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
Also in Manna Millets Pack of 5 (Kodo, Proso, Little, Foxtail & Barnyand)
