Granoss Multi Millet Kichadi Mix
  • Granoss Multi Millet Kichadi Mix
  • Granoss Multi Millet Kichadi Mix

Granoss Multi Millet Kichadi Mix


In a research article by Indian Journal of Nutrition Volume 1, Issue 1 - 2014 a blend of different millets was attempted to get a nutritionally superior product. The aim was to develop an extruded ready-to-eat snack using response surface methodology.

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The aim was to achieve a product with optimum extrusion in terms of expansion ratio and a best flour blend to have better digestibility and overall sensory acceptance of the product. The composition we have brought for you gives you the best nutritional strength.

Multi Millet Khichdi Mix combines four best millets ie Foxtail, Kodo, Proso & Little Millet. The product has also given a right mix of Bajra, Jowar, Green Gram,Black Seasame & Cummin Seeds. It is super healthy and easy to prepare. It make a great combination for lunch or dinner. Add some vegetable side dish or just have it will fresh Youghut or Mixed Youghurt Salad.


The extrusion of multiple millets is an interesting phenomenon as the starches of different nature are co-extruded and the product parameters are influenced by synergetic effects The developed product is a nutritionally superior product compared to individual millets. The concept of multi-millet combinations in development of Multi Milet Khichdi gives you the best option of adding different millets into your daily food. The developed extruded product offer better digestibility & nutrition in terms of mineral profile.

Ingredients: Foxtail , Kodo, Proso, Little, Sorghum and Pearl millets, Broken maize, Green Gram, Cumin, Sesame, Ajwain and Powdered Black Pepper.


Specific References

Nutrient Composition Avg of Foxtail, Kodo, Little & Proso
(per 100g edible portion, 12% moisture)
Protein (g) 10.8 Crude Fiber (g) 6.6
Fat (g) 4.0 Carbohydrate (g) 65.2
Ash (g) 4    


All values except protein are expressed on a dry weight basis
Source: Hulse and others (1980) United States National Research
Council/ National Academy of Science (1982)
USDA/HNIS (1995) FAO (2012)
  1. Wash well with water and drain
  2. Add 1:5 water and salt to taste
  3. Leave aside for 10 to 15 minutes (more you soak - Better the texture)
  4. Use Vegetables as preferred (Onion, Carrots & Chillies) as preferred
  5. Cook in Pressure cooker for about 8 whistles
  6. Add more water if you want to make the dish more runny
  7. Do Seasoning (Tadka) for more aroma & taste

Serve hot with some butter, ghee and your desired side dish (pickles, curries, etc.)


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