Little millet shares quite an illustrious history with Indian cuisine. The grains have been cultivated in the country for centuries and are traditionally grown as a catch crop in particularly hilly regions of central India. Ours is sourced from Madhya Pradesh and adds a mellow crunch to this dish where we have used some widely available Indian Pennywort (thankuni) and Eucalyptus honey.
about the grain
The drought-resistant crop can be easily cultivated in any type of soil which makes it appropriate for areas affected by climate change. Besides, it is a fair source of protein, fat and carbohydrates. It has also been found to be nutritionally superior to other regular varieties of cereals.
|cooking method||absorption method|
|the uncooked grains are globular and golden-yellowish in colour|
|storage||store it in a dark, moisture-free place|
what you can cook with it
You can use it in place of regular grains to have a wholesome meal low in glycemic index. It can be cooked like plain rice or paired in simple dishes like upma. You can also mix various grains and toss it in a simple salad.
|origin||Anuppur, Madhya Pradesh|
|processing||washed and dried|
gluten-free, high in fibre, antioxidant