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

Ingredients:

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

Method:

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.

Pictorial: