For the past few months have been meaning to cut down on white rice and replace it with millets or any other healthy alternatives. There is still a long way to go for me when it comes to eating healthy & eating a balanced diet. This just a very small step towards it.
I follow a very simple procedure to cook this foxtail millet. and you can adjust water levels, cooking time based on your output.
Basic Rules :
– Soak millets for 10 minutes
– Rinse thoroughly and remove any dirt
– Drain water
Open Pan cooking :
– For one cup of foxtail millet you will require an approximate 2.5 cups of water
– Even if you add extra 1/2 cup water dont worry you can drain excess water later
– Add a tiny pinch of salt and 1/2 teaspoon oil
– Once the water starts to boil add millets and turn the flame to medium
– Keep stirring once in a while so that they dont get stuck at the bottom of the pan or vessel
– After approx 5-6 minutes millets will look like the below picture
– After approximately 12 minutes you can see the water being completely absorbed by the millets and almost cooked
– At this stage you can transfer it to a Colander or any other perforated vessel to drain excess water
– Leave it to cool down for 10 minutes
– Use a fork and fluff the millets. This makes millets grainier and will avoid hot millet getting mashed up
The base is now ready. You can make lemon millet, coconut, capsicum millet etc or even Upma/Biryani 😊😊
Pressure cooker method :
– For one cup of millet add 2 cups of water
– Add a pinch of salt
– Leave it upto 4 whistles
– Once the pressure is released check if its cooked
– If there is any excess water drain as mentioned above
– If it is undercooked then sprinkle few drops of water and leave for 2 or 3 more whistles
Since everyone’s pressure cooker is different and the time taken/number of whistles might vary. I would request you to kindly adjust the timings based on your output.
For other millet varieties like Pearl Millet, Barnyard, Kodo I shall cook at home and update the approximate cooking time here soonly.