Cook Millets perfectly in a pressure cooker without presoaking, as a substitute for rice, and in other recipes using millets. Find the instructions on cooking millets in the microwave, Instant Pot & on Stovetop.
I love millets and enjoy eating them for lunch as a rice substitute, as adai and my favourite pongal.
Usually, I presoak it for 20 to 30 mins before cooking which I always manage to forget as I'm the only one who eats millets for lunch.
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I came to know of this hack from my husband’s aunt when she visited us. She is a diabetic and doesn’t take rice.
Normally Proso Millet (pani varagu) is my preferred choice to replace rice in lunch. But I had only foxtail millet at hand and I was surprised when she cooked it for both of us within a few minutes without bothering to presoak it.
But it was open cooking and I prefer my cooking to be supervision-free. I especially hate having to open the lid and taking a sneak peek to check if the food is cooked or not and dislike looking at the clock to check on time.
What are Millets & Why eat them
Millets are coarse, small-sized, ancient grains. These small grains are power-packed with nutrients. They are high in fiber, rich in essential amino acids, vitamins, and minerals.
Millets are naturally gluten-free, alkaline, non-allergenic and are thus easily digestible.
Also, the staple food of ancient India was millet, not rice as we tend to believe.
Millets are Diabetic Friendly
Rice is a simple carbohydrate, high in glycemic index, which releases glucose into the blood immediately after we eat. This leads to sudden sugar spikes which are bad for people who are diabetic.
That is why diabetic people are advised to consume food, where the carbs are complex in nature.
Millets are complex carbs, that release glucose slowly & steadily into the blood over a period of time, unlike rice.
Millets have a low glycemic index, making them an ideal rice substitute, good for cholesterol, diabetes, and weight loss.
Best way to cook Millets
Of all the millets, it is said that ragi (finger millet) and thinai (foxtail millet) are the most thirsty fellows and that is one of the reasons why millet is presoaked for some time prior to cooking.
You can follow this method to cook millets perfectly in a pressure cooker whether it is a single variety of millet or a mix of millets. You can also follow this method to cook them in an electric rice cooker or microwave.
I have cooked with single millet and a mix of 2 millets without presoaking both in a pressure cooker and in the electric rice cooker and every time they came out perfect without any issue.
Cooking Millets in Instant Pot
To cook millets in an Instant pot, first, start the instant pot in 'Saute' mode. When it signals 'Hot', add the millets and saute for 1 to 2 mins till it is hot to the touch.
Add water, mix and press 'Cancel' to get out of the 'saute' function. Press 'Pressure Cook' at 'High' pressure for 5 mins with the pressure handle in 'Sealed' position.
After the cooking completes and the pin drops, remove the inner pot immediately and fluff using a fork.
Cooking Millets in Microwave
When cooking millets in a microwave, use a microwave-safe bowl, preferably a pyrex dish, and cover the bowl partly with a lid while cooking.
Cook at 50% power of your machine for the first 10 to 15 mins and then at 100% for the remaining time or until the millets are fully cooked.
In both open pan cooking and microwave, it should take 20 - 25 mins to cook 1 cup of millet.
Storage Instructions
You can store the cooked millets in the refrigerator for 2 to 3 days without losing their freshness while maintaining the texture.
As the millets are very small, storing them beyond that will change their texture, alter the taste and some may even find it unpalatable.
Reheating Millets
It is best to eat millets hot or warm. As the millets cool down, they tend to dry out and it will be very difficult to even swallow.
However, you can always sprinkle some water over them and reheat it in a microwave or steam for some time.
Recipe Notes
As I get well cleaned, organic millets, I don't wash them before cooking.
But if the millets you use have any dirt, wash it well and then spread it on a clean cloth to dry it out partially before using them.
Water Ratio to cook Millets
The water used will depend on your preferred consistency and the choice of recipe.
If you are cooking millets as a replacement for rice in lunch or to make pulao, and prefer the grains to be separate, the ratio of millet to water is 1:2
If you want the millets to be soft and not grainy or using them to make khichdi, the ratio is 1:3
If you are going to make pongal or a thick porridge, then the ratio is 1:4
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Recipe
How to Cook Millets perfectly in Pressure Cooker (Instant Pot & Stovetop)
Ingredients
- ½ cup Millets of any variety I used Foxtail Millet
- 1 pinch Salt optional
- 1 to 1-¼ cup Water
Instructions
Stovetop Pressure Cooker Millets
- Heat a pan and dry roast the millet for 1-2 min till it feels hot to your touch and fragrant.
- Roast over low flame without changing its color. The roasting time will increase if the quantity of the millets increase.
- Transfer it to a pressure cooker. You can roast the millet directly in the pressure cooker itself instead of using a pan.
- Add water, salt (if using), mix well, close the lid and cook over medium flame for 3 whistles.
- After the pressure is released, open the lid and fluff with a fork. Serve hot or warm.
Instant Pot Millet
- Start the Instant pot in 'saute' mode. When it signals hot, add the millets and dry roast for 1 to 2 mins till it is hot the touch.
- Cancel the 'saute' function. Add water and give it a stir. Close with lid, making sure that the pressure handle in 'sealed' position.
- Press 'pressure cook' at 'high' pressure' and set the time for 5 mins. Wait for natural pressure release and the pin to drop.
- Open the lid and immediately lift the inner pot out. Gently fluff the millets using a fork. Serve hot or warm.
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Notes
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neelima
Ned not wash dem prior to frying
Radhika
I dont wash them as I get organic ones but you can always wash them prior to frying.
Priyanka
Hello...is it not essential to presoak millet for 3hrs
Radhika
Unlike brown rice which may take some time to cook, millets can be cooked as such without any pre soaking
Priyanka
Hello...is it not essential to presoak millet for 3 hrs
Shachi
Great job Radhika. Nowadays, millets are slowly gaining popularity and wonderful information. One correction though, where you have written "As they release the insulin slowly into the blood".. It is glucose and not insulin. Glucose is in food and Insulin is the hormone necessary for the body to absorb that glucose. Hope this helps 🙂
Simona
Thank you for this recipe. The millet is fluffy and great everytime I cooked it this way (with the less water version).
Sathish Rahul
Looks tasty. Will it be good to eat the next day if we keep it in the refrigerator. Or has to be finished on the same day. We have people at our home who work at different timings and different shift. Will be going to make this recipe on Sunday. Thanks for posting the recipe.
Radhika
You are welcome. You can keep it in the fridge upto 2 days without losing the freshness of the millets. I normally do it and microwave it at 50% power for 1 or 2 min to reheat it. You can also do it on stovetop without a problem.
Raji Chandran
The recipe images are mouth watering. Feels like one should make it now and taste it. Thank you for sharing.