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Millet Porridge For Healthy Morning Breakfast
Our grandparents should know more about about Foxtail millets than we do, because they had seen and had them you google it and you get all all flashy nutrient charts But Foxtail millets is not new to India It was one of the staple food diet among the people of ancient India According to the archeologists Foxtail Millets is so old that no wild plant of the species is known to exist today It
Our grandparents should know more about about Foxtail millets than we do, because they had seen and had them. you google it and you get all all flashy nutrient charts. But Foxtail millets is not new to India. It was one of the staple food diet among the people of ancient India. According to the archeologists Foxtail Millets is so old that no wild plant of the species is known to exist today. It is called Kangi/ Rala in Hindi, Korra in Telugu and Thinai in Tamil Due to rampant rice production and introduction of the subsidized rice scheme in the early eighties, people switched over to rice and thus millets took a back seat. In rural areas, it is still a staple. Foxtail Millets is in news and has made a big comeback. Its importance as a diabetic- friendly, highly nutritious and non glutinous food has had a large number of people opting millets over rice. It is rich in dietary fibre (6.7%) Protein ( 11%) and low in fat (4%).
Recipe Servings
| Prep Time | 05 Mins |
| Cook Time | 20 Mins |
| Total Time | 25 Mins |
Difficulty Level Easy
The Richness of the Dry Fruit Fig and Fresh Fuit banana is paired with the healthy and light foxtail millet. Made into a porridge, this is a heart warming breakfast and doesn't add those extra pounds.
Ingredients of Foxtail Millet Porridge
80 gm Foxtail Millet
250 ml milk
5 slices banana
4 pieces Cashew nuts
2 pieces figs cut in slices
4 pieces lotus seeds
A handful of amarnath seeds
How to Make Foxtail Millet Porridge
1. Soak the foxtail millet in water for half an hour , drain the water, add the foxtail to the milk and cook it on a medium heat for 5 minutes.
Once cooked take off heat and add figs, bananas, cashew nuts, amarnath and lotus seed.
