Embark on a culinary journey filled with flavor and wholesome goodness as we present a trio of delectable vegan millet-based recipes: Bajara Khichadi, Millet Vangi Bhat, and Millet Tondli Bhat. Not only are these dishes incredibly tasty, but they are also free from a range of common allergens, making them suitable for those with dietary restrictions. Whether you're avoiding wheat, peanuts, dairy, or other allergens, these vegan recipes open up a world of gastronomic delight without compromise. Join us in exploring the aromatic spices, vibrant vegetables, and nourishing millets that come together harmoniously to create these allergy-friendly and vegan dishes, perfect for both special occasions and everyday meals.

All recipes are free from :

☒Wheat

☒Peanuts

☒tree nuts

☒dairy

☒casein

☒soy

☒egg

☒sesame

☒fish

☒shellfish

Bajara Khichadi

Ingredients –

Bajara – soaked overnight – 1 cup

Moong dal – soaked 4-5 hours – ½ cup

Onion – finely chopped – 1

Tomato – finely chopped – 1

Carrots / Gajar – cut into small cubes – ½ cup

Green beans – ½ cup

Green peas – ½ cup

Vegetable oil – 1 TBSP

Cinnamon stick – ½ inch -1

Bay leaf – 1

Star Anise – 1

Black Cardamom – 1

Cloves – 2-3

Cumin seeds / Jeera – 1 Tsp

Hing powder – ½ Tsp

Ginger-garlic paste – 1 TBSP

Garam Masala powder – 1 Tsp

Turmeric powder – 1 Tsp

Red chili powder – 1 Tsp

Coriander seeds powder – 1 Tsp

Cumin Seeds powder – ½ Tsp

Salt to taste

Water – 3 cups

Method

In a heavy bottom pot , add vegetable oil. Once hot add cinnamon stick , bay leaf , cumin seeds and hing powder and Saute together . Add onion and saute till they turn translucent. Add tomatoes and salt to taste and saute till they turn mushy.

Add carrots, green peas, and green beans . Saute well for a minute.

Add Bajra and moong dal and mix well. Add turmeric powder , red chili powder , garam masala powder and mix well.

Add  water and get to a boil.

Cook for 3 whistles . Serve hot with a choice of raita or pickle.

Vegan Millet Vangi Bhat

Ingredients for vangi bhat (Millet): 

Brinjals / eggplants – small -5-6.

Small millet like – Barnyard millet or fox tail millet – 1 cup

Freshly grated coconut – 1/2 cup

Garlic cloves   – 3-4

Ginger – 1 inch

Sesame powder – 2 TBSP (Optional) 

Tamarind paste – 1 TBSP

Jaggery powder – 1 Tsp

Turmeric powder  – 2 Tsp

Red chili powder – 2 Tsp

Kanda-lasun masala or garam masala – 4 Tsp

Vegetable oil – 2 TBSP

Channa dal- 1 TBSP

Urad dal – 1 TBSP

Curry leaves – 8-10

Onion -2 finely chopped

Coconut 

Cilantro

Salt to taste

water – 1/4 cup + 2.5 cups

Method Of Preparing Vangi Bhat (Millet) –

To make the masala, grind freshly grated coconut, garlic, ginger, sesame powder (optional), tamarind paste, jaggery, turmeric powder, red chili powder, kanda lasun masala, cilantro, salt to taste, and 1/4 cup of water into a smooth paste. Make sure the mixture is not too watery as it needs to be stuffed into the eggplants or brinjals.

Wash the brinjals and cut them across, keeping them intact and making a slit for the masala. Stuff the masala into the brinjals and close them tightly. Save any remaining masala for later use.

Heat a heavy-bottomed pot or kadai over medium heat. Once hot, add oil and heat it. Add the brinjals to the pot and fry them on all sides until they turn slightly golden in color and the brinjals are 3/4 cooked. Remove the brinjals from the pot and set them aside.

In the same oil, add chana dal, urad dal, curry leaves, and finely chopped onions. Sauté until the onions turn translucent. Add the leftover ground masala and mix well. Sauté for a minute.

Add turmeric powder, red chili powder, kanda lasun masala, and salt to taste (keeping in mind that the masala already has salt in it). Mix well and sauté until the masala starts to release oil.

Take any small millet like Barnyard millet or foxtail millet, wash it thoroughly, and drain off the excess water. Add it to the masala and mix well.

Add 2.5 cups of water and mix well. Bring the water to a boil. Add the sautéed brinjals to the bhat. Just keep them on top and do not mix. Cover and cook on medium flame for 5-7 minutes or until all the water is absorbed and the millets are cooked. Cover and simmer on low heat for another 5-7 minutes. Add freshly chopped cilantro and serve hot with your choice of koshimbir, raita, or papad.

Vegan Millet Tondli Bhat

Ingredients  – 

Small millet like – Barnyard millet or fox tail millet – 1 cup

Tondli – cut into half  – 1 cup

Onion – 1 – finely chopped.

Tomato – finely chopped – 2

Ginger-garlic paste – 1 TBSP

Mustard seeds – 1 Tsp

Cumin seeds – 1 Tsp

Hing powder – 1/4 Tsp

Bay leaf – 2

Black cardamom – 1

Green chilies – slit in between – 2

Turmeric powder – 1 Tsp

Red chili powder – 1

Goda Masala – 2 Tsp

Jaggery – 1 Tsp

Vegetable oil – 1 TBSP

Water – 2 cups

Salt as needed

Method -

1. Heat a heavy bottom pan or kadai over medium heat. Once hot , add oil. Add mustard seeds , cumin seeds , hing powder. Let the seeds crackle. Add bay leaf , black cardamom , green chilies and onion. Saute till the onions turn translucent. Add ginger-garlic paste and saute for another minute.
2. I am using frozen tondli , but fresh would taste good too. Add tondli and saute them for a minute or 2. Add tomatoes and dry masala's - turmeric powder , red chili powder , goda masala and salt to taste. Saute till tomatoes turn mushy. If you do not have goda masala , you can use any mix masala like garam masala.
3. Add washed and drained millets. Here I am using Barnyard millet , but you can use any small millets like fox tail millet , little millet. Mix well.
4. Add water , jaggery and mix well. Cover and cook on medium flam for 5-7 minutes or till all the water is absorbed and the millets cooked. Cover and simmer on low heat for another 5 -7 minutes. Add freshly chopped cilantro and serve hot with your choice or koshimbir , raita or papad.