The years while we grew the only millet we heard about was Bajra ( Pearl Millet). Making a khichri, every winter was a tradition, and we would wonder what is that makes it so special. Realised only when started understanding the nuances of cooking, as the millets are poor man’s grain, fills u up fast and keeps u full for long. That’s what is called a low glycemic Index.
On a lighter note, Millets have become an essential part with Mid age crisis of keeping fit, with a change in food habits. And making it interesting was a challenge as I can’t eat boring food.
In the process, came across this recipe, where the rice was replaced by Cooked millet and a delicious Lemon Rice which can be an anytime snack or a complete meal, with curd, and crackers, and some pickle.
Challenge is to get the cooking of the millet correct. Understanding the millet, amount Of water it needs to just cook Al Dante, that’s with a bite, or if u like it soft.
Why I chose to share this particular Lemon Rice recipe with the millets
Lemon rice is something which we have grown snacking on, or days when mom was not up to making a complete meal, we would quickly make lemon rice out of the leftover rice. My aunt from south of India taught this to us, and they call it Chitranna in Karnataka.
So it was my first choice of the recipe to experiment with millets and now a regular at home.
Besides, I feel the lemon, curry leaves, all these come together well to lend a beautiful taste to the millets.