u003cstrongu003eWhat millet is best for tikki or cutlet recipes?u003c/strongu003e

u003cstrongu003eFoxtail milletu003c/strongu003e, u003cstrongu003elittle milletu003c/strongu003e, or u003cstrongu003ebarnyard milletu003c/strongu003e work well because they cook soft and hold shape without turning mushy.

Millet Beetroot Tikki, How to make Millet Tikki, Millet Cutlet

Looking for a healthy millet snack recipe that’s colorful, crisp, and totally guilt-free? These Millet Beetroot Tikkis are just what your plate needs! Made without potato or paneer, this clean eating snack is perfect for kids’ lunchboxes, weight-loss meal plans, or anyone avoiding starchy or dairy-heavy ingredients.

Packed with the goodness of foxtail millet, grated beetroot, and oats flour, these tikkis are a great way to sneak in iron-rich vegetables and whole grains into your family’s diet. Whether you’re pan-frying on a tawa or air frying for oil-free crispness, these vibrant patties come out golden and delicious every time.

Ideal for millet cutlet, beetroot millet patty, vegan beet tikki, or even gluten-free burger fillings, this recipe ticks all boxes. It’s a wholesome, allergy-friendly alternative to aloo tikki—made without potato, without paneer, and without bread crumbs. Previously, I shared a simple Beetroot cutlet. But this one? It’s a revival-style recipe using millet—no potato, no paneer, just earthy beetroot and ancient grains!

Bite of History: Why Millet Tikkis Deserve a Comeback

Long before refined flours and potatoes became pantry staples, millets were the humble grain heroes of ancient Indian kitchens. In Tamil and Telugu households, millet-based breakfasts and snacks were a norm—nutritious, sustaining, and full of flavor. These grains—like foxtail (thinai), little millet (samai), or kodo millet (varagu)—were often paired with native roots, greens, or even fermented batters for rustic, wholesome meals.

Beetroot, though not originally Indian, became part of our culinary rhythm during colonial trade, prized for its iron-rich sweetness and earthy depth. Today, blending ancient grains with vibrant vegetables like beetroot reflects a beautiful fusion of revival and modern nourishment.

This millet beetroot tikki—with no potato, no paneer, and no shortcuts—is a quiet nod to that wisdom. It’s the kind of food that would’ve been made by instinct, not internet trends. Just clean ingredients, slow cooking, and soulful satisfaction.

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Ingredient Roles in Millet Beetroot Cutlet

Ingredient	Role in the Recipe
Cooked Millet (Foxtail/Little)	Acts as the base and binder; replaces potato; provides fiber, protein, and slow-release energy.
Grated Beetroot	Adds moisture, natural sweetness, iron, and beautiful color. A key flavor + nutrient component.
Oats Flour (Ground Rolled Oats)	Works as a dry binder; absorbs excess moisture and holds the mixture together without breadcrumbs.
Onion	Adds mild sharpness, moisture, and flavor depth. Can be skipped for toddlers.
Grated Carrot	Adds a hint of natural sweetness and softness, making the cutlet more kid-friendly.
Ginger (grated)	Aids digestion and adds warm spice notes.
Green Chili (finely chopped)	Brings subtle heat; adjust quantity for kids.
Cumin Powder	Gives earthy aroma and digestive benefits.
Salt	Enhances all other flavors. Use minimally for kids.
Garlic	Adds deep umami flavor and aroma; enhances the spice mix and digestion when sautéed
Oil (for frying)	Helps crisp up the outer layer in tawa or air fryer; can be minimized for a healthy version.
Optional: Rice Flour / Ragi Flour / Crushed Peanuts	Adds crust, texture, and crispiness to the exterior if desired.

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Millet Beetroot Tikki, How to make Millet Tikki, Millet Cutlet

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: Snack, AppetizerCuisine: Indian, FusionDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Shaping Time

minutes

Crispy, fiber-rich Millet Beetroot Tikkis/ Millet Patty made without potato or paneer—tawa-fried and perfect as a healthy snack or lunchbox treat.

Ingredients to make Millet Cutlet

1 cup, 1 Millet (foxtail, little, or barnyard)
1 nos. 1 Beetroot (medium, grated and squeezed)
¼ cup, ¼ Carrot (grated)
1 nos. 1 Onion (small, finely chopped)
1 large clove 1 Garlic (finely chopped)
1 teaspoon, 1 Ginger (grated)
¼ teaspoon, ¼ Turmeric powder
½ teaspoon, ½ Red chili powder
1 teaspoon, 1 Coriander powder
½ teaspoon, ½ Garam masala
Salt, to taste
3 to 4 tablespoon, 3 to 4 Oats flour (powdered rolled oats)
2 teaspoon, 2 Oil (for sauteeing)
4 tablespoon, 4 Oil (for cooking)

Directions to make Millet Beetroot Tikki/ Cutlet

Cook the Millet
Rinse ½ cup of millet thoroughly.
Cook with 1 cup water until soft but not mushy.
Fluff and spread on a plate to cool completely.
Sauté the Masala
Heat 1 tsp oil in a pan.
Add finely chopped onion, garlic, and ginger. Sauté until soft and lightly golden.
Add red chili powder, turmeric, coriander powder, and garam masala.
Sauté for 1 minute until spices blend and raw smell disappears. Let cool.
Mix the Tikki Dough
In a large bowl, add:
Cooked and cooled millet
Grated and squeezed beetroot
Grated carrot (optional)
Sautéed spice mixture
Gradually add oats flour (3 to 4 tbsp) and salt mix to form a soft, shapeable dough.
Cook the Tikkis
Tawa-Fry Method:
Heat 1–2 tsp oil on a tawa or flat pan.
Place tikkis and cook on medium-low heat for 5–6 minutes per side.
Flip gently once browned and crisp. Press lightly while cooking the second side.

Notes

1 cup = 250 ml

Directions to make millet tikki with step by step images

Cook the Millet
Rinse ½ cup millet well. Cook with 1 cup water until soft and fluffy. Let it cool completely.
Sauté the Masala
Heat 1 tsp oil in a pan. Add chopped onion, garlic, and ginger. Sauté until soft.
Add red chili powder, turmeric, coriander powder, and garam masala. Cook for 1 minute. Let cool.
Prepare Oats Flour:
In a blender add Rolled oats and grind it powder. Set aside.
Prepare the Tikki Mix
In a bowl, add cooked millet, grated beetroot, optional carrot, sautéed masala and salt. Add oats flour gradually and mix into a soft dough. Make small flat tikkis by taking small equal portions.
Tawa Fry
Heat a tawa with 1–2 tsp oil. Cook tikkis/ millet patty on medium-low heat for 5–6 minutes per side. Flip once and press gently cook for 5- 6 minutes or until cooked golden and crisp.

Golden brown millet beetroot tikkis frying on a tawa – healthy Indian evening snack without breadcrumbs or dairy

Pro Tips to make best Millet Beetroot Tikki

Cool the millet completely before mixing. Warm millet can turn the mixture sticky and hard to shape.
Squeeze beetroot well to avoid excess moisture. If your mix feels wet, add a little extra oats flour.
Chill the dough for 15–20 minutes before shaping if it’s too soft—this helps tikkis hold shape better while frying.
Use minimal oil on a cast iron or thick-bottomed tawa for a crisp, golden crust.
Make ahead: Shape and refrigerate the tikkis for up to 2 days, or freeze for longer.

Serving Suggestion for Millet Patty

Serve warm with mint chutney, coriander dip, or vegan yogurt sauce.
Pair with masala chai for a satisfying evening snack.

Close-up of beetroot millet cutlet made with oats flour – healthy high-fiber snack for weight loss and clean eating

FAQ – Millet cutlet

Can I make millet beetroot tikki without oats flour?

Yes, you can use roasted besan (gram flour), rice flour, or even flaxseed powder as a healthy binder alternative.

How do I fix a soggy beetroot cutlet mixture?

Add more oats flour or rice flour, chill the mixture, and avoid overcooking the beetroot. Make sure millet is completely cool and not mushy.

Can I make this millet tikki recipe ahead of time?

Yes. You can shape the tikkis and refrigerate them for up to 2 days or freeze them in an airtight container. Just pan-fry when ready.

What millet is best for tikki or cutlet recipes?

Foxtail millet, little millet, or barnyard millet work well because they cook soft and hold shape without turning mushy.

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