Foxtail Millet Coconut Rice

If you are making those slow shifts to healthier eating habits, then it is a great idea to include millets in our day to day diet. Millets can easily replace the regular grains like rice and wheat that we are used to. Millets have a higher levels of protein and a more balanced amino acid profile, crude fiber and minerals such as iron, zinc and phosphorous. 

Coconut Rice is a preparation from Tamil Nadu in South India. It is a great recipe to use leftover cooked rice. However, today’s recipe uses foxtail millet instead of rice to make a delicious coconut rice.

This coconut rice recipe was shared by Dr. Varuna Rao, who has a PhD in Food Science and Nutrition, and over 13 years of experience in the field – specializing in target group-based nutrition campaigns, content creation, new product development, consumer insight, menu planning, awareness workshops, wellness related expertise and helps individuals and corporates, embrace healthy regimes. You can reach out to her on her Instagram page –

Foxtail Millet Coconut Rice

Course: MainCuisine: IndianDifficulty: Easy


Prep time


Cooking time


Total time



An easy to make rice preparation using millets


  • Foxtail Millet – ½ cup

  • Water – 1 cup (for cooking the millet)

  • Salt – As per taste (for cooking the millet)

  • Ghee – 1 tsp

  • Mustard Seeds – ¼ tsp

  • Ginger – ¼ inch piece, chopped fine

  • Green Chilli – 1, chopped fine

  • Dry Red Chilli – 2-3

  • Curry Leaves – a few

  • Urad Dal (Split/Whole) – 1 tsp

  • Chana Dal – 1 tsp

  • Cashews – 6-7

  • Grated Coconut – ½ cup

  • Salt – as per taste

  • Coriander Leaves – a few, chopped fine


  • Wash and soak the foxtail millet for atleast 2 hours in water.
  • Add this to a pressure cooker along with 1 cup of water and some salt and pressure cook it for 1-2 pressures. Keep it aside for the pressure to release naturally.
  • In a kadai, add the ghee. Once the ghee is hot, add the mustard seeds and let it crackle.
  • To this, add the chopped ginger, green chilli, dry red chilli and curry leaves and let it fry on low to medium heat till fragrant.
  • To this, add the urad dal, chana dal and cashews till they change color.
  • Next, add the grated coconut to this along with a little salt and cook for a minute or two. The coconut should not change color.
  • To this, add the cooked millet, stir well and let it all cook together for a couple of minutes.
  • Finally, add the coriander leaves and salt, if needed. Serve hot.

Recipe Video

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