Stay fit with a delicious and oil-free twist! In Episode 3 of our Weight Loss Series, learn how to make a Zero Oil Millet Salad – healthy, nutritious, and perfect for your weight loss journey!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Wash the barnyard millet thoroughly and soak it in water for 2–3 hours.
Bring water to a boil in a pot and cook the soaked millet until soft but non-mushy. Drain excess water and let it cool.
In a blender jar, add coriander, mint, green chili, ginger, grated coconut, roasted cumin, black pepper, curd, lemon juice, and salt.
Blend into a smooth, creamy dressing. Set aside.
In a large mixing bowl, combine the boiled millet, boiled chickpeas, diced cucumber, pomegranate seeds, and roasted peanuts.
Pour the green yogurt dressing over the mixture.
Toss everything well until the salad is evenly coated.
Ensure the millet and Kabuli chana are boiled and cooled before mixing to avoid sogginess.
You can adjust the spice level of the dressing by adding more or fewer green chilies.
For added crunch, you can garnish with extra roasted peanuts.
Can I use a different type of millet?
Yes, you can substitute barnyard millet with other types like foxtail or pearl millet.
Is this salad suitable for vegans?
No, as the recipe includes curd. You can replace curd with a plant-based yogurt to make it vegan.
How long can I store this salad?
It is best consumed fresh, but you can store it in the refrigerator for up to 24 hours.
Can I skip peanuts in the recipe?
Yes, you can skip peanuts or replace them with other nuts or seeds like almonds or sunflower seeds.
What can I use instead of coconut in the dressing?
You can use soaked cashews or almonds as a substitute for coconut in the dressing.
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