Millets

millet grains (about 150 grams) • melted dark chocolate compound (about 100 grams) • melted butter (about 60 grams) • oil for cooking (about 60 ml) • milk or as needed (about 240 ml) • powdered jaggery or melted jaggery (about 75 grams) • baking powder • baking soda • vanilla extract • or a pinch of salt

For the batter • bajra (pearl millet) flour (about 180 grams) • chickpea flour (besan) (about 60 grams) • slightly sour yogurt (about 120 grams) • -inch piece fresh ginger • large garlic cloves • or to taste green chili • grated zucchini (about 120 grams) • grated carrot (about 60 grams) • finely chopped bell pepper (about 30 grams) • chopped cilantro (about 15 grams) • Eno fruit salt •

For the Vegan Buddha • barnyard millet (samak rice) (about 90 grams) • cooked chickpeas (about 80 grams) • green mung beans (about 50 grams) • pomegranate seeds (about 90 grams) • sweet corn (about 80 grams) • cauliflower florets (about 30 grams) • carrot • tomato • tomato • small beetroot • spinach (about 30 grams) •

ragi (finger millet) flour (about 150 grams) • chickpea flour (about 60 grams) • cocoa powder (about 35 grams) • baking powder • baking soda • salt • milk (about 160 ml) • brown sugar (about 300 grams) • oil (about 30 ml) • vanilla extract • butter (about 115 grams) • dark chocolate (about 170 grams) •

milk (about 600 grams) • pearl millet (bajra) • cashews and almonds • fox nuts (makhana) • jaggery (about 209 grams) • cardamom powder

pearl millet flour (bajra) (about 480 grams) • whole wheat flour (about 120 grams) • carom seeds (ajwain) • fennel seeds • (or enough to bind the dough) ghee (clarified butter) • Salt, to taste • Ghee, as needed, for dipping the bati • For the mixed dal: • split black gram with skin (urad dal) (about 50 grams) • split chickpeas (chana dal) (about 50 grams) • split mung beans (moong dal) (about 50 grams) • split pigeon peas (toor dal) (about 50 grams) •

pearl millet (bajra) (about 150 grams) • whole wheat (about 75 grams) • moth beans (about 75 grams) • green moong dal with skin, soaked (about 75 grams) • rice, soaked (about 30 grams) • plain yogurt (about 240 ml) • water, or as needed (720-960 ml) • salt, or to taste (about 15 grams) • ghee (about 45 ml) • tangy-sweet tamarind water, jaggery, and ghee for serving

small millets (mordhan) (about 150 grams) • green chilies, salt to taste • potato • oil • cumin seeds • chopped cilantro

cornmeal (makki ka atta) (about 120 grams) • finger millet flour (ragi flour) (about 60 grams) • finely chopped cabbage (about 25 grams) • carrot, finely chopped (about 60 grams) • onion, finely chopped (about 60 grams) • green peas (about 30 grams) • bell pepper, finely chopped (about 40 grams) • tomato, finely chopped (about 60 grams) • green chilies, finely chopped • Cilantro, • vegetable masala seasoning • turmeric powder •

little millet • potato, chopped • water • rock salt • chopped cashews • spicy green chili • Cilantro, • black pepper powder • Sweet yogurt, • Mint, cilantro, and chili chutney, • Date, tamarind, and jaggery chutney, • Roasted cumin powder, •

pearl millet flour (about 250 grams) • white sesame seeds • fresh fenugreek leaves (methi) • green chilies • garlic cloves • ginger • buttermilk (about 240 ml) • turmeric powder • coriander powder • garam masala • sugar • red chili powder •

pearl millet flour (about 250 grams) • jaggery (about 400 grams) • peanuts (about 50 grams)

sabudana (tapioca pearls) (about 40 grams) • samak rice (barnyard millet) (about 40 grams) • plain yogurt • water (60 ml) • sendha namak (rock salt) • ghee • medium potatoes • green chilies • piece ginger • cumin seeds • cashews • curry leaves •

gourd, grated • little millet flour (about 120 grams) • Salt, to taste • small onion, finely chopped • cilantro, chopped • turmeric powder • mild red chili powder (degi mirch) • garam masala • fresh ginger, finely chopped • asafoetida (hing) • Oil or ghee, for frying