Dr. Khadar Vali, the millet man says Siridhanya (millets) are unique grains which have fiber in the entire grain unlike other millets. So one has to soak the millets previous night to cook the following morning and soak in the morning for same day cooking in the evening.
Soak for at-least 6 hours so that it enables the fibre even in the deeper layers to expand. Soaking time has to be increased to a minimum of 8 hours and a maximum of 12 hours for kids and aged people
For 1 cup (180 ml) add 3 cups of water (can be increased or decreased as per your preference) and soak. For cooking transfer this water into a clay pot or steel utensil. Once water starts to boil add a teaspoon of oil (optional) and cook on low flame. Usage of oil makes the rice cook fluffy
Usage of clay utensils is recommended over steel utensils as food cooked in them tastes great. Moreover clay utensils are considered to be unique.
NOTE:
Little millet - 1cup millet : 2 ½ cups water
Barnyard millet - 1cup millet : 2 ½ cups water
Kodo millet - 1cup millet : 3 cups water
Foxtail millet - 1cup millet : 3 ¼ cups water
Browntop millet - 1cup millet : 3 ½ cups water
Each company millet varies and we even have polished and unpolished millets. Unpolished millets are more nutritious and better for health than polished millets. Buchi Method Processed Millets or Hand-pounded millets are the best since it is processed through a specially engineered equipment that can be controlled while processing (dehusking) millet seeds. Quantity of water used for cooking varies on above factors too. If the rice is older than a year, then it may need more water too.
