<p><font color="#000000" style="background-color: rgb(255, 255, 255);">Culinary Uses ;&nbsp;</font></p><p><font color="#000000" style="background-color: rgb(255, 255, 255);"><br></font></p><p><font color="#000000" style="background-color: rgb(255, 255, 255);">Upma and Kichadi: The most popular preparations, made with vegetables and spices for a wholesome, fiber-rich breakfast or light meal.</font></p><p><span style="color: rgb(0, 0, 0); display: inline !important;">Porridge (Kanji): Cooked simply with water or milk for a light, easily digestible meal, often given during convalescence.</span></p><p><span style="color: rgb(0, 0, 0); display: inline !important;">Sweets (Lapsi): Used to make traditional sweet puddings or desserts.</span></p>