Pre-Soaked Browntop Millet

Convenient and Ready to Cook

Slightly coarser texture than foxtail and I like it more for upma. Holds the tempering flavours well.

Ground with urad dal as your idli recipe says and fermented overnight. Dense in a good way and very filling.

Ordered Monday, arrived Wednesday, seal untouched. Simple things done right.

She is seventy nine and finds most millets chewy. Cooked soft as your recipe says, she finishes the bowl.

Cooked it down with milk and jaggery. My son had two bowls and asked for it again the next morning.

Made your browntop payasam for a birthday. Lighter than the usual rice kheer and the nuttiness came through.

Every grain cooked through. With browntop bought elsewhere I always had a few hard ones left in the pot.

Used both recipes on your site. Idlis on day one, dosas on day two, nothing wasted.

Soft, warm and easy on the stomach. It cooked down nicely with moong dal and a little turmeric.

Cooked a batch on Sunday and used your browntop vegetable bhel recipe through the week. Quick to assemble and it does not turn soggy.

Browntop is hard to source and harder to cook because of the soaking. Getting it pre soaked solves both problems in one pack.

Ground it with urad dal and followed your uttapam recipe. Thick, soft and filling with a lovely colour.

The combo pack introduced me to browntop and it turned out to be my favourite. Now I buy this one separately by the kilo.

The fullness is what helps. I am not snacking between meals and I have not had to think about portions much.

Browntop is genuinely rare so I understand the pricing. Still, it is the one I ration rather than use daily.

Made browntop pulao for fourteen people. Scaled directly, no adjustments, and it came out exactly like my small batches.

Made a batch using your browntop ladoo recipe. Two of them after training and I am set till dinner.

Ghee, pepper and cumin exactly as written. Cooked soft in twenty minutes and nobody guessed the grain.

Your browntop vegetable bhel recipe. Quick, crunchy and far better than the packets they used to ask for.

Browntop was recommended as the highest fibre option. Finding it was the hard part until now. Easy to cook, easy to keep buying.

Your browntop vegetable khichdi recipe with a little ghee and turmeric. Soft, warm and easy to keep down.

One part cooked browntop into the batter gave the dosas a lovely nutty edge and they still crisped up properly.

Works out reasonably per meal considering how much it expands. I expected it to finish much faster.

Cooked slightly soft as your page says, then mixed with curd. Still creamy at one o'clock.

Most fibrous grains break down in a masala pulao. This stayed separate and picked up the flavour without going soft.

Browntop usually comes with husk bits when bought loose. I did not have to pick out a single piece from this kilo.

Browntop costs more everywhere. Given the cleaning and pre soaking already done, the price here is fair.

Followed your browntop pulao recipe. Most fibrous grains break down in masala but this stayed separate.

No complaint about quality. We eat it four times a week so a kilo does not last. A bigger size would save repeat ordering.

Your browntop vegetable bhel with onion, tomato and chutney. Ten minutes and much better than packet snacks.

Unpolished millet can feel chalky on the tongue. This does not. Clean texture all the way through.

Cooked it with jaggery, coconut milk and cashew. The nutty flavour worked far better than rice would have.

Followed your browntop dosa recipe but my batter needed an extra few hours in this weather. After that it was perfect.