Mixed Rice Varieties

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Cooks in : 20 min Serves: 2 people

Mixed rice varieties are made during festival season. They are best suited for lunch boxes and can be prepared in a short time, if the cooked rice is ready. Little, Kodo, Barnyard or Foxtail millet can be used for these rice varieties.


Coconut Rice:

  • 1/2 Cup Cooked Millet Rice
  • 1/4 Cup Slightly roasted Grated Coconut
  • Seasoning: 1/2 Tsp each (Mustard Seeds, Urad dal), 2 Red Chillies, 1/8 Tsp Asafoetida Powder, 1 Tbsp Peanuts, Cashew nuts  and Curry Leaves
  • 1/4 Tsp Salt
  • 1 Tbsp Coconut Oil

Lemon Rice:

  • 1/2 Cup Cooked Millet Rice 
  • 1.5 Tbsp Lemon Juice
  • 1/4 Tsp Salt
  • 1/8 Tsp Turmeric Powder
  • Seasoning: 1/2 Tsp each of (Mustard Seeds, Urad dal, Chana dal), 2 Red Chillies, 1/8tsp Asafoetida Powder, 1 Tbsp each (Peanuts, Cashew nuts and Curry Leaves)
  • 1 Tbsp Sesame Oil


  1. Mix all the ingredients given under each heading to cooked and cooled millet rice to make Coconut rice and Lemon Rice.
  2. Fried papad/Vadam, chips go well with these rice varieties.


1. Increase/decrease lemon juice according to individual taste.

2. 1 Slit green chilli can be added to the seasoning.

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