Millet Poha with Corn and Capsicum

I picked up a variety of flakes from Nilgiris - our neighbouhood supermarket. A variety of millet flakes meant to be had with milk - like cornflakes. It was very chewy. When hot milk was added, it soaked it up quite well and was ok. When a sweet version is possible, how far can the savoury one be?

Ingredients:

Millet Poha - 1 1/2 cup

Cabbage - 1/4 cup

Potato - 1

Corn - 1/2 cup

Capsicum - 1/2

Green Chillies - 3 to 4, minced

Ginger - 1/2 tsp

Oil - 4  Tbsp

Mustard Seeds - 1/4 tsp

Urad Dal - 1/2 tsp

Lemon juice to taste

Method:

Wash the millet flakes and pour in boiling water to barely cover them. Keep aside.

Peel and chop potato into tiny flat squares (size of a rice flake)

Chop the other vegetables.

Heat oil and burst mustard and urad dal.

Add in the vegetables, ginger and green chillies and saute over high flame for 3 minutes.

Add the soaked flakes (it should have absorbed all the water by now).

Mix well, cover and cook over a low flame, stirring every 2 minutes.

Sprinkle water once in between.

Remove from heat and mix in lemon juice.

Serve hot with Coconut Chutney.