Pre-Soaked Little Millet

Two dishes, one grain, all week. It has quietly become the most used item in my kitchen.

I buy it every month anyway. A standing order would save me remembering, and hopefully a small saving too.

Followed the patties recipe from your site with leftover cooked millet. They held together well and both boxes came back empty.

Pouch intact, seal untouched, date clearly printed. Basic things done right build confidence in a new brand.

She has cooked rice for fifty years and questions everything new. She made pongal with it and said nothing, which means she liked it.

Made the little millet vegetable soup from your recipe page. Light, warm and easy on the stomach. He asked for it again the next day.

Used your recipe and shallow fried them. Crisp outside, soft inside, and they disappeared before the tea was poured.

Made your little millet pongal for the neighbourhood. It scaled directly with no adjustment and several people took down the brand name.

Ground little millet with urad dal as written and fermented overnight. Crisp dosas with a lovely light colour.

Quality is excellent and it cooks fast. We finish a kilo in twelve days so a bigger option would be convenient.

The grain is great. A small card with four or five dish ideas would help someone who has only ever cooked rice.

Fifteen minutes while the children got ready. They ate it and there was no negotiation, which is the real test.

Cooked extra on purpose and microwaved it the next day. Still soft, not rubbery. That is unusual for millets.

Made your little millet payasam for a birthday at home. It thickened faster and tasted lighter than the usual rice kheer.

Little millet with rasam at night. Feels light but I am not hungry at eleven. Good balance.

Same routine as rice, same timing, better result. Nothing about my kitchen had to change to accommodate it.

Of the five, this is the closest to rice. If someone is nervous about switching, this is where they should begin.

Ate samai upma at a colleague's home, asked what it was, ordered the same evening. Got the same result at home.

The rinse water runs clear almost immediately. Whoever cleans this does it properly before packing.

I have made it both ways. Cooker for a quick weekday meal, open pot when I want it drier for lemon rice. Both work.

She cooked with it once, decided it was better than what she buys locally, and now orders it herself every month.

Ghee, pepper, cumin, cashew. Twenty five minutes from start to serving with no soaking the night before. Sunday breakfast is fixed now.

Tempering, peanuts and lemon exactly as written. Took fifteen minutes and it stayed fresh in the lunch box till one o'clock.

I mixed it into their regular sambar rice and nobody noticed. Two weeks later I told them and they were surprised.

Left it out for two hours before serving. Still separate, not a block. That is what sold me on it.

Cooked little millet with chicken and vegetables. Digests well and keeps me full through an evening session.

I am used to spreading millet on a plate and cleaning it. This needed none of that. Rinse and cook.

This was my main worry with high fibre grains. It has not happened once in three weeks of daily use.

Not one sticky batch in a kilo. My earlier millet attempts were a coin toss. This is predictable.

They are strictly rice people. Made your little millet tomato rice and both asked for a second serving before I told them.

Your little millet vegetable upma recipe, start to finish before my coffee was done. Not a single lump.

Made the kutki halwa from your recipe page. Lovely result but I had to add more ghee than stated for my taste. Product itself is excellent.

Six weeks in. The main reason it stuck is that there is no prep work. I cook it the way I used to cook rice.

Half a cup dry feeds two people. A kilo has been lasting our family of three about two and a half weeks.