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Millets are small, rounded grains primarily grown in Nigeria and India. They are members of the Poaceae cereal family. Similar to quinoa or brown rice, millets are easy on your stomach.
There exists a group of millet, such as Finger, Foxtail, Pearl, Proso, Little, and Sorghum millet, and more. Millet is a vital breakfast cereal because of its strong nutritional value. Millet, like muesli, is a great option because it's high in nutrients.
Small-seed grains, or millets, are an essential part of the grass family and are widely grown and consumed in many parts of the world, particularly Asia and Africa. Prominent for being devoid of gluten and abundant in dietary fibre, protein, minerals, and antioxidants, millets provide a lot of health advantages that extend to diabetes, obesity, blood pressure, cholesterol, and digestive issues.
Furthermore, these hardy and eco-friendly crops flourish in arid environments, demonstrating their drought-resistant qualities. If you want to make pulao, try these millets as a great breakfast and lunch option.
Types Of Millets To Make Pulao
Kaum Millet
This millet dates back to 4000 BC and is called kakum or kangni in India. It has a nutty vibe. Also, it is packed full of calcium, iron, and carbs, and this millet helps to maintain blood sugar levels, boost immunity, and prevent anaemia. This grain gives your cooking skills some zest, whether you use it for dosas porridge or pulao!
Proso Millet
It has a pale appearance and a pleasant taste. It is native to China and is also known as Barri or chena in India. It's a low-calorie, high-protein, high-magnesium, phosphorus, and potassium food that supports heart health, cholesterol control, and the prevention of gallstones. You can easily make pulao out of this millet to have a unique taste.
Sorghum Millet
A super grain in Africa and Asia, known as jowar or jola in India. It has a slightly bitter taste and a brownish appearance. Loaded with fibre, iron, and antioxidants, it is great for combating inflammation, enhancing digestion, and battling cancer risks. Also, you can have it as popcorn.
Bajra Pearl Millet
The international sensation, known in India as bajra or kambu, has a rough texture and a greyish colour. This is high in energy, zinc, and iron; it energises the body, speeds up metabolism, increases circulation, and strengthens immunity. This millet takes the flavour of roti and dhokla or even pulao to a whole new level.
Kodo Millet (Kodra/Varagu)
The ancient wonders from India, Africa, and China are named kodra or varagu. It naturally has a light brown colour and a slightly bitter taste. It is high in fibre, protein, and antioxidants, and it's good for diabetes, reducing obesity, arthritis, and asthma. Although, making it into a pulao may seem a challenge. It is great for health, and it is delicious with simple cooking.
Adding vegetables, boiling the millet to perfection, and combining them with oil, salt, vinegar, and nuts can make your pulao taste awesome. Although these are not traditional recipes, they are healthy for you to try.
