Little millet has a small, fine grain that cooks quickly and turns soft, which suits porridges, upma and khichdi.
It is one of the easier millets to start with if a household is cooking with millets for the first time.
Little Millet
Whole little millet, also known as samai or kutki, with a fine, quick-cooking grain.
Suggested uses
Cook as upma, pongal or khichdi.
Make a soft porridge for a simple breakfast.
Use in idli and dosa batter in place of part of the rice.
Storage
Store in an airtight container in a cool, dry place, away from direct sunlight and strong smells. Use a clean, dry spoon each time.
