Name: Millet Magic: A Crispy, Coconutty Delight with sweet u0026amp; spicy yogurt dip
Prep time: 30 min
Cook time: 19 min
Total time: 49 min
Ingredients: 1 cup barnyard millet; 1 ¾ cup water; 1 tsp salt; 500 g (around 4 medium size) raw banana with skin (plantain); Water for cooking; 460 g Fresh coconut pieces; 8 medium sized green chili; 4 tsp cumin seeds; 2 ½ tsp salt or as per taste; 30 g makhana (foxnuts/lotus seeds); 1 tsp salt; ghee for shallow frying; 1 cup thick yogurt; ½ cup water; ¾ tsp salt; 1 tsp crushed green chili; ¾ tsp cumin powder; 1 2/3 tbsp sugar

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Details

Servings

15 cutlets

Prep time

30 minutes

Cooking time

25 minutes

Calories

227 kCal

Forget everything you know about boring millet cutlets

We’re about to take you on a flavor adventure. Imagine a golden-brown, crispy exterior giving way to a soft, savory center packed with the unexpected: a burst of coconutty goodness. That’s right, we’ve transformed humble millet into a gourmet delight by combining it with the tropical raw banana and lotus seeds.

But wait, there’s more! These aren’t just any cutlets; they’re a perfect fit for those observing the holy month of Shravan. With the rainy season comes a need for extra care, and following a sattvic diet is a wise choice. These cutlets are not only delicious but also align with the principles of purity and balance.

Tired of the same old potato-based snacks? Craving something nutritious and satisfying? Look no further. Our millet cutlets are here to rescue your taste buds and nourish your body. Get ready to experience a symphony of flavors that will leave you craving for more.

Millet: The Mighty Seed

Millets are a powerhouse of nutrition, packed with protein, fiber, and essential vitamins and minerals. They’re a great choice for those seeking a gluten-free alternative and promote healthy digestion.

Nutrient	Benefit
Protein	Supports cell growth and repair
Fiber	Aids digestion and promotes gut health
Vitamins and Minerals	Supports overall health and well-being

Raw Banana (Plantain): A Prebiotic Powerhouse

Don’t underestimate the raw banana! It’s a rich source of resistant starch, acting as a prebiotic that keeps your gut healthy and promotes good bacteria growth.

Lotus Seeds: Nature’s Tiny Treasures

Lotus seeds are nutritional gems. They’re loaded with protein, fiber, and essential minerals like iron, phosphorus, and magnesium. They also boast calming properties, making them ideal for a balanced and peaceful Shravan month.

Nutrient	Benefit
Protein	Supports cell growth and repair
Fiber	Aids digestion and promotes gut health
Iron	Supports oxygen transport in the body
Phosphorus	Important for bone health
Magnesium	Supports muscle function and relaxation

Coconut: The Versatile Wonder

Coconut, with its creamy goodness, adds healthy fats and medium-chain triglycerides (MCTs) to the mix. MCTs are readily absorbed by the body and provide a quick energy boost.

Nutrient	Benefit
Healthy Fats	Provide sustained energy and support satiety
MCTs	Provide a quick energy boost and support cognitive function

With this combination of powerful ingredients, millet cutlets are not only delicious but also incredibly nutritious. They’re a perfect choice for those looking for a healthy and satisfying snack during Shravan or any time of year!

Yogurt dip

I love to serve these millet cutlets with a sweet and spicy chutney. The addition of cumin powder to the dip gives it an incredible depth of flavor that perfectly complements the cutlets. So enjoy this blissful and healthy creation or as we say in Marathi, sukha-cha-ghaas.

Ingredients

For cooking millets
1 cup barnyard millet
1 ¾ cup water
1 tsp salt
For cooking plantain
500g (around 4 medium size) raw banana
with skin (plantain)
Water for cooking
For stuffing
460g Fresh coconut pieces
8 medium size green chili
4 tsp cumin seeds
2 ½ tsp or as per taste salt
Other ingredients
30g makhana (foxnuts/lotus seeds)
1 tsp or as per taste salt
1/4 cup ghee for frying
For Yogurt Dip
1 cup thick yogurt
½ cup water
¾ tsp salt
1 tsp crushed green chili
¾ tsp cumin powder
1 2/3 tbsp sugar

Directions

Preparing the Millet and Banana Base
Give your millet a good rinse under cold water to remove any impurities. Drain thoroughly.
Cook the Millet:
Instant Pot method: Combine rinsed millet, 1 teaspoon salt, and 1 ¾ cups water in your Instant Pot. Pressure cook on high for 6 minutes. Allow natural pressure release.
Traditional Pressure Cooker method: Combine rinsed millet, 1 teaspoon salt, and 1 ¾ cups water in a pressure cooker. Bring to a high heat, then reduce to medium and cook for 3 whistles. Let the pressure release naturally.
Cook the Bananas:
Instant Pot Method: Place unpeeled raw bananas in your Instant Pot with enough water to cover half the bananas. Pressure cook on high for 6 minutes. Allow natural pressure release.
Traditional Pressure Cooker Method: Place unpeeled raw bananas in a pressure cooker with enough water to cover half the bananas. Bring to a high heat, then reduce to medium and cook for 3 whistles. Let the pressure release naturally.
Once both the millet and bananas have cooled down, peel the bananas and grate them. Combine the grated bananas with the cooked millet, lotus seed powder, and salt. Mix well.
Creating the Coconut Filling and Assembling the Cutlets
In a blender or grinder, combine fresh coconut pieces, salt, cumin seeds (jeera), and green chili. Blend until you have a fine paste. Avoid adding water.
Take a small portion of the millet mixture and shape it into a thick patty. Place about 1 ½ tablespoons of the coconut filling in the center. Bring the edges of the millet mixture together to enclose the filling, forming a ball. Flatten the ball into a cutlet shape. Repeat with the remaining mixture.
Frying the Cutlets
In a frying pan, heat ghee over high heat. Carefully place the cutlets in the hot ghee and fry until golden brown and crispy on both sides.
Fry for about 7 minutes on each side on high flame to get the desired crispiness.
Making of yogurt dip
In a bowl, combine yogurt, water, sugar, salt, crushed red chili, and cumin powder. Stir until well combined. Refrigerate until ready to serve with hot cutlets.
Serve the crispy cutlets with the yogurt dip and enjoy