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Little millet [Saame in Kannada and Saava in Marathi] is reported to have 37% to 38% of dietary fiber termed as nutraceutical and highest among cereals plays a major role in propagating food security in developing countries and underdeveloped countries. Recipe and Tips Soak 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. Store in a dry and airtight container as soon as you buy the packet.
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