There’s something so comforting about a steaming plate of dhokla, isn’t there?
As someone deeply passionate about health and mindful eating, I’m always exploring new ways to take traditional Indian recipes and give them a nourishing twist. That’s exactly how Barnyard Millet Dhokla came to life in my kitchen — an idea born out of curiosity, sustained by flavor, and loved for its health benefits.
Known as “Sanwa” or “Sama” in Hindi, barnyard millet is a tiny grain that’s been part of Indian food traditions for centuries, especially during fasting periods like Navratri. Though it often takes a back seat to its more popular cousins like ragi or bajra, barnyard millet is a hidden gem in the world of millets.
And so I decided to experiment, create, and share with you this light, fluffy, and super nutritious version of dhokla made with barnyard millet!
Benefits of Baryand Millet:
- Naturally gluten-free
- Easy to digest
- Low in calories
- Rich in fiber, iron, magnesium, and phosphorus
- Low in glycemic index — making it ideal for diabetics
| Benefit | Why It Matters |
|---|---|
| Gluten-Free | Great for gluten-sensitive individuals |
| High Fiber Content | Improves digestion and keeps you full longer |
| Low Glycemic Index | Helps control blood sugar levels |
| Rich in Antioxidants | Supports cellular health and immunity |
| Light & Easy to Digest | Ideal for children, elderly, and during fasting |
A Grain with a Rich Indian Legacy
Millets like barnyard have been cultivated in India for over 5,000 years. They were a staple before rice and wheat took over our plates post-Green Revolution. Barnyard millet was commonly used in rural households — often cooked as upma, kheer, or rotis during fasting or as an everyday grain in parts of Uttarakhand, Madhya Pradesh, and Tamil Nadu.
In recent years, with the rise of health consciousness and clean eating, this humble millet is finally making a comeback — and I couldn’t be happier.
Why Barnyard Dhokla?
Dhokla has always been a family favorite — it’s quick, steamed (read: guilt-free!), and works great for breakfast, snacks, or even as a light dinner. So why not give it a millet makeover?
When I tried making dhokla using barnyard millet flour, I was pleasantly surprised — the texture was light and airy, the taste mildly nutty, and the best part? It left me feeling satisfied yet energetic, without that heavy carb slump.
The combination of sooji, buttermilk, and this millet creates a perfect batter that steams into a soft, spongy delight. Topped with a tempering of mustard seeds, curry leaves, and chana dal — it’s truly an experience for your senses.
Incorporating Millets into Daily Life
I always say this — health doesn’t have to be boring or complicated. Small, sustainable changes go a long way. Swapping out a refined flour recipe with a millet-based one is a powerful step. And when the recipe turns out as delicious as this Barnyard Dhokla, it’s a win-win!
Have you ever cooked with barnyard millet before? I’d love to hear your experience. Or better yet, try this recipe and tag me on Instagram [@cookwithdelicacy] — I can’t wait to see your healthy creations!
And don’t forget — you’ll find more such millet-based recipes, tips, and stories at www.chefurchikajain.in 🌱
Barnyard Dhokla
Ingredients
- ½ cup Barnyard millet (Whole)
- ½ cup Sooji (Semolina Flour)
- 300 ml Buttermilk (Chaach)
- 1 spoon White Salt
- ½ tsp Eno
- 3-4 Green Chili
- ¼ cup Chopped Coriander
Tempering
- 1 tbsp oil
- ½ tsp Mustard Seeds
- 1 tbsp Chana Dal
- 10-15 Curry Leaves
- 1 tsp Red Chili Powder
- Oil (for greasing the idli mold)
Instructions
- Wipe the barnyard millet thoroughly using a clean cloth to remove any impurities
- Grind it into a fine powder using a dry grinder or mixer
- In a mixing bowl, add the barnyard millet flour, sooji, salt, and buttermilk
- Mix well to form a lump-free, smooth batter.
- Let the batter rest.
- Heat water in a steamer or large pan. Grease the idli molds or dhokla plates with a little oil
Till then, prepare the tempering
- Heat 1 tbsp oil in a small pan
- Add mustard seeds and let them splutter
- Add chana dal and sauté until slightly golden
- Add curry leaves and red chili powder and turn off the flame
After resting the batter for a while,
- Add ½ tsp Eno to the batter, pour a little bit of water over it and mix gently in one direction. The batter will become airy and light
- Pour the hot tempering in the batter and mix in one direction
- Immediately pour the batter into the molds and place them in the steamer
- Steam for 12–15 minutes or until a toothpick comes out clean
- Remove the dhoklas from the mould and enjoy!
