Farro, a traditional unleavened bread baked in clay ovens, is eaten across India as one of the main staple diet. It is known to us that it is prepared from wheat, barley and rice with water for better digestion and has rich nutritional value. The preparation of Farro involves beating the wheat, millet, cereals, green gram and the root of the kachnar tree using honey, spices and milk till the dough is formed. The dough is then kneaded hard and shaped into various shapes. After that, it is baked in a hot oven and served piping hot.
There are many places where Farro is a popular food. In some places, like Southern India, it is eaten in their homes or taken in the form of porridge or made into chapatti which is eaten with dessert. In some places in the Western part of India, like Kashmir and Punjab, it is used to make delicious food like Paratha which is a light, plain dish with curd or filled with rice and cooked on an open fire. In the Eastern part of India like Kerala and Goa, Farro is used to make a special treat known as Kuzhi Pani which is a sweet dish consisting of rice, cooked and mixed with different kinds of spices like coriander seeds, cumin seeds, chillies, powder of dried red chilies and the thick gravy. And there are some parts in northern India like Delhi, Rajasthan, Uttar Pradesh, Haryana, Himchai Pradesh, Chandigarh, and Punjab where it is eaten as a snack or tea.
Apart from the health benefits of Farro, there are other reasons that make it a healthy food. Since Farro is a gluten-free grain, it has very little calorie and nutrition. It has a decent amount of vitamin A and B, and iron too. Unlike other grains that have a very high level of magnesium and sodium, Farro has very little sodium content. So if you are suffering from any type of health problem related to diet, this food value can help you out.