bangalore-560062, Karnataka | Ph: 080-23655302

sahajaindia@gmail.com | www.sahajasamrudha.org
Pearl Millet Recipes
Recipe: IIMR, Hyderabad
e QZr
PU VU:
e- 1 P, g - 1 P, DUq, Udj, , mt, G,
Ju, Fg, t P, mim, AU, fjU, ,
Ap- , Pgz r, d r, Cjt- v Jgq
ZZ, PvAj U A g- gaU vP.
iq zs:
e U g Ai j gwr r.
vgPjU MAz vAi Q vPV vUr.
z e, g Ai J vgPjU v G, anP
Cjtr dv g. EzP P g g g PPg Er.
gjAz Dz P PV.
U zz DgP CUvz Pgz r U A g Q
ZV g. PvAjAz CAPj AiiVzU w
Pr.
Recipe: IIMR, Hyderabad
e vl
PU VU:
e l- 1 P, CQ l- Jgq ZZ, tU az Fg,
t P, - Czs ZZ, N P (Cf)-
Czs ZZ, G- gaU vP, PvAj- , Ju, g CUvz
iq zs:
J zxU ZV g, ZAi jAU j.
F lAz t t GAqU irPAq, Ju z
Ai nj.
Pg t Ju , vl CAng Ai
Qj.
zsP Ai vUz, Jgq Pq . vl wg vVzg
vAqU zsv Egvz.
Zn Cx Cx GP dv Ez AiiVzU
z.
e NU 3Az z. Ez Pg v zAi AA gUUAz gQvz.
e Pq PEARL MILLET PAKODA
PU VU: Ingredients:
Pvjz Fg, tP, e l- 1 P, Pq l- Czs Chopped onion, green chilli; pearl millet flour 1 cup, Bengal
P, Pgz r U G gaU vP gram flour 1/2 cup; chilli powder and salt as required.
iq zs: Preparation Method:
e l U Pq l ir, EzP Pvjz Fg, Mix pearl millet flour, bengal gram flour, chopped onion, green
tP, Pgz r U G g. F tP CUvg chilli, chilli powder, salt as required and add water to make thick
g Q, zV l z irlP. batter.
tAi Ju Q, Cz PAi P l Czg Pz Fry the batter in oil with the required shapes.
DPgz PjzP. Remove pakodas from pan and place it on a tissue to remove
At Az P vUz, Zj Ju PU UAv ir. excess oil.
mim dvU Ez Ae Aiz PgP wArAiiV This is served as evening snack along with tomato sauce.
gaPg.
PEARL MILLET KHICHDI
Ingredients:
Pearl millet - 1 cup, moong dal 1 cup, potato, carrot, beans,
green peas, salt, oil, onion, green chilies, tomato, asafoetida,
cumin seeds, mustard seeds, ginger garlic paste, red chili powder,
coriander powder, turmeric powder, 2 tbsp chopped coriander
leaves, lemon juice as required.
Preparation Method:
Soak pearl millet grain and moong dal over night.
Boil all the vegetables in a pressure cooker. Add soaked, washed
pearl millet grain, moong dal, all the vegetables, green chilli, salt,
Recipe: IIMR, Hyderabad
turmeric powder and 4 cups water and cook for 3-4 whistles. In a
pan saut onion, green chilli, asofoetida, cumin seeds and
mustard seeds in oil. Add red chili powder, and mix cooked millet
grain well, simmer for 2-3 mins, adjust salt if required.
Season with coriander leaves and lemon juice and serve hot.
e gl PEARL MILLET PESARATTU
PU VU: Ingredients:
e- 1 P, g P- 1 P, PA tP- 4, Pearl millet -1 cup, whole green gram -1 cup, red chillies-4, green
tP-2, Pvjz Fg- 3, MAz vAq Ap, PvAj chillies 2, chopped onion -2-3, ginger - inch, salt to taste and
U G gaU vP coriander leaves chopped - 2 tsp
iq zs: Preparation Method:
e U g PU LzjAz Dg UAmU P , D Soak pearl millet and whole green gram together for 5-6 hr and
Pg gP. F t UAm El zU grind them to batter consistency and ferment for 3-4 hr.
gAv rP. Grind red chillies, green chillies, ginger, needed salt and add to
PA tP, tP, Ap, CUvz G F the batter along with finely chopped onions and coriander leaves.
nU g, Pvjz Fg U PvAjAi Q ZV P. Heat a tawa, apply oil and pour the batter and spread evenly in
Ez gl t circular way.
zs Uvz GjAi MAi v El, gl zsV Flip the pesarattu to the other side for cooking on both sides.
Qj. Once cooked remove from tawa and serve hot with any chutney/
Jgq Pq gl zV . D P vAz vUz sambar.
AiiVgU r. Aiiz Zn Cx Ag dv Ai
gl Pg.
PEARL MILLET THALIPEETH
Ingredients:
Pearl millet flour - 1 cup, rice flour - 2 tsp, onions - 1 finely
chopped, green chillies - 1 to 2 (optional),garlic paste - 1/2 tsp
(optional), salt to taste, coriander (2-3) tsp finely chopped, oil -
for cooking, warm water - to knead and ajwain - 1/2 tsp
Preparation Method:
Mix all ingredients by adding warm water and knead into a
dough
Make small (golf ball size) rounds of the dough and on a sheet
apply some oil and press it into a flat circle and create hole in the
Recipe: IIMR, Hyderabad
center.
The thalipeeth should not be too thin, as it may break. Heat tawa
and fry the thalipeeth well by flipping on both sides. When well
done, remove from tawa and serve hot with chutney, sauce or
pickles.
 gU
EAi Ai jzs. wg Pr JA Ai
z v v z Ezg UP. zwAi vUj,
Pe U ez dv CPr AiiV Aivg.
gV CP itz n, g (sg), U
P E. Z itz iAU Ez.
itzg PAiA, jgz U UnmV EgAv
rPvz. P l juPjAiiV
AiAw F zs, zAiz gU U Pg
zgqvz.
Ajz gU CQAz vgz CqUU iqz.
Hl irz W CAi P zsV Q
qUqAiiUvz. F vAzVAi UAz AegU
P P iq gvg gU CQ C Z vg.
PROSO MILLET | Barree | Chena
If there is any millet which could grow in mist conditions, it is
nothing but Proso Millet! With minimal quantity of rain, it can
still grow very well, as the moisture content in the soil is more
than enough for this crop.
CP Health benefits of Proso millet comes from its unique
properties. It is completely gluten free and has significant
Calendar
2017
amounts of carbohydrate and fatty acids. It contains high
amounts of calcium which is essential for bone growth and
maintenance of the body. It has been shown to reduce
cholesterol levels and also reduce the risk of heart diseases. It
also prevents breast cancer among other diseases.
Proso millet prevents wrinkles on the skin and naturally slows
the aging process. It also prevents stones in the liver and
cures intestinal problems.

OCTOBER 2017
Mo Tu We Th Fr Sa Su Mo Tu We Th Fr Sa Su
1 2
Gandhi Jayanthi
3 4 5
Valmiki Janyanthi
6 7 8
9 10 11 12 13 14 15 16 17 18
Naraka Chaturdashi
19 20
Deepavali
21 22
23 24 25 26 27 28 29 30 31

Indian Institute of Millets Research (IIMR), is the national institute of the Indian Council of Agricultural
Research, engaged in reseach on developing technologies and products for the production, utilization and
value addition of millet crops.

Rajendranagar, Hyderabad-500 030, Telangana, India | Ph: 040 - 2459 9300 | www.millets.res.in
Proso Millet Recipes
Recipe: cookingwithmillets.com
gU Ai
PU V:
gU CQ- 1 P, zQ, UqA, z- , v, g, Pg,
, KQ r- CUv J
iq zs:
gU CQAi vz, j Lz U P P.
tAi v Q, Czg zQ, UqA, z Q
jzP.
vAi Q, P. EzP gU CQ, Pg Q v 15
U P P.
vAz PV KQ rAiAU jz zQ, UqA U
z g.
AiiVzU F AzP w, jAiP Ai
.
Recipe: cookingwithmillets.com
gU Pj v
PU V:
gU g- 1 P, Pg- P P
jz UqA vAqU- 10, MtzQ
KQ r- Czs ZZ, Pj P JU
v- ZZ
iq zs:
vAi v Q P. EzP gU g Q, j ggU
zV PAiir.
EAz vPz vAi g (it- MAz P gP
g P) Q, P. U PAiU Pg, Pj J g.
P EzP MAz P jz g j, ZV PAiir. Ez v
U P t GjAi .
MAz Ez jz UqA vAq, MtzQ U KQ
r g PAiir.
AiiVzU gaAiiz gU Pjv !
gU wAzg dq (CgU)
gU PROSO MILLET BURFI
PU V: Ingredients:
gU CQ l- 1 P, z r- Czs P, v- 2 ZZ, g- Proso millet flour - 1 cup, powdered jaggery - cup, ghee - 2 tsp,
P P, KQ r- , z vAqU water - cup, cardamom powder - 1/8 tsp and sliced almonds - 1
iq zs: tsp
MAz mU v , vPV vUr. Preparation Method:
aP tAi g U Q, P vAiij. Jgq gU Grease a plate with ghee and keep it aside.
zs rzU zgzAv P jvAiiUgU zsV P. Heat the jaggery in a pan with cup of water till single thread
P PP vUr. consistency. Keep it aside.
vAiAzg gU l U v Q, j ggU Add little ghee in a pan and add proso millet flour and fry until
jj. nice aroma comes.
EzP z P v KQ rAi g, ZV P. P Gz Then add the jaggery syrup and cardamom powder and mix it
v ir, vU CAnPz UgU Ez quickly.
Pv Ej. Add remaining ghee and stir continuously for 2-3 min or till the
P Ez v z mU Q, z vAqUAz CAPj. mixture leaves the sides of the pan.
vtUz Pvj. Spread on a greased plate and garnish with chopped nuts. Allow it
U Cx Ae Ggz dv Aiiz gU z! to cool down and cut them into small pieces.
Healthy and yummy proso millet burfi is ready.
PROSO MILLET PAYASAM
Ingredients:
Dehulled proso millet - 1 cup, dry fruits, ghee, water, sugar,
milk, cardamom powder as required
Preparation Method:
Cook the dehulled proso millet in boiling water for 5 min.
Roast dry fruits in ghee
Boil the milk and then add the cooked millet, add sugar and
stir slowly for 10-15 minutes until it is cooked.
Add cardamom powder and decorate with cashew nuts and
Recipe: IIMR, Hyderabad
other dry fruits.
Serve hot as a traditional sweet.
gU Er PROSO MILLET RAWA IDLI
PU V: Ingredients:
gU g- 1 P, G - 1 P, gaU vP G Proso millet idli rawa- 1 cup, urad dal 1 cup and salt to
iq zs: taste
G Ai 4jAz 6 UAm , D g vUz tU Preparation Method:
gP. Soak urad dal in water for 4-6 hr and drain out the water and
F nU MAz P gU g U G g. F t grind it
gwr zU r.
To the batter, add one cup of proso millet idli rawa, salt and
Er vU F l Q, PPg 7jAz 10 U P Ai
allow to ferment overnight.
.
Pour out the batter into idli moulds and cook in idli cooker
Pj Zn U Ag dv EzU F gU Er j.
for 7- 10 min.
Serve hot with coconut chutney and sambar.
PROSO MILLET KESARI BATH
Ingredients:Ingredients:
Proso millet idli rawa- 1 cup
urad dal 1 cup
salt to taste
Preparation Method:
Heat ghee in a pan.
Add the rava and roast till a pleasant aroma rises.
Heat water in a separate vessel and bring it to boil (Put 3
Recipe: cookingwithmillets.com
cups of water for every cup of rava)
Add the boiling water, sugar and the saffron strands to the
roasted rava and allow the mixture to cook on low flame for
about 10 minutes.
Once the mixture is cooked add in the roasted cashew nuts,
raisins and cardamom powder and mix them in.
 Pl P KP? PU P! WHOLE GRAIN MILLETS
jzsU Agu zq . EzP P i The wholegrain millets are a revolutionary product that
P. jzsz P wPUg Agu AiAvU Pgv brings to the platter of the customer, for the very first time, a
Pgt. jzsU-C VAi U- gz cornucopia of nutrients and with it a platoon of health
P , P j l ir gV z JAzg benefits. Millets are packed with proteins and contain
Awg?. relatively no gluten or fat. Sprouting makes it generate more
Ajz Er PU CvP itz jA Agv. vitamins, proteins, minerals and converts it into an easily
`nU UZ' JAz jUtvz jzsU Um U
PgvV. EU PAiqzU ZZ l,
n, ReAU MzVzgAU sV
Calendar
2017
digestible form. You will feel energetic throughout the day,
your cholesterol levels will hit rock bottom and you will
become resilient against the many lifestyle diseases such as
ftUAv iqv. QAi CvP AizgU qUq diabetics, cancer and heart problems, that haunt today's
iq x CUz. society.
The Whole grain millets have an excellent shelf life. Unlike
breakfast cereals or polished rice, the production cost is very
less and this favors small farmers as the need for milling is not
required.

NOVEMBER 2017
Mo Tu We Th Fr Sa Su Mo Tu We Th Fr Sa Su
1
Kandada Rajyouthsava
2 3 4 5 6 7 8 9 10 11 12
13 14 15 16 17 18 19 20 21 22 23 24 25 26
27 28 29 30

NABARD is set up as an apex Development Bank with a mandate for facilitating credit flow for
promoting sustainable and equitable agriculture and rural development through effective
credit support, related services, institution building and other innovative initiatives.

NABARD Towers 46, Kempe Gowda Road, Bangalore - 560009, Karnataka

Phone : 080-22076400, 22076409 | Email : bangalore@nabard.org
Smart Eating
Dg Ai eu Eg!
PA U DgUsjv AzP wU Ai PP j, DzsP Dg
zwAiiz `s sq' AwAi zVPAq. Ezg ju, j CQ U
U P. DgUP gPz jzsU P QU Dg JAz jUtl.
jzsU Agu zq ; EzP P i P. jzs Z food ready to eat that compelled the modern food managers to give up this nutritious and
grAiiU Ez R CrAiiv.
PAzg j P C:
MAz z Aiwg j P U. Cz j P C. D Ai Mmg
g Cz. wAiAz P g R sUU MUArgvz: gPZ- (jA,
MU-3 P, l U ReAU), JAqi- P R sU (),
ei- P Cw t sU (l E, x, gAdP, VAiA).
`nU UZ' JAz jUtvz jzsU Um U P gvV. EU
PAiqzU ZZ l, n, ReAU MzVzgAU sV
ftUAv iqv. QAi CvP AizgU qUq iq x
CUz.
Z Ajz Er PU CvP itz jA Agv. Ezg Ai
P l Pr iqvz U Pr UP ZAP gPz Pg CA refined grains.
AiAvtz Eqvz.
jzsU Q aU CQAi jwAi Aj CqUU zsz.
Dg D PtP m vAzAv ir, Aiz AiiUzAv
iqgz!
Dzg, jzsU- C VAi U- gz P PAsjv
wArwU iq zsAz E qVz.
P zs:
jzsU: gV, e, e, u, gdVj, g. MAz szg , Pg,
gU U Hz Pq jz. gP PAiqAi vgtz P
sAUU FqUzz zsv EgzjAz, D zs q.
g dvU J jzsU g, j ZV vj. Zz PU zz Mix fistful of all millets with Horse gram and rinse thoroughly in water and drain the grains
j JAl UAm Cx gwr Ai Er. P, J g z, PU
sz mAiAzg UnAiiV Pn, mAi vAAz EgAv rP. Jgq
U P J PU PAiqgv.
P P PU:
zs 1. ve P:
P vjz PU MAz vU Q, CUv itz g U gaU vP G
g ZV Pj. F vAi g PPj El v . PPg PV,
PU gvUj. AiiV Cx vtU Dz P Aiz.
P Az PU ZVzg, CqUU Gz PU gfglj El,
AzAi z.
vAiijP zs:
z vAiijlPArg PZQ CP F z jzsU gj. n
U Pqm MzV F Dg Q. Ez EAz j U
PUAv iq, F PV zw Cj.
1. PvAj, A, ir.
2. z, Rdg, MtzQ, UqA vAqU g.
3. zA, zQ, U m t vAq j.
4. D Ju, Ju, vAV ve Ju Cx P Ju ir.
5. MAz A t a, g g.
6. Pgm (Udj), v, l JUAz CAPj.
7 Ct vAqU ir.
AiiVgU HlP r.
zs 2. jzsz P (MtP):
F z z zsz MAz rAi PU P j. P PU
CUz n Q, Jgq MtV. Ai MtVzg E MAiz.
MtVz PU vAi Q, zz Rz jj. UjUjAiiz PU Pj
Q, r irj. Ez lAiAzP Q, szV ar.
U Ggz Aiz jzsz P rAi AU g PrAiz. ga
a Pg Cx PP iqz.
F rU g, U z g Pq z. ZUz Aiiz jzs
P DgUP gP.
v d w C !
Sprouted Whole Grain Diet
The traditional food habits, which were nutritious and healthy, were given way to modern
fast food culture that incorporated an obsession for rice and wheat, we left behind millets for
the birds to feed on. Also most millets required a laborious and lengthy process to make the
healthy food.
All grains start life as whole grains.
In their natural state growing in the elds, whole grains are the entire seed of a plant. A
Whole gain is made up of 3 main parts: Bran (fibre, omega-3 fatty acids, vitamins and
dietary minerals), endosperm the main part of the grain (mainly starch), germ the
smallest part of the grain (vitamin e, folate, thiamine, phosphorus, magnesium)
Millets are a pack of protein with relatively no gluten and fats. Sprouting makes it generate
more vitamins, proteins, minerals and converts it into easily digestible form. It is also filling
and helps retain energy for a long time.
The whole grains are less processed retaining high fibre content which can help lower
cholesterol levels, and have a lower glycemic index value that controls blood glucose than
Many of these whole grains can be used just as we use the processed grains - cook just as
you prepare rice. Its really important to eat foods that fill us up and not leave us hungry
within a short time.
Here is a recipe using millets just as they are without stripping them of the most nutritious
form.
Sprouting
Wholegrain Millets: Ragi, Bajra, Jowar & Foxtail, Amaranth ( Rajgira), wholegrams like
Horsegram. If available, wholegrain millets like Little millet, Brown top millet, Proso millet
and Barnyard millet can be added. Avoid Kodo millet, which is susceptible to fungal attack in
particular conditions around sprouting.
well. Soak the grains in water and let it stand overnight or at least for 8hours. Drain the grains
in a strainer and tie it tightly in a white cloth. Make sure the cloth is moist. It would need 2
days to sprout.
Whole grain recipes
Method 1: Grin in Grain (Freshway)
Once sprouted, transfer the sprouted grains into a vessel and add required quantity of water
and mix a little salt and place the vessel in pressure cooker. Excess sprouted millets can be
refrigerated for future use. Cover the lid and place the whistle and put on stove. Cook under
pressure for about 20 minutes. When cooked allow to cool and if desired can be chilled.
Preparation Procedure:
Prepare Brown Rice in advance and now add it with the cooked millets. This is the base for
our diet to provide us Proteins and Carbohydrates. To make it more nutritious and flavourful
consider the following garnish
1. Choice of flavouring leaves like coriander, dill, mint or oregano.
2. Chopped Dry fruits like walnuts, figs, almonds with raisins.
3. Fruits like pomegranate, grapes and chopped apple and chikku/sapota.
4. Choice of oil like Virgin Olive Oil, Mustard oil, Virgin coconut oil, or Flax seed oil.
5. Slice of Lime can be squeezed if desired.
6. Chopped & chilled salad vegetables like carrot, cucumber, lettuce leaves. tomatoes,
cabbage and capsicum.
7. Steamed & chopped mushroom.
Method 2: Millet Healthy Mix (Dry Way):L
Sprout a handful of grains as per earlier method. Spread the sprouts in a plate & let it dry for
couple of days. Sun drying makes is even more natural. It normally takes a week to dry. Once
dried, roast in a pan on low flame till it becomes crispy & good enough to powder.
Powder in a Mixer & bottle it. Can be mixed with milk & had for breakfast. For flavor coco
powder (without sugar) can be added.
You can also prepare Kanji with this powder by adding water, jaggery and cinnamon. Serve
hot, it is a treat during winter months.
Source: Roopa Shanbhag | roopa_shanbhag@yahoo.com
 Calendar
2017

DECEMBER 2017
Mo Tu We Th Fr Sa Su Mo Tu We Th Fr Sa Su
1
Idd-meelad
2 3 4 5 6
Kanakadas jayanthi
7 8 9 10
11 12 13 14 15 16 17 18 19 20 21 22 23 24
25
Christmas Day
26 27 28 29 30 31

Sahaja Samrudha Organic Producer Company Ltd, is the first of its kind to be wholly owned by organic
producers. The company markets under the brand name Sahaja Organics, representing the farmers'
interests from sowing to selling. Sahaja Organics is the largest wholesaler of traditional millets and rice in
South India and hopes to continue growing to care for mother earth and the wellbeing of its people.

# 11 & 12, 12th Cross, Near H.P Gas Godown, Vasanthavallabha Nagar, Vasanthapura, Bangalore-560061
www.sahajaorganics.com | email: info@sahajaorganics.com | Mobile: 7483088144
Mixed Millet Recipes jzs , CgU zgj
jzsz Zw MULTI MILLET CHAPATI
PU V: Ingredients:
d U- 3 Pf, jzsU (, u, gP, Pg, 3 kg - Emmer Wheat (Jave godi), 1 kg of each minor millet
Hz, gU)- v MAz Pf, e U e-v Czs Pf (Little, Foxtail, Kodo, Barnyard and Proso millet), 1/4 kg -
gdVj d(CgAx)- 250 UA
Rajgeera (Grain amaranthas), 1/2 kg of each major millet
CU- 250 UA, Pj J- 250 UA
(Jowar and Bajra), 1/4 kg - Linseeds/ flexseeds, 100 gms -
iq zs: Black Sesame
J zsU ZU, MtV. P l irP.
Clean and dry all the ingredients under the hot sun and
Zw l iqz:
mill it to a nice powder.
jzsz l- 2 P, G gaU vP, g- CUv it
Preparation Method:
CqU Ju- 2 ZZ, jzsz nU g gPAq, Zw Prepare the dough a slightly bit harder than usual,add salt to
nVAv UnAiiVgAv irP. EzP gaU vP G
Recipes : Seema, Mysore

taste, required amount of water and a few spoons of oil.

U Ju g, v U P vUr.
Keep it aside for atleast 10 minutes. This dough generally
zz l t t GAqUV irPAq, ltUAz Mw
becomes soft so carefully prepare the chapaties by adding
Zw ir. PAi v Ez Q Jgq jAiiV
the required amount of flour. Fry the chapatis well in
AiAv rP.
medium flame. These soft chapatis are extremely tasty and
v Cx g dvU Zw z!
can be eaten with ghee or curd. The same atta can be used
jzsz l rg z iq z. to prepare instant dosa too.

jzsz m MIXED MILLET MASALA BISCUITS

PU V:
jzsz l- 1 P, u- 50 UA, Pg- Jgq ZZ, G-
Czs ZZ, QAU r U QAU q- Czs ZZ,
g- 2 ZZ, e dAU- 1 ZZ, a sP- 1 ZZ,
fjU- 1 ZZ, MtzQ .
iq zs:
jzsz l, G, QAU qg, q, e dAU, a
sP U fjUAi MAz l g vPV vUr.
Pg U uAi EAz l Q, ZV P. EzP
g Q.
Ingredients:
Mixed Millet flour 1 cup, Butter 50 gms, Sugar 2 tbl spoon,
Salt tsp, Baking powder tsp, Baking soda tsp, Curd 2
tbl sp, Pizza seasoning or Oregano 1 tsp, Chilli flakes 1 tsp,
Cumin 1 tsp, Grated cheese - to decorate.
Preparation Method:
Mix flour, salt, baking powder, baking soda ,pizza seasoning , chilli
flakes and cumin and keep aside.
Now beat butter and sugar until it becomes fluffy and creamy.
Add in curd and beat once again.

Recipes : Shrikripa, Bangalore

Jgq lg t g, Zw n gP gAv
j.
EzjAz t t GAqU irPAq Czs EAZ zz
vPgz m ir. EU MtzQ CAPj, mAi Er.
MAi 170 r.A. Rz 10jAz 12 U P . D
gU vUz, vtUz UAiiqz qAi vA Er.
Mix in flour mixture and bind all the ingredients together and the
resultant dough will be like Chapati dough.
Take dough little by little, roll it into half inch thickness and take a
cookie cutter and cut.
Arrange this in a lined baking tray.
Sprinkle grated cheese on top.
Bake this in a pre-heated oven at 170 C for 10 to 12 minutes.

jzsz l (n) MILLET PATTIES

PU VU:
e, , u, Hz, e, ge- J v Czs P, tU
az Fg, PPA, Ap, Udj, DUq, Pe- ,
G- gaU vP
iq zs:
J jzsU ZV vz, v U P r.
vAi J jzs Q, Az GjAi C ir.
vgPjU a, EzP jzsU C Q Gz
zxU ZV g.
F t aP GAqUV ir, MAzAz CAUU zs
Recipe: IIMR, Hyderabad
Ingredients:
Sorghum cup, little millet cup, foxtail millet cup,
barnyard millet cup, pearl millet cup, rajma cup;
finely chopped onions, capsicum, ginger, cilantro and
shredded carrot, potato, corn, bread crumbs and salt as
required.
Preparation Method:
Wash and soak millets in enough water for 5-10 minutes.
Boil the drained millet in 1.5 cups of water and cook in
medium heat for 5-7 minutes till all the millets are cooked

Mwj.
In a processor or blender, mash cooked vegetables and add
tAi PAi JuAi EU Q Jgq At
cooked millet and rest of the ingredients and mix well.
ggU Pjj.
mim Cx Zn dv Ae v Ez Then divide the mixture into small ball sized portions and
gaPg. flatten it between palms Heat a tawa/griddle, smear with oil
once it is hot and shallow fry patties by flipping on both
sides. Serve the delicious millet patties with chutney or
sauce.

Know About This Calendar

Millet Calendar 2017, a first of its kind, is an effort from Sahaja Samrudha , ICAR - Indian Institute of Millets (IIMR), Hyderabad and NABARD, Karnataka. This
work was carried out as part of the Community Based Indigenous Seed Systems(CBISS) Project supported by SWISSAID. The CBISS Project is supporting
initiatives of various partner organizations in facilitating / encouraging indigenous seeds which are well adapted to local conditions and suited to local
knowledge of women and farmers.
Concept: G.Krishna Prasad | Sahaja Samrudha | Bangalore
Editors: Ananda Theertha Pyati | Anitha Reddy | B.Dayakar Rao
Layout and Design: Jagadish | Computer art | Mandya l artcarejaga@gmail.com
Editorial Support: B.Venkatesh Bhat | Ruthuparna.K | Neerad Trivedi | Somesh B | Manju K.S
Advisors: Vilas A Tonapi | K.C.Raghu | Dinesh Kumar M.N | Dwijendra nath Guru
Photos: Jagadish, Sahaja Media | G.Krishna Prasad | Adithya Pratap Singh Deo, Nirman, Odisha
Contributors: Shrikripa, Bangalore | Arun Kaulige, Kaulige Foods | Seema, Mysore | Roopa O.M, Pristine Organics | Abhishek Naik, Belagavi
Printing: Sheetal Printers, Bangalore l sheetalad@gmail.com

For Copies Contact: SAHAJA MEDIA | # 38, 1st Floor, 1st Cross, Adhi Pampa Road, V.V.Mohalla, Mysore-570002 | 9535149520