New to millets? Cook them like rice. These are the usual home steps; every kitchen and stove is a little different, so adjust water to how soft you like it.
Rinse: wash 2–3 times in water to remove dust.
Soak: small millets (samai, thinai, varagu, kuthiraivali) 30 minutes to 2 hours; kambu and cholam (sorghum) 4–6 hours.
Water: as rice, about 2½–3 cups of water for 1 cup of millet; for pongal or upma, about 3–4 cups.
Cook: 2–3 whistles in a pressure cooker, or covered on low heat for 15–20 minutes.
Starting out: mix half millet and half rice — the taste is easier to get used to.
