Browntop Millet, also known as Korale (Kannada), Andakorra (Telugu), or Korra in some regions, is one of the rarest and fastest-growing millet varieties. It is an ancient grain grown mostly in dry, arid regions and is highly valued for its nutritional and ecological benefits.

Key Features:

Quick Growing: Matures in 60–80 days; perfect for short-duration cropping.

Drought-Resistant: Thrives in low-water conditions, making it sustainable.

Gluten-Free: Ideal for people with gluten intolerance or celiac disease.

Rich in Nutrients: High in fiber, iron, calcium, magnesium, and antioxidants.

Low Glycemic Index: Helps in managing blood sugar levels.

Detoxifying Grain: Acts as a natural cleanser for the gut.

How to Use Browntop Millet:

Browntop millet can be used like rice, wheat, or other grains:

1. Cooking as Rice Substitute:

Wash and soak for 6–8 hours (or overnight).

Cook with 2.5 cups of water for 1 cup of millet.

Fluff and use in curries, dals, or side dishes.

2. Flour Form:

Ground into flour to make rotis, dosas, pancakes, or porridge.

3. Sprouted Millet:

Soak and sprout it for salads or health drinks.

4. Millet Upma or Pongal:

Great base for Indian-style breakfast dishes.

Fun Fact:

Browntop Millet remained largely forgotten for decades, but it's making a comeback due to the global millet revival and increasing focus on sustainable, health-conscious diets.