Many households nowadays have incorporated millets in their everyday diet. And why not? They form attractive choices in view of their protein and fiber content, in addition are low-fat ‘grains’ (they are in fact small seeded grasses). They are easy to cook and can be adapted to many Indian recipes and also world cuisine.
Foxtail millets have a yellowish colour and appear less dense as opposed to pearl millet, while being denser than little millet (samai).
There is no hard and fast rule needing adaptation to any particular recipe for consumption, the millets can be eaten as is with your sambar/kootu varieties or any gravy dish as a substitute for rice. I do that quite often. A filling and satisfying meal coming together in very little time with minimal effort, more so if you have the side dish prepared or being prepared along the side. I love the flexibility millets offer.
It is a bit of a chase buying millets here in the UK. I would have loved to grab as many packs as possible during my Indian grocery shopping trips. However, bearing in mind these do have a tendency to turn rancid sooner, I stop myself and buy just a few and hope for a sooner next visit.
Method for How To Cook Thinai Arisi (Foxtail Millet):
- ½ cup foxtail millet
- 1½ cup approximately of water (start with 1 cup+, then add more as needed)
- Wash the foxtail millet 2 to 3 times, discarding the water.
- Then adding fresh water (1 to 1 & ½ cups) bring it to a boil, simmer, cover and cook until done.
- Keep checking the millets to make sure the water doesn't dry up, if so, add some small amount of water (not too much) and cook until the grains appear lighter in color and no specs of dense grains remain.
- Turn off the heat, cover for a couple of minutes.
- Fluff it up with a fork and use.