Healthy Millet & Oats Kebab is truly a healthy recipe with all healthy ingredients and is delicious in taste. 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.

This Kodo Millet & Oats Kebab is my entry from alphabet K in Blogchatters A2Z Challenge 2020.

Millet & Oats Kebab

Millet & Oats Kebab

Related Recipes:

Millet & Oats Kebab

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.

How To Boil Kodo 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.

Uses Of Boiled Kodo Millet

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

How To Make Millet And Oats Kebab

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.

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.

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.

Millet & Oats Kebab

Brownie Points Of My Healthy Millet & Oats Kebab

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

To Make Gluten-Free Millet & Oats Kebab

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

Detailed Recipe Of Millet & Oats Kebab With Step By Step Pics

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.

Millet & Oats Kebab

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

Make Millet & Oats 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.

Millet & Oats Kebab

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

Millet & Oats Kebab

  • 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.

How To Air fry Millet Kebabs

  • 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.

Millet & Oats Kebab

Recipe Card Of Millet & Oats Kebab

Millet & Oats Kebab

Truly healthy as these are made with millet, oats and veggies only without using any potatoes.

Prep Time 20 minutes
Cook Time 15 minutes
Soaking Time 2 hours
Servings 12 Kebabs

Ingredients

Boil Millet

  • 1/3 Cup Kodo Millet
  • 1/3 Cup Water

For Kebab

  • 1 Cup Boiled Kodo Millet
  • 1 Cup Mixed Vegetables (Peas, Beans, Carrot, Onions)
  • 2 Tbsp Oatmeal
  • 2 Tbsp Semolina (Fine)
  • 1 tsp Salt, or as Per Taste
  • 1/4 tsp Chilli Flakes
  • 1/2 tsp Italian Seasoning Or Oregano
  • 1 tsp Lemon Juice
  • 2 Tbsp Oil (For Shallow Frying)

Instructions

Boil Millet

  1. 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.
  2. Soak it in enough water for a minimum of 2 hours. More the better. You can soak it overnight too.
  3. Once again rinse it in clean water.
  4. Add water and pressure cook it for 2 whistles.
  5. Let the steam settle down on its own.
  6. Open the pressure cooker and your fluffy boiled Kodo millet is ready. Follow the same method for any other millet too.
  7. Use it immediately or keep it in an air tight container in the refrigerator.
  8. Remains good for 3 to 4 days.

Make Millet & Oats Kebab

  1. Steam the veggies, either in a steamer or pressure cook for just one whistle.
  2. Squeeze out the water, if any, from the veggies.
  3. In the food processor, take steamed veggies and boiled millet.
  4. Run the processor for a minute or so till everything comes together.
  5. Take the mix out, add spices, mix in oatmeal and semolina.

  6. Give any shape of your choice and shallow fry or air fry these.
  7. Heat a skillet. Put oil. When the oil gets heated, put kebabs and cook from both the sides till golden brown.
  8. Serve with love, mint chutney optional.

For Making In Air Fryer

  1. Preheat air fryer at 200 degrees for 5 minutes.

  2. Brush oil on both sides of the kebab.

  3. Keep the kebabs directly on the air fryer basket and air fry for 15 to 20 minutes till golden in colour. May flip these in between.

  4. How To Freeze Kebabs

  5. Give shapes and keep them in a plate, slightly apart from each other.

  6. Keep the plate in the freezer till kebabs are frozen,

  7. Once frozen, you may keep these in a ziplock bag.

  8. At the time of making, do not thaw these. Instead, directly fry in air fryer or skillet.

Recipe Notes

  1. Kodo millet increases more than 3 times after being boiled. This 1/3 cup will almost be 1 cup once boiled. However, you can boil more and keep it in the refrigerator for many other purposs, like I did.
  2. You can use any other millet in place of Kodo millet.
  3. Quantity of oatmeal and semolina may differ as per the moisture in your mixture.
  4. You can omit italian seasoning and add black pepper, Chat masala etc and give it an Indian touch.
  5. Lemon juice is added not just for the taste but if added, the mix doesnt stick to hands and it is easier to form shapes.
  6.  

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.

You can read all my posts under this series by clicking Blogchatter A2Z 2020

Thank you for reading this post. If you have liked this recipe then do let me know by leaving a comment below. Your feedback fuels my enthusiasm. You may share this post with your dear ones by clicking on the little buttons below. You may follow me on       Facebook   Pinterest    Twitter   Instagram(#samirasrecipediary) too. for latest recipe updates. Thank you!