Description

Pearl Millet (kambu) sevai (vermicelli) is a wholesome meal. Pearl  millet  is also called as kambu in Tamil sajje in Telugu , sajjalu in Kannada, bajra in Hindi and kambam in Malayalam.

What are Millets 

Millets are cereal grains which are cultivated and consumed widely in India . Recently , millets have gained popularity in Western countries due to its gluten free nature and high protein , fiber and anti oxidant contents. Millets have wide range of varieties , among which Pearl  millet is one of them.

Pearl millet sevai(vermicelli):

Millet vermicelli contains high amount of protien and fibre.Special process that ensures non-sticky and helps in better digestion.Vermicelli is a Nutritious meal.They are versatile and can be used from breakfast to delicious desserts!

Benefits of Pearl millet in diet

Pearl millet (Bajra) are nutritious , non glutinous and are not acid forming ,thus making them very easy to digest. So it is suitable for all ages. Pearl Millet has been grown in India since prehistoric time. This millet is a “high energy” cereal that has

• Carbohydrates
• Proteins and fat
• Rich in vit B&A
• High in calcium, iron and zinc
• Also has potassium.

Some of the health benefits are:

• Aid weight loss
• High in fiber
• Helps manage diabetes
• Low glycemic index (GI)
• Supports healthy hair, skin and nails

Ways to eat Bajra / Kambu

Pearl millet a versatile ingredient  can be used to replace rice, quinoa, oats and other grains. It is commonly ground into a fine flour that can be used to make roti and other flat breads.

Some More Foods have brought you ready to eat Pearl millet (kambu) Sevai , from millet flour. Our aim is  to bring back our traditional food practices in this modern era. What are we passing to our next generation ? This thought led us to the making of Pearl Millet( Kambu) Sevai .

Being a mom , we will be more concerned in every meal of our kids. We ensure our kids gets all the nutrition required for their muscle and brain health .

Preparation method :

Soak the sevai in water for 1 min. Spread it thoroughly on ‘idli pan’ and cook for 10 minutes. In a kadai, splutter mustard seeds, add bengal gram dhal and black gram dhal. Saute green chillies, grated ginger, onions and vegetables of your choice. Add salt to taste. When they are cooked, add the steamed sevai to the kadai, mix well and serve hot. For sweet sevai, add coconut powder and natural sugar (brown).