Millet Paddu and Pancake – OMITF2019

Given below are a collection of recipes created by the chefs/faculty at The Nutrition and Nutraceutical Research Centre (NNRC), Ramaiah University of Applied Sciences (RUAS) during the workshop that was conducted as a run up event for the upcoming Organics Millets International Trade Fair 2018 (OMITF2019) scheduled for Jan 18th-20th, 2019, at the Bangalore Palace grounds

The workshop details can be found here.


Millet Paddu and Savory Pancake

Millet Paddu


Millet 50g
Split black gram (urad dal) 25g
Brown Rice 25g
Pressed rice (avalakki) 25g
Methi (Fenugreek) 4-5nos
Salt a pinch
Soda a pinch
    Method –
  1. Wash once and soak the millet, black gram, brown rice, pressed rice for 2 hrs. Place it in a blender with very little water.
  2. Grind smoothly and transfer to a container.
  3. Mix well and set aside for 2 hrs. After 2 hrs mix well again, add a pinch of cooking soda and heat the paniyaram pan, pour 1/4 tsp oil in each shallow and pour this batter.
  4. Cook covered in medium flame for 2 minutes. Flip and add more oil or ghee and cook until it turns golden brown.



Millet savory vegetable pancake – 


Mixed whole/powdered millet 1 cup
Yogurt 1/2 cup
Grated carrot and green bell peppers 1/4 cup
Vegetable oil 2-3 tbsp.
Black pepper powder 1 tsp.
Grated ginger 1/2 tsp.
Baking powder 1/2 tsp.
Salt to taste
Water to soak whole millet



  1. We have used a combination of three millets (Sorghum, Kodo and Pearl millet) and Barley in this recipe.
  2. Wash soak all millet in clean water overnight.
  3. Peel and grate one carrot, a small piece of ginger and a few florets of Broccoli.
  4. Drain the water and grind the millet with yogurt into fine batter. Add a little water if you feel the batteris too thick. The batter should be of pouring consistency.
  5. Take out the millet batter in a large bowl, add pepper powder, grated ginger, salt and combine well.
  6. Heat a griddle, pour a ladle of millet batter on it and drizzle a few drops of oil around the pan cake. Add grated carrot, broccoli and sesame seeds over the pan cake and cook for 1-2 minutes on medium heat.
  7.  Flip the pan cake and cook the other side also for a minute. Make all the pan cakes in the same way.
  8. Serve the savory millet pancakes with herbed cottage cheese spread, green mint-coriander chutney or chilled yogurt Raita.

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