{"id":297951,"date":"2026-09-14T17:17:31","date_gmt":"2026-09-14T17:17:31","guid":{"rendered":"https:\/\/newhampshiredigitalnews.com\/index.php\/2026\/09\/14\/nut-free-little-millet-amla-rice-recipe\/"},"modified":"2026-09-14T17:17:31","modified_gmt":"2026-09-14T17:17:31","slug":"nut-free-little-millet-amla-rice-recipe","status":"publish","type":"post","link":"https:\/\/newhampshiredigitalnews.com\/index.php\/2026\/09\/14\/nut-free-little-millet-amla-rice-recipe\/","title":{"rendered":"Nut-Free Little Millet Amla Rice Recipe"},"content":{"rendered":"


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\t\t\t\t\t\t\t\t\t\t\t Indian<\/a>, <\/span>Main Course<\/a>, <\/span>Recipes<\/a>, <\/span>Vegetarian<\/a><\/span>
\n\t\t\t\t\t\t\t\t\t\t\t Indian<\/a>, <\/span>Main Course<\/a>, <\/span>Millets<\/a>, <\/span>Vegetarian<\/a><\/span>\t\t\t\t\t<\/p>\n

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Rate the Recipe: <\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n

A nutritious twist to everyday meals. Packed with fiber from millet and vitamin C from amla, Little Millet Amla (Indian Gooseberry) Rice is both comforting and nourishing. Works great for tiffin boxes too. Try out this nut-free recipe.<\/span><\/p>\n

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  • 2<\/span> cups<\/span> cooked little millet (samai rice)<\/span><\/li>\n
  • 3-4<\/span> large amlas grated (approx. 1 cup)<\/span><\/li>\n
  • 2<\/span> tbsp<\/span> oil<\/span><\/li>\n
  • 1<\/span> tsp<\/span> mustard seeds (sarson)<\/span><\/li>\n
  • 1\/4<\/span> tsp<\/span> hing (asafoetida)<\/span><\/li>\n
  • 1<\/span> whole dry red chilli<\/span><\/li>\n
  • 1<\/span> sprig<\/span> curry leaves<\/span><\/li>\n
  • 1<\/span> tsp<\/span> chana dal (split chickpea)<\/span><\/li>\n
  • 1<\/span> tsp<\/span> urad dal (split black gram)<\/span><\/li>\n
  • 1\/2″<\/span> piece of ginger chopped<\/span><\/li>\n
  • 1-2<\/span> green chillies chopped<\/span><\/li>\n
  • 1<\/span> tsp<\/span> salt or to taste<\/span><\/li>\n
  • 1\/2<\/span> tsp<\/span> turmeric powder (haldi)<\/span><\/li>\n
  • 2<\/span> tbsp<\/span> chopped green coriander leaves for garnish<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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      Grate the amlas and keep aside.<\/span><\/p>\n<\/li>\n

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      Heat oil in a pan. Add mustard seeds, hing (asafoetida), dry red chilli, curry leaves, chana dal (split chickpea), and urad dal (split black gram). Saute until the dals begin to colorize.<\/span><\/p>\n<\/li>\n

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      Add the grated amla with ginger and green chillies. Saute for a few minutes until the amla softens a bit.<\/span><\/p>\n<\/li>\n

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      Now add the cooked little millet, salt to taste, and turmeric powder (haldi). Mix well. Cover with a lid and let it cook for a few minutes.<\/span><\/p>\n<\/li>\n

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      Finish with chopped coriander leaves. Mix well.<\/span><\/p>\n<\/li>\n

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      The Little Millet Amla Rice is ready to serve. Garnish with chopped coriander leaves and serve hot.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

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      • My kitchen is a nut-free kitchen. You can add peanuts and cashews. Add them with the dals.<\/li>\n
      • Add a teaspoon of sugar to tone down the amla\u2019s coarseness and tartness.<\/li>\n
      • This recipe works well with boiled rice and small grain millets.<\/li>\n
      • Make sure the millet is well-cooked and completely cooled down before cooking this recipe. Or it will turn mushy. Leftover rice\/millet works best.<\/li>\n
      • If the cooked millet seems too dry, sprinkle some water and cover with a lid for a few minutes. Do not mix immediately.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

        Video<\/h3>\n