Millet Cutlets
Vandita Jain @dietperfact
Cooking Instructions
- 1
Soak Kodo Millet and Moong Dal for 1 hour and pressure cook with little water upto one whistle. Strain it and keep it aside
- 2
Boil Sweet Potatoes, Peel and Mash them
- 3
Mix Sweet Potatoes, Kodo Millet, Moong Dal, add onions, add salt, all spices and seeds, add green chillies
- 4
Add Proso Millet Flour or Besan for binding
- 5
Make them into desired shape, coat them with sesame seeds, add oil (optional) on a non stick pan, cook them from both sides until brown
- 6
Serve the Cutlets with Guava- Coriander Chutney
- 7
The stuffing can also be used to make stuffed bell pepper.
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Barnyard Millet Pongal Barnyard Millet Pongal
Ancient Indian kitchen recipe made only in South Indian villages called as “Kuthiraivaali Pongal” in Tamil language Potri Adiyan
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