Description

Barnyard Millet is also known by the names Sanwa, Jhangaro, Maadira. Millet, known for its small round seeds, comes in white, yellow and red varieties. Millet is also generally grown without chemical pesticides and has a long tradition of sustainable farming practices. Millets are one of the ancient foods known to humans and possibly the first cereal grain to be used for domestic purposes. They are known for its resistance to drought. Millets can be cultivated without using groundwater or any irrigated water. Millets are major food sources for all climatic regions of the world and feature in the traditional cuisine of many others. They are one of the best food grain collections, which is highly rich in proteins, fiber, minerals, and other forms of vitamins and minerals. As millets are highly nutritious, non-glutinous, and not acid-forming foods hence they are soothing and easy to digest. They are considered to be the least allergenic and most digestible grains available.

To get more flavor out of millet, toast the seeds lightly in a pan for 4-5 minutes until golden brown. Then cook as desired. A 2:1 water to millet ratio will get you a suitable consistency. For porridge, use a 3:1 ratio and stir often. Season as needed. It can be cooked into porridge, served like polenta, or turned into gluten-free pancakes. Millet flour is a key ingredient in many traditional flatbreads.

Ragi is consumed more in the form of Ragi Flour which is used to prepare a number of delicacies including flatbreads such as Rotis, Dosas and Chillas. Ragi Flour is also used to prepare wholesome breakfast recipes such as Ragi Idli and Ragi Porridge.

Additional information

Nutritional Information

Per 100g