Puffed Millet is a modern American recipe for classic methods of puffing millet as a snack in a pan, a microwave or in the oven. The full recipe is presented here and I hope you enjoy this classic American version of: Puffed Millet.
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Just like other grass grains, millets can also be puffed. It can then be enjoyed as a snack or used in other recipes such as Japanese awaokoshi from Osaka. Here methods are given for stove-top, microwave and oven puffing. Note that when preparing puffed millet, freshness really matters. Use fresh, high-quality millet for the best results. Older millet may not puff as effectively. As for puffing any grains, the moisture content of the millet is critical. Too little moisture, and it won’t puff; too much, and it will become soggy. Experiment to find the sweet spot.
Ingredients:
4 tbp to 240ml (1 cup) millet grains (avoid the really small millets like fonio or teff)
coconut oil or ghee
Method:
Stovetop Puffing in a Heavy-based Pan
This method leverages direct stove-top heat. Rinse the millet thoroughly under cold running water then turn into a sieve and set aside to drain thoroughly. Once dry, lightly toast the millet in a dry non-stick pan for a few minutes (this improves the final texture and adds flavour).
You need a heavy-based pan with a tight-fitting lid for this method. Set the pan over medium-high heat then add a thin layer of oil. Once the pan is hot add 4 tbsp of the rinsed and toasted millet. Quickly cover the pan with its lid. As the millet heats up in the oil it will begin to pop and puff.
The popping will be most intense at the beginning and then it will slow down as the final grains swell and burst. Once the popping has significantly subsided (about 1–2 minutes) take the pan from the heat.
Carefully remove the lid, taking care of any escaping steam). Turn the puffed millet onto a baking tray then spread out in a singe layer and set aside to cool completely (this will help the puffed millet dry and crisp up).
Microwave Puffing: A Quick and Easy Option
This is a much quicker method, though it's potentially less consistent. For this method, wash and pick over the millet then set in a bowl, cover with water and set aside to soak for 30 minutes. This step is crucial as you need the millet grains to be wet enough so that internal steam pops them.
After 30 minutes drain the millet thoroughly then arrange in a single layer in a microwave-safe dish. Cover with a microwave safe lid or microwave clingfilm, piercing a small holes in this with the tip of a sharp knife.
Microwave on HIGH for 2-4 minutes, checking frequently. The millet will start to puff and pop. The exact time will depend on your microwave’s power.
Once the popping slows down, remove the dish from the microwave. Be cautious, as the dish will be hot. Let the puffed millet cool completely on the dish before transferring it to a bowl.
Oven Puffing: A More Controlled Approach
This method offers more control over the temperature and can produce a more evenly puffed result.
Similar to the microwave method, soaking the millet is essential. Soak the millet in plenty of water for at least 30 minutes and drain well.
Spread the soaked and drained millet in a single layer on a baking tray lined with parchment paper.
Transfer to an oven pre-heated to 180°C and bake for 15-20 minutes, or until the millet is puffed and slightly golden brown. Turn the millet occasionally to ensure even puffing.
Let the puffed millet cool completely on the baking tray.
Season the puffed millet with a little salt, freshly-ground black pepper, smoked paprika or chilli powder (whichever you prefer) immediately before serving.
