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 Little Millets
Little 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.
However, to be honest with you, we add a small proportion of wheat for better binding to get noodles. Little millets have comparatively lesser carbohydrate content when compared with other millets. (Millets usually contain way too low carbohydrates when compared to rice).
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.
Little millets have high dietary content combined with its low carbohydrate content making it a good choice for people who are trying to lose weight without cutting the necessary nutrients.
It also contains natural antioxidants that generally prevent heart diseases and even some cancers with adequate consumption.
