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Little Millet Lemon Rice

Little Millet Lemon Rice

  • 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.
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