Rinse the millet well under cold water until the water runs clear. Drain thoroughly.
Add the rinsed millet and water or broth to a medium pot. Bring to a gentle boil over medium heat, then reduce the heat to low, cover, and simmer until the millet is tender and most liquid is absorbed, about 15 minutes. Fluff with a fork and set aside.
Meanwhile, prepare the frit batter by combining flour, a pinch of salt, and water in a bowl. Whisk until smooth and slightly thickened, similar to pancake batter consistency.
Heat the oil in a frying pan over medium heat until shimmering. Pour in the batter and cook for 2-3 minutes, until the edges start to set and turn golden. Flip carefully and cook for another 2 minutes until crispy and golden brown on both sides.
Remove the frit from the pan and let it drain on paper towels. Slice or break into smaller pieces if desired.
To serve, spoon the fluffy millet onto bowls or plates. Top with the crispy frit pieces, providing a contrast in both texture and flavor. Optionally, season with additional herbs or spices.
