Ragi Semiya Upma brings millet back to the everyday breakfast table in a practical way. Finger millet, known as ragi, has long been valued in South Indian kitchens for its strength-giving qualities and natural calcium content. Turning it into vermicelli makes it quicker to cook while retaining its earthy taste. Paired with fresh vegetables and a simple tempering, this upma works well during busy mornings when you need something warm, light and steadying without feeling heavy.

Mandia Pej is a humble yet nourishing dish from Odisha, prepared using finger millet (mandia) and rice. Traditionally eaten in rural households, especially during the hot months, it is valued for its cooling properties and ability to sustain energy for extended periods. Farmers often relied on pej as a midday meal because it is light on the stomach yet filling. Served with a fiery tomato chutney, this dish reflects the simplicity and practicality of Odia home cooking while celebrating the nutritional strength of millets.

No list of Holi celebration food is complete without the classic besan papdi chaat. It’s arguably one of the most loved street-style Indian appetisers that perfectly balances crispy and creamy textures to deliver unmistakable goodness. Here, crunchy papdi – small, fried discs made from a gram-flour dough — are topped with a medley of sauces and basic vegetables like onions, potatoes, and tomatoes. The whole thing is garnished with a crunchy sev or sweet pomegranate seeds, and flavoured with different spice powders. What makes this the ultimate Holi party snack is that it’s highly customisable. You can adjust the quantity of sauces, choose different garnishes, or skip altogether, and make it as spicy, tangy, or sweet as you like.