Ingredients: Kodo, Prose, Little, Barnyard, Heirloom millets.
Processing: Harvested, Manually Cleaned, Quality Monitored by Women Small Scale Farmers.
How to Use: Khichdi, Breakfast Porridge, Idli, Dosa, Upma, Cutlet, Gluten Free Breads, etc. & Desserts eg. ladoo, sheera, payasam. Soak Millets overnight or for 2-3 hours before using.
Recipe: Multi Millet Upma
Roast 1 cup Millet Upma Mix in a cast Iron Pan till Toasty. Separately temper Turmeric powder, Mustard seeds,Curry leaves, soaked Black Gram, Chopped Onions & Green Chillies in Oil or Ghee. Add to Roasted Upma. Heat 2 or more cups of water. Add to Mix & Stir till done. Turn off Heat, Cover & Leave for a few mins. Garnish with Green Coriander leaves. Serve hot.
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Storage: Store in cool dry place in glass, ceramic, earthenware or steel jar preferably.
