By Shreya Sarpal
May 9, 2026
Millets can easily turn dense if rushed, but with the right ratio and timing, they cook into light, separate grains with a gentle bite, perfect for soaking up dal or pairing with sabzi.
1 cup millet (foxtail/barnyard) 2 cups water 1/2 tsp salt 1 tsp ghee
Rinse the millet thoroughly until the water runs clear to remove excess starch.
Soak it in water for 15-20 minutes so the grains cook evenly.
Add millet, water, and salt to a pan and bring to a boil.
Cover and cook on low heat for 10-12 minutes until water is absorbed.
Let it rest, then fluff gently with a fork to keep the grains separate.