Millets are small-seeded grasses grown for centuries across India. Jowar, bajra, ragi, foxtail, kodo and little millet are valued today for their nutrition and their ability to grow with little water.
Key benefits
Millets are a good source of dietary fibre, which supports digestion and helps you feel full longer. Many are naturally gluten-free, making them useful for people avoiding wheat. Ragi is known for its calcium content, bajra for iron and jowar for protein and fibre. Millets generally release energy more slowly than polished rice, so they suit balanced diets.
How to use them
Millets can be cooked like rice, ground into flour for rotis and dosas, or used in porridge, khichdi and baked goods. Soaking for a few hours improves cooking and digestibility.
Buying tips
Choose clean, uniform grain free from husk, stones and musty smell. Ask the supplier for the variety, form and packaging. Store in a dry, airtight container away from moisture.
This article is general information, not medical advice. People with health conditions should consult a doctor or dietitian.