Millets Frittata
18 hours 30 minutes
1129 reads
About Millets Frittata
The word "frittata" is Italian and translates to "fried," traditionally referring to a thick, fluffy omelette packed with meats, cheeses, or vegetables. In this unique twist, familiar Indian kitchen staples like foxtail millets, split Bengal gram, and split green gram take center stage, replacing eggs and adding wholesome flavor and texture.
By skipping the baking and focusing on a quick stovetop method, this Millets Frittata becomes an easy, nutritious option for breakfast, brunch, lunch, or even dinner. Spinach and protein-rich dals make it hearty and satisfying, while the fusion of Italian technique and Indian ingredients delivers a flavour-packed, homestyle treat perfect for any time of day.
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Recipe Time & More
Prep18 hours
Cook30 minutes
Total18 hours 30 minutes
Ingredients
- 1 cup Foxtail Millet foxtail millets
- 1 gm Bengal Gram Dal chana dal cup split bengal, split
- 1 gm Urad Dal black, split, urad dal, urad dal cup split black
- 1 gm Moog Dal green, moog dal cup split green, split
- 1/2 cup Spinach finely chopped
- 1/2 cup Cabbage finely grated
- 1/2 cup Carrot finely grated
- 1/4 leaves Coriander chopped, corrinder finely chopped, finely
- 1 tbsp Ginger Garlic Paste
- 2 tbsp Sesame Seeds
- 1 tsp Turmeric Powder haldi
- 1 tsp Chili Powder
- 1.5 tsp Salt or as per taste
- 1 tbsp Cooking Oil cold pressed
- 2 tbsp Sesame Seeds
- 1 tsp Mustard Seeds
- 1/2 tsp Asafoetida hing
- 6 leaves Curry Leaves
Instructions
- Soaking and fermentation 18 hrs. Soak the millets and all the pulses together for 3 hrs. Grind it into a batter and then allow it to fermentation overnight. Consistency of the batter should be similar to that of idili batter.
- In the fermented dough mix all the vegetables & spices.Heat oil in a Pan(Round shaped flat pan).Sprinkle Sesame seeds, Mustard, Asafetida & curry leaves in the pan .
- Pour batter into the pan on top of the seasoning and spread evenly. The thickness should be about 1 inch. Close it with a lid. Allow it to cook for 10 mins on low or medium flame.
- Insert knife to check if it is cooked and it should come out clean. Turn the Frittata upside down carefully to cook it on the other side and allow it to cook for another 5 mins.Serve the Frittatas hot with green chutney or sauce.
- Each Frittata can be cut in to two portions. Repeat step 1&2 for more Frittatas. 3 Frittatas can be made with the given portions for batter & ingredients.
Recipe Notes
Additional Tips
- For added crunch and flavor, sprinkle roasted peanuts or cashews on top of the frittata just before serving.
- If you prefer a smokier profile, cook the frittata in a cast iron pan and let the base develop a golden, slightly crispy crust before flipping or serving.
- To make this recipe vegan, ensure you use oil instead of ghee, and consider adding a spoonful of besan (gram flour) mixed with water for extra binding and a subtle nutty taste.
- Leftovers can be cooled, sliced into wedges, and packed as a high-protein, portable snack—perfect for lunchboxes or picnics.
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Recipe Nutrition
Calories: 62kcalCarbohydrates: 3gProtein: 1gFat: 5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gSodium: 570mgFiber: 1gSugar: 1g
Anita Bisnal
Articles: 1
4 Comments
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This is awesome! Can’t wait to cook it.
Such a beautiful dish! Can’t wait to try it.
Such a perfect dish! Thank you.
Such a tasty dish! Thanks for the recipe.