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Par Boiled Samai (Little Millet)

Technical Name : Panicum sumatrense


Taste Profile

They have a lightly sweet, nutty taste.

Usage Tips

  1. Par Boiled Samai (Little Millet) can be added to salads, desserts, cereals or as a substitute for rice.
  2. It can also be used to make South Indian dishes like Idli and Dosa.

Common names and forms

  1. Parboiled Little Millet


Little millet is a species of millet in the family Poaceae. It has white seeds that are smaller in size than common millet. It has 1.8 to 1.9 mm long, round, smooth grains. It is grown across India and is one of the traditional crops of Karnataka. Par Boiled Samai (Little Millet) are partially boiled seeds of the annual herbaceous plant, Panicum sumatrense (little millet). Par boiling makes them easy and convenient to cook. It reduces the stickiness of rice and it yields fluffy and separate kernels once cooked. They are usually consumed as a substitute for rice.

Selection Guide

Look for the manufacturing and expiry date to confirm the freshness of Par Boiled Samai (Little Millet).

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