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Barnyard Millet is a Native Variety of millet also named as Sabut Sanwa / Varai / Kuthiraivolly
Millets can be used to prepare a variety of Indian dishes like Khichadi, Pulav, Upma etc. Wash the Barnyard Millet thoroughly a few times and leave to soak in water for 4-8 hours. Further they could be sprouted or used directly to make Idli / Dosa Batter. The pre-soaked / sprouted Barnyard millet can be dried and then milled to make flour. This millet flour can be added to regular atta to make Chapatis, Puris, Breads and Cookies. Barnyard millet tastes and looks similar to broken rice when cooked and hence also called Sanwa rice.
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