Siri Swasthya

LITTLE MILLET, SAMAI OR KUTKI

LITTLE MILLET, SAMAI OR KUTKI

Enlgish      Little Millet
Hindi          Kutki, Shavan
Kannada      Saame, save
Tamil          Saamai
Telgu          Sama,Samalu
Malayalam Chama
Marati         Sava, Halvi, Vari
Punjabi      Swank
Gujrati        Kuri
Bengali      Sama,Samalu
Oriya         Suan

The smallest of the millet family, little millet is yet another reliable catch crop grown across India. It is very easy to cook and is often simply used as rice and in fact, can be used in any recipe that demands rice. Higher iron content gives it an edge over rice specially for those with anemia.

Traditional little millet recipes: Substitute rice in Pulau, Payasam, khichadi, biryani, in fact any rice recipe with little millet

 LITTLE MILLET, SAMAI OR KUTKI plant


 LITTLE MILLET, SAMAI OR KUTKI

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SORGHUM OR JOWAR/JOLA

Enlgish Sorghum, 
Hindi Jowar
Kannada Jola
Tamil Cholam
Telgu Jola
Malayalam Cholam
Marati Jowari, Jondhala
Punjabi Jowar
Gujrati Jowari, Juar
Bengali Jowar
Oriya Juara

Sorghum is widely cultivated and consumed across many states in India and rotis made with johar are much easier to digest.  It is rich in potassium, phosphorus, calcium, iron and zinc.

Traditional jowar recipes: Used extensively across India to make rotis and porridge.

 SORGHUM OR JOWAR/JOLA PLANT

 SORGHUM OR JOWAR/JOLA
SiriSwasthya Multigrain Millet malt


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BARNYARD MILLET

Enlgish Barnyard Millet
Hindi Jhangora, Sanwa
Kannada Oodalu
Tamil Kuthiravali
Telgu Oodalu
Malayalam Kavadapullu
Punjabi Swank
Bengali Shyama
Oriya Khira

Barnyard millet grows faster than you can say samvat ke chawal. One of the highest fibre and iron content amongst fellow millets, it has a low carb content is a good source of B-complex vitamins.

Traditional barnyard millet recipes: Used to make different types of porridges. Slightly sticky when cooked, samvat ke chawal is popular during navratras, when they are used to make upma, khichdi and pulav during fasts.

BARNYARD MILLET PLANT

BARNYARD MILLET 

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PROSO MILLET OR BARAGU/VARAGU

Though its protein content is similar to that of wheat, it is considered a far higher quality protein source because it is not only rich in essential amino acids (leucine, isoleucine and methionine), it is also gluten-free. About as old as foxtail, proso is one of the more delicious and temperate millet varieties.

Traditional Proso millet recipes: Upma, Pulau/Biriyani and porridge.

 PROSO MILLET OR BARAGU/VARAGU

 PROSO MILLET OR BARAGU/VARAGU PLANT

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KODO MILLET OR ARAKA

KODO MILLET OR ARAKA
As with other varieties, kodo was domesticated several thousands of years ago. It has a high amount of lecithin and is excellent for strengthening the nervous system. It is also rich in B vitamins, especially niacin, B6 and folic acid, as well as the minerals such as calcium, iron, potassium, magnesium and zinc.
Traditional kodo millet recipes: Upma, idli, pulau/biriyani and porridge.

Kodo Millet Plant

Kodo Millet

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HOW TO USE MILLETS IN YOUR DAILY DIET

There’s no need to give up the food you love. Just replace one or two of the ingredients with millets and you’ll end up eating a tasty, balanced diet that’s nutritious too. Here are some of the things you can do:

Use millets, instead of rice: Replace rice with millet at just one meal and feel the difference. Try a half and half millet and rice mix to start with
Make dosa batter at home? Use millets instead of rice. Or just try it with a half and half millet and rice mix
Healthier pulau: Use lots of veggies, and millet instead of rice
Sweet ideas: Make millet payasam with palm sugar or jaggery
Breakfast: Try millet instead of oats. Cook and top with raisins, brown sugar or nuts
Make a burger: Combine with cooked beans or peas to make vegetarian “burgers. Use your usual seasoning, shape into patties and bake or pan-fry.
Soups and stews: Rinse millet and throw in a handful into your crock pot. Keep for approx. 30 minutes for it to absorb the liquid and become tender. Or cook separately and add.


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PEARL MILLET OR BAJRA

Enlgish	Pearl Millet

Hindi--Bajra / Kannada--Sajje / Tamil--Kambu / Telgu--Sajjalu/ Malayalam--Kambam--Marati	Bajri / Punjabi--Bajra/  Gujrati--Bajri/ Bengali--Bajra / Oriya--Bajra

Grown and consumed extensively in the African and Indian subcontinent from ancient times, pearl millet is rich in phosphorus which helps cells store energy, and many other vital minerals. Often cooked in winter, pearl brings warmth to the body and increases energy levels.

Traditional pearl millet recipes include kamban koozh, an old-time porridge from Tamil Nadu and bhakri roti, eaten across India, from Maharashtra to Gujarat and Karnataka.