Little Millet 500g – Ancient Grain

Little millet. Light, fluffy and quick to cook, an easy swap for rice.

Little millet (kutki / samai) is one of the smallest millets, with tiny, pale grains that cook up light and fluffy with a delicate, mild flavour. It's traditionally milled, with no additives or preservatives, and it fits easily into the meals you already make.

How to use it

• Basic cooking: Rinse 2–3 times. Cook 1 cup of millet with 2½ cups of water, covered, for 12–15 minutes until the water is absorbed, then rest for 5 minutes and fluff with a fork.
• Pulao, khichdi and lemon rice: Use in place of rice in your usual recipe.
• Idli and dosa: Soak and grind with urad dal to make batter.
• Upma, porridge and salads: Temper with spices, cook soft with milk, or cool and toss with vegetables.

Ingredients

100% little millet.

Allergen and safety guidance

Little millet is a naturally gluten-free grain, but it may contain traces of wheat or other cereals from growing, milling or packing. It is not guaranteed suitable for people with coeliac disease.

Storage

Keep in an airtight container in a cool, dry place. In humid weather, store in the fridge to keep it fresh and free from pantry pests.