Foxtail Millet Pulao - Swasthi's Recipes (2025)

FAQs

Do we need to soak foxtail millet before cooking? ›

How to Cook Foxtail Millets? They can be cooked and eaten like rice, or ground into flour and used in baking. They can also be boiled in a pressure cooker, and soaked in water before cooking to help soften them.

Millets are superior to rice in terms of nutritional benefits. They are rich in fiber, protein, vitamins, and minerals. Unlike rice, millets have a lower glycemic index, making them better for blood sugar control. Additionally, millets are gluten-free and have a higher antioxidant content than rice.

Ratio: Use the right water-to-millet ratio. Generally, for foxtail millet, the ratio is 1:2 or 1:2.5 (1 cup millet to 2 or 2.5 cups of water). Adjust the water quantity as per your desired consistency.

Little Millet: It is grown in various regions of India, Africa, and Southeast Asia. Foxtail Millet: It is cultivated in China, India, and other parts of Asia.

Soaking your millet not only reduces cooking time but also breaks down the phytic acid in them. Phytic acid impairs the absorption of minerals like iron, zinc and calcium and makes the digesting millets much easier.

Some individuals may develop allergic reactions after consuming foxtail millet in large amounts. Symptoms can be itching, throat irritation, breathing difficulties, or swelling. If you have digestive issues, problems with thyroid, or are allergic to grains, you should avoid millet consumption.

However, many people find it beneficial to include millets in their diet during breakfast or lunch as they provide sustained energy and can help regulate blood sugar levels throughout the day. Additionally, consuming millets in the evening can be a good option for a light and nutritious dinner.

When it comes to dietary fibre, millet comes out on top. It is well-known for having a high fibre content, which assists digestion, regulates blood sugar levels, and supports intestinal health. Rice, particularly refined white rice, has a significantly reduced fibre content.

You will know that your millet is cooked through when the seeds soften and swell up (1 cup of dry foxtail millet would give > 3 cups of cooked foxtail millet) and the closed pan emits gentle rustling-crackling sounds (this indicates that the water has dried up).

What is foxtail millet called in India? ›

Ans: Foxtail millets are commonly known as "Kangni" in Hindi and have regional names like "Korralu" in Telugu, "Tenai" in Tamil, "Navane" in Kannada, "Kang" in Marathi, "Korra" in Malayalam, and "Kaon" in Bengali.

Comparatively, quinoa provides more protein, while millet has fewer calories and less fat. Both quinoa and millet have distinct flavours and nutritional profiles, making the choice between them a matter of personal preference and dietary requirements.

Yes, there are a few practices you need to follow in order to gain the maximum benefits from these super grains. Read on! Make sure you follow these tips to make the most of your millets! Soaking the millets overnight ensures that you break down the phytic acid in them.

As per Nutritional science, you should continue to use this water for cooking or making dough. This water does not contain any anti nutrients. The phytates which are present in grains or Pulses- they are bound to minerals and after soaking- they are not leeched in water. They are only unbound from the minerals.

Soaked Millet: Add 1 cup millet to 2 cups warm water with 2 TB acid (lemon juice, apple cider vinegar, yogurt, etc), soak 7-8 hours; add salt if desired and simmer for 10-15 minutes. Check to see if done, may take more or less time, soaked grains have shorter cooking time.