SPROUTED KODO MILLET FLOUR
100% Organic
100% Millets
No Preservatives
Sprouted kodo millet is simply kodo millet that has undergone the germination process. Sprouting offers several benefits, making the sprouted version even more nutritious than regular kodo millet. Here's what you need to know:
Benefits of Sprouted Kodo Millet:
- Increased Nutrient Availability: Sprouting breaks down complex carbohydrates and certain antinutrients, making essential vitamins and minerals like iron, calcium, and B vitamins more readily absorbed by the body.
- Enhanced Digestibility: Sprouting helps neutralize phytic acid, which can hinder digestion in some people. This makes sprouted kodo millet easier to digest, especially for those with sensitive stomachs.
- Potential for Improved Blood Sugar Control: Sprouting may reduce the glycemic index of kodo millet, meaning it might have a less pronounced effect on blood sugar levels compared to unsprouted kodo millet.
Ingredients
Sprouted Unpolished Kodo Millet
Instructions to Use
Sprouted Kodo Millet Dosa - This is a savory South Indian crepe-like dish.
Ingredients:
- 1 cup sprouted kodo millet flour
- ½ cup cooked and mashed potato (optional, for a softer dosa)
- ½ cup chopped vegetables (onion, carrots, bell peppers - your choice)
- ½ teaspoon grated ginger
- ½ teaspoon chopped green chilies (optional, for spice)
- Salt to taste
- ¼ teaspoon cumin seeds
- Water to make a batter consistency (about ½ cup)
- Ghee or cooking oil for cooking
Instructions:
- In a large bowl, combine the sprouted kodo millet flour, mashed potato (if using), vegetables, ginger, green chilies (if using), and salt.
- Gradually add water, whisking until you get a smooth, pourable batter consistency, similar to pancake batter but slightly thicker.
- Heat a griddle or non-stick pan over medium heat. Add a few drops of ghee or oil and swirl to coat the pan.
- Once hot, pour a ladleful of batter onto the pan and spread it out into a thin circle.
- Sprinkle a few cumin seeds on top.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. The edges should start to curl slightly.
- Serve hot with your favorite chutney or sambar.
