Foxtail Millet Grain/Rice (Raw)(Unpolished)(Hand-pounded) ,1kg


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Heirloom Foxtail Millet Grain/Rice is an ancient grain that has been traditionally used in India for centuries. This raw, unpolished, hand-pounded grain is a great source of dietary fiber, protein, essential minerals, and vitamins. It is a gluten-free grain that is ideal for those with wheat allergies. It is also high in antioxidants and can help reduce cholesterol levels. This grain can be cooked like rice and used in a variety of dishes such as soups, salads, and stir-fries. It can also be used as a breakfast cereal or ground into flour for baking. Heirloom Foxtail Millet Grain/Rice is a nutritious, delicious, and versatile addition to any meal.

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6, 8, 1kg


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Scientific name: Setaria Italica (L.) P. Beauvois
Hindi name: Kangni
Telugu name: Korralu

Foxtail millet is one of the oldest cultivated millets. Three to four decades ago,
foxtail millet was consumed as the staple food. It has double quantity of protein
content compared to rice. It controls blood sugar and cholesterol. It increases
disease resistant capacity when consumed and is considered ideal food for
people suffering from diabetes and gastric problem.
Foxtail millet provides a host of nutrients, has a sweet nutty flavour and is
considered to be one of the most digestible and non-allergic grains available. It
contains fibre, protein, calcium and vitamins. It is a nutritive food for children
and pregnant women. It is rich in dietary fibre and minerals such as copper and
iron that keep one’s body strong and immune.

Foxtail Millet Coconut Rice


Foxtail millet- 1 cup, coconutgrated -1 cup, ghee – 2 tsp, coriander leaves – 2tsp and salt – as desired.

Preparation Method:

Foxtail millet is soaked for 2 hr and cooked fully.

  • Add ghee and cumin, green leaves, ginger, leaves, red chilli, curry leaves and saurte them in a pan.
  • Add cooked foxtail and grated coconut and cook for two min.
  • Add salt as per taste and serve hot.

Foxtail Millet Mango Rice


Foxtail millet – 1 cup, water – 2 cups,raw mango, grated – 1 or per taste,groundnuts – 2 tsp, seasoning – curry leaves, chillies, mustard seeds,
blackgram dal, turmeric, asafoetida, oil, salttotaste

Preparation Method:

Cook the millet in water and let it cool before mixing the rest of the ingredients.

  • Frygroundnuts inoil, keepaside.
  • Preparetheseasoning.
  • Add grated mango and saute for a minute.
  • Add the cooked millet and mix.
  • Tangy mango rice is ready, serve hot.
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