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Little Millet Grain/Rice (Raw)(Unpolished)(Hand-pounded) ,1kg
-23%

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

₹170.00

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Description

Heirloom Little 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 Little Millet Grain/Rice is a nutritious, delicious, and versatile addition to any meal.

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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 Curd Rice

Ingredients:

Little millet – 1/2 cup, water – 2 cups,curd – 3/4 cup, milk – 1/4 cup, carrot -3 tbsp, grated coriander leaves – 2 tsp finely chopped, salt – to taste; To temper: Oil – 1 tsp, mustard seeds -1/2 tsp, split urad dal – 1/2 tsp, curry
leaves – few, green chilli – 1 finely chopped and ginger – 1/4 inch piece

Preparation Method:

  • Boil water, add the millet and cook till millet becomes soft.
  • Then take the millet in a mixing bowl and mash it and add curd,then milk and mix it up well.
  • Heat oil in a tadka pan and add the seasoning ‘to temper’ let it splutter.
  • Transfer the tempering to the rice along with grated carrot,coriander leaves and required salt. Mix well.
  • Serve chilled and garnish with carrots and coriander leaves.

Source: cookingwithmillets.com

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