Millet Foxtail Khichadi Thali

To cook Millet Foxtail Khichadi, start by rinsing and soaking 1 cup of foxtail millet for 30 minutes. In a pot, heat 2 tablespoons of ghee and add 1 teaspoon of cumin seeds. Once they splutter, add 1 cup of mixed vegetables and sauté for a few minutes. Then, add the soaked millet, 1 teaspoon of turmeric powder, 1 teaspoon of salt, and enough water to cover the millet. Cook until the millet is tender and fully cooked.

Yes, Millet Foxtail Khichadi is a great option for gluten-free diets. Foxtail millet is naturally gluten-free, making this dish safe for those with gluten sensitivities or celiac disease. Just ensure that all other ingredients, like the semolina, are also gluten-free if you are making substitutions.

If you're looking for a substitute for semolina in the Millet Foxtail Khichadi Thali, you can use quinoa, ground oats, or even rice flour. These alternatives will provide a similar texture and can be cooked in the same way as semolina in the recipe.

To store leftover Millet Foxtail Khichadi, let it cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. For longer storage, consider freezing it in portions, which can last for up to 2 months. Reheat thoroughly before serving.

Millet Foxtail Khichadi pairs wonderfully with a variety of side dishes. You can serve it with Suji Palak Chilli for a spicy kick, a refreshing Coconut Chutney for a cooling effect, or a simple salad made with diced cucumber, tomato, and onion. These sides complement the khichadi's flavors and enhance the overall meal experience.