சாமை · Samai
Little Millet (Samai / சாமை) is the smallest of the commonly used millets, closely resembling rice in appearance and cooking behaviour. It is easy to digest, low in glycaemic index, and widely used as a rice substitute in South Indian homes.
Quick Answer
What is Little Millet called in Tamil?
Little Millet is called Samai (சாமை) in Tamil. It is known as Kutki or Moraiyo in Hindi and Sama in Telugu.
Little Millet (சாமை), known as Samai in Tamil, earns its name from its diminutive size — the grains are the tiniest of all the common millets, closely resembling rice grains in shape and translucency. This visual similarity makes it one of the most psychologically easy millets to adopt as a rice substitute, as dishes made with Samai closely resemble rice-based preparations.
Cultivated across South and Southeast Asia for thousands of years, Little Millet is grown in the tribal and hill regions of Tamil Nadu, Andhra Pradesh, and Odisha, where it remains a traditional staple grain. It is well adapted to poor soils and low rainfall, making it an important food security crop.
Nutritionally, Little Millet is rich in fibre, iron, and B vitamins, and has a notably low glycaemic index. It is one of the easiest millets to digest, making it suitable for children, the elderly, and those recovering from illness. Unlike some millets, it does not require soaking and cooks in approximately the same time as white rice.
In Tamil Nadu, Samai is used to make Samai Pongal, Samai Upma, Samai Rice (as a direct substitute), and sweet Samai Payasam. Its light texture and mild flavour make it exceptionally versatile. Available at Inaivaa in Dortmund and via Bazaa.market for Germany and Europe.
Tamil
சாமை
Samai
Hindi
Kutki / Moraiyo
Malayalam
Chama
Telugu
Sama
Also known as:
Little Millet does not require soaking. Rinse well under cold water before cooking. It can be cooked exactly like white rice and used as a 1:1 substitute.
Rinse 1 cup samai well under cold water. Add to a pan with 2 cups water and a pinch of salt. Bring to a boil, reduce heat to low, cover tightly, and cook for 10–12 minutes until all water is absorbed. Rest covered for 5 minutes, then fluff gently.
Heat ghee in a heavy pan. Add mustard seeds, cumin, ginger, curry leaves. Add 1 cup rinsed samai and ¼ cup moong dal. Stir for 1 minute. Add 2.5 cups water, salt, and turmeric. Cook covered on low heat for 15 minutes until soft. Finish with black pepper and more ghee.
Rinse ½ cup samai. Cook with 2 cups milk on medium heat, stirring frequently, until grains are soft (15 minutes). Add jaggery or sugar to taste, cardamom powder, and a handful of cashews fried in ghee. Serve warm or cold.
Little Millet provides good amounts of dietary fibre (7.6g per 100g), iron, protein (7.7g per 100g), and B vitamins including niacin. It has a low glycaemic index, is easy to digest, and is often recommended for people with digestive sensitivities, diabetes, and for children as a weaning food.
Store in an airtight container in a cool, dry place. Little Millet keeps well for up to 1 year. Cooked samai should be used within 2 days when refrigerated.
Samai is a traditional food of tribal and hill communities across South India, particularly in the Eastern Ghats region. In Tamil Nadu, it is associated with the Adivasi (indigenous) foodways of the Nilgiri and Salem districts. It is also used as a fasting food during Hindu fasts (vrat) as it is considered a non-rice grain. Samai Pongal is prepared during local harvest festivals.