Proso Millet -(Panivaragu)

Proso millet (Panicum miliaceum L.), is thought to be one of the earliest cultivated grains, likely preceding wheat. It’s center of origin is thought to be Egypt and Arabia and it was cultivated in what is now Turkey and southern Europe since prehistoric times. 

• Porridge is one of the most popular dishes made from it.
• Used in bakery products.
• Used in dosa batter preparation.
• Traditional use of in cuisines of Russia, Germany and China dates back to 8000–10,000 BP. Russians used it in preparation of a sweet dish by mixing with milk and sugar, or sometimes consumed as savory mixed with meat and vegetables.
• Chinese people used to consume it without milk and sugar, frequently mixed with different vegetables like beans, potato or squash.
• In Germany, people also used to take it as a sweet dish added with apples and honey
  

Proso millet is rich in minerals, dietary fiber, polyphenols, vitamins and proteins. It is gluten-free and therefore, ideal for the gluten intolerant people. Proso millet contains high lecithin which supports the neural health system.

It is rich in vitamins (niacin, B-complex vitamins, folic acid), minerals (P, Ca, Zn, Fe) and essential amino acids (methionine and cysteine). It has a low glycemic index and reduces the risk of type-2 diabetes.