Millet Coconut Rice Recipe (Thengai Sadam using Little Millet)
Looking for an easy way to add millets to your everyday cooking? Try this simple millet coconut rice recipe. It is made with little millets, freshly grated coconut and a simple South Indian tempering. It doesn’t include any elaborate masala or preparation.
Equipment
Sauce Pan
Skillet
Ingredients
For Cooking Millets
- 1 cup Millets
- 1 teaspoon Salt
- 3 cups Water
For Tempering
- 2 tablespoon Coconut Oil
- 1 teaspoon Mustard Seeds
- 1 tablespoon Split Urad Dal
- 2 sprig Curry leaves
- 2 no Cardamom
- 3 no Dry Red Chillies broken into small pieces
- 1 stick Cinnamon
- 1 cup Coconut Freshly Grated
- Salt to taste
Instructions
- Wash millets really well and soak them for 15 to 30 minutes. Strain it through a sieve and take it in a sauce pan. Cover with water and add salt. Place it on heat and bring it to a full boil.
- Once it boils, reduce the heat to low and cook on low heat until all the water is evaporated. It will take around 20 to 25 minutes.
- Once the millet it cooked, gently fluff the millet using a fork. Cover the pan with lid again and keep covered for 10 minutes. Once 10 minutes is up, open the lid and gently fluff again. Set aside till use.
- Heat oil in a skillet. Add all tempering ingredients and fry for couple of minutes.
- Add in freshly grated coconut and toast for 2 to 3 minutes. Add some salt and the cooked millet and mix well. So the coconut is coated all over the millet.
- Serve hot.
Nutrition
Nutrition Facts
Millet Coconut Rice Recipe (Thengai Sadam using Little Millet)
Serving Size
1 servings
Amount per Serving
Calories
675
% Daily Value*
Fat
32
g
49
%
Saturated Fat
24
g
150
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
3
g
Sodium
1195
mg
52
%
Potassium
372
mg
11
%
Carbohydrates
86
g
29
%
Fiber
15
g
63
%
Sugar
3
g
3
%
Protein
15
g
30
%
Vitamin A
96
IU
2
%
Vitamin C
44
mg
53
%
Calcium
63
mg
6
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.