Barnyard millet  is an ancient millet crop grown in warm and temperate regions of the world and widely cultivated in Asia, particularly India, China, Japan, and Korea. It is the fourth most produced minor millet. Barnyard millet is known as kuthiravali in Tamil, Oodalu in Kannada, odalu in Telugu, Jhangora in Hindi and Kavadapullu in Malayalam whose fibre content is Six times high when compared with wheat.

  • LOW IN CALORIE; Barnyard millet is a good source of highly digestible protein and at the same time is least caloric dense compared to all other cereals.
  • Barnyard millet could be a good source of iron for vegetarians.
  • Barnyard millet among diabetics for a period of one week can reduce blood sugar level.
  • It is a low glycemic index food.
  • Source of dietary fiber and protein; gluten free.
  • Maintains the blood sugar level.




Barnyard rice: 2 cup

Tomato: 4

Onion: 3

Chilli powder: 1 teaspoon

Coriander powder: 1 teaspoon

Turmeric powder: ¼ teaspoon

Garam masala: ½ teaspoon

Mint leaves: few

Oil: 2 teaspoon

Mustard: ½ teaspoon

Salt: 1 ½ teaspoon


Add 2 cups of water to the rice and cook well. Cut onions and tomatoes’ into small pieces. In a frying pan, add oil and sauté well mustard, mint leaves, onion and tomatoes. Add chilli powder and coriander powder, turmeric powder, salt, garam masala powder and sauté it in a medium flame till the raw smell goes. Mix the cooked barnyard rice along with this. Tasty barnyard tomato rice is ready. This is highly nutritious and healthy food. 



Barnyard millet : 2 cups

Urad dhal : ½ cup

Poha : 1 tablespoon

Salt : as needed

Water : 1 ¼ cup

Oil : for greasing idly


In a bowl add urad dal, barnyard millet and poha together. Wash 3 to 4 times until you see clear water. Soak it in enough water for 5 to 6 hours. After 6 hours, in a wet grinder add little quantity of the soaked urad dal, barnyard millet and poha. Grind the mixture into a smooth, thick and fluffy batter with adding water in regular intervals when needed. But the measurement is just a guideline to get a perfect batter. When done grinding transfer the mixture to a bowl, add required amount of salt and mix well. Allow the batter to ferment for 8 to 10 hours. In the morning cook the idly and serve it hot with chutney of your choice.



Barnyard millet flour : 1 cup

Boiled mashed potato : 1

Warm water : for kneading

Salt : as needed


In a large bowl, mix together mashed potato, salt and the barnyard millet flour. Slowly add warm water to it and knead to form soft dough Make small balls of the dough and let it sit for 2

minutes. Either using hands flatten the balls in a small disc ready to fry. If making poori, deep fry in hot oil or cook it on the tawa till crisp Serve hot with desired curry.



Barnyard millet flour : 1cup

Besan flour : ½ cup

Onion : 2

Chilly powder : 1 teaspoon

Idly batter : ½ cup

Coriander leaves : ¼ cup

Curry leaves : few

Salt : as needed

Cooking soda : a pinch

Channa dhal : 1 tablespoon


Soak the channa dhal in water for 1 hour. Take a Mixing bowl; add Kuthiraivali flour, Besan flour, Chopped Onions, Curry leaves, Coriander leaves, Cooking Soda, Chilli powder & Salt. Mix well. Add drained Chanadal & add Idli batter. Give a quick Mix. Now add water little by little & bring it into thick batter Consistency. Heat oil in a kadai, when it is hot, keep it in medium flame. Keep a bowl of water ready. Wet your fingers in the water, take a little batter, shape it into small bonda’s and gently drop it into the hot oil. Fry both sides till it turns Golden brown and remove it & place it in tissue Paper or kitchen towel to drain off excess oil. Serve it hot with onion or coconut chutney.



Barnyard millet : 1cup cooked and chilled

Milk : 1 ½ cup

Ice cream : 1 cup any flavor

Sugar : to taste

Pineapple : 1 cup


Combine Ice-cream, cooked millet, pineapple and grind to smooth paste. Add milk and whip again Add sugar and whip for a min. Serve it in tall glass. Enjoy it.



1 cup Barnyard millet : 1 cup

3 cups water : 3 cups

Pink salt : as per taste

1 tsp oil : 1 teaspoon

1 tsp mustard seeds : 1 teaspoon

1 tsp cumin seeds : 1 teaspoon

1 green chilli : 1 teaspoon

1 tsp hing : a pinch

Curry leaves : few

For Salad

1 tomato chopped : 1

1 cucumber chopped : 1

1 small onion chopped : 1

Roasted peanuts : 2 tablespoon

Pomegranate seeds : 2 tablespoon

Beetroot chopped : 1

Sesame seeds : 1 teaspoon

Mint : as required

Coriander leaves : as needed

Any sprouts : 1 tablespoon

For Dressing

Lemon juice : 1 teaspoon

Black pepper powder : 1 teaspoon


Wash and soak barnyard millet for nearly 4 hours. Discard the water. Heat oil in a pan. Add mustard seeds, cumin seeds, green chillies, hing and curry leaves. Now add barnyard millet and roast it lightly. Add water salt and let it cook on medium flame until water dries up and the millet is cooked properly. Let it cool down to room temperature. In a mixing bowl add onions, tomatoes, beetroot, cucumber, roasted peanuts, sesame seeds, pomegranate seeds, chopped mint leaves and coriander leaves. Prepare dressing by mixing lemon juice with black pepper. Give it a quick mix and serve.



Barnyard millet : ¾ cup

Moong dal : ¼ cup

Salt : 1 pinch

Jaggery : 1 cup

Ghee : 2 tablespoon

Cardamom : 2

Cashew nuts : 10

Raisins : 10

Water : ¼ cup [to dissolve the jaggery]


Roast the moong dal in a tsp of ghee until golden. Wash the millet and add a pinch of salt, roasted dal to it. Pressure cook with 2 cups water for 4 whistles. Powder the jaggery and add it to warm water. Once the jaggery completely dissolved, filter to remove the impurities and then add the jaggery syrup to the cooked millet. Lower the flame and stir well to get the right

consistency. Fry cashew nut, raisins, and cardamoms in the remaining ghee and add it to the pongal and mix well.


Ingredients: Barnyard millet flour : 2 cups Gram flour : 1 cup Rice flour : ¼ cup Chilly powder : 1 teaspoon Sesame seeds : 1 tablespoon Butter : 1 tablespoon Asfoetida powder : a pinch Salt : as needed Oil : for deep-frying


Take the barnyard millet flour, gramflour, rice flour, asafetida powder, chilly powder, salt , sesame seeds, butter in a large bowl, gradually add the water and knead as a soft and stiff dough. Heat the oil for deep-frying. Meanwhile take the muruku press with the ribbon muruku nozzle, put a ball of this dough and press directly to the hot oil. Fry the ribbon pakoda on both sides until they get well cooked. Repeat the same process with remaining dough. Drain the excess of oil with a paper towel and arrange in an air tightened box.


Ingredients: Barnyard millet flour : 1 cup Whole-wheat flour : ¼ cup Almond meal : ¼ cup Yogurt : 1 cup Sugar : ¼ cup Baking powder : 1 teaspoon Vanilla extract : 1 teaspoon Salt : ¼ teaspoon Oil : 2 tablespoon Water : as per need Oil or Butter : for cooking


Take the millet flour, whole-wheat flour, almond meal, sugar, baking powder, salt in a bowl. Add in the yogurt, vanilla extract, oil in a bowl. Add the wet ingredient to the dry ingredients;

add enough water to make a thick batter. Heat a non stick pan, gently drop enough batter for pancakes, drizzle oil or butter if needed. Cook on both sides until they get well cooked. Serve it hot with honey or nutella.



1. Kuthiravali millet- 1 cup

 2. Water- 3cups 

3. Assorted veggies – chopped beans, carrot. 

4. Onion 2 nos 

5. Tomato 1no 

6. Turmeric 1/4spoon 

To temper –

7. Mustard 

8. Oil 

9. Urad dal 

10. Chana dal 

11. Curry leaves 

Procedure: wash n rinse the millet. Soak for 15 mins. Temper the ingredients in the ‘to temper’ list. Add the onion, tomato and saute for a while. add veggies and saute. Add water and boil it for few mins. Add the millet until it gets cooked. Serve hot with chutney



Barnyard millet : 2 cups

Urad dhal : ½ cup

Fenugreek : 1 teaspoon

Curry leaves coriander

Leaves and mint : 1 cup together

Salt : 1 ½ teaspoon


Soak together the Barnyard Millet, Urad dhal and fenugreek for 4 hours. Grind it well. Then add curry leaves, coriander leaves, mint leaves and salt and mix well. If you prepare the batter in the night you can make the dosa in the morning. The dish is green in color and looks attractive to the children it has a rice flavor and highly nutritious. Onion sambar goes well with this dosa.



Barn yard millet: 1 cup

Oil: 2 teaspoon

Mustard: ½ teaspoon

Red chilly: 2

Pepper: ¼ teaspoon

Asafoetida: 1 table spoon

Curry leaves: few

Salt: as needed


Pour oil in a frying pan and add mustard, red chilli, curry leaves and fry them. Pour 3 cups of water and when it starts boiling add salt. Dry roast the barnyard millet and keep it aside. Add the roasted millet to the boiling water and cook it in medium flame. When the water is totally absorbed switch off the stove and let it the rice cool. Make small balls and steam cook it for 10 minutes. This goes well with tomato, onion, or ground nut chutney. 



Barnyard rice: 1 cup 

Coconut milk: 2 cups 

Green peas: ¼ cup 

For seasoning: mustard, urad dhal, cashew, curry leaves 

Coconut oil, salted curd chilly. 


Clean the rice and soak it half hour. Drain the water and cook with coconut milk and green peas. When it is cool, season it with the ingredients for seasoning and mix well and serve.