Karnataka · Main course
Mixed Millet Rice (Siridhanya Anna)
ಸಿರಿಧಾನ್ಯ ಅನ್ನ · Siridhanya Anna · Mixed Millet Rice · Small Millet Rice · Siridhanyalu Annam (సిరిధాన్యాల అన్నం)
Mixed millet rice, called siridhanya anna in Kannada, is a plain cooked grain accompaniment made with small millets instead of rice. This mixed version combines navane, saame, udalu and harka, then simmers them with fresh water until tender. The replacement is one cup dry millet for one cup dry rice; cooking water needs its own ratio.
- vegetarian
- vegan
- gluten-free
Ingredients
- 45 g (approximately 1/4 cup)Foxtail millet / navane Organic Mandya
- 45 g (approximately 1/4 cup)Little millet / saame Organic Mandya
- 45 g (approximately 1/4 cup)Barnyard millet / udalu Organic Mandya
- 45 g (approximately 1/4 cup)Kodo millet / harka Organic Mandya
- 560 ml (approximately 2 1/4 cups)WaterFresh cooking water after the short soak; 2 cups plus 4 tbsp.
- 3 g (approximately 1/2 tsp)Fine saltOptional.
Method
Mix grains
Combine the four dry millets in a bowl.
Rinse mixture
Rinse the grain mixture in a fine sieve for 1 minute.
⏱ 1 minSoak mixture
Soak in extra water for 20 minutes.
⏱ 20 minDrain mixture
Drain thoroughly before measuring fresh cooking water.
Boil water
Bring the measured water and salt to a boil over medium heat, about 4 minutes.
⏱ 4 minCook mixed millet
Simmer the drained mixture covered over low heat for 15–18 minutes, until the grains are tender.
⏱ 18 minRest anna
Rest covered off the heat for 10 minutes.
⏱ 10 minFluff anna
Loosen gently with a fork before serving.
Shop the ingredients
Tips
- Use a 250 ml cup, 15 ml tbsp and 5 ml tsp; follow the gram weights when cup measures differ.
- Use dry volume for the ratio comparison.
- The method is for dehulled small millets, not unhulled seed.
Serving
Serve with dal or saaru and a vegetable side.
Storage
Refrigerate within 1 hour and use within 24 hours.
Variations
- Use 180 g (1 cup) navane with 625 ml (2 1/2 cups) water.
- Use 180 g (1 cup) saame with 500 ml (2 cups) water.
Nutrition per serving
| Energy | 210 kcal |
|---|---|
| Protein | 6.0 g |
| Carbohydrates | 40.8 g |
| Fat | 2.4 g |
| Fibre | 4.8 g |
Approximate, calculated from representative raw-ingredient values and divided by the stated servings; includes measured cooking fat and excludes separately served accompaniments.
Questions people ask
Does one-to-one rice replacement mean equal water and millet?
No. It means using one cup dry millet in place of one cup dry rice when planning portions. Cooking water is measured separately. The mixed batch here uses approximately two and a quarter cups fresh water per cup of dry millet after a short soak.
What starting ratios suit navane, saame, udalu and harka?
For a covered stovetop after a twenty-minute soak and draining, start with grain-to-water ratios of 1:2.5 for navane and harka, and 1:2 for saame and udalu. These are starting points by dry volume; adjust for grain age, milling and the desired softness.
Can I mix small millets with ordinary rice?
You can, but different grains may soften at different rates, especially after different soaking times. This recipe uses only similar small millets to keep the method clear. If combining with rice, test a small batch and adjust water rather than assuming the same mixed-millet ratio.
Why are some grains softer than others in millet rice?
Mixed packets can contain grains with different milling levels, age and moisture. Even a measured blend may therefore cook unevenly. Keep the grains similar in size, use the short soak consistently and judge the firmest grain before removing the pot from the heat.
How should I portion mixed millet anna for later?
Cool promptly in shallow containers and refrigerate within one hour. Divide into meal-sized portions before storage, use within 24 hours and reheat until steaming throughout. Add a little water during reheating rather than repeatedly warming and cooling the full batch.
Photo: Organic Mandya · © Organic Mandya
