Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favourite recipes with his online readers.
Nutritious Ancient Grain
Millet is an ancient grain that was consumed for thousands of years before wheat and rice became popular about 70 to 80 years ago. There are many types of millet, including jowar, bajra, ragi, and others.
Millet is the perfect grain for those who need a healthy gluten-free, high fibre and easily digestible alternative to wheat or rice. Millet flour can be made into roti, paratha, and other flatbreads, and the grains themselves can be cooked like rice.
According to Dr Khadar Valli, an Indian scientist who has been studied this grain, five types of millet have been found to be particularly healthy when consumed regularly. These five types, which he has named sridhanya, are foxtail, little, barnyard, kodo and browntop.
Here is the correct way to make millet flour from millet grain at home. Proper preparation prior to grinding is essential not only to derive the full nutritional benefits, but also to avoid digestive issues like gas, bloating and indigestion, which some people seem to have when they consume this grain.
|Prep time||Cook time||Ready in||Yields|
32 hours 5 min
1.25 cups flour
- 1 cup any unpolished millet (we used barnyard millet)
- Water, as needed, to wash and soak the millets
- Place the millet in a bowl. Add water, stir well and strain out the water. Repeat if necessary.
- To the washed millet, add just enough water to cover completely. Cover with a lid and let it soak for 6 to 8 hours, preferably overnight.
- The next morning, drain out the water and let the millet sit until all the water drains out. (Use this nutritious soaking water to make dough or add to soups or gravies.)
- Once the millet is completely drained, spread the grains out over a double-folded muslin cloth placed on a broad tray. Cover and expose the tray to sunlight. Let the millet dry under the sun until it is completely dry. Every 1 to 2 hours, turn over the millet grains so that they dry faster. The drying will take about 1 day in summer or 2 days in winter. At night bring the tray inside and let it dry under a fan.
- Once the millet is completely dry, grind it in a grinder until it is ground to a fine powder.
- Transfer the millet flour to an airtight bottle and use as needed. Use it within the near term; do not store it for long.
Homemade Millet Flour Recipe
© 2020 Rajan Singh Jolly