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Check out this recipe of Vegetable Millet Kebab from Brinda Kumar

Vegetable Millet Kebab

Discovering another advantage of using kodo millets, primarily that they benefit the nervous system, I decided to use them again, this time to make a vegetable kebab.
Soaked the millets (half a cup) overnight and pressure-cooked it well to achieve a softer consistency. Then, I mashed the millets by hand and kept them aside. Added some minced garlic and ginger to the mixture.
I pressure-cooked some sweet potatoes , cut them into pieces and fried them on high fire for about 3-4 minutes. After they cooled down, I mashed them and mixed them with lightly sautéed grated carrots and cabbage. Also added some finely chopped spring onion whites and a few greens, some finely chopped green chilies, and lots of coriander.
I mixed the vegetables and millets together, adding spices and salt to taste, and shaped them into kebabs. They did not require any further binding agent. I fried them in a non-stick pan in a little oil, on both sides until they were done.
Served these delicious melt-in-the-mouth kebabs with homemade mint chutney and tomato chutney.

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