Little Millet Rice (Samai Sadam)
Simple steamed little millet that serves as a perfect rice replacement for everyday meals. Known as samai sadam in Tamil, this fluffy, mild-flavored grain pairs well with sambar, rasam, curries, and curd. A staple for anyone transitioning from white rice to millets.
Prep Time
5 min
Cook Time
20 min
Servings
3
Difficulty
easy
Ingredients
- Little millet — 1 cup (180 g)
- Water — 2 cups
- Salt — 1/2 teaspoon
- Ghee — 1 teaspoon(optional)
Instructions
- 1
Rinse the little millet thoroughly in 3-4 changes of water, gently rubbing the grains between your palms. Drain well.
- 2
Place the washed millet in a heavy-bottomed pot or pressure cooker. Add 2 cups of water, salt, and ghee (if using).
- 3
If using a pot: Bring to a boil over high heat, then reduce to the lowest heat, cover tightly, and cook for 15-18 minutes until all water is absorbed.
- 4
If using a pressure cooker: Cook for 2 whistles on medium heat, then turn off the heat and let the pressure release naturally.
- 5
Once done, let the millet rest covered for 5 minutes. Open the lid and fluff gently with a fork to separate the grains.
- 6
Serve hot as a base with sambar, rasam, dal, or any curry of your choice. It also pairs well with curd and pickle.
Tips
- •The 1:2 ratio of millet to water produces fluffy, separate grains. If you prefer it softer (for curd rice), use 1:2.25.
- •Little millet has a very mild, neutral flavor making it the easiest millet to substitute for white rice in any meal.
- •Store leftover cooked millet in the refrigerator for up to 2 days. It reheats well with a sprinkle of water.