Top 6 Barnyard millet recipes you should try
6 mins read
Last updated : 07-10-2025
Barnyard Millet
Barnyard millets have long been a favorite of ruminants - their long leaves providing sumptuous fodder. Their pointy panicles resembling a ponytail, have tiny, tightly placed spikelets in a deep taupe, or purple or green swirled around them.
When hulled and cooked, these little spikelet grains almost resemble tiny rice. Known as Interestingly, in India, the vernacular words for barnyard millets are not cognates - The Tamils are taken by their graceful beauty, aptly calling them kuthiraivali (or horse-tailed). In the hills of Himachal, an important producer of these millets, they are called jhangora.
In the last many decades, people have come to appreciate shiny white grains of rice that fill their bellies with energy and these little seeds that seem to grow wild and little care were hardly worth coveting. But the search for protein rich foods and a reclamation of ancient grains has put the focus on barnyard millets again.
I am always a bit wary when something ancient finds a sudden spotlight in the food media and barnyard millets have surely been one of them. Remember that it is a simple, wholesome food, not ‘superfood’, that has fed communities and their livestock in the remotest parts of the world and is now in the center of the ‘millet revolution’.
One Different Names
- Sanwa/ Samvat ke Chawal (Hindi)
- Kuthiraivali (Tamil)
- Udalu (Telugu)
- Shyama (Bengali)
- Vareil (Marathi)
One grain, endless benefits!
Barnyard Millet keeps it simple, satisfying, and smart.Samak, also known as Samavat or Barnyard Millet, isn’t actually rice — but it closely resembles tiny rice grains in texture and taste. When cooked, it transforms into a soft, creamy base that’s perfect for desserts like Kheer (Indian rice pudding)
Cult from millets
Our SalemMango family loved these cutlets—they didn’t even know they were eating millets! 😅 If you’re new to millets, this recipe is the perfect way to start. Do try this super healthy recipe and let your family guess the main ingredient.
Ingredients for Millet cutlet homemade
| Ingredient |
Quantity |
| Cooked Barnyard millet |
1 cup |
| Finely chopped onion |
1/2 cup |
| Grated carrot |
1/2 cup |
| Mashed potato |
1/2 cup |
| Grated ginger |
2 tbsp |
| Finely chopped green chilli |
2 |
| Salt |
To taste |
| Turmeric powder |
1/2 tsp |
| Red chilli powder |
1 tsp |
| Jeera powder |
1 tbsp |
| Amchoor powder |
1 tbsp |
| Besan / Gram flour |
2 tbsp |
| Finely chopped coriander |
As needed |
Method
- Prepare the millet: Wash and soak 1/2 cup barnyard millet for 30 minutes. Pressure cook it using the pot-in-pot method with 1.25 cups of water for 3 whistles on medium flame.
- Cool the millet: Once cooked, drain any excess water and allow it to cool. The millet will firm up as it cools.
- Mix ingredients: In a large bowl, combine the cooked millet, onion, carrot, mashed potato, ginger, green chilli, salt, turmeric, red chilli, jeera, amchoor, besan, and coriander.
- Shape cutlets: Grease your hands lightly and shape the mixture into small patties.
- Cook the cutlets: Shallow fry the patties on medium flame until golden brown on both sides.
- Serve & enjoy: Serve hot with mint chutney or your favorite dip.
Bake these cutlets at 180°C for 15–20 mins for a healthier version.Add finely chopped capsicum or spinach for extra nutrition.
Healthy South Indian Millet Snack
Kuthiraivali pidi kozhukattai / steamed barnyard millet savory cakes
Ingredients
| Ingredient |
Quantity |
| Barnyard millet |
1.5 cups |
| Toor dal |
1.5 tbsp |
| Coconut oil |
2 tbsp |
| Turmeric powder |
1/4 tsp |
| Salt |
To taste |
| Water |
4.5 cups |
| Grated coconut |
1 cup |
Tadka Ingredients
| Ingredient |
Quantity |
| Mustard seeds |
1 tsp |
| Cumin seeds |
1/2 tsp |
| Channa dal |
1 tbsp |
| Curry leaves |
2 sprigs |
| Moong dal |
1 tbsp |
| Dry red chillies (broken) |
5 |
| Asafoetida (hing) |
1/4 tsp |
Method
- Dry roast & grind: In a pan, dry roast barnyard millet and toor dal until light golden. Let them cool, then grind into a coarse, gritty texture (not too fine).
- Prepare tadka: Heat 1 tbsp coconut oil in a kadai. Add mustard seeds, cumin seeds, channa dal, curry leaves, moong dal, dry red chillies, and asafoetida. Sauté till aromatic.
- Cook the mixture: Add turmeric powder, salt, and 4.5 cups of water. Bring it to a gentle boil. Now add the ground millet–dal mix and grated coconut. Stir well, cover, and cook on low heat till about 80% done. Turn off the stove.
- Shape dumplings: Allow the mixture to cool until warm to the touch. Grease your hands and shape small round dumplings.
- Steam the dumplings: Boil water in an idli cooker or steamer. Grease the plates, place the dumplings on them, and steam for about 15 minutes with the lid closed.
- Serve hot: Enjoy your Barnyard Millet Dumplings with coconut chutney or spicy tomato chutney.
Samak Rice Kheer Recipe – Healthy Barnyard Millet Kheer for Fasting
Samak Rice Kheer is light, smooth, and wholesome — an ideal dish for fasting days (vrat) or when you crave something sweet yet healthy. You can also enhance it with fruits, nuts, or dates for extra flavor and nutrition.
Try this creamy, delicious Samak (Barnyard Millet) Rice Kheer, perfect for fasting or healthy desserts. Made with SalemMango Barnyard Millet, milk, and nuts, it’s a nourishing and gluten-free sweet treat
Ingredients
| Ingredient |
Quantity |
| Barnyard millet (Samak rice) |
1/2 cup |
| Milk |
4 cups |
| Ghee |
1 tbsp |
| Sugar or jaggery |
1/4 cup (adjust to taste) |
| Cardamom powder |
1/2 tsp |
| Chopped nuts (almonds, cashews, pistachios) |
2 tbsp |
| Saffron strands (optional) |
A few |
| Fresh or dried fruits (banana, apple, dates) |
As desired |
Method
- Rinse & soak: Rinse barnyard millet (Samak rice) thoroughly and soak it in water for 15–20 minutes.
- Roast in ghee: In a heavy-bottomed pan, heat 1 tbsp of ghee and lightly roast the soaked millet for 2–3 minutes until aromatic.
- Cook with milk: Add 4 cups of milk, bring it to a gentle boil, then simmer on low flame until the millet softens and thickens (about 15–20 minutes). Stir occasionally to avoid sticking.
- Sweeten & flavor: Add sugar or jaggery, cardamom powder, and saffron strands (if using). Mix well and cook for another 5 minutes until creamy.
- Garnish & serve: Turn off the heat, add chopped nuts and fresh fruits of your choice. Serve warm or chilled.
Healthy Millet Khichdi
- Ingredients :
- 1/3 cup barnyard millet (samak ke chawal)
- 1/3 cup kodo millet
- 1/2 cup moong dal
- Wash & soak the above ingredients for 3-4hours
- 1.5 tbsp Ghee
- 1 tsp cumin seeds
- 2 cloves
- 3-4 black pepper corns
- 2 whole cardamom
- Small piece of cinnamon stick
- 1 tbsp peanuts 🥜
- 8-9 curry leaves 🍃
- 1/2 tsp hing
- 1 chopped onion 🧅
- 1.5 tbsp ginger-garlic-green chilli paste (freshly crushed)
- 1/4 cup chopped capsicum 🫑
- 1/4 cup chopped carrot 🥕
- 1/4 cup green peas 🫛
- 1 chopped tomato 🍅
- 1.5 tsp salt (as per taste)
- 1.5 tsp cumin-coriander powder
- 1 tsp red chili powder
- 2/3 tsp turmeric powder
- 3.5 cups water
- Cook for 3 whistles
- Garnish with fresh coriander leaves
- Soak: Wash and soak barnyard millet, kodo millet, and moong dal for 3–4 hours.
- Temper: In a pressure cooker, heat ghee. Add cumin, cloves, peppercorns, cardamom, cinnamon, peanuts, curry leaves, and hing.
- Sauté: Add onion and sauté till golden. Then add ginger-garlic-green chilli paste.
- Add Veggies: Mix in capsicum, carrot, peas, and tomato. Cook for 2–3 mins.
- Spice It: Add salt, cumin-coriander powder, red chilli powder, and turmeric. Stir well.
- Cook: Add soaked millets and dal with water. Mix and pressure cook for 3 whistles.
- Garnish: Open lid after pressure releases. Garnish with fresh coriander.
