Recipe by Ms. Sailakshmi, Senior Administrative Officer, ICRISAT


Little millet – 1 cup
Water – 3 cups
Curd – 3/4 cup
Rock Salt (as per requirement)

For Garnishing
Coriander leaves – 2 tbsp (finely chopped)

For Tempering
Oil – 2 tsp
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Dry red chili/green chili – 1
Curry leaves – few

Take little millet, water and required rock salt in a pressure cooker. Cook it for 3 whistles. Once the pressure releases, mash the cooked millet partially using a ladle.

Beat the curd in a separate bowl with a pinch of salt.

Heat oil in a small pan and temper with mustard seeds, urad dal, dry red chili and curry leaves.

Mix this curd and the seasoning with the cooked millet. You can add more curd or milk to adjust the consistency.

Garnish with chopped coriander leaves.