So you have transitioned to a millet diet. Well, that's your choice. I still believe in eating everything in moderation. This includes millets too. I love millets as these ancient grains are a powerhouse of nutrients. There are many healthy Indian millet recipes to enjoy these tiny grains. You can make millet cookies, cakes, burfis, laddus, dosa, idli, and what not. The best thing is you can replicate the same taste and flavor profile of rice in a millet. For example, this lemon Kodo millet recipe vegetarian is easy, filling, and sumptuous. The flavor of lemon in millet rice stands out.
|millet rice lemony|
You will fall in love with this lemon millet recipe Indian and make it a regular in your meal plans. That's a promise.
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|lemon millet rice recipe indian|
|lemon kodo millet recipe vegetarian|
So for this easy lemon rice recipe, you need a handful of ingredients. I have made lemon rice for one person.
Wash and soak 1/2 cup of millet overnight. I have taken kodo millet this time, which is believed to have anti-diabetic, anti-cholesterol, and anti-obesity properties.
The millet should soak well for at least 5-8 hours.
|lemon rice with millets recipe|
In the morning, prepare lemon for the millet rice recipe. Grate lemon skin and juice 1 lemon. Mix both and keep aside. Lemon peel is rich in vitamin C and antioxidants so I never discard it. I have shown a video how you can store lemon peel as powder and use in various recipes as a flavoring agent. It is an outburst of flavor. Trust me!
Let's cook the millet in double the amount of water. I have cooked in a cooker for 4 whistles. But if you have reservations against using a pressure cooker, please cook in open in a steel vessel until the millet looks perfectly cooked yet not mushy.
|vegetarian millet recipes indian|
I have shared millet upma, millet idli, millet dosa, millet roti, millet cookies, and millet cakes and burfi on the channel. Please do check the recipes. I will post the links in the description.
We will need to temper millet rice with mustard oil. You may use any cold-pressed oil of choice.
Heat 1/2 tbsp of oil. Throw in 1/2 tsp of chana dal and 1/2 tsp of urad dal. I have used moong dal too.
Once the dals look roasted, throw in a few peanuts and cashews.
jeera or cumin and mustard seeds or rai. They will be roasted quickly. Now add grated ginger, green chili, and curry leaves. Throw in a pinch of hing too.
Let us add salt and turmeric or haldi. It's time to mix the tempering with the cooked millet. Turn off the flame.
Mix well and stir in the lime juice along with the peel. Mix very well. Keep covered for 10 minutes at least for the flavors to settle. I made millet lemon in the morning and relished it as lunch along with a dash of dry peanut chutney and Odisha's badi chura or dry urad dal chutney. I paired my meal with curd, which is an important part of my lunch. I can skip everything else for that single bowl of probiotic goodness.
I have shared many homemade probiotic recipes. Do check those fermented foods for gut health.
I hope you enjoy making and relishing millet lemon rice as much as I did. Stay safe. Stay blessed until we meet next.
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