How To Store And Eat Millet

Millets are available as Rice, Rava (Grind Coarse) and Flour. The shelf life of millets is less

compared to Rice and Wheat since it’s grown, processed, and stored naturally.

1. To avoid infestation or fungal growth, it is best to buy small quantities. As much as possible, gauge the need of millets per month and buy the amount that is just required.

2. Ensure the storage container is airtight stainless-steel containers. (Plastic containers is not suggested however if you already have it then use it)

3. Millets can also be stored in wooden boxes or glass containers. Glass containers with cork lids are best.

4. Make sure you keep the container in a dry place, to avoid any fungal contact and to avoid any chances of mildew or pests.

5. Partially filled containers may pick up moisture, so make sure you choose a container of appropriate size.

6. Also make sure that you clean the container before replenishing the stocks. Wash, dry under sun and wipe clean before putting the fresh millets from the store.

7. If you plan to use it only once or twice a week, it may be ideal to find some place in the refrigerator or even the freezer for better shelf life. (Try to avoid refrigerator, if possible, if you buy fresh and limited quantity refrigeration might be unnecessary)

Methods of storing millets:

Mylar Bag and Food-Grade 5-Gallon Bucket:

This is the most effective method for storing grains long-term. The food-grade bucket and mylar bag together prevent air, heat, light, moisture, and pests from interacting with the millet. Following this method, millets can be stored for over 20 years.

Airtight Containers

If you intend to use your millet storage within three years, we recommend this method. Mason jars with oxygen absorbers are an effective way to protect uncooked millet for up to three years.

How to include millet in eating habits:

Instead of rice or potatoes, serve millet.

Add millet to your favourite chopped vegetables; make a stir fry.

Add millet to your salad.

Make breakfast porridge with cooked millet; add your favourite nuts and fruits.

Add ground millet to bread and muffin recipes.

The Hunzas use millet as a cereal, in soups, and for making dense, whole grain bread.

In Indian flat bread called roti are often made from millet flour.

In Eastern Europe, millet is used in porridge and kasha, or is fermented into a beverage.

In Africa it is used to make baby food, and as breakfast porridge.

In some countries it is used as a stuffing ingredient for cabbage rolls.

Note: Millets should be soaked in the water five time of grain quantity at least for 6-8 hours