Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Millet flakes


Millet flour

Yellow seeds with a pleasant nutty taste. In Third World countries millet is ground, boiled and made into porridge or unleavened bread. In India it is used, together with black beans to make pancakes called ‘ragi dosas’. Although in the West it was traditionally thought of as bird food, it can now be found in many health food shope and makes a very good substitute for rice. Millet is available as whole grains or flakes (which can be cooked into a porridge or eaten raw as part of a meal). Millet flour is low in gluten, and therefore will not make leavened bread. However, it thickens soups and stews beautifully, adding flavour and nutrition.