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Pearl millet is a summer annual crop well-suited for double cropping and rotations. The grain and forage are valuable as food and feed resources in Africa, Russia, India and China. Today, pearl millet is grown on over 260,000 square kilometres (100,000 sq mi) of land worldwide. It accounts for about 50% of the total world production of millets. [7]
English Botanical name Assamese Bengali Gujarati Kannada ... ಸಜ್ಜೆ (Sajje) ... Millet (finger millet) flour:
Sajji (Balochi and Urdu: سجی) is a Balochi dish originating from the Balochistan province of Pakistan. [1] [2]Traditional and authentic sajji consists of lamb, marinated only in salt with a few spices.
This dish, primarily made with millet, served with stewed vegetables and meat, cooked in a cauldron, remains a part of modern Ukrainian cuisine. [53] In Germany, it is eaten sweet, for example with milk and berries for breakfast. [54] Millet is the main ingredient in bánh đa kê, a Vietnamese sweet snack.
Foxtail millet, scientific name Setaria italica (synonym Panicum italicum L.), is an annual grass grown for human food. It is the second-most widely planted species of millet , and the most grown millet species in Asia.
Ragi mudde, ragi sangati or kali, colloquially simply referred to as either mudde or hittu which means 'lump' or 'dough', is a finger millet swallow dish of India in the state of Karnataka and Andhra Pradesh (Rayalaseema region). [1] In Tamil Nadu, especially in western Tamil Nadu, it is also called ragi kali.
These millet bhakris are popular in the Deccan plateau regions of India (Maharashtra and Northern Karnataka) as well as the semi-arid regions of Rajasthan. [2] [3] In the coastal Konkan and Goa regions of western India rice flour is used for making bhakri. Jowar bhakri – Jowar bhakris are the most common type of bhakri.
Kanji is also prepared with different grains available in different parts of Karnataka, for example minor millet or pearl millet, [63] [64] finger millet, [65] broken wheat, maize. In coastal districts of Dakshina Kannada and Udupi of Karavali region of Karnataka state, Ganji made from parboiled or red or brown rice or white was staple food of ...