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Organic Foxtail Millet (Whole, Gluten Free, Reduces Gastric Problems & Heart Ailments, Diabetic Friendly)
Organic Foxtail Millet (Whole, Gluten Free, Reduces Gastric Problems & Heart Ailments, Diabetic Friendly)

Organic Foxtail Millet (Whole, Gluten Free, Reduces Gastric Problems & Heart Ailments, Diabetic Friendly)

Regular price $15.50 Sale

Foxtail millet is traditionally known as Kangni and is historically one of the oldest cultivated millets. Even as early as three to four decades ago, foxtail millet was a part of staple diet in many parts of India.

A very surprising fact about Foxtail Millet is that it has double the quantity of protein content as compared to rice. The cereal regulates blood sugar and cholesterol levels. It optimizes immune system and is considered as an ideal food for people suffering from diabetes and gastric problems.

Foxtail millet contains a lot of dietary fiber, proteins, vitamins and minerals such as copper and iron. These keep one's body strong and immune. It is good for stomach related ailments, obesity, arthritis, fever, burning sensation while urinating, lack of appetite and diarrhea.

The cereal is also a nutritive food for children and pregnant women.

Let’s take a look at some of the finest foxtail millet recipes.



Foxtail millet – 1 cup, water – 2 cups, grated raw mango – 1 or as per taste, groundnuts – 2 tsp.

Seasoning - curry leaves, green chilies, mustard seeds, black gram dal, turmeric, asafetida, oil, salt to taste

Preparation Method:

Cook the millet in water and let it cool.

Fry groundnuts in oil and keep aside.

Prepare the seasoning - Heat oil in a pan and add mustard, let it crackle, then add black gram dal, curry leaves, asafetida, green chilies, turmeric, grated mango and sauté for a minute by adding salt and fried groundnuts. Remove from stove. Add the cooked millet to the seasoning and mix well.

Tangy mango rice is ready to serve.



Foxtail millet - 1 cup, coconut grated - 1 cup, ghee - 2 tsp, coriander leaves – 2 tsp, cumin, green chilles, curry leaves, ginger and salt – as desired.

Preparation Method:

Foxtail millet is soaked for 2 hr and cooked fully.

Add ghee and cumin, green chillies, ginger, red chilli, curry leaves and saute them in a pan and add grated coconut. To this add cooked foxtail millet, mix well and cook for two mins.

Add salt as per taste and serve hot.



For masala powder - coriander seeds, red dry chillies, chana dal, fenugreek seeds, for sambar - cooked toor dal – 1 cup, lemon – 1, tamarind – 1, small onion- 5-7, mixed vegetables - 2 cups (carrot, drumstick, beans and potato), oil - 2 tsp, curry leaves – 10, mustard seeds - 1/4 tsp, turmeric powder - ¼ tsp, broken red chillies – 2, asafoetida- a generous pinch, salt to taste, coriander leaves - 1 tsp, foxtail millet - 1 cup, water - 2 cups, salt a pinch, coriander leaves – 2 tsp

Preparation Method:

Add tamarind water, vegetables, salt and sambar spice powder in a pressure cooker and cook till two whistles.

Cook the foxtail millet, toor dal, turmeric powder, salt and water in another pressure cooker until two whistles.

For seasoning, sauté mustard seeds, cumin seeds, red chilli, curry leaves in ghee and keep aside.

Add the spicy vegetable tamarind curry to the cooked millets and mix together till a mish mash.

Add the seasoning and transfer the bisibelle baat to a serving bowl. Sprinkle the chopped coriander and serve hot.



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