Fermented Barnyard Millet Flour (Pre-Soaked),1kg


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Fermented Barnyard Millet Flour (Pre-Soaked) is an organic, gluten-free flour that is perfect for baking and cooking. It is high in fiber and protein, and is a great source of essential vitamins and minerals. The pre-soaking process makes the flour easier to digest and increases its nutritional value. Try it in your favorite recipes for a healthier, delicious meal. Barnyard millets are good source of easily digestible Protein, Linoleic, Palmitic and Oleic acid, also an excellent source of dietary fibres with good amounts of soluble and insoluble fractions. Barnyard Millets have a low Glycaemic Index, as well as a low Glycaemic Load, which makes them an efficient gift from nature suitable for modern lifestyle, mainly a sedentary one. Our product is the support you need to stay on your journey towards fitness and evergreen health. The Millets are soaked for 8 hrs & dehydrated, cutting down drastically on time and efforts required. Any type of millets must be fermented (soaked) before use, as it reduces phytic acids and tannins, therefore enhancing protein availability and digestibility. We ease the consumer’s burden and save their time by processing our grains naturally, making them READY TO COOK. Furthermore, the slow dehydration process works towards preserving the nutrients, keeping them intact, and does not rob the grains of their outer fiber. Minor Millets are among the most sustainably grown grains. Best before 30 days from the date packaging. Health benefits: High in fibers, antioxidants, vitamins, minerals, and Low in calories and sugar. High Fibre, Chemical Free, Non-GMO. Fermented millets are an ‘Ideal substitute’ for wheat and rice in recipes.


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Scientific name: Echinochloa crusgalli (L.)P. Beauvois
Hindi name: Sanwa
Telugu name: Oodallu

Barnyard millet is a good source of protein, which is highly digestible and is an
excellent source of dietary fiber with good amount of soluble and insoluble
fractions. The carbohydrate content of barnyard millet is low and slowly
digestible, which makes the barnyard millet a nature’s gift for the modern
mankind who is engaged in sedentary activities. In it millet the major fatty acid
is linoleic acid followed by palmitic and oleic acid. It also shows a high degree of
retrogradation of amylase, which facilitates the formation of higher amounts of
resistant starches. Hence it can be potentially recommended for the patients
with cardiovascular disease and diabetes mellitus. Barnyard millet is most
effective in reducing blood glucose and lipid levels.
In today’s scenario of increased diabetes mellitus, this millet could become an
ideal food. It is also an appropriate food for patients intolerant to gluten which
causes celiac disease.

Barnyard Indiana


Barnyard millet – 150 g, small dices of vegs. (carrots, french beans,cauliflower and green peas) – 150 g,
salt – to taste, green chilli chopped –15 g, ghee – 50 g, curry powder – 2tsp, coriander leaves, – as required,
asafetida – a pinch, cumin seed – 2 gand water – ½ cup.

Preparation Method:

  • Clean and soak the millet in water for 15 min
  • Heat ghee in cooker, add cumin,as afoetida and diced vegetables along with curry powder and saute.
  • Add presoaked millets and mix well
  • Add water, salt and pressure cook with one whistle
  • Open and garnish with ghee,chopped coriander leaves and serve hot

Source: ICAR-CIAE, Bhopal

Barnyard Payasam


Barnyard millet – 150 g, sugar – 250g, milk – 250 ml, saffron – 4-5 threads, dry fruits (cashew, almond and pista) – 50 g and ghee – 30 ml.

Preparation Method:

  • Cook together barnyard millet,saffron and milk on slow heat until the millet gets mashed.
  • Add sugar and stir gently to cook payasam.
  • Heat ghee in a pan add all dry fruits and roast until golden colour and add to the cooked payasam.
  • It can be served hot or cold.

Source: ICAR-CIAE, Bhopal

Barnyard Millet Pizza


Pizza base: Barnyard millet, ½ cup, maida – ½ cup, baking soda – ½ tsp, salt – as required, oil – 1-2 tsp (for cooking the crusts), water – if needed; millet crust pizza
–Onions, green capsicum, tomatos cubed – 1/3 cup, sweetcorn kernels – a few tomato sauce – 1/3 cup and mozzarella cheese – as required

Preparation Method:

  • Soak the millet in enough water for at least an hour and grind into a smooth paste.
  • Add baking powder, maida along with salt and mix well (you can also ferment the batter in a warm place for 6 hrs)
  • Heat a flat pan. Pour a ladle full of the prepared batter – don’t spread it. Spread few drops of oil all around the crust, cook and flip it to the other side.
  • Pre-heat the oven at 180°C for about 5-7 mins.
  • Meanwhile, line a baking tray with aluminum foil or parchment paper. Place these prepared pizza crusts on the baking tray.
  • Spread the tomato sauce and mozzarella cheese over the sauce. Place cubed onions, capsicum and sweetcorn all over the pizza.
  • Bake/Grill at 180°C for about 7-10 mins, until the cheese is bubbly and the vegetables are toasted.
  • Serve hot with red chilli flakes and mixed Italian herbs on top!

NOTE: There can be a few cracks over the edges of the pizza crust as it is gluten free,but that not hamper the taste
Source: cookingfromheart.com

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