BARNYARD-MILLET

Barnyard Millet (400g)

100.00

Uttarakhand

In stock

SKU: IND095

Product Description

One of the oldest cultivated millets, this crop has been grown, harvested and packed by Uttarakhand women farmers. It has the lowest carbohydrate amongst all millets and has ten times more fibre than wheat. Also known as Jhangora, Kuthiravali and Oodalu.

Rich in vitamin B-complex. Low in carbohydrate. High in vitamins and fibre, barnyard millet aids in digestion and prevents cardiovascular diseases. It is ideal for people with type II diabetes.

Uses. Cook 1 cup millets with 2 cups water. Have everyday instead of rice. Works really well in salads and as a couscous substitute. Can also be used in upmas, idlis, dosas, lemon rice and pongal.

See additional information for recipes

Additional Information

Barnyard Millet Upma

1 cup millet
1 small onion finely cut
2 green chillis
1 sprig curry leaves
1 tsp mustard, urad dal (white) and chana (split)
1 tsp roasted groundnuts
Fresh coriander

Wash millet and keep. Add some ghee to a pan, once heated add the mustard, urad dal and chana. Once it crackles add the onion, curry leaves and chillies. Add the millets and dry roast with the masala for a few minutes. Heat up water on the side. Add water as needed and cook with lid on in its own steam. Never add cold water. Let it cook till you get the desired consistency – dry or soggy. Garnish with roasted groundnuts and coriander.

Barnyard Millet Salad

1 cup barnyard millet
2 cups water
½ cup finely chopped parsley
¼ cup finely chooped cilantro
1 tbsp finely chopped mint
2 small ripe tomatoes, diced
1 small oninon, diced
1 lemon, juiced
½ tsp honey
3 tbsp olive oil
Salt and pepper

Dry roast the millet in a pan for a few minutes till smoke emerges. Add 2 cups water, boil and cook on stove top till al dente. Drain the millet and set aside to cool. Separately whisk together the lemon juice, olive oil and honey and season with salt and pepper. In a large serving bowl, mix the millets with the parsley, cilantro, mint, tomatoes and onions. Add in the lemon mixture and season to taste. Allow to sit for atleast 30 minutes in the refrigerator for the flavours to marry.