Panicum miliaceum: Proso millet

High in protein, this small-grained millet has a creamy texture when cooked. The cooked millet acts as a great binder and can easily substitute binders in recipes, such as tikkis. Proso millet is also ideal for recipes like curd rice and risotto.

By Pallavi Upadhyaya
Published: Thursday 15 February 2024

Pallavi Upadhyaya, 
Co-founder and Managing Director
Sakala Nutrition Private Limited

Proso Millet Tikki


  • Proso millet rice: 60 g (1 cup)
  • Water: 220 ml (3 cups)
  • Vegetable of choice (beans,
    carrots, potato, blanched and drained spinach): 300 g
  • Coriander powder: 2 tbsp
  • Cumin powder: 2 tbsp
  • Mango powder: 1 tbsp
  • Chopped green coriander: 1/4 cup
  • Salt: as per taste
  • Green chillies: as per taste


Wash the proso millet and drain out the water. Cook the millet in a pressure cooker, using three cups of water for one cup of millet. (If cooking in an open vessel, use one with a fitted lid and the water should be three-and-a-half times the quantity of millet. After one boil, let the millet cook on low heat till all the water is absorbed.) Mash the cooked proso millet. Boil the vegetables and mash them with the millet. You can also simply chop and add the vegetables. Add chopped coriander, salt and other spices as per taste. Shape small tikkis from this mixture and pan-fry in very little oil on a flat skillet. Serve with green or sweet chutney. You can also make a tikki chaat from this by serving with green and tamarind chutney, boiled chhole (chickpeas) and chopped onions. Garnish with chopped coriander.

Pallavi Upadhyaya, Co-founder and Managing Director Sakala Nutrition Private Limited

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