Step by Step method

• Preparation Method:

• 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.