Barnyard millet flour

It comes in a heat sealed container. They are high in fiber. Good source of zinc and manganese, helps to maintain body temperature. Good for diabetic patients. It has the lowest carbohydrates content and energy value among all the varieties of millets.

Steps for preparation

Place the millet in a bowl. Add water, stir well and strain out the water. Repeat if necessary.
To the washed millet, add just enough water to cover completely. Cover with a lid and let it soak for 6 to 8 hours, preferably overnight.
The next morning, drain out the water and let the millet sit until all the water drains out. (Use this nutritious soaking water to make dough or add to soups or gravies.)
Once the millet is completely drained, spread the grains out over a double-folded muslin cloth placed on a broad tray. Cover and expose the tray to sunlight. Let the millet dry under the sun until it is completely dry. Every 1 to 2 hours, turn over the millet grains so that they dry faster. The drying will take about 1 day in summer or 2 days in winter. At night bring the tray inside and let it dry under a fan.
Once the millet is completely dry, grind it in a grinder until it is ground to a fine powder.
Transfer the millet flour to an airtight bottle and use as needed. Use it within the near term; do not store it for long.

Bakery product