The wholesome goodness of Foxtail millet

Foxtail millet is not only nourishing but comes with a host of medicinal benefits especially when consumed during summer season. Our bodies are prone to imbalances in hot weather and Foxtail millet helps preserve the electrolyte levels. Scientifically known as Setaria italica, this millet is high in dietary fibre, protein and low in fat. It also contributes in cleansing the body. Known as Kangni (Hindi) and Korralu (Telugu), this gluten free ancient grain offers several health benefits and works wonders when included in the regular diet. You can use them in dishes like dosa, vada, porridge, puddings or just boil and eat substituting rice.

Nutritional value

These little grains are rich in fibre, proteins, iron, zinc, magnesium and manganese. Fat content is relatively less. It contains Isoleucine, tryptophane, threonine and antioxidants essential for a healthy body.

Research reports indicate that foxtail millets have the potential to cure various ailments. Since it is low in glucose, it helps control diabetes effectively. Amino acids help in bringing relief to chronic headaches. Studies reveal that the presence of high fibre content aids in preventing breast cancer. The calcium helps in keeping the bones strong and healthy. If eaten as sprouts, this super grain helps in tackling osteoporosis effectively. Tryphophen helps in fighting weight loss. And the amino acids keep the skin radiant and healthy. Since millets are high in iron, it helps in keeping the brain healthy as well.

• Provides relief from fever, phlegm
• Increases the ability to digest
• Body cooling properties

Picking the right grain

Millets harvested using organic farming methods provide the real natural benefits that are inherent in the grain. The pure and unpolished variant is yellow in appearance with a dot at the tip of the grain. Nature’s Box brings the finest millets from the best growing regions across India. Utmost care is taken right from identifying the premium quality seeds free from chemicals and rich in fibre.

How to use

It is always better to use organic millets for visible and better results. They can be substituted with rice however it is important to soak them for about two hours before cooking. You can also try preparing a variety of sweets and snacks using this superfood.

Simple and healthy recipes with Foxtail millet

Here are a few tasty and healthy recipes with Foxtail millet.

Millet dhokla

• Soaked millets – 1 cup
• Grated coconut – 1/2 cup
• Green chillies – 4
• Onion – 1
• Carrot – 1
• Curry leaves – 1 sprig
• Seasoning ingredients

Grind soaked millets to a semi liquid batter.

Heat oil in a pan. Add seasoning ingredients followed by chopped onion, carrot, curry leaves, green chillies and grated coconut.

Saute for about a minute. Add the millet batter and keep stirring.

Cook in low flame till it turns to thick consistency.

Turn off the flame. Cut into desired shape and serve.

This dhokla can also be prepared using oven which takes about 10 minutes to cook.

Millet pudding

• Millets – ½ cup
• Milk – ½ litre
• Dry fruit – ¼ cup
• Cardamom powder – ½ teaspoon
• Soaked sago – 1 tablespoon
• Ghee – 2 tablespoons
• Sugar or jaggery – ¼ cup

Cook millets in water and set aside.

Heat ghee in a pan. Saute dry fruit and set aside.

In the same pan, pour milk and allow to boil.

Stir in sugar/jaggery and cardamom powder.

After the milk boils, add cooked millet and soaked sago and allow to boil.

Finally garnish the aromatic pudding with sauteed dry fruit.

Millet laddoo

• Foxtail millets – 1 cup
• Ghee – 2 tablespoons
• Jaggery – ½ cup
• Cardamom powder – ½ teaspoon
• Chopped cashewnuts – 1 tablespoon
• Milk – ½ cup

Heat ghee in a pan. Saute cashew nuts and keep aside.

Grind millets coarsely and mix ghee, melted jaggery, cashew nuts and cardamom powder.

Mix milk gradually into the mixture and take small portions and shape them into laddoos.

Millet Pongal (A porridge like dish)

• Moong dal – ½ cup
• Soaked millets – 1 cup
• Salt – 1 tablespoon
• Ghee – 4 tablespoons
• Cumin seeds – 1 tablespoon
• Green chillies – 2
• Chopped ginger – 1 teaspoon
• Curry leaves – 1 sprig
• A pinch of asafoetida

Roast moong dal till it turns golden and aromatic.

Wash the dal thoroughly and add millets and salt and 4 cups of water and cook in a cooker.

Turn off the flame after four whistles.

Heat ghee in a pan. Splutter cumin seeds and add green chillies, cashew nuts, ginger, curry leaves and asafoetida and saute for half a minute.

Pour this seasoning over the cooked millet and moong dal mixture.

Drizzle ghee and serve hot.