Chef Karam Dogra Shares His Special Millet Recipes

In recent years, millet has gained huge popularity all over the world. Due to its nutritional profile and versatility, this humble grain has also made a way to Indian kitchen and are common choice for health freaks. It is basically a small-seeded grain that is packed with vital nutrients along with being naturally gluten-free. Millet is rich in dietary fibre, protein, and essential minerals such as magnesium and phosphorus. Its low glycemic index also makes it a favourable choice for maintaining stable blood sugar levels. 

Another most appealing aspect of millet is its versatility in the kitchen. It can be used in a variety of dishes, ranging from breakfast to dinner and even desserts. It’s mild and nutty flavour pairs well with both savoury and sweet ingredients. Some popular millet dishes across India are pancakes, dosa, upma, idli, khichdi, cookies, cakes and ladoos. They go well at any time of the day and also support your weight loss diet. 

So, if you are looking for some more interesting dishes to prepare with this healthy grain, here are two recipes for you shared by Chef Karam Dogra, Executive Chef, Sheraton Grand Palace, Indore: 

Spiced Millet Salad

Indulge in a tantalising explosion of flavours with this spiced millet salad. This vibrant and nutritious dish combines the goodness of wholesome millet with an array of aromatic spices, crisp vegetables, and zesty dressing. Whether enjoyed as a light lunch, a side dish, or a wholesome dinner option, this salad is perfect for every meal. 


  • 2 cups cooked millet 
  • 1 tbsp. extra virgin olive oil 
  • 1 tbsp. garam masala 
  • 1 tbsp. turmeric 
  • 1 medium eggplant, chopped 
  • 1 red bell pepper, finely diced 
  • 14.5 oz. boiled chickpeas 
  • 1/2 cup raisins 
  • 1 cup arugula 
  • 1/4 cup pecans, chopped 
  • Salt, to taste 
  • Black pepper to taste


  • In a saucepan, boil the millet and set it aside to cool. 
  • In a bowl, mix the olive oil, garam masala, turmeric, and vegetables, tossing to coat. Season with a pinch of salt. 
  • Spread the vegetables on a pan and roast them for 20 minutes, tossing and rotating them occasionally. 
  • In a large bowl, combine the cooked millet, roasted vegetables, chickpeas, raisins, arugula, and pecans. 
  • Pour the remaining dressing over the top and toss well until everything is completely coated, and the arugula is slightly wilted. 
  • Season with salt and pepper to taste. Serve the spiced millet salad and enjoy!

Millet Gulab Jamun 

This dessert is a delightful variation of the traditional Indian sweet gulab jamun, which is immensely popular and enjoyed during festive occasions and celebrations. This version of gulab jamun is not only a delectable indulgence but also a wonderful way to incorporate the goodness of millets into our diet. 


  • 300 gm foxtail millet 
  • 1 kg khoya 
  • 300 gm chena 
  • 200 gm maida 
  • 5 gm elaichi powder 
  • 2.5 kg sugar for syrup 
  • 100 ml milk 
  • 1 litre ghee or oil for frying 


  • In a saucepan, boil the sugar with water and a little milk to prepare the syrup. Set aside for cleaning the syrup. 
  • Heat the ghee or oil in a Kadhai over medium heat. 
  • In a mixing bowl, combine the foxtail millet, khoya, chena, maida, and elaichi powder. Mix well to form a smooth dough. 
  • Divide the dough into small round balls and shape them using your hands. 
  • Carefully drop the millet balls into the hot ghee or oil and fry them until they turn golden brown in color. Make sure to fry them in small batches for even cooking. 
  • Once fried, remove the balls from the ghee or oil and transfer them into the prepared sugar syrup. Let them soak in the syrup for a few minutes. 
  • Serve the millet gulab jamun hot, along with some syrup. You can garnish it with shredded almonds for an added touch.