Homegrown Millets Sprouts and Pearl Millet Sprouts Salad Video Recipe. The frozen chill Winter is slowly diminishing and we are on the verge of that cool weather…Most of our winter days went with several Salad Recipes, with these healthy Millet Sprouts as a base. I have provided one way of my routine salad recipe here
in this post and If interested for more salad recipes do check HERE.
I am slowly peeping out from winter blanket and preparing the veggie garden for the next season. I have posted few garden produce related recipes using last season produce and I will be continuing “Recipes From My Fresh Garden Produce” series soon with some of my bounty garden yields soon.
If you try these Millet Sprouts, please don't forget to rate and comment your feedback at the bottom of the post. Also if you have any questions do feel free to leave a comment for the same and I will try to answer it asap. Make sure to follow me on Instagram for day to day menu ideas , instant recipes, healthy bakes and garden tips ! Follow me on YouTube for clear video tutorials especially on baking recipes with Recipe Cards or Pinterest for healthy snack ideas and Facebook for recipe updates!Also I am practicing Millets in baking for last few years and mostly in the form of muffins for kids to have as breakfast muffins or school snack or after school snack. For Millet based baking recipes do check HERE.
What Type of Millet Sprouts?
Since staying aboard, I know the value of Millets and finding millets is not an easy peasy task. So I don’t want to be unclear with the details in any way.
- Look for millet with hulls intact.
- Always try sprouts with raw Millets.
- Don’t try with roasted or pan heated/toasted Millets.
- Store bought millets have only 50-60% chance for sprouting, I used cleaned , hulled (hull and husk removed) store bought millet here.
Millet that has had the hull removed has less chance for sprouting because the germ is usually removed with the hull. So far I tried sprouts with Finger Millet and Pearl Millet grains. I have explained this recipe with video tutorial and I cut short cleaning the millets and sprinkling water over sprouts and draining the excess which was well described already in the Horse Gram Micro Greens Video Post.
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What is the Sprouting Procedure?
Sprouts are seeds that have germinated and become very young plants. In short the Sprouting technique is soaking the millet grain, rinse, drain, place in warm atmosphere and repeat the rinse and drain technique twice a day until you see sprouts ie The soaked seeds are exposed to the right combination of temperature and moisture for couple of days.
Why Sprouts are healthy?
Compared to regular lentils/pulses/seeds/vegetables , sprouts and Microgreen are healthier than them. Because the starch breaks down during the germinating process , which makes the value of nutrients , proteins and amino acids higher than those and also they provide better digestion. Lastly they are very low in calories.
How to Clean Millets?
Before soaking the millets do check for tiny stones usually organic millets has some debris and tiny stones. So remove them after first 15 minutes of soaking. And then wash thrice and again soak with clear water for 8 hours or overnight. I have a detail video demo on removing tiny stones in Foxtail Millet Ladoo Recipe.
How Healthy Millet Sprouts are?
Millets are rich in fiber, gluten free and considered as prebiotics. Millets are whole grains, gluten free and considered as good carb so easily digestible.
it’s naturally high in nutrition and study says it boosts HDL (high density cholesterol). Each variety of millets is rich in unique minerals and importantly rich in soluble fiber which is a must for digestive system functions and good gut cleansing. So if seeds has these many health benefits then of course it’s sprouts or micro greens has higher nutritional value than it.
How to Grow Pearl Millet Sprouts
- Measure, (Pic 1), Soak the millet for first 15 minutes (pic 2) then remove stones.
- Rinse thrice and add fresh water, later soak 8 hours or overnight.
- Once millet is soaked up (pic 3) drain excess water from it.
- Now pat dry over a cotton cloth or paper towel for 30 minutes at least (pic 4).
- The above step is very important in sprout making process.
- Choose a pan with hole or sieve (pic 5) for water to drain and sprouts to grow with roots settling down.
- Spread the pat dried seeds(pic 6) over strainer/sieve (something with holes, we say jalladai in tamil) and place it inside casserole or hot pack/hot box.
- If not you can tie soaked seeds in a light wet cloth by piercing some hole all over it or muslin cloth.
- Once done (Pic 7) cover it tightly ( Pic 8).
- Leave it as it is in a dark warm room for 6- 8 hours, after 6 hours you can see very tiny sprouts.
- I sprinkle or rinse seeds twice in a day and drain the excess water staying inside the pan.
- It depends on the temperature the sprouts grow, once you see drained grains or outside of cloth dried out just sprinkle some water.
- In 3rd or 4th day from the day of soak you see very good sprouts (pic 5) and can extend another one day.
- Once done (pic 11& pic 12) use it immediately , keeping that in mind I always make limited quantity.
- I never freeze sprouts, plan and make needed quantity and can store in zip lock sealed pack in the refrigerator for 2 days.
- The green color is an indication of Migrogreens but I didn’t wait too long, since Millets are very delicate to sprout and grow.
Millet Sprouts Salad Ingredients
Millet Sprouts – 1/3 Cup
Boiled Peanuts/Canned Chick Peas – 1/2 Cup
Green Chili – 1 Number
Grated Ginger – 1tsp
Chopped Onion – 1 Tbsp
Tomato – 1.5 Tbsp (Chopped)
Chopped Capsicum – 3 Tbsp
Shredded Carrot- 1/2 Cup
Lemon Juice – As Needed
Chopped Cilantro – 1 Tbsp
Black Salt – 1/4tsp
Seasoned Salt – 1/2tsp
Millet Sprouts Salad Preparation
- If using raw peanuts soak peanut for an hour, boil in pressure cooker for 3 hisses or cook in Instant pot for 6 minutes in high pressure.
- Let it cool meanwhile , chop, grate the veggies and make the other ingredients ready.
- In a mixing bowl add cooked water drained and boiled and cooled peanut ( pic 1).
- Add the rest of prepared veggies (pic 2, feel free to add your favorite veggies here).
- Add salt (pic 3), coriander leaves and squeeze fresh lemon juice over it.(pic 4)
- Finally add the millet sprouts(pic 5) mix all together and serve immediately(pic 6).
- This is a kids approved salad and I do add chopped unripe avocado in the salad for adults.
Video Tutorial
How to make Sprouts Flour?
My cousins make sprouted ragi flour. So to make sprouted millet flour at home, dry the sprouted millets under shade yet in a warm place or in a dehydrator until they are crisp enough to powder. Later grind into flour using food processor or flour miller.
Recipe Card
- Millet Sprouts – 1/3 Cup
- Boiled Peanuts/Canned Chick Peas – 1/2 Cup
- Green Chili – 1 Number
- Grated Ginger – 1tsp
- Chopped Onion – 1 Tbsp
- Chopped Tomato – 1.5 Tbsp
- Chopped Capsicum – 3 Tbsp
- Shredded Carrot- 1/2 Cup
- Lemon Juice – As Needed
- Chopped Cilantro – 1 Tbsp
- Black Salt – 1/4tsp
- Seasoned Salt – 1/2tsp
-
Soak the millet for first 15 minutes then remove stones.
-
Rinse thrice and add fresh water, later soak 8 hours or overnight.
-
Once millet is soaked up drain excess water from it.
-
Now pat dry over a cotton cloth or paper towel for 30 minutes at least.
-
The above step is very important in sprout making process.
-
Spread the pat dried seeds over strainer/sieve (something with holes, we say jalladai in tamil) and place it inside casserole or hot pack/hot box.
-
If not you can tie in a light wet cloth by piercing some hole all over it or muslin cloth.
-
Leave it as it is in a dark warm room for 6- 8 hours, after 6 hours you can see tiny sprouts.
-
I sprinkle or rinse seeds twice in a day and drain the excess water staying inside the pan.
-
It depends on the temperature the sprouts grow, once you see drained grains or outside of cloth dried out just sprinkle some water.
-
In 3rd or 4th day from the day of soak you see very good sprouts and can extend another one day.
-
Once done use it immediately , keeping that in mind I always make limited quantity.
-
I never freeze sprouts, plan and make needed quantity and can store in zip lock sealed pack in the refrigerator for 2 days.
-
If using raw peanuts soak peanut for an hour, boil in pressure cooker for 3 hisses or cook in Instant pot for 6 minutes in high pressure.
-
Let it cool meanwhile chop, grate the veggies and make the other ingredients ready.
-
In a mixing bowl add boiled and cooled peanut.
-
Add the rest of prepared veggies (feel free to add your favorite veggies here).
-
Add salt, coriander leaves and squeeze fresh lemon juice over it.
-
Finally add the millet sprouts mix all together and serve immediately.
Recipe Video
Related Recipe Links
- Home Grown Horse Gram Microgreens
- Asian Microgreens Veg Salad
- Horse Gram Sprouts Kurma
- Whole Green Moong Bean Sprouts
- Horse Gram Sprouts Salad
- Sprouts Idli Dosa Batter
- Sprouts Puli Kuzhambu (Tamarind Based Gravy)
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