Various dishes like Indian flat bread, ‘upma’, ‘pongal’, ‘idli’, ‘dosa’, ‘biryani’, ‘bisibellabath’, etc. could be made out of these rices. Easiest way to cook millet is to pre-soak for 6-8 hours.
The rices of Foxtail, Kodo, Barnyard, Little and Browntop millets contain dietary fiber in the range of 8 to 12 percent. These are completely organic. The five unpolished ‘siridhanyalu’ rices are very healthy.
It is best to pre-soak all grains like millet before cooking. To do this, simply soak your millet in 3-4 times the amount of water overnight (or at least 6 hours). This is simply to help make the grain more digestible so you can get at the nutrients inside.
It’s easy to cook Millet dishes!
“Eat only when hungry. Don’t eat when not hungry. After the advent of the British we picked up the habit of eating thrice a day. It is not necessary. One can eat only when hungry. One should not eat when not hungry.” – Dr. Khadar Vali.
Gruel (Ganji): The first cooked food of humans all over the world is gruel. Humans started to take gruel as main food even before the time when stone grinders were invented. One cup of any kind of siridhanya millet rice should be soaked for a duration of about 6 hours in water that is 5 or 6 times to it in quantity. The same water could be used to make gruel. Anyone can drink gruel at any time of the day.
It is very easy to make different dishes out of siridhanya millet rice. Millet rice could be simply cooked. Flat pan cake (‘roti’), ‘dosa’, ‘idli’, ‘pongal’, ‘upma’, ‘bisibellabath’, ‘biryani’ and the like can be made with siridhanya rice.
Siridhanya rice needs to be soaked (Browntop millet rice for a minimum of 4 hours) for about 2 hours before cooking. The ratio of rice to water is 1:2. It can be cooked in pressure cooker just like how paddy rice is done.
When siridhanya rice are cooked in a separate vessel, they would take more water for cooking well. They would require 4 to 5 times the quantity of water to that of rice. More water could be added as per the need while siridhanya rice is being cooked in a separate vessel. The rice cooked can be eaten with different kinds of curries and ‘rasam’. Lemon rice and tamarind rice can be made with the cooked siridhanya rice.
Moreover, ‘biryani’, ‘bisibellabath’ also come out well. Sweet dishes cooked using palm jaggery and ghee can also be prepared with cooked siridhanya
rice.