Spice Coast Cauliflower, How to make Swahili Style Cauliflower Roast
Oven-roasted tricolored cauliflower with cumin, garlic, and chili, served on a banana leaf with creamy cashew-curd sauce. A vibrant African–Indian fusion dish.
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!
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.
Jump to Recipe| 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. |
Yes, you can use roasted besan (gram flour), rice flour, or even flaxseed powder as a healthy binder alternative.
Add more oats flour or rice flour, chill the mixture, and avoid overcooking the beetroot. Make sure millet is completely cool and not mushy.
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.
Foxtail millet, little millet, or barnyard millet work well because they cook soft and hold shape without turning mushy.
Oven-roasted tricolored cauliflower with cumin, garlic, and chili, served on a banana leaf with creamy cashew-curd sauce. A vibrant African–Indian fusion dish.
This soya kebab recipe combines the goodness of plant-based protein and Indian spices into a delicious veg seekh kebab that’s 100% vegan. Pan-cooked and easy to make—perfect for weeknight dinners or festive snacks.
Japan Chicken is an Erode special trending recipe. Erode special Japan chicken is prepared by adding fried chicken in rich creamy cashew and milk white sauce. Japan chicken/ Malai chicken…
A comforting fusion dish where classic mac and cheese meets Indian millet. Creamy, cheesy, and deeply satisfying—perfect for weeknight dinners or indulgent grain bowls.
This crispy Millet Rava Dosa is an instant, no-fermentation South Indian recipe made with foxtail millet rava, rice flour, and spices. Light, lacy, and wholesome, it’s perfect for a quick breakfast or tiffin, and a delicious way to bring millets back to your plate.
A soft and airy jowar sponge cake made without maida or wheat flour. 100% gluten-free, mildly sweet, and part of Sandyathome’s Millet Revival Series.
Revive the taste of real millets with this crispy Kezhvaragu Adai made without rice or flour. Whole ragi, barnyard millet, and lentils come together in this soulful South Indian crepe, perfect for breakfast or light dinner.
A forgotten Tamil Muslim dish made with sorghum flour, curd, and coconut — these steamed millet dumplings are soft, savory, and soul-soothing.
A soft, ghee-rich ragi halwa once made in Tamil Muslim homes after Bakrid — this revival sweet is slow-cooked from freshly extracted millet milk and meant to be savored, not sliced.
These air-fried millet arancini are my fusion take on the classic Italian snack — made with kodo millet, kasuri methi, and a gooey cheddar center. Crispy outside, soft and flavorful inside… a healthy indulgence you’ll love!
Ragi poori, a crispy and earthy millet poori, is packed with calcium and cooling benefits — a perfect breakfast, brunch, or dinner for hot summer days.
Make the softest, healthiest no rice jowar dosa at home! This gluten-free cholam dosa recipe is easy, delicious, and perfect for breakfast or dinner. Learn the tips for flawless fermentation and texture.
This recipe is woven from memories and flavors passed down through generations. Kindly respect the soul behind it — do not reproduce or copy without permission. © 2025 Sandyathome |…
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