The first memory reminds me of burnt millets directly on the coal. They taste awesome! Then of course Amma used to make the Roti with the Sadda flour, those mixed with onions, green chilies and served with peanut chutney. These were my evening snacks when I came back home. Imagine coming home to these heavenly smells. I wish my kids eat these. Of course I haven’t introduced them to it anyways. But you know right that they may not like it. Maybe I should try it sometimes.
Coming to this raw sprouts, I have known Amma sprouting these when she gets it fresh. Then I have seen Athamma doing it. She specially asks me for whole ones. So when I got this, she ends up sprouting them.
These make a great snack or a quick snack for breakfast.
Sadda/ Sajja – Pearl Millet
There is really no recipe for this. Wash and keep the Millet in a muslin cloth overnight. Sprouts come out.
Then add grated jaggary and sesame seeds. Toss together and just eat.
The sprouted millet are very nutritious and when combined with jaggary, is a good source of iron, plus makes it a complete meal for breakfast.
Sesame seeds adds great taste to the overall effect.