Little Millet

Little millet, also known as Panicum sumatrense, is a small but nutritious cereal grain cultivated primarily in India and Africa. It's rich in protein, fiber, and essential micronutrients like iron and magnesium. Gluten-free and versatile, it's used in various dishes such as porridges and dosas. Its nutritional density and culinary adaptability make it an important component of traditional cuisines, contributing to dietary diversity and food security.

Renowned for its robust nutritional profile, it boasts a rich composition of carbohydrates, dietary fibre, proteins, and essential micronutrients like iron, calcium, magnesium, and phosphorus. Gluten-free, it caters to individuals with gluten intolerance or celiac disease. Culinary applications are diverse, spanning from porridges to bread and even alcoholic beverages. Beyond its culinary allure, foxtail millet offers substantial health benefits, aiding in blood sugar management, digestion, and cholesterol reduction, thanks to its low glycemic index. 

The nutritional composition of little millet 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 little millet (per 100 g):

Calories                       329 Kcal
Protien                         7.7 g
Total Carbohydrate      67 g
Sugar                           0 g
Total Fat                      4.7 g
Dietary Fibre               7.6 g

Little Millet Upma

Ingredients:

• 1 cup little millet
• 2 cups water
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 onion, finely chopped
• 1 green chili, chopped
• 1/4 cup mixed vegetables (carrots, peas, bell peppers, etc.), finely chopped
• A handful of curry leaves
• Salt to taste
• Chopped coriander leaves for garnish

Instructions:

• Rinse the little millet under running water and soak it for about 30 minutes.
• In a pan, heat oil and add mustard seeds. Once they splutter, add cumin seeds and curry leaves.
• Add chopped onions and green chilies. Sauté until onions turn translucent.
• Add mixed vegetables and sauté for a few minutes.
• Drain the soaked millet and add it to the pan. Sauté for a couple of minutes.
• Add water and salt. Cover and cook until the millet is cooked and water is absorbed.
• Garnish with chopped coriander leaves and serve hot.