How To Cook Millet In A Rice Cooker

In this post, I have discussed how to cook millet in pressure level cooker, rice cooker and in a pan. All these are our Indian ways of cooking millets. Iam happy to make a post most Millets (Sirudhaniyam in Tamil)after a long time.

As we all know, Millets are a super good for you grain with loads of cobweb, calcium, minerals & iron. People accept started switching to millets and include it in their regular cooking equally a replacement of rice for breakfast, dinner and luncheon every bit well. Millet rice tin can be cooked on stove top( In a open pan), in a rice cooker, pressure cooker and even in microwave just like normal rice.

 Merely most of usa are not sure about how to melt millets perfectly in a fluffy style similar pulao, biryani or for making Indian manner recipes like Pongal, upma, porridge, koozh with a mushy texture. Its always confusing about the water ratio for dissimilar types of millet like Varagu arisi (Kodo millet), Samai (Little millet), Kuthiraivali (Barnyard millet), Thinai rice (Foxtail millet) and Kambu (Pearl millet).

 I take not discussed nearly Quinoa in this post. Quinoa and thinai are different millets. I will make a post on that separately.

Then in this post, I have shared how to cook Indian millets in 3 different ways i.east Open up pan method, In a force per unit area cooker and in an electric rice cooker. H2o quantity may vary based on the quality of millet. Some millet may need less water and some may need more than. Then please keep this post as a reference and practice the trial and error.

Warning nearly millets

I would like to emphasize this point earlier going to this post. Even though, Millet is a super healthy food, one should consume information technology moderately based on their body. Over consumption may pb to indigestion, breadbasket bloating, loss of appetite, imbalanced thyroid levels. And then please include different types of millet in your diet thrice or 4 times in a week.

Do non swallow the same millet repeatedly. Try to include varieties of millet in your cooking. I have heard people consuming millet for all the 3 times in their daily nutrient just for weight loss past completely avoiding rice. Recently I read in an commodity that Millets would slow downwardly the thyroid activity. So moderate consumption is brash for people with thyroid bug.

In general " Besides much of anything is good for nothing". So please consume it in moderate quantity and reap all it benefits. Maintain a salubrious life manner. This is my kind advice based on my own experience.

For people who are new to millet, please cheque my "All about millets" post for a amend understanding.

Millets names in dissimilar languages

ENGLISH – Finger millet, Kodo millet, Pearl millet, Barnyard millet, Footling millet, Foxtail millet

 

HINDI - Nachani /mundua, Koden/Kodra, Bajra, Jhangora, Kutki, Kangni/Rala

 

TAMIL – Ragi, Varagu, Kambu, Kuthiraivali, Samai, Thinai

 

KANNADA – Ragi, Harka, Sajje, Oodalu, Saame, Navane

 

TELUGU – Ragula, Arikelu, Sajjalu, Odalu, Sama, Korra

 

MALAYALAM – Panjipullu, Koovaragu, Kambam, Kavada pullul, Chama, Thina

How to cook Millet

How to cook different types of millet - Thinai rice, varagu rice,samai, kuthiravali and kambu

Cuisine: Indian

Category: Millet Recipes

Serves: Serves 2

Prep time: 5-30 Minutes

Melt time: 10 Minutes

Total time: xv-40 Minutes

1 cup - 240ml

• Varagu arisi (Kodo millet), Samai arisi (Little millet), Kuthiraivali ( Barnyard millet) - ane/two cup
• Water – 1.25 cups to ane.5 cups ( 1:two.five to 1:3 ratio)
• Cooking oil - few drops (optional)

For thinai & kambu, water quantity may vary. Soaking is needed.

• Thinai rice( Foxtail millet) - ane/ii loving cup
• H2o - 1.v cups

• Kambu / Pearl millet – 1/ii cup
• Water – two cups

For making pongal, bisibelebath, thick porridge : use ane: v ratio of millet & water and use force per unit area cooker.
For making pulao, biryani : use 1:2 or i: 2.five ratio of millet and water. It is improve to cook in open pan to get fluffy rice.

METHOD

• Endeavor to purchase unpolished millet considering its healthier than polished ones. Launder the millet at to the lowest degree twice or thrice.Use a strainer or metallic sieve with fine holes to filter it. Some millet may contain husk, dust particles or even pocket-size stones. So launder it well.
  

  HOW TO Melt VARAGU, SAMAI AND KUTHIRAVALI

• In Open pan : For one/2 cup of varagu arisi, measure out ane.25 cups of water ( 1:2.5 ratio). No need to soak in h2o. Estrus water in a pan. When it starts to roll boil, simmer the flame completely.

• Add the washed and drained millet to the  humid water. Lower the flame completely. Cover with a lid & melt for v-7 minutes. Fluff it gently in one case in the middle using a fork. Cook till all the h2o is absorbed. Switch off the flame and keep information technology covered for 10 minutes.

• Information technology will get cooked in the resting time and becomes fluffy. Later 10 minutes, you can remove it and serve with any sambar or any kuzhambu OR apply information technology for making variety rice. Enjoy !

How to cook in rice cooker : Wash 1/2 cup of millet and drain the excess h2o. Boil ane.five cups of water and add the millet
 ( i:three ratio). Cook information technology till the lights turn to warm way. Open the cooker & cheque if its cooked well. If not, add 1/two cup more water and cook for some more time.

How to cook in Pressure cooker : For cooking in pressure cooker, wash the millet and drain the backlog water. Heat a cooker base with 3 cups of h2o. In a cooker vessel, accept 1/2 cup of varagu/ kodo millet, Kuthiravali/ barnyard millet and add together i.25 cups of water (1:2.v ratio).

For Samai/ Little millet, add 1 cup of water ( 1:2 ratio). Add together few drops of cooking oil if you demand fluffy rice. Embrace with the hat and force per unit area cook in very low flame for ii whistles. Brand sure flame should be the minimum. It takes nearly 5-seven minutes to melt. If not, cook for 5 minutes in low flame and switch off the flame.

Practise Non COOK the millet straight in a cooker base. Information technology may lead to burnt lesser layer. So its better and safe to melt millets by placing them inside a vessel.

If y'all are making pulao or biryani, you tin can directly cook it with spices and vegetables. In that case, add i:2.v water and go on an center. Switch off afterward cooking for 6-7 minutes in very low flame. Open up the cooker afterward the steam is released.

HOW TO Melt THINAI/ FOXTAIL MILLET

• In a open pan : Wash the foxtail millet twice to remove the dust. Soak information technology for minimum 30 minutes. For 1/2 loving cup of thinai/ foxtail millet, heat 1.5 cups of h2o. When the water starts to roll eddy, add the soaked thinai. Mix well and add a few drops of cooking oil. Embrace and melt till all the water is absorbed. Toss it once or twice in the heart. Actually thinai takes long time to cook than other millets. So go along checking for the water content and add 1/4 loving cup more only if needed.

• In a rice cooker : Wash ane/2 cup of foxtail millet and drain the excess water.Soak it for an hr. Boil one.5 cups of water and add together the millet. Cook it till the lights turn to warm manner. Open the cooker & check if its cooked well. If not, add i/ii cup more water and melt for some more time.
• How to cook in Pressure cooker : For cooking in pressure cooker, launder the millet and drain the excess water. Heat a cooker base with one.v cups of water for 1/ii cup of thinai. Let the h2o roll boil. Add the washed millet, few drops of cooking oil and mix well. Cover with the lid and pressure melt in very low flame just for one whistle. Make sure flame should be the minimum. It takes near 5-7 minutes to melt. If not, cook for 5 minutes in depression flame and switch off the flame. Cooking for longer time burns the bottom layer. Then proceed an eye.

• HOW TO Melt KAMBU/ PEARL MILLET : Wash the kambu well. Soak in water for 30 minutes. Drain the backlog h2o and spread in a cloth. Let information technology dry for five minutes. Grind it coarsely in a mixie to remove the husk. Sieve it well. Eddy 2 cups of h2o for 1 loving cup of kambu. When the h2o starts to roll eddy, add the kambu, mix well without lumps and cook till all the h2o is captivated. Cover & cook information technology. Kambu cannot exist cooked fluffy. Information technology comes out mushy in texture.
• In pressure level cooker : Take 3 cups of water in a pressure cooker for 1 cup of kambu. Cook for 1 whistle in low flame or 3 whistles in medium flame.

Enjoy with sambar, kootu and poriyal !

Note

• The quantity of water may vary. +/- i/2 loving cup difference may be there.
• Cooking time may vary for the cooker and open up pan method. So go on an centre if you are cooking for the starting time time.

MILLET RECIPES

• All virtually millets

• Mixed Millet energy mix powder

• Instant millet dosa recipe using health mix pulverization

• Millet ladoo

• Thinai idli,dosa recipe

• Saamai sweet pongal/Picayune millet pongal recipe

• Ragi idli,dosa recipe

• Kambu dosai/Pearl millet dosa recipe

• Varagu idli, Dosa

• Varagu Ven pongal

• Kuthiravali Puli upma

• Kuthiravali Upma

• Thinai Nei appam

• Thinai Payasam

• Soft ragi adai - Sweet northward spice versions

• Ragi puttu - Sweet northward spice versions

• Ragi vermicelli - Sweetness due north spice versions

• Ragi porridge - Sugariness n spice versions

• Multi grain nankhatai/beige recipe

• Health mix powder recipe for babies

• Health mix powder for adults

• Instant Ragi dosa recipe

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Source: https://www.chitrasfoodbook.com/2016/09/how-to-cook-millet-thinaivaragusamai.html

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