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    by Manna Foods November 28, 2018


    • ½ cup kodo millet / varagu/ arikelu
    •  1 ½ cups water
    • Salt as needed
    • 1 ½ tbsp oil (use as needed)
    • ½ tsp mustard
    • 1 to 1 ½ tbsp bengal gram or chana dal
    • 1 to 1 ½ tbsp skinned black gram or urad dal
    • ¼ cup peanuts or cashews split (use as needed)
    • Pinch asafoetida or hing
    • 1 green chili slit
    • 1 red chilli broken
    • 1/8 tsp turmeric or haldi
    • 1 tsp ginger grated
    • 1 sprig curry leaves
    • 1 lemon Medium to large (use as needed)

    • Add ½ cup of little millets to a pot and wash thoroughly. Drain completely. Add 1 ½ cups water, salt as needed to the pot and allow to soak for a while. You can also skip soaking.
    • Cook them on a medium flame until all the water is absorbed, but slightly soggy. Cover the pot and simmer on the lowest heat until completely cooked. Fluff gently with a fork and cool completely.

    Method (Little Millet Lemon Rice)
    • Heat a pan with oil. Add mustard when they begin to splutter, add chana dal, urad dal, cashews and red chili, green chili.
    • When the dals turn slightly golden, add curry leaves, ginger and green chili.
    • Curry leaves turn crisp very soon, then turn off the stove and add turmeric and hing.
    • Add the cooled millets and squeeze in the lemon juice.
    • Mix everything well. Serve lemon millet rice with curd, veg sald, papad or pickle.
    Manna Foods
    Manna Foods

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