Little Millet (Panicum sumatrense), also known by various regional names, is recognized as the smallest among the five Positive Millets (Siridhanyalu). Historically a staple in traditional diets across continents, this off-white grain with a slightly sweet taste is valued for being easily digestible and nutritious.
Dr. Khadar Valli, renowned as the Millet Man of India, refers to Little Millet as his personal favorite. —gluten-free, nutritious, and incredibly versatile.
Traditional Uses and Potential Benefits (Based on Traditional Knowledge)
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🌾 Traditionally considered easily digestible, making it suitable for various dietary needs.
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❤️ Traditionally associated with supporting general well-being, including hormonal balance in women.
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🧠A source of lecithin and magnesium, nutrients that contribute to the normal functioning of the nervous system.
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🔥 Traditionally associated with soothing gastric discomfort.
- 🧬 Nutrient Dense: Rich in fiber (9.8%), protein, B-vitamins (niacin, riboflavin), and essential minerals.
These statements are based on traditional knowledge and have not been evaluated by the FSSAI. This product is not intended to diagnose, treat, cure, or prevent any disease. Results may vary.
Usage & Cooking
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Best For: Ambali (fermented porridge), dosa, idli, upma, pongal, pulav, laddus, sweets, and even “millet rice”.
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Special Use Cases:
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Traditionally used as a first food for babies (Anaprash).
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Traditionally consumed during fasting (vrat).
- Traditionally included in diets for couples planning for pregnancy.
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How to Cook:
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Soak for 6–8 hours (or overnight for Ambali).
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Use separately—don’t mix with other millets.
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Recognising It
Little Millet is round, off-white to creamish, and the smallest of the Positive Millets. Compared to Barnyard Millet (which is flatter), Little Millet is more spherical. Look for unpolished grains—white grains usually indicate polishing.
Important Instructions
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Always soak before cooking (6–8 hours).
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Don’t mix millets; rotate one per day.
- Use wood-pressed oils (Ghani).
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For chronic illnesses: consume fermented Ambali for 6–9 weeks, 3 meals daily.
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Safe for pregnant women, nursing mothers, and children.
Did You Know?
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🌿 Dr. Khadar’s favorite millet.
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🍼 Used as a child’s first solid food.
- 🐄 Mythology says Lord Venkateshwara was healed with Little Millet porridge by Vakula Devi.
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🥛 You can make millet milk & curd from Little Millet.
FAQs
Q: Can I consume it during fasting?
A: Yes. It is commonly eaten during vrat/vratika chawal in North India as it provides sustained energy.
Storage Instructions
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Store in air-tight containers in a cool, dry place.
- Store oils and preparations in glass or porcelain containers.
Resources & Recipes
Watch and learn from:
Please note that the views and information presented on external websites are those of the respective authors and do not necessarily reflect the views of Roodi Food.
Try Recipes Like:
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Little Millet Ambali
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Sama Rice Pulav
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Sweet Appam
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Ravva Idli
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Dosa & Kichidi
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Sama Halwa
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Millet Milk & Curd
Health conscious? Click on the appropriate Health benefit for detailed information.