Samba Wheat is a variety of small, hard wheat grown mainly in Tamil Nadu and other parts of South India. It has a hard texture, reddish-brown color, and high protein content. Samba wheat is commonly used to make whole wheat flour (atta), chapati, porridge, upma, and other traditional dishes. It is nutritious, slow-digesting, and good for energy.
Culinary Uses ;
Upma and Kichadi: The most popular preparations, made with vegetables and spices for a wholesome, fiber-rich breakfast or light meal.
Porridge (Kanji): Cooked simply with water or milk for a light, easily digestible meal, often given during convalescence.
Sweets (Lapsi): Used to make traditional sweet puddings or desserts.
