Kodo Millet Vermicelli
Making -
Clean and Natural Millets are soaked overnight. Soaked Millets are then dried in Natural sunlight for hours and made into flour. The Millet flour is now mixed with purified water, salt, whole wheat flour and cluster bean flour for binding. The flour mixture is formed into sheets and then cut into the shape of vermicelli. The vermicelli is further boiled, spun into shape and dried for 2 days. The Vermicelli is further checked for quality and packed hygienically.
There are more than 60% of Millets in the mix, making it a very healthy way to consume Millet.
Cooking Method -
* Soak Migal Vermicelli in cold water for 1 minute and drain the water.
* Steam cook the soaked vermicelli in an idly pan for 5 minutes.
* In a pan add two spoons oil, fry mustard, green gram, dal, onion, salt and green chilies.
* Add the cooked vermicelli to the pan, mix well, cook for 2 minutes and serve hot.
Benefits of Kodo Millets
Kodo millets have a high proportion of insoluble and soluble fiber when compared with other millets. This makes Kodo millet help you avoid constipation by ensuring normal bowel movements.
The other benefit that makes Kodo millet special is its nature of holding a high amount of Lecithin- an essential fat for body cells that strengthen the nervous system.
Since it naturally contains Low-Glycemic Index GI, (rate of mixing sucrose with your blood when consuming the respective food) makes it an absolute go-to meal for people with diabetic conditions.
Consuming Kodo millets regularly would help in getting back post-menopausal women’s lost stamina through the right nutrients and it also helps people that suffer from metabolic diseases like cardiovascular and reduces cancer risks due to the antioxidants present in it.
Kodo millet is a gluten-free millet that is rich in digestible protein and it provides low calories when compared with other cereals. Due to this, you will not feel heavy after consuming. Instead, you will feel light and energetic.
