Lemony Foxtail Millets: Powerpacked Breakfast!



Breakfast is the hardest meal of the day when you turn gluten free. Somehow i cant start my day with a muffin, cereal or a smoothie. I need a savory satisfying wholesome breakfast.

Fox tail millet are naturally gluten free, very mild in flavor and soak up whatever seasoning you add to them. After being inspired by a fellow blogger, I made these fox tail millet on the lines of lemon rice/ Chitranna- a famous South Indian dish. The lemony flavor perks up the millet while the peanuts and urad dal give a nice crunch.

Millet are very filling and little heavier to digest. The quantity looked enough for one but I could only finish half of it at breakfast. Enjoyed the leftovers with my evening tea.

Serves : 1-2

Ingredients:
  • 1/2 cup fox tail millet
  • 1 cup water
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon cumin seed
  • 1/4 teaspoon urad dal
  • 1 dried red chili
  • 1/4 cup peanuts
  • salt to taste
  • juice of 1/2 a lime
  • 1 tablespoon oil
  • chopped cilantro for garnish




Directions:
  1. Wash the fox tail millet till the water runs clear.
  2. Boil a cup a water in a saucepan. Add millet, salt; lower the heat and cook till the millet is ready and all water has been absorbed.
  3. Flake with a fork and keep aside.
  4. Heat oil to medium in another saucepan.
  5. Add the peanuts and saute till they turn brown and crunchy. Remove and keep aside.
  6. Temper in the same oil with mustard and cumin seeds. Let them crackle.
  7. Now add the urad dal and red chili. Saute till the ural dal turns brown.
  8. Add the tempering and fried peanuts to the cooked millet.
  9. Pour lime juice and cilantro and mix well.
  10. Serve hot as a healthy power packed breakfast or snack.

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