ERB’S Superfood Brown top millet is rich in Fibre, Iron, Calcium, Potassium, Magnesium and many other important minerals.
Brown Top Millet eases constipation and helps in detoxifying the body. It helps control high blood pressure and acts as a probiotic for respiratory disorders. It is also recommended for skin and arthritis problems.
Nutrition Fact: 100 grams of Brown Top Millet Rice is reported to contain 119 Calories, 11.5%
Protein, 2% Fat, 4.2% Mineral, 12.5% Fibre, 71% Carbohydrate, 10mg Calcium and 65mg Iron.
How to use: You can easily substitute it for rice, roast it for the nutty aroma or put it in salads
How to store: Keep it in an airtight container
Benefits of ERB’S Brown top millet:
- Gluten Free
- Good for heart, rich in antioxidants
- Naturally Grown
Brown top millet is tasty when it is combined with sweet ingredients such as jaggery for making traditional sweets. The application of Brown top millet at present is just limited to sweets, but should be used for healthy snacks, snack bars, ready to eat products, and breakfast cereals.
We have a Superfood recipe for you:
Measure millet and lentil and wash and soak them separately for 6-8 hours or overnight.
In a deep pan, add cow ghee. Add asafoetida, cumin seeds, fenugreek seeds and as they splutter, add chopped onion. Saute until they are soft and translucent.
Add chopped tomatoes, steamed pumpkin chunks, Himalayan pink salt and turmeric. Cook them covered until soft.
At this stage, you can add washed and drained brown top millet and moong dal followed by red chilli powder. Continue to saute for another 2-3 minutes till the spices mix with the grains.
Add 3 cups of water, mix and cover it on low flame and cook till the grains are tender. It will take around 12-15 minutes. Once done, turn off the heat. Allow it rest for minimum 30 minutes.
After 30 minutes, give your browntop millet khichdi a good stir.
Serve with a little more ghee on top. Pair it with any pickle, chutney, papadums or just plain yogurt.