2 cups Millet flour or the Millet ground up finely in coffee grinder. ½ cup
Whole-wheat flour.
¾ to 1-cup buttermilk to get the consistency of batter to pour like pancakes.
Mix the above and keep it for 2 hour. Water could be used instead of buttermilk.

Spices as desired;
½ Tsp cumin seed powder.
¼ tsp turmeric powder- optional.
2 tbs. Sesame seeds
¼ tsp or to taste red chili powder
black pepper to taste.
1 tsp salt/or to taste.
1 tsp baking soda.
½ cup finely chopped onions.
2 cloves garlic finely mashed.
Variation- green peas, carrots, spinach goes well with this recipe. Add more vegetables if desired,
3-4 tbs. Oil for pan frying- use non-stick skillet for better results.

As described above, let the batter stand for 2 hours, and add spices and vegetable. On medium heat warn the non stick skillet and make the cakes like pancakes, Takes about 3 min on both sides to till light golden on both sides to completely cook. Let cook on cooling rack. Oil use could be kept minimal. This is very nutritious recipe.

Serving suggestions: Serve with your favorite fruit chutney.
Yogurt –plain lightly spiced with salt and roasted cumin seed powder will also do well.

1 cup millet flour
3/4 cup whole wheat or white flour
4 teaspoons baking powder
1 teaspoon salt
1 egg 3 tablespoons oil
1 cup milk
1/4 cup honey

Sift dry ingredients together in a large bowl. Add egg, oil, milk, and honey. Mix well. Pour into a greased 8 inch square pan. Bake in a 400 degree oven for 20 to 25 minutes.

1/2 cup butter
3/4 cup onion, chopped
2 cups celery, chopped
2 teaspoons salt
1 teaspon of each herb [season to taste] sage, thyme, poultry seasoning

Melt butter in heavy skillet, sauté onion and celery, add seasoning.

In large bowl mix:
3 cups cooked millet
6 cups bread crumbs
3 of 4 beaten eggs

Pour butter mixture over this mixture in large bowl and add 1 to 2 cups liquid chicken broth or vegetable broth. Makes about 2 1/2 quarts stuffing for chicken or turkey. Can be baked in greased casserole dish in 350 degree oven for 35 to 40 minutes.