Barnyard millet isn’t exactly a commonly used grain in most Indian homes, and we are actually missing out on something very healthy! This millet is high in fiber, phosphorous and calcium, with the bran layer being a good source of B-complex vitamins. Barnyard millet also has a low glycemic index, making it perfect to prevent or deal with Type 2 diabetes and cardiovascular disease. Among all kinds of millet, this is the one with the lowest carbohydrate content, making it ideal for weight-watchers!
Barnyard Millet can be included in our daily diets very easily in the form of upma , dosa , porridge. Today we have a simple and quick breakfast recipe using barnyard millet – a chilla made from barnyard millet flakes and bottle gourd.
Barnyard Millet and Bottle Gourd Chilla
Ingredients:
- 1/2 cup 100% Organic Barnyard Millet Flakes
- 1 cup grated Bottle gourd
- 2 tbsp Chickpea flour / Besan
- 1 green chilly
- 1/2 inch Ginger piece
- 1 tsp of white Sesame seeds
- 1/4 tsp Carom seeds
- 1/4 tsp roasted cumin powder
- Salt to taste
- 2 tsp Ghee
Method:
1. Dry roast the barnyard millet flakes in a heated pan for 2-3 minutes on a low to medium flame till it starts turning brown.
2. Pulse the roasted Barnyard millet in a grinder to obtain a coarse powder. Keep aside. Also grind green chilly and ginger to a paste.
3. Peel and grate a small bottle gourd .
4. In a mixing bowl, add the grated bottle gourd , powdered barnyard millet , cumin powder , carom seeds, ginger chilly paste. and salt .
5. Using water as required, mix all the ingredients together to make a dough. Since the dough was a little crumbly, I added 2 tbsp of chickpea flour to bind everything together.
6. Now take a portion of the dough and using your fingers spread the dough to a round flat bread . Use a little water to seal the edges . Sprinkle sesame seeds over the chilla and press it lightly so that it sticks well.
7. Heat a non stick skillet and drizzle a few drops of ghee. Cook the chilla from both sides on a low to medium flame until crispy and golden brown in colour. You can add some more ghee in the process.
8. Remove the chilla on to a serving plate. Add a dollop of home made butter over it and serve hot with pickle of your choice or just like that.
This is a delicious and healthy gluten free recipe to start the day with, and it also makes for a good lunchbox option for kids and adults. Since the chilla itself is so flavorful, you hardly need any accompaniments to go with it – just pickle and some thick curd will do!
- ½ cup 100% Organic Barnyard Millet Flakes
- 1 cup grated Bottle gourd
- 2 tbsp Chickpea flour / Besan
- 1 green chilly
- ½ inch Ginger piece
- 1 tsp of white Sesame seeds
- ¼ tsp Carom seeds
- ¼ tsp roasted cumin powder
- Salt to taste
- 2 tsp Ghee
- Dry roast the barnyard millet flakes in a heated pan for 2-3 minutes on a low to medium flame till it starts turning brown.
- Pulse the roasted Barnyard millet in a grinder to obtain a coarse powder. Keep aside. Also grind green chilly and ginger to a paste.
- Peel and grate a small bottle gourd .
- In a mixing bowl, add the grated bottle gourd , powdered barnyard millet , cumin powder , carom seeds, ginger chilly paste. and salt .
- Using water as required, mix all the ingredients together to make a dough. Since the dough was a little crumbly, I added 2 tbsp of chickpea flour to bind everything together.
- Now take a portion of the dough and using your fingers spread the dough to a round flat bread . Use a little water to seal the edges . Sprinkle sesame seeds over the chilla and press it lightly so that it sticks well.
- Heat a non stick skillet and drizzle a few drops of ghee. Cook the chilla from both sides on a low to medium flame until crispy and golden brown in colour. You can add some more ghee in the process.
- Remove the chilla on to a serving plate. Add a dollop of home made butter over it and serve hot with pickle of your choice or just like that.