By Akshara
February 24, 2026
Little millet, also known as kutki or samai, has traditionally been used in several regional Indian kitchens. It cooks quickly, absorbs flavours well and offers higher fibre compared to polished white rice. Its slightly nutty taste makes it suitable for savoury and mildly spiced dishes. Replacing rice with little millet in dinner meals can improve satiety and support better blood sugar balance. The key is adjusting water ratio and cooking time so the grains stay separate yet soft.
Use 1 cup little millet instead of 1 cup basmati rice. Wash thoroughly and soak for 20 minutes. Cook with 2 to 2½ cups water, whole spices and mixed vegetables. The grains turn fluffy and absorb masala well, making it suitable for dinner meals without feeling heavy.
Replace regular rice in khichdi with equal quantity of little millet. Combine with moong dal, turmeric and cumin. Pressure cook with 3 cups water for a soft consistency. The higher fibre content keeps you full longer compared to traditional rice khichdi.
Cook little millet separately and let it cool. Temper mustard seeds, curry leaves, peanuts and turmeric in oil. Toss cooked millet with lemon juice and salt. This creates a lighter, high-fibre alternative to regular lemon rice.
Cook millet until soft and slightly mash it. Mix with thick curd, salt and tempering of mustard seeds, curry leaves and grated ginger. It provides better satiety and a slower energy release than white rice curd rice.
Use cooked and cooled little millet in place of rice for stir-fried dishes. Sauté vegetables, add soy sauce and spices, then toss in millet. The grains stay separate and give a nutty flavour, making it suitable for a high-fibre dinner.