• 1 cup Barnyard Millet/ Little Millent / Porso Millent
  • 1 tsp Cumin seeds
  • 1 tsp Ginger-Green chilli paste
  • 1.5 cups water
  • 1 tbsp oil
  • 2 tsp coarsely ground peanut powder
  • 1 tbsp chopped corriander leaves

How to make?

Soak the millets for an hour. Then drain them. Keep aside.

Take a thick bottomed vessel. Add oil. Once hot add cumin seeds. Fry it till it changes color. Add Ginger-Green chilli paste. Fry for 5 minutes. Add drained millets. Stir and saute for 2 minutes. Add water and rock salt. Cover the container with a lid and cook on low flame. Keep checking and stirring in between.

Once grains have softened and cooked well, switch off the gas. Add the peanut powder and corriander leaves and mix well.

Serve it hot with raita.