Foxtail millet is among the world's most important and ancient domesticated crops. They were staple foods in the semiarid regions of East Asia [China, Japan, Russia, India, and Korea] and even in the entire Eurasian continent before the popularity of rice and wheat, and are still important grains in these regions today. Recipe and TipsSoak the grains for 8-10 hours before boiling them makes it nice and soft to eat.Rice - Just cook the millets normally in your rice cooker or boil them like you would cook rice.Idli - Soak 3 cups of Millet and 2 cups of Urad Dal for 8-10 hours before grinding them together and later ferment the mixture overnight.Salad -Toss the cooked millet grains in your salad with your regular veggies and fruits or replace them with Quinoa.Porridge - For cooking porridge, use 3 cups of water instead of 2, and cook the millets.Millets are traditional & one of the oldest grains known to humanity. They are grown and eaten in the Indian subcontinent, tropical & subtropical areas for at least the past 5000 years. They have low requirements of water and fertility when compared to other popular cereal grains.
Trustpilot
2 weeks ago
5 days ago