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Kodo millet has large potential to provide nourishing food to subsistence farmers in Africa and elsewhere. The plant is called kodrava in Sanskrit, Arikelu in the Telugu language, Varagu in Tamil, Varak (വരക്) in Malayalam, Arka in Kannada, Kodo in Hindi and Kodra in Punjabi.
Panicum sumatrense, known as little millet, is a species of millet in the family Poaceae. Description This ... Tamil : Samai. Gujarati : Gajro, Kuri.
Pearl millet is commonly used to make bhakri flatbread. It is also boiled to make a Tamil porridge called kamban choru or kamban koozh. In Rajasthani cuisine bajre ki khatti rabdi is a traditional dish made with pearl millet flour and yogurt. It is usually made in summers to be served along with meals.
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Millet porridge made with pumpkin is particularly common. In the Lipetsk Oblast ritual and daily meals from millet include chichi (Russian: чичи). These are millet fritters. [56] Millet is the main ingredient in bánh đa kê, a Vietnamese sweet snack.
Tamil: தினை (thinai), இறடி (iradi), ஏனல் (enal), கங்கு (kangu), கவலை kavalai, or kambankorai; nuvanam (millet flour). The gruel made from millet, the staple of Ancient Tamils, is called kali, moddak kali, kuul, or sangati; Telugu: కొర్రలు (korralu or korra) Karbi: Hanjangmilen
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.
A type of flat bread is prepared using finger millet flour (called ragi rotti in Kannada) in Northern districts of Karnataka. In Tamil Nadu, ragi is called kezhvaragu (கேழ்வரகு) and also has other names like keppai, ragi, and ariyam. [26] Ragi is dried, powdered, and boiled to form a thick mass that is allowed to cool.