How to Cook Millets: A Beginner Guide to Thinai, Ragi, Kambu and More
Millets (siruthaniyam) are the grains Tamil households ate for generations before polished rice took over. They are easy to cook once you know three things: rinse, soak and the right water ratio. This guide covers the basics.
The basic method that works for most millets
- Rinse the millet two or three times in water.
- Soak for 2 to 4 hours if you have time. It makes the grain softer and helps it cook evenly.
- Use about 2 to 2.5 cups of water for 1 cup of millet. Barnyard and little millet need slightly less.
- Bring to a boil, cover, and simmer for 15 to 20 minutes until the water is absorbed.
- Rest for 5 minutes with the lid on, then fluff with a fork.
Which millet for which dish?
| Millet | Tamil name | Try it in |
|---|---|---|
| Foxtail millet | Thinai | Pongal, upma, payasam |
| Finger millet | Ragi / kezhvaragu | Kanji, dosa, mudde, laddu |
| Pearl millet | Kambu | Koozh, roti, dosa |
| Little millet | Samai | Lemon rice, pongal, curd rice |
| Kodo millet | Varagu | Millet rice, upma |
| Barnyard millet | Kuthiraivali | Khichdi, idli, pongal |
| Sorghum | Cholam | Roti, upma, porridge |
Three easy first recipes
- Thinai pongal: cook thinai with moong dal, pepper, jeera, ginger and ghee, just like venn pongal.
- Ragi kanji: whisk ragi flour into water, cook until thick, and serve warm with milk and jaggery or with buttermilk and salt.
- Samai lemon rice: cook samai like rice, then toss with a tempering of mustard, curry leaves and lemon juice.
Tips for tasty millets
- Dry roast the millet for 2 minutes before cooking for a nutty flavour.
- Season well. Millets taste mild and take on spices nicely.
- Start by replacing half your rice with millet, then increase slowly.
- Store millets in an airtight container in a cool, dry place.