Cooked fluffy foxtail millet

 Cooked fluffy foxtail millet 

Cooked fluffy foxtail millet is gluten free and a great substitute to rice. It cooks quickly and is easily digested. Foxtail millet has a higher mineral content and more fibrous than rice. This fluffy foxtail millet can be used to prepare different types of recipes like pulihora, fried rice, porridge or salad and many more. Foxtail millet can be consumed in any season. 

Quick tips - 

1. Instead of foxtail millet...  porso millet, little millet, brown top millet and barnyard millet can be cooked using this method. 

2. Soaking millets overnight or for 6-8 hours gives you fluffy millets BUT you can also soak milket in hot water for 1-2 hours.

3. 1 cup of raw millet yields 4 cups plus little more of cooked millet.

4. Cooked fluffy millets can be consumed with dal, curry or can be used to prepare vegetable fried rice, lemon rice, salad and many more. 

Ingredients -

1 cup foxtail millet (kangni)

1-1/2 cup water

1 tsp oil 

Method -

1. Wash millets 4-5 times. Soak it overnight or for 6-8 hours. OR you can soak millet in hot water for 1-2 hours. 

2. Drain it and keep aside. 

3. Add soaked and drained millet, water and oil in pressure cooker. 

4. Cover and cook on medium high flame for 2 whistles. Switch off the flame and let the pressure release naturally.

5. Open the lid and fluff it up gently using fork.  

6. Fluff it up gently using fork. 

7. Fluffy millets are ready. 

8. Transfer to a serving plate. 

9. Serve hot with soyabean dal, salad and chutney. 

Cook, Click & Post before you have a toast!