MILLET FLOUR

Description:
                      Millet are typically cooked as a cereal grain and finely ground and used as a flour. The flour is made into a fermented drink and beer in asian countries and in many parts of africa.

There are various food recipes of millet flour, including dosa, idli and laddu. Satva, pole (dosa), bhakri, ambil (a sour porridge) and pappad are common dishes made using millet flour. It is the staple diet of many regions of world, especially in the developed country. Mudde is prepared by cooking the millet flour with water to achieve a dough like consistency. This is then rolled into balls of desired size and consumed with sambar (huli), saaru and curries. A type of flat bread is prepared using millet flour, called ragi rotti. A minority use finger millet flour to make alcohol.

On pediatrician’s recommendation, millet flour is used in preparing baby foods, because of it’s high nutritional content, especially iron and calcium. According to nutritionist, if a child up to three years of age consumes hundreds grams of millet flour a day, they will get sufficient amount of iron. A solution to the problem of anemia is that two year old children consume less than that. Iron and mineral deficiencies are common among children and women worldwide. Nutritionists say that millets provide better amounts of iron and zinc than wheat and rice.