#Browntop Millet :
It is also known by name #AmericanMillet.
#BrownTopMillet is scientifically known as Brachiaria ramosa or Urochloa ramosa.
It is called
Pedda sama or korle in Kannada
Kula samai or Pala pul in Tamil.
Markra, Murat in Hindi
Andu Korralu, Eduru gaddi in Telugu
Chama pothaval in Malayalam
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| Brown top Millet |
It has been in use since ancient times. The grains are Brownish yellow in color. It is largely cultivated in Tumakuru, Chikkaballapur and Chitradurga districts of Karnataka and some parts of Tamil Nadu, Andhra and Maharashtra. It grows well in less fertile and dry area with one or two spells of rain.
Unlike other millet it is being cultivated in limited area in India and also dehusking of grains is little bit difficult compared to other millet. So it is costlier than the other ones.
Browntop millet is ground into flour to make flat breads like roti and dosai. The polished grains are boiled to consume as rice and gruel. Some of these foods find a place in religious rituals and that might be the reason for its persistent cultivation in South India.
The nutritional value of brown top millet from a table depicting nutritional value of millet in Indian Institute of Millet Research website is given below :
per 100 gm of Brown top millet contains
11.5 g Protein, 12.5 g fiber, 4.2 g minerals, 0.65 mg iron and 0.01 mg calcium.
The fiber in brown top millet is the highest among millet. Also compared to rice and wheat the fiber content is far far higher in brown top millet. So this millet roots out problems in digestive system.
Browntop millet has a distinct aroma and tastier than normal rice.
Millet has to be soaked for a minimum of two hours before cooking to reap full nutritional benefit.
To know more on Millet :
Links to tasty recipes from Browntop millet are given below.
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Delicious recipes from Millet
