During the nine sacred days of Navratri, devotees observing fasts consume satvik, fasting-approved meals. Barnyard millet, locally known as samak rice or sama, is among the most preferred grains used during these fasts. While most households traditionally prepare simple khichdi or sweet kheer using this grain, barnyard millet can easily be used to make a wider variety of flavorful dishes. These fasting recipes require no complex ingredients. With pantry staples like boiled potatoes, peanuts, green chillies, rock salt, and clarified butter, wholesome fasting meals can be prepared in minutes. Here is the step-by-step guide to making five distinct barnyard millet dishes.
Crispy Barnyard Millet Tikkis
For an evening snack or a flavorful tea-time bite during fasts, barnyard millet tikkis are an ideal choice. To prepare them, gather one cup of cooked barnyard millet, two boiled potatoes, finely chopped green chillies, fresh coriander leaves, rock salt to taste, and a small amount of clarified butter for shallow frying.
To assemble, combine the cooked millet and boiled potatoes in a large mixing bowl and mash them together thoroughly. Add the chopped green chillies, fresh coriander, and rock salt to the mixture. Knead slightly to form a uniform dough, then shape it into small round patties using lightly greased palms. Heat a griddle over medium flame, apply a small quantity of clarified butter, and place the patties on it. Shallow fry both sides until they turn golden brown and crisp. Serve these hot tikkis alongside fasting-approved green chutney.
Fluffy Barnyard Millet Puris
Those who enjoy crispy puris during fasting can craft them using barnyard millet flour. The ingredients needed include one cup of barnyard millet flour, one boiled potato, rock salt to taste, water as required for kneading, and ghee or oil suitable for deep frying.
In a mixing bowl, mix the millet flour with the mashed potato and rock salt. Gradually add small amounts of water to knead a firm dough. It is important to keep the dough tight rather than soft. If the dough crumbles while rolling, knead in a little additional boiled mashed potato to improve binding. Divide the dough into small portions, roll them into small puris, and deep fry in hot ghee over medium heat until golden on both sides.
Light and Nutritious Barnyard Millet Upma
If you prefer a light, quick breakfast dish while fasting, barnyard millet upma works perfectly. The recipe requires one cup of barnyard millet, one diced potato, a handful of peanuts, cumin seeds, chopped green chillies, rock salt to taste, a tablespoon of ghee, and water.
Heat ghee in a pan and add cumin seeds until they sputter. Add the chopped green chillies, diced potatoes, and raw peanuts, sautéing until the potatoes soften slightly. Stir in the barnyard millet and roast it on low heat for two minutes. Pour in sufficient water, season with rock salt, cover the pan, and cook on low heat until the grain absorbs the liquid and turns soft. Serve the upma warm.
Crispy Barnyard Millet and Sago Dosa
For South Indian cuisine enthusiasts, combining barnyard millet with sago offers a crisp fasting dosa alternative. For this recipe, prepare one cup of barnyard millet, half a cup of sago, rock salt to taste, water, and ghee for cooking.
Rinse the barnyard millet and sago separately or together, then soak them in water for two to three hours. Drain the water and blend both ingredients with a little fresh water into a smooth, thick batter. Allow the batter to rest covered for two to three hours. Pour a ladleful of batter onto a heated non-stick griddle, spreading it in thin concentric circles. Drizzle a little ghee around the edges and cook on both sides until crisp and golden brown.
Fragrant Barnyard Millet Pulao With Cashews
For a complete and satiating lunch during fasts, barnyard millet pulao is a balanced meal option. You will need one cup of barnyard millet, one diced potato, peanuts, cashews, cumin seeds, green chillies, rock salt to taste, two cups of water, and ghee.
Melt ghee in a pan and add cumin seeds, green chillies, diced potatoes, peanuts, and cashews. Sauté over medium heat until lightly toasted. Add the washed barnyard millet and stir well to coat with ghee. Add two cups of water and season with rock salt. Cover with a lid and simmer on low heat until the water evaporates completely and the grain becomes fluffy. Garnish with fresh chopped coriander leaves before serving hot.
