Millet Cakes: High-Protein Breakfast Replete With Millet Magic
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There are just so many reasons for including millets in our diets. Millets are indigenous superfoods that can completely change your health because they are high in protein, fibre, vitamins, and minerals. These grains help the body detoxify and also keep you fuller longer, helping with weight loss. It releases small quantities of glucose into the bloodstream slowly which is advantageous for diabetics who must control the swift rise and fall of blood glucose. 

It promotes gut health and boosts immunity by providing you with essential vitamins and minerals.One of the smallest millets, little millet is also known by the names kutki in Hindi, sava in Marathi, garjro in Gujarati, same in Kannada, Samai in Tamil, and samalu in Telugu.

Little millet is also high in flavonoids and tannins, which delays aeging and protects against diseases like diabetes, heart disease, cataract, cancer, inflammation, and gastrointestinal issues.

Magnesium is abundant in little millet, which benefits cardiovascular health. Niacin, which helps decrease cholesterol, is also abundant in it. Little millet has phosphorus which aids weight loss, tissue repair and energy production after a rigorous workout. 

Once restricted to the tribal communities mainly in Eastern Ghats, millets are now making way to urban platters. In times of volatile weather patterns, the world is waking up to this sturdy crop that can withstand heat and grow under low rainfall. 

There is so much you can do with little millet. You can make upma, little millet lentil rice, samai potato tikki, payasam, pulao, khichdi, cutlet and what not! 

Not just healthy, it also adds variety to our food which is otherwise dominated by wheat, rice and pulses. So try this innovative recipe and make everyone swoon over it. 


  • Little millet - 1/2 cup
  • Yogurt (curd) - 1/2 cup
  • Ghee - 1 tbsp
  • Cumin seeds - 1/2 tsp
  • Curry leaves chopped - 2 tbsp
  • Green chillies chopped - 2 tsp
  • Water - 1 cup
  • Salt - 1/2 tsp
  • Coriander leaves  chopped - 1/4 cup
  • Roasted peanuts peeled - 2 tbsp
  • Ghee - enough to roast


  1. Take half cup little millet or sama rice and rinse well. Then soak it for two hours. 
  2. Rice would have turned soft. Transfer them to a mixer and blend it with a little yoghurt. Grind it to a smooth paste. 
  3. The batter should be thin. Add the remaining yoghurt and mix well. 
  4. Take a pan. Add 1 tbsp ghee, ½ tsp cumin seeds and chopped curry leaves, chopped green chillies. Saute for a few seconds.
  5. Add 1 cup of water and let it boil. 
  6. Then add ½ tsp salt and the millet batter. Cook on a slow flame. 
  7. As you keep stirring on a low flame, the batter begins to thicken. Keep stirring for five minutes. 
  8. Add roasted peeled peanuts and 1/4th cup chopped coriander. 
  9. After the batter has attained a dough-like consistency, switch off the flame. 
  10. Take a square-shaped glass bowl. Apply ½ cup tsp ghee all over.
  11. Transfer the dough into a bowl.
  12. Let it set for 15 minutes. 
  13. Transfer it and cut it into square-shaped pieces.
  14. Take a frying pan. Pour one tbsp ghee and let the cakes roast for a few minutes. 
  15. Flip and cook the other side.  
  16. Serve with chutney.