Millets Porridge Recipe / Siruthaniya Kanji Recipe

I will never end my cooking with millets session in my blog. Because i am totally loving the taste and texture of them. I have started using them in my day to day life. Even today i made a tagi idyappam and it turned out to be a super hit. Will share the recipe in the coming weeks..

In this simple porridge i used 5 millets thinai, kambu, barley, kollu and cholam. Normallly i make ulundu kanji, wheat ulundu kanji or paal kanji..But this porridge has joined my everyday cooking list. I am making it quite often because i know i feel healthy at the end of it..Try this out and let me know how it turned out for you..

Preparation Time : 10 mins
Cooking Time : 35 to 45 mins
Serves : 5 to 6


Rice - 1 cup
Kambu / Pearl Millet - 1/2 cup
Thinai / Foxtail Millet - 1/2 cup
Kanam / Kollu / Horse Gram - 1/2 cup
Barley - 1/2 cup
Cholam / Sorghum / Jowar - 1/2 cup
Garlic - 5 fat cloves or 10 small cloves
Curry Leaves a handful
Cumin Seeds / Jeerakam - 2 tsp
Water - 8 cups (to cook the rice and millets)
Water - as needed to thin the kanji
Milk - 2 cups or as needed to thin the kanji
Salt to taste


Wash and take all the millets in a kadai and roast it for 5 mins. Remove it and powder it in a blender coarsely.

Now take washed rice in a pressure cooker, add in all the powdered millets, along with garlic, curry leaves, cumin seeds and 8 cup of water. Pressure cook it for 5 whistle. Simmer the flame for 10 mins, turn the heat off and let them pressure go all by itself. 

Now add in additional water, milk, salt and mix well

Serve with pickle or thogayal.

Take all your ingredients



Horse Gram

Kambu and Cholam, forgot to take a pic of cholam

roast all these millet for a good 5 mins till they smell nutty

take them in a blender

powder them coarsely

Wash rice and take them in a pressure cooker

add in powdered thaniya

add in water

add in cumin, garlic and curry leaves

mix well

cover and pressure cook

till everything is cooked

add in salt

some water

some milk

mix well

Serve with pickle

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