In 2025, India’s “Millet Moment” is going strong, thanks to the UN’s International Year of Millets in 2023 and a growing awareness of sustainable, gut-friendly eating.
This monsoon, we explore two comforting millet-based dishes: Ragi (Nachni) Laddus and Steamed Millet Idlis—perfect for cozy mornings or tea-time indulgence.
Why Millets Are Ideal for Monsoon
Easily digestible: During monsoon, sluggish digestion is common. Millets are high in fiber yet light on the stomach.
Gluten-free & gut-friendly: Good for those with sensitivities or IBS-like symptoms.
Immunity boosting: Ragi (finger millet) is rich in calcium, iron, and antioxidants—just what the season demands.
Naturally warming: Millets generate internal heat, aiding metabolism and keeping you warm on damp days.
Ragi Laddus (Nachni Laddus): Sweet Comfort with a Nutty Bite
These laddus are chewy, nutty, naturally sweetened, and perfect for tea or a quick post-lunch treat.
Ingredients:
1 cup ragi flour
½ cup jaggery (grated)
2 tbsp ghee
¼ cup dry coconut (grated)
¼ cup chopped nuts (cashews, almonds)
1 tsp cardamom powder
Method:
Dry roast ragi flour in a heavy pan on low flame until aromatic (~7–8 min).
Add ghee, then coconut and nuts. Stir well.
Turn off heat. Mix in jaggery and cardamom.
When slightly cool but still warm, shape into small laddus.
Store in an airtight container (lasts 5–7 days without refrigeration).
Tip: Add sesame seeds or poppy seeds for extra texture and calcium.
Steamed Millet Idlis: Fluffy, Light & Rainy-Day Perfect
Switch your regular rice batter with millets like kodo, little millet, or foxtail millet to make soft, nutritious idlis.
Ingredients:
1 cup millet (washed and soaked 6 hrs)
½ cup urad dal (split black gram)
1 tbsp fenugreek seeds (optional)
Salt to taste
Method:
Grind soaked dal and millet separately to smooth batter.
Mix both, add salt, and ferment overnight.
Pour into greased idli molds and steam for 10–12 minutes.
Serve hot with coconut chutney or piping-hot sambhar.
Tip: Add a pinch of turmeric or chopped curry leaves for a South Indian monsoon twist.
Millet Cooking Tips for Monsoon
Wash thoroughly: Millets can be dusty; soak and rinse at least twice.
Avoid reheating multiple times: Millets are best consumed fresh to avoid a gummy texture.
Balance with ghee or coconut oil: Adds satiety and improves absorption of fat-soluble nutrients.
