Setaria italica: Foxtail millet

This is one of the earliest millets to be cultivated and has a sweet, nutty flavour. It is considered one of the most digestible and non-allergenic grains.

By Jatin Mallick
Published: Thursday 15 February 2024

Jatin Mallick
Chef and co-owner
tres restaurant, new delhi

Summer vegetable loaf


  • Foxtail millet (cooked): 150 g
  • Carrots (grated): 100 g
  • Red pepper (diced): 100 g
  • Yellow pepper (diced): 100 g
  • Green pepper (diced): 100 g
  • Onion (chopped): 100 g
  • Scallion (chopped): 50 g
  • Coriander (chopped): 10 g
  • Water chestnut (diced): 200 g
  • Sun-dried tomato (diced): 50 g
  • Basil (shredded): 5 g
  • Butter: 50 g
  • Nutmeg: 5 g
  • Oil: 25 ml
  • White sauce: 100 g
  • Eggs: 2


Wash the foxtail millets a couple of times with water and soak overnight. Boil them like you would to cook rice. Set aside for use later. Put oil and butter in a deep pan and sauté the onions till they are golden-brown. Add and sauté garlic. Add peppers, carrots and water chestnut and cook for five minutes. Add the cooked foxtail millet along with the herbs, nutmeg and white sauce.

Break the eggs in a bowl and mix. Add the millet and vegetable mixture, and check the seasoning. Line a mould or a bread ring with butter and pour the mixture in it. Cook the batter in an oven for 1 hour and 30 minutes at 160˚C. Take the cooked loaf out of the oven and press it with some weight while it is still hot. Put it in the fridge overnight. Next day, take it out of the fridge and cut as per desired size. Reheat the loaf in the oven or microwave and it is ready to use.

— Jatin Mallick, Chef and co-ownertres restaurant, new delhi

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