1. Wash little millet rice and cook it in a pot with salt. Cover and continue to cook until 90% rice is properly cooked.
2. Drain excess water and allow the rice to cool completely. If there are lumps in the rice, then break the lumps once the rice is cooled.
3. Heat oil in a pan. Reduce the heat to medium. Crackle mustard seeds first in the hot oil.
4. Add curry leaves, bengal gram dal, and black gram dal. Stir and fry for about a minute.
5. Then add green chilli and cashews. Stir and fry until the cashews turn golden. The lentils would also turn golden by then.
6. Stir and fry until the curry leaves become crisp.
7. Now add grated coconut. Mix very well.
8. Sauté the coconut for 2 to 3 minutes until it gets a creamish color.
9. Lastly, add the steamed millet rice.
10. Combine and mix the rice well. Cook for another 3-4 minutes on low flame. Switch off the flame and serve.
Special Programme for Promotion of Millets in Odisha
Directorate of Agriculture and Food Production, Dept. of A&FE, Govt. of Odisha
