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Nowadays, when it comes to healthy food, the name of millets comes first. If you want to lose weight while eating, then try these easy millet recipes by Chef Varun Inamdar of Godrej Millets Cookbook of Godrej Vikhroli Cucina.

Pea Set Dosa

Material: 1½ cup instant oats (powder), 1 cup jowar flour, ½ cup green peas, ½ cup semolina, ½ cup water, 2 green chillies, 1 cup curd, ½ cup coriander, 1 tbsp ginger, salt to taste, 1 tbsp fruit salt and 2 tbsp sunflower oil. Optional toppings: Moong sprouts.
Method: Add green peas, coriander, ginger and curd in the mixer and make a smooth paste. Take out this paste in a vessel and add oats powder, jowar flour, semolina, water and salt and mix well. Cover the mixture and keep it for about 10 minutes. Check the consistency of the batter. If needed, add some water and make it like dosa. Now add fruit salt to it and mix lightly. Heat the pan and apply some oil. Pour a ladle of batter and if desired, add sprouted moong on top. Cover and cook for a minute, then turn and cook the other side for a minute. Serve hot dosa with chutney of your choice.

Little Millet and Amla Thepla

Material: 1 cup wheat flour, ½ cup sama flour, ½ cup finely chopped fenugreek leaves, ½ cup finely chopped coriander, 2 tbsp mashed cottage cheese, 2 grated amla, 1 tbsp ginger and garlic paste, 1 tbsp red chilli powder, ½ tsp turmeric, 1 tbsp coriander powder, 2 tbsp peanut oil, salt as per taste and lukewarm water to knead the dough.
Method: Mix wheat flour and sama i.e. kutki flour in a big vessel. Add fenugreek leaves, coriander leaves, cheese, grated amla, red chilli powder, turmeric, coriander powder, ginger-garlic paste, salt and some oil and mix well. Now knead soft dough by adding water little by little. Apply some oil on top, cover it and keep it for about 15 minutes. After this, make small balls of the dough and roll them into thin theplas. Heat the pan and cook the thepala on medium flame by applying light oil on both the sides. Hot theplas are ready. These can be served with masala tea.

Peas and Sama Momo

Material: For the dough: 2 cups all-purpose flour, ½ cup sama flour, salt as per taste and water to knead the dough. For the filling: 1 cup green peas, 2
1 tbsp finely chopped garlic, 1 tbsp finely chopped green chilli, salt as per taste, ½ cup grated cheese and 1 tbsp sesame oil.
Method: First of all, mix flour, sama flour, salt and water and knead a slightly stiff dough. Keep it covered. Now heat sesame oil in a pan. Add garlic and green chillies and fry lightly on high flame. Then add peas and salt and stir for a while and turn off the gas. When it cools down, add grated cheese to it. Now roll out thin rotis of the dough and cut them into 4-5 inch round shapes. Place a spoonful of filling in the center and fold the edges to close. Prepare all the momos in the same manner and steam for about 10 minutes. Hot momos are ready.

Pearl Millet Tomato Essence

Material: ½ kg ripe tomatoes, ½ cup coarsely chopped red onion, ½ cup pearl millet, 1 dry red chilli, 4 cloves of garlic, a few curry leaves, 1 tsp cumin, 1 tbsp soybean oil, ½ tsp asafoetida powder, 1 tbsp sugar and salt as per taste.
Method: First of all, wash the millet thoroughly and put it in the pressure cooker. Add about 1 cup of water and cook for 6 whistles or until the millet becomes soft. Now add chopped tomatoes, onion, dry red chilli, garlic, salt and sugar in the same cooker. Close the cooker and cook on medium flame for about 10 minutes. After cooking, grind the mixture well with a hand blender while it is still hot, so that it is completely smooth.
Go. If you want, you can cool it and grind it in a mixer also. After this, filter this mixture through muslin cloth. Now heat soybean oil in a pan
Do it. Add cumin seeds in it and let it crackle. Then add curry leaves and asafoetida. Now slowly pour the strained tomato-millet mixture into the pan. Adjust salt and sugar as needed. Serve hot.

Millets Granola Bar

Material: 50 grams roasted millet puff, 50 grams roasted jowar puff, 50 grams roasted ragi puff, 50 grams flour of different millets, 20 grams pumpkin seeds, 20 grams roasted sesame seeds, 20 grams flax seeds, 50 grams chopped dates, 50 grams chopped almonds, 200 grams jaggery, 1 tsp fennel powder, ½ tsp cardamom powder and 2 tbsp ghee.
Method: Heat ghee in a pan and add chopped dates to it and cook till it becomes soft. Now add jaggery and some water to it and cook for about 5-6 minutes, so that a thick syrup is formed. Switch off the gas and add the remaining ingredients and mix well. Put this mixture in a greased tray, press it and spread it evenly. When it cools down, cut it into long strips and wrap it in butter paper. These granola bars are full of energy
Can be stored and consumed for a long time.