How's this for a superhero origin story? Back in the 1990s, HD Deve Gowda, India's Prime Minister at the time, let it be known that ragi mudde - ragi balls dunked in sambar - was his favourite dish. Restaurants across the country added the Karnataka staple to their menus, as Prime Minister's Delight. It was probably ragi's first brush with fame.
Cut to today. Ragi (finger millet), along with sorghum (jowar), pearl millet (bajra), barnyard millet (sanwa) and other grains in the millets family, are on Michelin-starred menus. Chefs excitedly talk about their experiments with them. Nutritionists are relieved people are asking about them. They're in snacks, desserts, fancy breakfast buffets. The United Nations General Assembly even announced 2023 as the year of millets.
Millets have enjoyed little bursts of fame every few decades. But this is a welcome wave. Millets are lighter on the stomach and the Earth. You don't even have to wait long for them to cook, like your grandma did. Like rice or pasta, they need a water, some salt and a little bit of your attention. And modern recipes to play with. Here goes...
Mixed millet uttapam by chef Vanshika Bhatia
Try them at breakfast
I try to replace regular grains with millets when possible, says chef Vanshika Bhatia, who worked at Gaggan in Bangkok and is now at Delhi's OMO Café. Her interest in fermented foods from India's southern states led her to experiment with millets. I realised that even dosa and uttapam can be made using millets. I removed the rice, kept the lentils and fermented the batter in the same way. The flavour was mind-blowing and kept me full for longer, she says. She also uses ragi flour in sourdough bread and crackers.
INGREDIENTS
50 gms ragi millet, 50 gms foxtail millet, 25 gms urad dal, 3 gms methi seeds, salt, ½ tsp red chilli powder
Denne historien er fra February 04 , 2023-utgaven av Brunch.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent ? Logg på
Denne historien er fra February 04 , 2023-utgaven av Brunch.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
Rohit Chawla
Photographer, artist, @RohitChawlaPhotography_
Congratulations, it's a goal
Lakeside vows, pastel palettes, bayous, backyards and boats. These celeb weddings are what modern fairytales are made of
Rail against the machine
Valay Shende's Virar Fast depicts more than Mumbai's constant state of rush. Despite the struggle, there's empathy too
No need for soirée excuses
Not all party guests are created equal. Make sure you have an escape plan, in case you're stuck with someone dull
100 years, one epic dinner
How did the Hindustan Times celebrate its centenary in Delhi? With a lavish, ambitious dinner served by a top chef, in a magical garden. It can never be done again
Sauce and sorcery
Video projections on your plate, holograms dancing at the table, customised tunes with every course. Tech's coming to dinner. Will you reorder or reboot?
Who hates the haters now?
Online trolls used to terrify influencers. Now, hate is hardly a surprise. It's a sign of engagement, real viewers; a chance to clap back and wield power. Take a look
Are you earring this?
Don't put the heavy jewellery back in storage after the festivities. Stylists offer tips on how to wear them all year and still look chic
Clash of clans: Festive edit
Set boundaries, ask your own questions, prep for the prying moments. Here's how to survive the family gathering without going nuts
Krutika
Content creator, @TheMermaidScales