Little Millet Daliya (Samai Daliya)
A simple, healthy and gluten-free Indian daliya made with little millet, veggies and mild spices — ideal for breakfast or light meals.
Ingredients
Equipment
Method
- Wash little millet thoroughly under running water and drain. Soaking for 4–5 hours is optional but helps digestion.
- Heat ghee or oil in a pressure cooker or heavy-bottomed pot on medium heat. Add cumin seeds and let them splutter.
- Add chopped mixed vegetables. Stir for a minute, then add turmeric powder and salt. Mix well.
- Add the drained little millet and 2 cups of water. Stir gently to combine all ingredients.
- If using pressure cooker: close lid and cook for 3–4 whistles on medium-low flame. If using pot: cover and cook for 15–20 minutes until millet is soft and water is absorbed, stirring occasionally.
- Once pressure releases naturally (or pot cooking done), open, fluff the daliya with a fork and check consistency. If too thick, add a splash of warm water.
- Garnish with chopped coriander leaves. Serve hot with yogurt or pickle if desired.
Notes
Little millet is gluten-free and rich in fibre, minerals and B-vitamins. Using mixed vegetables increases fibre and micronutrient content. Adjust salt and water as per taste. Leftover daliya can be refrigerated and gently reheated with a splash of water.