Start by rinsing the millet under cold water until the water runs clear, then drain thoroughly.
Bring water or broth to a gentle boil in a medium saucepan, then stir in the millet and a pinch of salt.
Reduce the heat to low, cover, and simmer until the millet is tender and the liquid is mostly absorbed, about 15-20 minutes.
While the millet cooks, whisk together the flour, spice blend, and enough water to form a thick, well-mixed batter.
Heat a tablespoon of oil or butter in a frying pan over medium heat until shimmering and fragrant.
Drop spoonfuls of the batter into the hot oil, flattening slightly to form small frits, and cook until golden and crispy on both sides, about 3-4 minutes each side.
Remove frits with a slotted spoon and drain on paper towels to keep them crispy.
Stir in the cooked grains or rice into the cooked millet to add creaminess, adjusting the texture with a splash of warm water or broth if needed.
Taste the porridge and adjust the seasoning if desired. Scoop it into bowls once creamy and heated through.
Top the warm millet porridge with the crispy frits, allowing the contrast in textures and flavors to shine.
Serve immediately, enjoying the rich aroma and satisfying crunch with every bite.
