Recipe by Ms. Sailakshmi, Senior Administrative Officer, ICRISAT


1/2 cup Little millet (unpolished grain)
1 cup water
2 green chillies finely chopped
few curry leaves
1/2 tsp turmeric powder
2 tbsp peanuts
1/2 tsp mustard seed
1 tsp black gram (whole, skinned)
1/4 tsp cumin
a pinch asafoetida (optional)
1 tbsp coriander leaves (finely chopped)
4 -5 tbsp lemon juice
2 tbsp oil
Rock salt, as per taste


Wash little millet thoroughly 2-3 times. Add 1 cup of water for 1/2 cup of little millet/samai and pressure cook for 1 whistle.Let the pressure/steam release naturally. (Make sure there are no lumps and the grains stay separate once cooled)

Then add oil to a pan and fry the peanuts until they turn slight golden brown.

Add mustard seeds, black gram, cumin, asafoetida, green chilles, curry leaves and fry for 30 seconds.

Then add turmeric powder

Turn off the flame and add cooled millets, rock salt and squeeze the juice of half lemon.Mix everything well.

Garnish with Coriander leaves and serve hot with papad or pickle.