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Friday, September 12, 2014

HOW TO COOK MILLETS? / MILLETS COOKING BASICS / SAAMAI SADHAM / SAAMAI RICE

HOW TO COOK MILLETS? / MILLETS COOKING BASICS / SAAMAI SADHAM / SAAMAI RICE

What are millets?

Millets, known as Sirudaniyam in Tamil, are small seeded grains, gluten free and  non-allergic. They are rich in fiber, iron, calcium and phosphorous. Also rich in protein, amino acids, minerals and anti-oxidants.

Benefits of millets:

Highly effective in reducing weight. Controls  blood sugar level. Lowers the risk of diabetes. Repairs body tissues. Prevents constipation. Prevents ulcers. Helps in easy digestion. Reduces the risk of cancer. Good for heart. Improves stamina. Improves  body metabolism. Controls arthritis. Improves skin disorders. Improves menstrual disorders. Lowers cholestrol and triglycerides. Magnesium in millets reduce the effects of migraine. Lowers high blood pressure.

Millets can be substituted for rice and wheat in day to day cooking. However, millets should not be consumed in great quantities by those with thyroid disease.

GLOSSARY OF MILLETS

Tamil
English
Hindi
Kuthiravaali Barnyard millet Jhangora
Saamai Little millet Kutki
Varagu Kodo millet Kodra
Pani varagu Proso millet Barri
Thinai Foxtail millet Kangni
Kambu Pearl millet Bajra
Kezhvaragu / Ragi Finger millet Mandua
Cholam Sorghum Jowar

Let  us start with the basics on cooking millets. How to cook millets? You can either cook it in a vessel or  pressure cook.

HOW TO COOK MILLETS? / MILLETS COOKING BASICS / SAAMAI SADHAM / SAAMAI RICE

INGREDIENTS:

Any millet (Saamai, Kuthiravaali, Varagu or Thinai) - 1 cup
Water -  2 1/2 OR 2 3/4 cups  ( I used 2 3/4 cups)

METHOD:

Remove the grits and wash the millet well. Add water and pressure cook for 3 whistles. Serve with sambhar, rasam and  curd.

Vessel method: 

Any millet (Saamai, Kuthiravaali, Varagu or Thinai) - 1 cup
Water - 3 cups

Boil water in a pan. Remove the grits and wash the millet well. Drain the water completely. When water starts boiling, add the millet and cook  covered in medium heat until the water is absorbed and soft. Keep aside covered for 15 minutes. It will get fully cooked in the steam. Fluff with a fork. Serve with sambhar, rasam and  curd.

NOTE: If millet is cooked with less water it doesn't get cooked properly. As I prefer completely cooked millet, I use the above proportion. However,  you can adjust the water  level to suit your preference.

3 comments :

  1. Very informative post about millet preparation.
    Deepa

    ReplyDelete
  2. Thank you for the useful information. Can this be given as postpartum food to mother after initial pathiyam for a month? Specially sprouted Ragi kanji.

    ReplyDelete

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