Millets need more water than rice, a soak before cooking, and a rest afterwards. Get those three right and they are no harder than anything else. Here are the numbers for each variety.
Water ratios at a glance
All ratios are by volume, for soaked and drained millet cooked in fresh water. One cup of dry millet is roughly 200g and serves two to three people.
| Millet | Rice-style (separate grains) | Soft (upma, khichdi) | Porridge (pongal, kheer) |
|---|---|---|---|
|
Foxtail thinai, korralu, navane |
1 : 2 | 1 : 2½ | 1 : 3 |
|
Kodo varagu, arikelu, harka |
1 : 2½ | 1 : 3 | 1 : 3½ |
|
Barnyard kuthiraivali, sanwa, bhagar |
1 : 2 | 1 : 2½ | 1 : 3 |
|
Little millet samai, sama, saame |
1 : 2½ | 1 : 2¾ | 1 : 3¼ |
Soak and cook times
| Millet | Soak | Pressure cooker | Stovetop, covered | Rest |
|---|---|---|---|---|
| Foxtail | 20–30 min | 2 whistles | 15–18 min | 10 min |
| Kodo | 20–30 min | 3 whistles | 20–25 min | 10 min |
| Barnyard | 20–30 min | 2 whistles | 12–15 min | 10 min |
| Little millet | 20–30 min | 2–3 whistles | 15–20 min | 10 min |
Always let the pressure release naturally rather than forcing it.
Three worked examples
1 cup foxtail millet, rice-style. Soak 20 minutes, drain, cook with 2 cups fresh water, 2 whistles, natural release, rest 10 minutes.
1 cup barnyard millet for upma. Soak 20 minutes, drain, cook with 2½ cups water, 2 whistles, rest 10 minutes.
Half a cup little millet for pongal. Soak 20 minutes, drain, cook with about 1⅝ cups water, 2 to 3 whistles, rest 10 minutes.
Why millets need different ratios to rice
Unpolished millets keep their bran layer. That is what makes them a whole grain, and also what makes them slower to hydrate. Cooked at rice ratios they come out hard in the centre — the usual reason a first attempt disappoints and the packet ends up at the back of the shelf.
The soak matters as much as the water. Twenty to thirty minutes softens the bran so the grain cooks evenly. Drain the soaking water and cook in fresh water.
The three things people get wrong
Forcing the pressure release. Millets finish cooking in the residual steam, so releasing early gives you a hard centre.
Stirring while it cooks. This breaks the grains and turns the result gluey. Leave it alone.
Skipping the rest. Ten minutes covered, off the heat, changes the texture more than you would expect.
Which millet suits which dish
Foxtail is the mildest and most rice-like — the one to start with. Kodo is earthier and holds its shape, so it suits biryani and khichdi. Barnyard cooks fastest and is best for upma. Little millet is slightly sticky and works well in pongal and kheer.
More detail in our guide to which millet to use for what, and the full method in how to cook unpolished millets.
Our unpolished millets come in 3×400g and 4×400g combos so you can rotate varieties.
General information about food and cooking. Not medical or dietary advice.