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

300.00

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Description

Fermented Little Millet Flour (Pre-Soaked) is a healthy and nutritious alternative to traditional wheat flour. It is made from pre-soaked little millet that has been fermented, which gives it a unique flavor and texture. This flour is high in fiber, protein, and minerals, and is gluten-free. It is also rich in antioxidants, making it a great choice for those looking to improve their overall health and well-being. This flour can be used for baking breads, cakes, muffins, and other delicious treats. It is also ideal for making porridge, pancakes, and other savory dishes. With its unique flavor and nutritional benefits, Fermented Little Millet Flour (Pre-Soaked) is a great addition to any pantry. Little millet is reported to have more than 35% of dietary fibre, highest amongst cereals. Thus, it is a complete food ingredient suitable for diabetics, and plays a major role in propagating food security amongst underdeveloped and developing countries. 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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LITTLE MILLET

Scientific name: Panicum sumatrense
Hindi name: Kutki
Telugu name: Saamalu

Little millet is grown throughout India and is one of the traditional crops. It is
mostly mix cropped with other millets, pulses and oilseeds. It is generally
consumed as rice and any recipe that demands staple rice can be prepared using
little millet. This species of cereal is similar in habit to the proso millet except
that it is smaller. It is an annual herbaceous plant, which grows straight or with
folded blades to a height of 30 cm to 1 m. The leaves are linear, sometimes with
hairy lamina and membranous hairy ligules.
Little millet is reported to have 37% to 38% of dietary fiber, termed as a
nutraceutical and highest among cereals. Thus, it is a complete food ingredient
suitable for large scale utilization as processed products, snacks, baby foods
etc., and also plays a major role in propagating food security among under
developed and developing countries.

Little Millet Payasam

Ingredients:

Dehulled little millet – 1 cup, dry fruits, ghee, water, sugar, milk, cardamom powder – as required

Preparation Method:

  • Cook the dehulled little millet in boiling water for 5 min.
  • Roast dryfruits in ghee
  • Boil the milk and then add the cooked millet, add sugar and stir slowly for 10-15 minutes until it is cooked.
  • Add cardamon powder and decorate with cashew nuts and other dry fruits.
  • Serve hot as a traditional sweet

Little Millet Mushroom Biryani

Ingredients:

Little millet – 1 cup, mushroom – 100 g, onion – 1, tomato – 1,ginger garlic paste – 1 tsp, turmeric powder – 1/2 tsp, red chilli powder – 1 tsp, garam masala – 1 tsp, salt – to taste, water – 2 cups (for millet) + 1/4 cup (for mushroom masala); To grind to a paste: Coriander leaves – 1/2 cup, mint leaves – 1/2 cup,green chillies – 1; To temper: Ghee – 2 tsp, oil – 1 tsp, cloves –4, cardomam – 1, bay leaf – 1, cinnamon – 1 stick, star anise –
1, mace – small piece, fennel seeds- 1 tsp, cumin seeds – 1 tsp and curry leaves – few

Preparation Method:

  • Dry roast the little millet for 1-2 min. Grind the under masala with little water to a fine paste. Keep aside
  • Heat ghee and oil in a pressure cooker, add the items to temper, and fry till aroma comes. Add the chopped
    onions and fry till golden brown. Add the tomatoes, ginger garlic paste, masalas, salt and the coriandermint paste. Mix well.
  • Saute well and then add the chopped mushrooms, water and cook.
  • Once it starts to boil, add the little millet, water, few coriander and mint leaves and pressure cook for 1 whistle.
  • Consume hot with any gravy and onion raita.

NOTE: Use fresh and clean mushrooms.
Source: cookingwithmillets.com

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