FOXTAIL MILLET LEMON
RICE
Foxtail
millets lemon rice is the
healthier alternative lemon rice prepared with white rice. Foxtail Millets are super foods as they have
a very low glycemic index and are also rich in copper and iron. Foxtail millets
are also known as thinai, korra or kangni.
Foxtail
Millet Lemon rice is a
refreshing south Indian style rice/millets preparation made with cooked rice/millets
tossed in a simple tempering and finished off with lemon juice.
Lemon rice used to be my favorite lunch box items and
still continues to rescue me on days when I don’t have veggies or want a quick
hassle free meal. The only change I have
done is to replace rice with millets. You
can prepare foxtail millets lemon rice and enjoy it guilt free on festivals.
Lemon rice is also known as nimmakaya annam, nimmakaya pulihora or chitrannam
Preparation Time : 15
mins
Cooking Time : 15mins
Serves/makes : 3
Ingredients:
·
1
cup foxtail millets
·
Juice
of 1 big lemon
·
2
slit green chillies chopped
·
2
dried red chillies
·
2
tbsp peanuts
·
1
tsp urad dal
·
1
tsp channa dal
·
½
tsp mustard seeds
·
1/4th
tsp turmeric
·
A
pinch of asafoetida
·
Handful
of curry leaves
·
1.5
tbsp oil
·
Salt
to taste
Method:
Dry roast the foxtail millets
on medium flame for 5 minutes. Keep
stirring while roasting the millets.
Wash the millets till the water
runs clear.
Cook the millets in a pan with
2 cups of water. Cover the lid cook for
approximately 10 mins or until all the water is absorbed. Do not stir while millets are getting cooked.
Keep the lid closed and let the
millets rest in the pan for 10 minutes.
This step will ensure that you get fluffy millets with each grain separated
just like rice.
Fluff up the millets with a
fork and slightly cool down.
Heat oil in a pan; fry the
peanuts on a medium till they turn golden brown and crunchy. Take out the peanuts and keep aside
To the same hot oil add mustard
seeds, urad dal & chana dal and fry until the mustard seeds crackle and the
dals turn golden brown.
Now add slit green chillies,
dried red chillies, asafeotida, turmeric & curry leaves and fry for few
seconds.
Now add the cooked foxtail
millets and salt. Mix well and cook for
a minute.
Turn off the flame, squeeze
juice of 1 big lemon and mix again.
Adjust the salt and also more lemon juice can be added if required.
Serve the Foxtail Millets Lemon Rice with papads or fryums.