15 November 2014

Nutritionally Superior Barnyard millet

By
Adai recipe with banyard millet

Barnyard millet is a superior food grain with high nutritional profile. The grain being colourless, odourless and bland in taste can aptly fit in Indian cuisine. Barnyard millet (Echinochloa frumentacea) is important minor millet having fair amounts of protein that is highly digestible coupled with low carbohydrate content of slow digestibility [1]. The dietary fiber, an important phytochemical component of barnyard millet aids in the prevention of many degenerative diseases.

Barnyard millet is reported to contain flavonoids, anthocyanins and phenolic acids and has excellent antioxidant activity. Hence it can be potentially recommended for the patients with cardiovascular disease, diabetes mellitus, obesity and constipation.

Thus, for the health conscious generation of the present world, Barnyard millet is perhaps one more addition to the existing list of healthy foods, owing to its nutritional superiority. Apart from this, the grain has high utilization potential owing to its excellent capacity to blend with other food grains without imparting any off flavor or after taste. Thus the millet can be incorporated in traditional foods to novel food uses [2].

Common names in Indian languages

  • English - Barnyard millet
  • Bengali - Shyama
  • Hindi - Sanwa
  • Kannada - Oodalu
  • Oriya - Khira
  • Punjabi - Swank
  • Tamil - Kuthirai vali arisi
  • Telugu - Udalu

Why don't you try the following healthy and tasty recipe from Barnyard Millet?

ADAI

Ingredients

  • Barnyard millet rice - 400 g
  • Red gram dhal - 100 g
  • Green gram dhal - 100 g
  • Parboiled rice - 100 g
  • Dried chilli - 10
  • Fennel- 30 g
  • Asafoetida - 20 g
  • Curry leaves - 20 g
  • Corriander leaves for garnishing
  • Oil - 150 ml
  • Salt - as required

Method

  1. Soak barnyard millet, red gram dhal, green gram dhal and parboiled rice and red chilli for 2 hours.
  2. Grind the soaked materials into coarse batter with fennel and curry leaf.
  3. Add asafoetida, curry leaves, and salt to the batter and mix it thoroughly.
  4. Apply oil on the dosa plate and spread the adai batter and cook.
  5. Serve hot with coconut chutney.

References

  1. Veena et al. Development of Barnyard Millet Based Traditional Foods, 2004 , Karnataka J. Agri. Sci.,17 (3):(522-527)
  2. Surekha et al, Development of value added low glycemic index barnyard millet (Echinochloa frumentacea link) noodles, International journal of food and nutritional sciences, Vol.2, Iss.3, Jul-Sep 2013

0 comments:

Post a Comment