Types of Millets
less than 1 minute read
| Category |
Grain |
| Positive |
Foxtail (Kangani) |
| Positive |
Barnyard |
| Positive |
Kodo |
| Positive |
Little (Kutki) |
| Positive |
Brown Top* |
| Neutral |
Pearl (Bajra) |
| Neutral |
Finger (Raagi) |
| Neutral |
Proso |
| Neutral |
Great Millet |
| Neutral |
Corn/Maize |
Barnyard Idli/Dosai
- Barnyard Rava (Soaked for atleast 2 hours) - 1 cup
- Urad Dal (Soaked for 8 hours) - 2 cups
- Grid togather and ferment with Yoghurt Settings in Instapot
Raagi mudde (Finger Millet)
- mix one spoon of Raagi with water in a bowl and keep it ready
- 2 cups of water to boil (add some salt and ghee)
- add the Raagi slurry from #1, let it cook on simmer till it changes color
- add 1 cup of Raagi, and cover with lid, on low flame, WITHOUT DISTURBING
- after sometime, mix well and let it steam for somemore time
Baajra Roti
- 2 cups of water with salt to rolling boil
- Sim, and add 2 cups of Baajra flour, DO NOT DISTURB
- cook for sometime adn close
- Once cold, knead the dough