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Scientific name: Echinochloacrusgalli(L.)P. Beauvois

Hindi name: Sanwa; Telugu name: Oodallu

Barnyard millet is a good source of protein, which is highly digestible and is an excellent source of dietary fiber with good amount of soluble and insoluble fractions. The carbohydrate content of barnyard millet is low and slowly digestible, which makes the barnyard millet a nature’s gift for the modernmankind who is engaged in sedentary activities. In it millet the major fatty acidis linoleic acid followed by palmitic and oleic acid. It also shows a high degree ofretrogradation of amylase, which facilitates the formation of higher amounts of resistant starches. Hence it can be potentially recommended for the patients with cardiovascular disease and diabetes mellitus. Barnyard millet is most effective in reducing blood glucose and lipid levels.In today’s scenario of increased diabetes mellitus, this millet could become an ideal food. It is also an appropriate food for patients intolerant to gluten which causes celiac diseas.

Unique HealthBenefits

• Controls Diabetes
• Gluten free
• Helps in digestion
• Improve Bone Health
• General well being

 Recipe by Simply Naturals

a)Barnyard Millet Cutlet

Ingredients: Dehulled barnyard millet grains - 100 g, potatoes – 20 g, carrots – 20 g, beans – 20 g, salt – 5 g, pepper – 5 g, chat masala – 5 g, bread crumbs – 20 g, channa dal - 30 g, green chillies – 5 g, water – as required and oil - for shallow or deep frying.

Preparation Method:

• Cook barnyard millet in boiling water and fluff it with a fork and keep it aside.

• Mix channa dal flour powder with curd, boil the vegetables and saute finely chopped onions, green chilli, garlic, ginger and saute until onions turns transparent in oil.

• Add salt, pepper powder, turmeric powder to the cooked vegetables and add cooked barnyard millet, finely chopped coriander leaves and mix well. Cook for a further few seconds.

• Leave it to cool. Divide the mixture equally and shape into cutlet and shallow fry the cutlets both sides until golden brown or deep fry them in oil.

• Serve with sauce. 

b) Barnyard Maheri

Ingredients: Barnyard millet – 50 g, rice – 100 g, butter milk – 550 ml, salt – to taste, ghee – 20 ml, curry leaves – a few, mustard seeds – 2 g and chopped green chilli – 10 g.

Preparation Method:

• Clean, soak and boil barnyard millet and rice for 30 min.

• Strain and cook in butter milk until well done • Heat ghee in a thick bottom pan, add mustard seeds, green chilli and curry leaves over the cooked rice and cover with a lid for a short time

• Mix well and add seasoning.

• Serve hot.

c) Barnyard Indiana

Ingredients: Barnyard millet – 150 g, small dices of vegs. (carrots, french beans, cauliflower and green peas) – 150 g, salt – to taste, green chilli chopped – 15 g, ghee – 50 g, curry powder – 2 tsp, coriander leaves, - as required, asafetida – a pinch, cumin seed – 2 g and water – ½ cup.

Preparation Method:

• Clean and soak the millet in water for 15 min

• Heat ghee in cooker, add cumin, asafoetida and diced vegetables along with curry powder andsaute.

• Add presoaked millets and mix well

• Add water, salt and pressure cook with one whistle.

• Open and garnish with ghee, chopped coriander leaves and serve hot 

d) Barnyard Millet PudinaRice

Ingredients: Barnyard millet - 1 cup, water – 2 cups, onion-1, carrot - 1 cup, tomato – 2, , curry leaves- 1 spring bay leaf - 1; pudina(mint) chutney: Mint leaves - 1cup, coriander leaves - 1/4 cup, green chilli-1, cloves – 1, garlic – 1, ginger -1/2 inch and salt to taste and oil – 2 tsp

Preparation Method:

• Cook barnyard millet in a pressure cooker with water, salt to taste and bay leaf at medium flame for 1 whistle.

• Prepare mint chutney with minimum water. Chop all the vegetables.

• In a hot pan, take 1 tsp of oil. Add whole spices to it and fry for a minute.

• Add chopped onion and fry till translucent.

• Add chopped carrots and stir well, add mint chutney. Cook the chutney till the raw taste of mint and coriander disappears. Add salt to taste.

• Add the cooked barnyard millet and mix evenly. Remove from flame.

• Serve hot with some raitha.

e) Barnyard Payasam

Ingredients: Barnyard millet – 150 g, sugar – 250 g, milk – 250 ml, saffron – 4-5 threads, dry fruits (cashew, almond and pista) – 50 g and ghee – 30 ml.

Preparation Method:

• Cook together barnyard millet, saffron and milk on slow heat until the millet gets mashed.

• Add sugar and stir gently to cook payasam.

• Heat ghee in a pan add all dry fruits and roast until golden colour and add to the cooked payasam.

• It can be served hot or cold.

f) Barnyard Millet Pizza

Ingredients: Pizza base: Barnyard millet, ½ cup, maida- ½ cup, baking soda - ½ tsp, salt – asrequired, oil - 1-2 tsp (for cooking the crusts), water - if needed; millet crust pizza–Onions, green capsicum, tomatos cubed - 1/3 cup, sweetcorn kernels - a few tomatosauce - 1/3 cup and mozzarella cheese - as required

Preparation Method:

• Soak the millet in enough water for at least an hour and grind into a smoothpaste.

• Add baking powder, maidaalong with salt and mix well (you can also ferment the batter in a warm place for 6 hrs)

• Heat a flat pan. Pour a ladle full of the prepared batter – don’t spread it. Spreadfew drops of oil all around the crust, cook and flip it to the other side.

• Pre-heat the oven at 180°C for about 5-7 mins.

• Meanwhile, line a baking tray with aluminium foil or parchment paper. Place these prepared pizza crusts on the baking tray.

• Spread the tomato sauce and mozzarella cheese over the sauce. Place cubed onions, capsicum and sweetcorn all over the pizza.

• Bake/Grill at 180°C for about 7-10 mins, until the cheese is bubbly and the vegetables are toasted.

• Serve hot with red chilli flakes and mixed Italian herbs on top! NOTE: There can be a few cracks over the edges of the pizza crust as it is gluten free, but that not hamper the taste