SPROUTED LITTLE MILLET FLOUR
100% Millets
No Preservatives
Made to Order
Sprouted little millet flour is a nutritious alternative to regular flour made from the tiny millet grain, Panicum sumatrense. Here's a breakdown of its benefits and some ideas for using it:
Benefits:
- Enhanced Nutrition: Sprouting little millet flour increases the bioavailability of nutrients like vitamins, minerals, and protein compared to unsprouted flour.
- Rich in Micronutrients: It's a good source of B-complex vitamins, essential for energy production and metabolism. It also boasts iron, calcium, magnesium, and phosphorus.
- Dietary Fiber Powerhouse: This flour is high in dietary fiber, promoting gut health and aiding digestion.
- Gluten-Free: Like other millets, little millet is naturally gluten-free, making it a great option for those with gluten intolerance or celiac disease.
Ingredients
Sprouted Unpolished Little Millet
Instructions to Use
Sprouted Little Millet Veggie Balls
These are healthy and protein-packed vegetarian meatballs perfect for an appetizer, snack, or light meal.
Ingredients:
- 1 cup sprouted little millet flour
- 1 cup finely chopped mixed vegetables (carrot, bell pepper, onion, or your choice)
- ½ cup cooked and mashed chickpeas (cannellini beans)
- ½ teaspoon grated ginger
- ½ teaspoon chopped green chilies (optional)
- ¼ cup chopped fresh coriander leaves (cilantro)
- Salt to taste
- 1 tablespoon chopped cashews (optional, for added crunch)
- 1 tablespoon lemon juice
- 1-2 tablespoons water (depending on consistency)
- Oil for shallow frying
Instructions:
- In a large bowl, combine the sprouted little millet flour, chopped vegetables, mashed chickpeas, ginger, green chilies (if using), coriander leaves, salt, and cashews (if using).
- Add the lemon juice and mix well. Gradually add water, one tablespoon at a time, until you get a sticky and slightly firm mixture that can be formed into balls.
- Heat oil in a pan over medium heat. Once hot, form the mixture into small balls (about 1-inch diameter).
- Gently place the balls into the hot oil and fry for 2-3 minutes per side, or until golden brown and cooked through.
- Drain on paper towels to remove excess oil.
- Serve hot with your favorite chutney or dipping sauce.
