🌞 Rise and Shine with These Mouthwatering Millet Breakfast Recipes

Why Start Your Day with Millets?

In Indian kitchens, millets have always been a smart start to the day — offering slow-digesting energy, essential minerals, and versatility across cuisines. Now, they’re being rediscovered for modern lifestyles.

From soft idlis and crispy dosas to savory pongal and flavorful upma, millets work beautifully as breakfast staples — both nutritious and deeply satisfying.

Below, we’ve compiled authentic recipes from the Indian Institute of Millets Research (IIMR), curated and slightly adapted for your home kitchen.

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Millet Vegetable Upma

Adapted from: Sorghum Upma | Serves: 2–3 people

• 1 cup roasted millet rawa (sorghum, foxtail, or kodo)
• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tsp Bengal gram dal (chana dal)
• 1 medium onion, chopped
• 1 small tomato, chopped
• 1 small carrot, chopped
• 1–2 green chilies, chopped
• A few curry leaves
• 3 cups water
• Salt to taste

1. Roast millet rawa on low flame till golden. Set aside.
2. Heat oil, add mustard seeds. Once they splutter, add chana dal and sauté till golden.
3. Add curry leaves, chilies, onion, tomato, and carrot. Cook 2–3 mins.
4. Pour in 3 cups of water and bring to a boil.
5. Add roasted millet rawa while stirring continuously.
6. Cover and cook on low flame for 10–12 minutes. Serve hot.

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Millet Dosa

Adapted from: Sorghum Dosa | Serves: 3–4 people (8–10 dosas)

• 3 cups whole millet grain (jowar, foxtail, or kodo)
• 1 cup urad dal
• Salt to taste
• Oil for cooking

1. Soak millet and urad dal separately for 6–8 hours.
2. Grind both to a smooth batter. Add salt.
3. Ferment overnight.
4. Heat a dosa tawa, pour batter, and spread thin.
5. Cook with a little oil until crisp. Serve with chutney.

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Millet Pongal

Adapted from: Sorghum Pongal | Serves: 2–3 people

• ½ cup millet flakes (sorghum or foxtail)
• ½ cup moong dal
• 2 cups milk or water
• Salt to taste
• ½ tsp cumin seeds
• ½ tsp crushed pepper
• 1 tsp ghee
• A few curry leaves
• Optional: Cashew nuts

1. Dry roast moong dal and cook in 1.5 cups water till soft.
2. Add millet flakes and remaining milk/water. Simmer till soft.
3. Add salt to taste.
4. Heat ghee and add cumin, pepper, curry leaves, and cashews. Pour over pongal and mix.
5. Serve hot with chutney or pickle.

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Soft Millet Idlis

Adapted from: Sorghum Idli | Serves: 3–4 people (~15 idlis)

• 3 cups millet idli rawa (dehulled sorghum or little millet)
• 1 cup urad dal
• Salt to taste
• Water as required

1. Soak urad dal for 4–5 hours and grind to a fluffy batter.
2. Rinse idli rawa and combine with dal batter. Add salt.
3. Ferment overnight (8–10 hours).
4. Pour into greased idli molds and steam for 15–20 minutes.
5. Cool and serve with chutney or sambar.

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Adjust Quantities Based on Group Size

These recipes are easy to scale — simply double or halve the ingredients depending on how many people you're cooking for.

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Short on Time? Try Our Ready Mixes

Our ready-to-cook millet mixes bring all the flavor and nutrition of traditional breakfasts — without the prep time:

• Multi-Millet Dosa Mix
• Multi-Millet Upma Mix
• Multi-Millet Idli Mix
• Multi-Millet Pongal Mix

Quick to make · Authentic taste · No artificial additives

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Let Millets Power Your Morning

With these authentic millet breakfast recipes, you're embracing both health and heritage. And on busy mornings, our ready mixes are just a click away. Rediscover the joy of mindful eating — the MilletBank way.