Millet Porridge

 

Millets are highly nutritious, gluten-free ancient grains packed with protein, fibre, antioxidants, and essential minerals like magnesium, iron, and calcium. They have a low glycemic index, and support heart health by managing blood sugar and cholesterol levels. High fibre content, particularly in Barnyard millet, promotes satiety, aids digestion and improves bowel movement. Soaking millet overnight reduces antinutrients, boosting nutrient absorption.

Millet Porridge

Millet has a mild, earthy taste that can be used for both sweet and savory dishes.

Sweet: Cooked with milk (or dairy alternatives), nuts, and fruits, and add jaggery or honey later.

Savory: Prepared with vegetables and spices.

Millet porridge is a superfood for women, offering high levels of iron, calcium, and fibre that support bone health, boost energy, and help manage weight and PCOS. Its low glycemic index aids in hormonal balance, while essential nutrients enhance skin elasticity and aid in lactation.

For some time now we are having millet porridge for Sunday breakfast. I have to remember to soak it on Saturday morning. I like it savory, so add salt, one tablespoon of curd and sometimes half teaspoon of peanut chutney. My husband likes it sweet and adds honey or jaggery.

Ingredients

2 ½ tbsps of millet, we use Barnyard millet and Foxtail millet

8 cups of water

Instruction

-          Soak the millet after washing thoroughly at least three times, in 2 cups of water for 12 hours. I soak on Saturday morning and cook in the evening.

-          Add 6 more cups of water to the soaked millet and bring to boil, preferably in an earthen vessel.

 R    Reduce the flame to minimum and cook for 20 minutes.

-          Let it cool, cover with a cloth and tie around. Leave it for 12 hours. I leave it on Saturday night.

-          Sunday morning it is ready to eat after the mild fermentation.    

        

       Make it sweet or savory as per your liking.