Little Millet (Saamai) Lemon Rice Recipe

Cooking Directions

• STEP 1.Cook the little millet in water until it is soft and fluffy.
• STEP 2.In a pan, heat oil and add mustard seeds, urad dal, chana dal, and curry leaves. Saute until the dals turn golden brown.
• STEP 3.Add chopped green chilies and grated ginger. Saute for a minute.
• STEP 4.Add turmeric powder and cooked little millet. Mix well.
• STEP 5.Squeeze the juice of lemons and add it to the rice. Mix well to combine.
• STEP 6.Season with salt and garnish with chopped coriander leaves.
• STEP 7.Serve hot with raita or pickle.

Cooking Tips

• You can add roasted peanuts or cashews for extra crunch and flavor.
• Adjust the amount of lemon juice according to your taste preference.
• Make sure to rinse the little millet thoroughly before cooking to remove any impurities.

Storage and Serving

• Leftover lemon rice can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, sprinkle some water on the rice and microwave for a few minutes or heat in a pan.
• Serve the lemon rice as a main dish or as a side dish with any South Indian meal.