Little Millet - Un Polished (Saame, Samai)

Rs. 75.00
Barcode: 10089090
Availability : In Stock Pre order Out of stock

Weight: 500 g

500 g
1 Kg
Hindi: Kutki; Tamil: Samai; Telugu: Sama; Kannada: Same; Malayalam: Chama

Millets – for a healthy lifestyle. Little millet, Saame (Panicumsumatrense) is one of the ancient foods known. The crop is resistant to adverse agro-climatic conditions of high drought as well as water logging. Little millets are being cultivated and used from the time of Indus Valley Civilisation. Similar to kodo millet and barnyard millet, little millets also have a hard husk layer which is indigestible. Removing this hard husk layer is the main task in processing these millets. Husk is removed by either manually pounding the grains or by using the grinding mill. It is rich in fibre and has low fat content. Easy to digest and helps to prevent constipation & heals all the problems related to stomach. It is high in minerals like iron, magnesium, phosphorous and potassium and is gluten-free. This oldest and nutritious food is a great choice for a healthy diet. Moreover, there is a high demand of Little millet online stores in Bangalore.
Cooking Instructions


1 Cup Little Millet Rice
1/4 Cup Moon Dal
1 teaspoon jeera
1 teaspoon whole pepper
1/2 teaspoon freshly powdered pepper
A pinch of turmeric powder

In a pressure cooker, put the moong dal, little millet rice, 3 cups of water, turmeric powder, whole peppers and 2 spoons of ghee. Cook this until the pressure cooker whistles 3 times.
While the pressure cooker is cooling off, heat 3 spoons of ghee in a Kadai. Add jeera, whole pepper and cashew nuts and gently stir till the cashews turn golden brown.
Empty the kadai into the pressure cooker, add salt, pepper powder and stir well.
Serve hot with chutney or curd

1 Cup Little Millet Rice
1/4 Cup Moon Dal
1 cup powdered jaggery
1 cup milk
About 10 broken cashews

In a pressure cooker, add the washed millets and moong daal along with 3 1/2 cups of water and cook for 2 whistles
In a kadai, heat 1 spoon of ghee; Add broken cashews stir till the cashews turn golden brown and empty this into a bowl
Add the jaggery and heat with 1 cup of water. Once melted, add elaichi powder, the cooked millet and moong daal mixture and boil 2 -3 minutes while stirring continuously
Remove the kadai from the flame, add milk and throughly stir the mixture and finally garnish with cashews and serve either hot or cold