Cooking With Millets? 6 Tips You Must Follow

Updated:Jan 09, 2025

While everyone would like to incorporate millet into their diet, cooking these grains can be tricky. From adding the right amount of water to tempering these to enhance the flavour, this guide is all you need to master the art of cooking grains.

Cooking With Millets? 6 Tips You Must Follow

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For thousands of years, millets have been grown, especially in Asia and Africa. Rich in fibre, protein, and vital minerals like phosphorus and magnesium, millets are popular for their nutritional benefits. They should be particularly suitable for those who have celiac disease or gluten intolerance since the products are gluten-free as well.

There are numerous kinds of grains such as foxtail millet, finger millet, pearl millet and others, which can be used as ingredients in pilafs and porridge. However, if you're unfamiliar with the special qualities of millets, cooking with them can be a little challenging. To make sure they are both tasty and palatable, they need to be prepared using particular techniques.

Rinse & Soak Before Cooking

Rinsing and soaking millet before cooking is one of the most crucial preparation stages. While soaking can greatly increase the grains' digestibility, rinsing aids in getting rid of any dust or contaminants. It reduces the cooking time and helps reduce phytic acid (a substance that can prevent the absorption of nutrients). Put millets in a fine-mesh strainer and rinse them with cold water until the water runs clear. Rinse the grains, then put them in a bowl and cover with water to soak. Soaking time depends on the variety; longer grains such as pearl millet may require longer soaking time; on the other hand, grains like foxtail millet require 15-30 minutes only.

Also read: Millet-Based North Indian Desserts For Guilt-Free Indulgence

Adjust Water Ratios For Cooking

Depending on the type of millet, you may need to pay close attention to the water ratios when cooking it. For a fluffy texture, it is generally recommended to use a ratio of 1 cup millet to 2 cups water. Certain types can need more or less water; foxtail millet, for instance, normally requires roughly 1.5 cups of water per cup. Whether you want a softer consistency for porridge or a firmer texture for salads, it's critical to modify the water according to your preferred result to get the ideal consistency. Use packaging instructions if you're unclear about the proper ratio for a particular millet variety.

Cooking Process

There are several ways to cook millet, such as boiling, pressure cooking, or using an instant Pot. Depending on your desired texture and time limits, each method offers advantages. Rinse the millets in a pot with water and bring to a boil for stovetop cooking. Place the lid on the pot and reduce heat to low, let the food cook until the water evaporates. Add soaked millets and a suitable amount of water (typically less than for stovetop cooking) to the pressure cooker. Cook on high pressure for two to three whistles for tougher grains or up to four whistles for softer textures.

Single Variety Cooking

It is advised to use only one type of millet at a time, particularly when learning how to prepare these grains. Water absorption rates and cooking times vary among different types. When they are mixed, certain grains may become overcooked while others stay uncooked. Cooking each variety individually allows you to fully enjoy its distinct flavour and texture. This method also allows you to gain mastery of the cooking method for each kind before experimenting with the combinations.

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Tempering For Enhanced Flavour

For both flavour and texture, millets must be tempered with oil or ghee. Before adding the millet, this step entails heating oil or ghee and adding spices. Each grain is coated with the fat, which keeps them from adhering together and brings out their inherent nutty flavour. Curry leaves, cumin, and mustard seeds are examples of traditional Indian tempering ingredients that can give the meal depth. The grains may cook uniformly and maintain their shape because of the heated fat's ability to seal them.

Experiment With Flavours

Millets are adaptable to many cuisines because of their mild flavour and ease of absorbing spices and seasonings. In terms of enhancing the flavour character try varying the herbs and spices used in cooking. For example, adding cumin seeds or turmeric while cooking might give your food depth and warmth. For extra nutrients and depth of flavour, you can also add beans, nuts, or veggies to your millet recipes. For a vibrant pilaf or salad, for instance, combine cooked millets with sautéed spinach or bell peppers and seasonings.