Samai in English is little millet (Panicum sumatrense), written சாமை in Tamil and also spelt saamai. It is a tiny, pale, round grain that cooks soft in about 15 minutes, which makes it one of the easiest millets to start with. Use it exactly like rice: with sambar, as curd rice, pongal or upma.
Do not confuse it with kula samai, which is browntop millet, a different grain. In Hindi samai is called kutki, and in Telugu sama.
What is samai like to eat?
Samai is small and soft, closer to broken rice than the firmer varagu. Children and older family members usually accept it first. As an unpolished whole grain it keeps more of its outer bran than polished white rice, so it carries more dietary fibre.
That is the honest version: it is a good grain to swap in for some of your white rice, not a medicine. If you are managing a health condition, talk to your doctor or dietitian before changing your diet. Start with one millet meal a day and drink enough water; a sudden switch to millets at every meal is the most common reason people say millets "don't suit" them.
For samai side by side with the other rice-style millets, read Thinai vs Varagu vs Samai. Other common names are on our Tamil grocery names in English page.
How to cook samai arisi
- Wash 1 cup of samai 3 to 4 times until the water runs mostly clear.
- Soak for 20 to 30 minutes. Samai is soft, so a long soak is not needed.
- Water ratio: 1 cup samai to 2 cups water for rice-style, 1 to 3 for pongal or curd rice.
- Pressure cook 2 whistles, or simmer covered for 12 to 15 minutes.
- Rest 5 minutes with the lid on, then fluff with a fork.
Easy samai recipes
- Samai sadam: serve plain with sambar, rasam or kara kuzhambu.
- Samai curd rice: cook it soft, cool it, mix with curd and a tempering of mustard, curry leaves and green chilli. A favourite for lunch boxes.
- Samai pongal: 1 cup samai, ¼ cup moong dal, 3 cups water; temper with ghee, pepper, jeeragam and ginger.
- Samai upma: roast washed, drained samai, add vegetables and 2 cups hot water, and cook covered.
On busy mornings, Little Millet Sevai (180g, ₹40) is ready in minutes. Try our saamai noodles recipe, or see 5 Easy Millet Recipes You Can Cook in Under 30 Minutes.
How to buy good samai
- Choose unpolished. Samai should be a natural creamy or light greyish colour; very white grain has been polished.
- Check it is clean and dry. Good grain smells mild and fresh. Avoid grain that smells musty or looks damp or clumped.
- Store it airtight in a cool, dry place and use within 3 to 4 months of opening.
Buy Thinai Samai (Little Millet) 500g for ₹99, or browse all our unpolished millets. Buying in Tamil Nadu? See Where to Buy Millets in Chennai. We deliver Pan-India from Chennai.
Frequently asked questions
What is samai called in English?
Little millet. In Hindi it is kutki, and in Telugu sama.
Is samai the same as kula samai?
No. Kula samai is browntop millet, a different grain with a firmer bite.
Is samai the same as thinai?
No. Thinai is foxtail millet. Both are small rice-style millets, but samai cooks softer.
Do I need to soak samai?
A 20 to 30 minute soak is enough. Samai can also be cooked after just a good wash.
Can children eat samai?
Yes, as part of regular family meals. Its soft texture makes it a good first millet; cook it as curd rice or pongal.