This millet kebab is a healthy variation of Hara bhara kebab, that are made with millet, oats and vegetables, without any potatoes.

These can be made ahead and stored in the freezer too.

Have it as a snack in the evening or as a filling in the sandwich, it tastes great either way. And if you have boiled millet in your refrigerator then it gets ready in a jiffy. And the best part is that it tastes good even without potatoes.

I served these millet and oats kebab by using these as a filler in my Substyle sandwiches and were relished a lot.As we were having Sub-style sandwiches in the dinner that day, so my son insisted to have Hara Bhara kebab to use it in the sandwiches as these would make them filling too. At that time, I thought of giving these kebab a twist with millets and hence tried it. I wanted to add spinach too but it was not at home and due to the lockdown going on, getting it from the market was also not easy. So, I just used my frozen veggies and the result was great. I tried these without using any potatoes and believe me, these were not at all missed.

I can only say that my millet trials are really turning into a feast and are loved by all so much so, the boys have already announced to go for a complete switch over to millets once the lockdown is over.

 

A Little About Kodo Millet

• Kodo is the English name and is known as Kodon millet in the Hindi language. Varagu in Tamil and Malayalam. And is known as Arikelu in the Telugu language. This millet is known as Kodara in 4 languages namely, Sanskrit, Gujarati, Marathi and Punjabi.
• This Kodo millet is nutrient-dense like all other millets but is exceptionally rich in fibre and comes second after Barnyard millet. Kodo has 9 g fibre in every 100 g  (whereas barnyard has 9.8 g)

• This millet is very easy to digest, it contains a high amount of lecithin and is excellent for strengthening the nervous system.
• It is best in taste and is very much like rice. My husband loves this millet and eats it with curd, Dal (lentils) and as porridge as well.

You can read about millets in A Glimpse into millets

 

How To Boil Millet?

Boiled millet in your refrigerator is a boon in itself. There are so many ways in which this can be used. If kept in an airtight container, it remains good for 3 to 4 days easily.

Before I tell you my method, I would like to say that I like boiled millet which is separated and is not sticky or mushy. For getting this type of millet, my standard method is to boil it for 2 whistles with equal quantity of water. Like 1 cup water for 1 cup millet. And it is must to soak the millet before boiling it. So, the simple steps are:

1. Soak millet for at least 2 hours, more the better.
2. Drain this water and rinse it again in freshwater.
3. Boil it in the pressure cooker with an equal quantity of water for 2 whistles.
4. Wait till the steam releases and then open the pressure cooker.

This boiled millet can be used for umpteen purposes. Use it for making curd rice, salad, Upma, lemon rice, Upma, kebabs, or have it in milk just like porridge and many other dishes.

 

How To Make 

For making millet and oats kebab, of course, you need the millets, and oats. I used Kodo millet in this recipe. You can use the same or any other of your choice. Other than this we require loads of veggies. You can take veggies of your choice. Like I used peas, beans, onions and carrots. Wanted to add spinach but was in my stock of veggies. Then steam veggies or pressure cook for just one whistle. Similarly, boil millets after soaking for a few hours.

Next mix everything either with hands or in the food processor. I used a food processor as it is not only convenient to use but also millets gets mashed nicely. You can use a potato masher too. Add spices and oatmeal for binding. The quantity of oatmeal may vary depending upon the moisture in your mix. So, use accordingly. You can add boiled potatoes, cottage cheese etc too.

Make kebabs. Shallow fry these on a skillet or in the air fryer. I did both.

 

How To Serve these Millet Kebabs

You must be wondering what am I talking? These are served with green chutney or tomato ketchup just like other kebabs.

But I also used these in my Sub sandwiches. Actually, as I planned to have Sub-style sandwiches, my son, Siddharth, insisted to have those with Hara Bhara kebab. So, these millet kebabs were my healthy variation of that. And the end result was yummy, approved by everyone.

 

Why you will love these Kebab

• Easy To make
• Fibre-rich
• No Potatoes
• Made in a skillet or air fryer
• Great in taste
• Freezer-friendly
• Great filler for sandwiches

Can I  Make these Gluten-Free?

Simply replace semolina with gram flour and also ensure that the oats you use are gluten-free.

 

Can I Freeze These Millet Kebabs?

Yes, very easily. I kept the leftover kebabs, after shaping, in the freezer. And then after 2 days, air fried them. They came out perfect. No need to thaw. Just take these out of the freezer and air fry or shallow fry these.

 

 Step By Step Recipe

A. Boil Millet

• Rinse  Kodo millet in water by changing water several times till you get clear water. You get lot of brown coloured water while rubbing this millet in water.
• Soak it in enough water for a minimum of 2 hours. More the better. You can soak it overnight too.
• Once again rinse it in clean water.

• Add water and pressure cook it for 2 whistles.
• Let the steam settle down on its own.
• Open the pressure cooker and your fluffy boiled Kodo millet is ready. Follow the same method for any other millet too.

• Use it immediately or keep it in an air tight container in the refrigerator.
• Remains good for 3 to 4 days.

B. Make Kebab

• Steam the veggies, either in a steamer or pressure cook for just one whistle.
• Squeeze out the water, if any, from the veggies.
• In the food processor, take steamed veggies and boiled millet.

• Run the processor for a minute or so till everything comes together.
• Take the mix out, add spices and mix in oatmeal and semolina.

• Give any shape of your choice and shallow fry or air fry these.
• Heat a skillet. Put oil. When the oil gets heated, put kebabs and cook from both the sides till golden brown.

• Serve with love, mint chutney optional.

 

Millet Kebabs in Air Fryer

• Preheat air fryer at 200 degrees for 5 minutes.
• Brush oil on both sides of the kebabs
• Place them in the air fryer basket and air fry for 15 to 20 minutes. You may flip them once after about 10 minutes.

Let's Connect!

I hope you have liked this healthy recipe of millet &oats kebab and will surely try it out for your loved ones. I would love to have your views regarding this.

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