Millet Recipes-4: Navratri Bruschetta

Step 1

Spread the boiled barnyard millet in a tray. Refrigerate for at least an hour until set.

Step 2

Cut the chilled barnyard millet into squares and pan fry until crispy. Set aside.

Step 3

In the same pan, add oil and sauté the tomatoes with salt, pepper and holy basil (tulsi).

Step 4

Serve the tomatoes on top of the barnyard millet squares with a squeeze of lemon juice and a drizzle of honey.

Step 5

Enjoy your Navratri Bruschetta!

Also try:  Millet Recipes -3: Millet tamal with spicy cherries and wild oregano

*Chef Anahita Dhondy is from a Parsi family that settled in Delhi. Throughout the years, she has received numerous awards, including the Young Chef India and the Times Food Award.

Courtesy: FAO. 2023. Millets recipe book – International Year of Millets 2023. Rome. https://doi.org/10.4060/cc8019en