How to Cook Foxtail Millet

Foxtail millet (kangni, korralu, thinai) is one of the easiest millets to cook. It has a mild, slightly nutty taste and a soft texture, so it works as a swap for rice in almost any meal. Follow these steps for fluffy grains every time.

What you need

• 1 cup foxtail millet
• 2 to 2½ cups water (use 2 cups for fluffy grains, 2½ cups for a softer, porridge-like result)
• ½ teaspoon salt
• 1 teaspoon ghee or oil (optional)

Method

1. Rinse. Wash the millet 2 to 3 times in cold water until the water runs mostly clear.
2. Soak. Soak for 20 to 30 minutes. This shortens cooking time and makes the grains easier to digest.
3. Drain and boil. Drain the millet. Bring the water, salt and ghee to a boil in a pot or pressure cooker.
4. Cook. Add the millet, lower the heat and cover. In a pot, cook for 15 to 20 minutes. In a pressure cooker, cook for 2 to 3 whistles.
5. Rest. Turn off the heat and leave the lid on for 5 to 10 minutes.
6. Fluff. Loosen the grains gently with a fork and serve warm.

Tips for perfect millet

• Toast the dry millet in a pan for 2 minutes before cooking for a deeper, nuttier flavour.
• Do not stir while it cooks, because stirring makes the grains sticky.
• Cooking times and water amounts vary a little between brands, so adjust on your second try.

Ways to serve it

• In place of rice with sambar, dal or curd
• As a lemon or tamarind millet rice
• As a vegetable pulao or khichdi
• As a simple porridge with milk and jaggery

Storage

Keep cooked millet in the fridge for up to 2 days in a closed container, and reheat with a splash of water. Store uncooked millet in an airtight jar in a cool, dry place.

Call to action: Try Lippia foxtail millet in your next meal, and see more millet recipes in our Knowledge Centre.