How To Cook Millet In A Pressure Cooker, Rice Cooker, Pan – Indian Style

• Varagu arisi (Kodo millet), Samai arisi (Little millet), Kuthiraivali ( Barnyard millet) – 1/2 cup
• Water – 1.25 cups to 1.5 cups ( 1:2.5 to 1:3 ratio)
• Cooking oil – few drops (optional)

For thinai & kambu, water quantity may vary. Soaking is needed.

• Thinai rice( Foxtail millet) – 1/2 cup
• Water – 1.5 cups

• Kambu / Pearl millet – 1/2 cup
• Water – 2 cups

For making pongal, bisibelebath, thick porridge : use 1: 5 ratio of millet & water and use pressure cooker.
For making pulao, biryani : use 1:2 or 1: 2.5 ratio of millet and water. It is better to cook in open pan to get fluffy rice.

• Try to buy unpolished millet because its healthier than polished ones. Wash the millet at least twice or thrice.Use a strainer or metal sieve with fine holes to filter it. Some millet may contain husk, dust particles or even small stones. So wash it well.
  
  HOW TO COOK VARAGU, SAMAI AND KUTHIRAVALI 

• In Open pan : For 1/2 cup of varagu arisi, measure 1.25 cups of water ( 1:2.5 ratio). No need to soak in water. Heat water in a pan. When it starts to roll boil, simmer the flame completely.

 

• Add the washed and drained millet to the  boiling water. Lower the flame completely. Cover with a lid & cook for 5-7 minutes. Fluff it gently once in the middle using a fork. Cook till all the water is absorbed. Switch off the flame and keep it covered for 10 minutes.

• It will get cooked in the resting time and becomes fluffy. After 10 minutes, you can remove it and serve with any sambar or any kuzhambu OR use it for making variety rice. Enjoy !

How to cook in rice cooker : Wash 1/2 cup of millet and drain the excess water. Boil 1.5 cups of water and add the millet
 ( 1:3 ratio). Cook it till the lights turn to warm mode. Open the cooker & check if its cooked well. If not, add 1/2 cup more water and cook for some more time.

• In a open pan : Wash the foxtail millet twice to remove the dust. Soak it for minimum 30 minutes. For 1/2 cup of thinai/ foxtail millet, heat 1.5 cups of water. When the water starts to roll boil, add the soaked thinai. Mix well and add a few drops of cooking oil. Cover and cook till all the water is absorbed. Toss it once or twice in the middle. Actually thinai takes long time to cook than other millets. So keep checking for the water content and add 1/4 cup more only if needed.
• In a rice cooker : Wash 1/2 cup of foxtail millet and drain the excess water.Soak it for an hour. Boil 1.5 cups of water and add the millet. Cook it till the lights turn to warm mode. Open the cooker & check if its cooked well. If not, add 1/2 cup more water and cook for some more time. 
• How to cook in Pressure cooker : For cooking in pressure cooker, wash the millet and drain the excess water. Heat a cooker base with 1.5 cups of water for 1/2 cup of thinai. Let the water roll boil. Add the washed millet, few drops of cooking oil and mix well. Cover with the lid and pressure cook in very low flame just for one whistle. Make sure flame should be the minimum. It takes nearly 5-7 minutes to cook. If not, cook for 5 minutes in low flame and switch off the flame. Cooking for longer time burns the bottom layer. So keep an eye.

• HOW TO COOK KAMBU/ PEARL MILLET : Wash the kambu well. Soak in water for 30 minutes. Drain the excess water and spread in a cloth. Let it dry for 5 minutes. Grind it coarsely in a mixie to remove the husk. Sieve it well. Boil 2 cups of water for 1 cup of kambu. When the water starts to roll boil, add the kambu, mix well without lumps and cook till all the water is absorbed. Cover & cook it. Kambu cannot be cooked fluffy. It comes out mushy in texture.
• In pressure cooker : Take 3 cups of water in a pressure cooker for 1 cup of kambu. Cook for one whistle in low flame or 3 whistles in medium flame.

Enjoy with sambar, kootu and poriyal !