Fermented Barnyard Millet Grain/Rice (Pre-Soaked),1kg


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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. Fermented Barnyard Millet Grain (pre-soaked) is an excellent source of nutrition and a great way to add variety to your diet. This pre-soaked grain is a great addition to any meal, providing a unique flavor and texture. It is a high-fiber, low-fat whole grain that is rich in essential vitamins, minerals, and antioxidants. It is also gluten-free and a great source of essential amino acids. It can be used as a substitute for rice or couscous in any recipe. It is easy to prepare and can be cooked in a variety of ways. With its nutty flavor and chewy texture, this pre-soaked grain will add a delicious and nutritious twist to any meal. 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 Millet Pudina Rice


Barnyard millet – 1 cup, water – 2 cups, onion-1, carrot – 1 cup, tomato – 2, , curry leaves- 1 spring bay leaf – 1;
pudina (mint) chutney: Mint leaves -1cup, coriander leaves – 1/4 cup, green chilli-1, cloves – 1, garlic – 1, ginger –
1/2 inch and salt to taste and oil – 2tsp

Preparation Method:

  • Cook barnyard millet in a pressure cooker with water, salt to taste and bay leaf at medium flame for 1 whistle.
  • Prepare mint chutney with minimum water. Chop all the vegetables.
  • In a hot pan, take 1 tsp of oil. Add whole spices to it and fry for a minute.
  • Add chopped onion and fry till translucent.
  • Add chopped carrots and stir well, add mint chutney. Cook the chutney till the raw taste of mint and coriander disappears. Add salt to taste.
  • Add the cooked barnyard millet and mix evenly. Remove from flame.
  • Serve hot with some raitha

Source: cookingwithmillets.com

Barnyard Maheri


Barnyard millet – 50 g, shama rice –100 g, butter milk – 550 ml, salt – to taste, ghee – 20 ml, curry leaves – a
few, mustard seeds – 2 g and chopped green chilli – 10 g.

Preparation Method:

  • Clean, soak and boil barnyard millet and shama rice for 30 min.
  • Strain and cook in butter milk until well done
  • Heat ghee in a thick bottom pan,add mustard seeds, green chilli and curry leaves
  • our over the cooked rice and cover with a lid for a short time
  • Mix well and add seasoning.
  • Serve hot.

Source: ICAR-CIAE, Bhopal

Fermented Barnyard Millet Grains 1kg
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