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Millets
Konda Samalu
₹144₹159 Save 9%
Little millet — the quickest of the millets to cook and the lightest to eat. A good first millet if you have not tried them.
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Little millet — the quickest of the millets to cook and the lightest to eat. A good first millet if you have not tried them.
Rinse in two changes of water, then soak for thirty minutes — that soak is what stops the grain cooking unevenly. Two and a half cups of water to one cup of grain, simmered covered for fifteen to twenty minutes, gives a fluffy grain to eat like rice. Use three cups for the softer texture sankati and porridge want.
Rinse and soakTwo changes of water, then thirty minutes in fresh water. Drain before cooking.
Cook1 cup grain to 2.5 cups water for a fluffy grain, 3 cups for porridge. Covered, 15–20 minutes on a low flame.
StoreAirtight, away from sunlight and the heat of the stove. Whole grain keeps far better than flour.
- Whole millet
- Unpolished
- Single-origin
- Sun-dried
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