Lemon Millet and Rice

Lemon millet and rice:

Serves: 4

Calories per Serving: 604; Carb- 89g; Fat- 21 g; Fiber- 8g; Protein – 19g

Preparation time: 5 M Cooking time: 15 M Total time: 20 M

Difficulty: Easy


1 cup white rice

1 cup little millet (Saamai)

5 cups Water (3 for rice and 2 for millets)

3 lemons (small size) / 2 if large

1 tsp salt

1 tsp turmeric powder.

A pinch of asafoetida (optional)

To temper:

1 tbsp oil (sesame, groundnut or olive oil)

1 tsp mustard seeds

1 tsp urad dhal

1 tablespoon channa dhal

4 tablespoon peanuts

1.5 tsp finely chopped ginger

2 Green chilly (as per need)

Handful of curry leaves


  1. Pressure cook rice and millet along with water together for 3 whistles.
  2. Squeeze juice out of 3 lemons in a bowl and add turmeric powder, salt and asafoetida to it.
  3. In a pan over medium heat, add oil. Once it gets hot add the mustard seeds and wait till it splutters.
  4. Then, add the ingredients given under the ‘to temper’ list one by one in the same order as mentioned giving each it’s time to cook like 15-30 seconds.
  5. Add the lemon juice mixture to it and switch off the heat immediately.
  6. Mix it well with the millet rice mixture and serve with side of your choice.

Stepwise pictures:


  1. You can follow the same recipe with only millets. If so, add water in the ratio of 1:2.
  2. Any kind of millets like foxtail millet (thinai), barnyard millet (Kuthiraivalli) or kodo millet (Varagu) can be used.
  3. Mixing rice and millet together will give you a satisfaction of eating rice as well as increases the nutrition content.

Micronutrient Values:

Nutrient %DV
Vitamin C 16.4mg 27%
Thiamine 0.4 mg 30%
Riboflavin 0.2 mg 13%
Niacin 8.2 mg 41%
Vitamin B6 0.4 mg 20%
Folate 121 mcg 30%
Pantothenic acid 1.7 mg 17%
Calcium 39.1 mg 4%
Iron 3.0 mg 17%
Magnesium 143 mg 36%
Phosphorus 340 mg 34%
Potassium 457 mg 13%
Zinc 2.8 mg 19%
Copper 0.8 mg 39%
Manganese 2.2 mg 108%

Do try this recipe and let me know how it came out in the comment below. Thankyou!

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