Little Millet

Little millet, also known as Samai or Kutki, is a small, nutrient-rich grain widely cultivated in India and parts of Southeast Asia. It is a hardy cereal that grows well in arid and semi-arid regions with minimal water requirements. Little millet is gluten-free, making it suitable for people with gluten intolerance or celiac disease. It is rich in dietary fiber, which supports healthy digestion, controls blood sugar, and promotes a feeling of fullness. The millet is also a good source of protein, iron, calcium, and B vitamins. Little millet has a mild, nutty flavor that blends well with both sweet and savory dishes. It is commonly used in traditional recipes such as upma, khichdi, pulao, and porridge. The grain cooks quickly and has a light, fluffy texture when steamed or boiled. Little millet can also be ground into flour for making rotis, dosas, and other baked goods. Its low glycemic index makes it ideal for individuals managing diabetes. The millet pairs well with vegetables, pulses, and spices for wholesome meals. It is low in fat and cholesterol-free, supporting heart-healthy diets. Proper storage in a cool, dry place helps maintain freshness and shelf life. Little millet is increasingly popular among health-conscious consumers seeking traditional, nutritious grains. Its versatility, nutrition, and sustainability make it a valuable addition to modern kitchens.