Barnyard Millet

Barnyard millet, scientifically known as Echinochloa frumentacea, is a small-seeded, warm-season cereal grain belonging to the grass family Poaceae. Barnyard millet grains are small and round, resembling mustard seeds. They come in white, pale yellow, or light brown. When cooked, they have a nutty flavour and fluffy texture, perfect for diverse recipes. With its low glycemic index, barnyard millet is particularly advantageous for regulating blood sugar levels.

Nutritionally, barnyard millet is rich in carbohydrates, dietary fiber, protein, vitamins, and minerals. It is particularly high in iron and calcium compared to other millet varieties, making it a valuable addition to diets, especially for individuals with iron-deficiency anaemia or calcium deficiency.

One of the notable characteristics of barnyard millet is its gluten-free nature, making it suitable for individuals with gluten sensitivities or celiac disease. Additionally, it has a low glycemic index, which means it releases glucose into the bloodstream at a slower rate, aiding in blood sugar management and making it a favourable choice for individuals with diabetes.

Overall, barnyard millet is a nutritious and versatile grain with a long history of cultivation and consumption in various parts of the world. Its resilience, nutritional benefits, and culinary versatility make it an important staple crop for food security and dietary diversity.

The nutritional composition can vary slightly depending on factors such as growing conditions and processing methods. Here's a general overview of the nutritional content of raw, uncooked millet grains (per 100 g):

Calories                   300 Kcal
Protien                     6.2 g
Total Cabohydrate   65.5 g
Sugar                       0g
Total Fat                  4.8 g
Dietary Fibre          13.6 g

Barnyard Millet Dosa:

Ingredients:

• 1 cup barnyard millet
• 1/4 cup urad dal (black gram lentils)
• 1/4 cup poha (flattened rice)
• Salt to taste
• Water as needed
• Oil or ghee for cooking

Instructions:

• Rinse the barnyard millet, urad dal, and poha separately under cold water.
• Soak them together in water for about 4-6 hours or overnight.
• After soaking, drain the water and grind the soaked millet, dal, and poha together into a smooth batter using a blender or wet grinder. Add water as needed to achieve a thick, pourable consistency.
• Transfer the batter into a large bowl and add salt to taste. Mix well and let it ferment overnight or for at least 8 hours.
• Heat a non-stick or cast iron skillet over medium heat. Once hot, pour a ladleful of the batter onto the skillet and spread it out into a thin circle.
• Drizzle some oil or ghee around the edges of the dosa and cook until the bottom turns golden brown and crispy.
• Flip the dosa and cook the other side for a minute or two until cooked through.
• Serve hot with chutney, sambar, or your favourite side dish.Barnyard Millet Rice Boiled

Barnyard Millet Cookie:

Ingredients:

• 1 cup barnyard millet flour
• 1/2 cup butter, softened
• 1/2 cup organic jaggery or brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• A pinch of salt
• Optional add-ins: chocolate chips, nuts, dried fruits

Instructions:

• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a mixing bowl, cream together the softened butter and organic jaggery or brown sugar until smooth.
• Add the vanilla extract and mix well.
• In another bowl, combine the barnyard millet flour, baking powder, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
• Fold in any optional add-ins, such as chocolate chips or nuts.
• Use a spoon or cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.
• Flatten each cookie slightly with the back of a spoon.
• Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
• Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Barnyard Millet with Organic Jaggery

Ingredients:

• 1 cup barnyard millet
• 2 cups water
• 1/2 cup organic jaggery (grated or chopped)
• 1/2 cup coconut milk (optional)
• A pinch of cardamom powder
• A few chopped nuts for garnish (optional)

Instructions:

• Rinse the barnyard millet under cold water until the water runs clear.
• In a pot, bring the water to a boil.
• Add the rinsed millet to the boiling water and cook until it is soft and the water is absorbed.
• Once the millet is cooked, add the organic jaggery to the pot and mix well until it is completely dissolved.
• Add coconut milk (if using) and cardamom powder to the pot and stir to combine.
• Let the mixture simmer for a few more minutes until it thickens slightly.
• Remove from heat and garnish with chopped nuts if desired.
• Serve warm as a nutritious and delicious dessert or breakfast option. Enjoy your barnyard millet with organic jaggery!