Browntop Millet, scientifically called Brachiaria ramosa, is a nutrient-dense ancient grain, cherished for its ability to thrive in challenging environments. Native to India, particularly in the arid regions of Karnataka and Andhra Pradesh, this millet has been a dietary staple and livestock fodder for centuries. Its resilience and low water requirements make it a sustainable choice for rain-fed farming systems, even helping to prevent soil erosion and conserve water in hilly terrains.
| Content | Amount |
|---|---|
| Protein | 11.5 g |
| Minerals | 4.20g |
| Fibre | 12.5g |
| Calcium | 0.01mg |
| Iron | 0.65mg |
Source: Nutritive value of Indian food, ICMR
Browntop Millet goes by different names across the country:
Hindi: हरी कंगणी
Marathi: मकरा / मुरत
Gujarati: હરિ કાંગ
Tamil: பலாபுல் / குலசமை
Telugu: అందకొర
Malayalam: ചാമ പൊതാവൽ
Kannada: ಕೊರಲೆ
Punjabi: ਹਰੀ ਕੰਗਨੀ
Odia: କୁଲାସାମା
English: Browntop Millet
Cook it in water or broth for a hearty base, then enhance with spices, herbs, and vegetables. Enjoy as a Middle Eastern-style pilaf or a South Indian-style coconut porridge with jaggery.
Yes! Browntop Millet flour is perfect for gluten-free flatbreads like Karnataka-style rotti or even injera-inspired breads.
Absolutely. Use cooked Browntop Millet mixed with spices, herbs, and veggies as a filling for dishes like stuffed bell peppers or zucchini boats.
Yes. Toss cooked millet with fruits, nuts, and dressings for a refreshing millet salad, or serve it alongside curries and grilled items as a wholesome side.
Add it to soups or stews as a natural thickener and nutritional booster. It adds a hearty texture and earthy flavor.
Definitely. Use it as the base for a breakfast bowl with fruits, nuts, seeds, and a drizzle of honey for a fiber-rich, energy-packed meal.
Yes! Incorporate Browntop Millet flour into gluten-free recipes for breads, muffins, pancakes, and cookies to add nutrition and a mild, nutty taste.