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Samai More Kanji | Little Millet Porridge Recipe

A simple and cooling dish apt for summer time

Cuisine Indian
Author PJ

Ingredients

  • 1/2 cup Samai / Little Millet
  • 1 teaspoon Fenugreek seeds
  • 1 cup Curd / yogurt, beat well with a cup or more of water
  • 1 teaspoon Oil
  • 1 teaspoon Mustard seeds
  • 1/2 teaspoon Cumin seeds
  • 1 number Onion, small, finely chopped
  • Curry leaves a few
  • Salt to taste
  • Asafoetida powder a pinch

Instructions

  1. Take the millet in a vessel and add fenugreek seeds and 1 1/2 cups of water and pressure cook for 3-4 whistles / till done

  2. Once the pressure releases, remove the vessel from the cooker and let it cool

  3. Blend to a fine paste

  4. Now add salt, asafoetida powder and whisked buttermilk

  5. Heat oil in a small pan and add mustard and cumin seeds.

  6. When it splutters, add onion and a few curry leaves.


  7. Once the onion turns brown pour over the porridge and serve.

Recipe Notes

  • You can substitute the little millet/ samai with other millet of your choice like foxtail millet,barnyard millet, kodo millet.
  • You can also add a few garlic pearls while cooking the millet along with fenugreek seeds
  • The topping / seasoning adds a nice flavor to the dish so do not skip it.
  • To serve as a beverage , dilute it further and serve in glasses. The thicker version can be served as a light meal in a bowl with some vegetable curry, crisps, fried sun dried chilies.