Little Millet (సామ బియ్యం)

All About Little Millet

Little millet, also known as kutki, is high in plant protein and nutritional value, low in carbs and naturally gluten-free. It works as an antioxidant for the body and is a great source of energy, keeping you fuller for a longer period of time.

Know The Benefits Of Little Millet

• Little Millet has 2.7x protein and 8x fiber in comparison to white rice
• Millets have 24 percent lower carbs in comparison to white rice
• 100% Whole Grain Little Millet is naturally gluten-free. We use the entire grain which includes the husk and the bran therefore it’s minimally processed
• Visakhafarms offers Little Millet that has 0 preservatives and chemicals
• Supergrains such as millet naturally improve how your body draws nourishment from food-making. It makes you feel fitter, lighter, and more energetic. It is great for better gut health & to regulate blood sugar.
• There are a number of easy-to-prepare millet recipes for weight loss as well.
• Millets are sustainable grains that need less water to grow than rice or wheat and grow without any chemicals, pesticides, or fertilizers.
• Replace your regular white rice or roti with Kutki for weight loss.
• You can cook it as a pulao, daal chawal (replace the chawal with millet whole grain), or even kheer. You can even replace it with quinoa in a salad.

Recipes

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Rinse the little millet thoroughly and drain.
Heat oil in a pan and add mustard seeds. When they splutter, add cumin seeds.
Add green chilies and onions. Sauté until onions turn translucent.
Add chopped vegetables (carrot, peas, beans) and sauté for a few minutes.
Add turmeric powder and salt. Mix well.
Add the rinsed little millet and sauté for a couple of minutes.
Pour in water, bring to a boil, then reduce the heat, cover, and cook until the millet is done and water is absorbed.
Garnish with chopped coriander leaves and a squeeze of lemon juice.
Serve hot.

Dry roast the little millet and moong dal separately until they emit a nutty aroma.
Wash the roasted millet and dal thoroughly.
In a pressure cooker, add the washed millet and dal along with 4 cups of water and salt. Cook for 4-5 whistles.
Heat ghee in a pan and add cumin seeds and black peppercorns.
Add grated ginger, asafoetida, curry leaves, and cashew nuts. Sauté until cashew nuts turn golden.
Add this tempering to the cooked millet-dal mixture and mix well.
Serve hot with coconut chutney and sambar.

Wash and soak little millet and moong dal for about 15-20 minutes.
Heat oil or ghee in a pressure cooker and add mustard seeds and cumin seeds.
Add chopped onions and sauté until they become translucent.
Add ginger-garlic paste and sauté until the raw smell disappears.
Add chopped tomatoes and cook until they turn soft.
Add chopped vegetables (carrot, peas) and sauté for a couple of minutes.
Add turmeric powder and salt. Mix well.
Drain the soaked little millet and moong dal, then add them to the cooker.
Pour in 4 cups of water and mix everything well.
Close the lid and cook for 3-4 whistles.
Garnish with fresh coriander leaves.
Serve hot with yogurt or pickle.