Millets are tiny food grains (hence the name), so we can cook them quickly & easily. Though millets are tiny they are nutrients dense food grains. Hence they are increasingly popular among Indians nowadays particularly for the low glycaemic index. There are different millets like kodo millet, barnyard millets, little millets, pearl millets, etc. available in the market. You can refer to the table below for the nutrition data of commonly used food grains & millets. It is useful to compare their nutrients and choose the right one that meets our dietary requirements. Now I have prepared millet payasam using foxtail millets (thinai arisi) suitable for making payasam.
Millet pongal is a healthy hearty dish that can be served for breakfast. Since millets have low GI, millet pongal is slowly digested & absorbed and hence the slower rise of blood sugar levels. Millet pongal may be simply served with spicy coconut chutney unlike pongal made of rice, so we can prepare this breakfast in a jiffy. Besides we can also serve this pongal with sambar, or vegetable gothsu.
Millet Kichadi is one of our favorites that I usually prepare for breakfast. I serve this nutritious kichadi particularly when my son preparing for his exams as it helps to keep him fresh & focused during his exam even though he had not slept well the previous night. Since all the ingredients in this kichadi are rich in micro-nutrients, it turns out to be a complete meal. Hence millet kichadi is the perfect breakfast for active children & busy professionals to keep them energetic all through the day.
Kambu koozh (millet porridge) is one of the best breakfasts that can be taken on a scorching sunny day during summer as it keeps us cool & energetic all through the day. It is so filling that we don’t require to take anything until lunch. You can check out the link here to know more about various millets, their health benefits and also millet recipes. I found this site on millets very informative. We can prepare koozh (porridge) using millets by cooking the whole millets or millet powders, and serve it diluted by adding either milk or buttermilk.