Millets are a group of small-seeded traditional grains that have been cultivated across India for thousands of years. Known locally by names like Ragi, Kangni, Kodra, and Kutki, these hardy grains are naturally gluten-free, rich in dietary fibre, and packed with essential minerals. Whether you are looking to add more variety to your meals or simply want to understand what millets are, this guide covers everything — types, cooking methods, traditional uses, and how to buy quality millets online from Good And Grow.
What Are Millets?
Millets are ancient cereal grains belonging to the grass family Poaceae. Unlike wheat and rice, millets grow well in dry, semi-arid regions with minimal water and no chemical fertilisers. This makes them one of the most sustainable grain crops in Indian agriculture.
In India, millets have been a dietary staple for centuries, especially in states like Rajasthan, Madhya Pradesh, Karnataka, and Andhra Pradesh. These grains were traditionally consumed as rotis, porridge, and fermented foods long before polished rice and refined wheat became widespread.
Millets are naturally rich in dietary fibre, iron, calcium, magnesium, and B-vitamins. They contain complex carbohydrates that digest slowly, making them a wholesome addition to everyday Indian meals. The Indian government declared 2023 as the International Year of Millets, recognising their importance in traditional agriculture and nutrition.
Types Of Millets
India grows a wide variety of millets, each with its own flavour, texture, and traditional use. Here are the six key types available at Good And Grow:
Finger Millet (Ragi)
Ragi is one of the most widely consumed millets in South India and Madhya Pradesh. It is naturally rich in calcium and iron, making it a popular choice for growing children and older adults. Ragi is traditionally used to prepare ragi mudde (a dense ball eaten with sambar), porridge, dosa batter, and rotis. It has a distinctive earthy, slightly sweet flavour.
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Foxtail Millet
Foxtail millet, known as Kangni or Kakum in Hindi, is one of the oldest cultivated millets in Asia. It contains good amounts of protein and dietary fibre, and cooks faster than most other millets. It works well as a rice substitute in dishes like pulao, khichdi, lemon rice, and upma. Its mild flavour makes it easy to introduce into daily cooking.
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Kodo Millet
Kodo millet, called Kodra in Hindi, has been grown in India for over 3,000 years. It is a hardy grain that contains high levels of dietary fibre and is traditionally used in fasting recipes in many parts of Central India. Kodo millet has a light, neutral taste and works well in place of rice for everyday meals like curd rice, sambar rice, and vegetable pulao.
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Barnyard Millet
Barnyard millet, known as Sanwa or Jhangora in Hindi, is one of the fastest-cooking millets available. It is commonly used during Navratri and other fasting periods across North India because of its light texture and easy digestibility. Barnyard millet works beautifully in kheer, upma, pulao, and porridge recipes.
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Little Millet
Little millet, called Kutki or Samai in Hindi, is a small, delicate grain that closely resembles white rice in its cooked form. It contains a good amount of dietary fibre and naturally occurring B-vitamins. Little millet is commonly used in South Indian cooking as a direct substitute for rice in preparations like pongal, idli batter, biryani, and dosa.
Browntop Millet
Browntop millet is a rare, traditional grain that is making a strong comeback among Indian households. It is grown primarily in the Deccan Plateau region and contains among the highest levels of natural dietary fibre of all millets. Browntop millet has a slightly nutty flavour and can be used in dosa, idli, upma, and as a base for grain bowls.
How To Cook Millets
Cooking millets at home is straightforward and very similar to cooking rice. Follow these steps for perfectly cooked, fluffy millets every time:
- Rinse — Wash the millets under cold running water for 30 seconds to remove surface dust and impurities.
- Soak — Soak the millets in water for 4 to 6 hours. This softens the grain, reduces cooking time, and helps break down natural phytic acid for better nutrient absorption.
- Boil — Use a 1:2 ratio of millet to water. Bring to a boil, then reduce heat, cover, and simmer for 15 to 20 minutes until the water is fully absorbed.
- Fluff and rest — Turn off the heat, let the millet sit covered for 5 minutes, then fluff with a fork before serving.
Storage tip: Store whole millets in a clean, airtight container made of glass or steel. Keep in a cool, dry place away from direct sunlight. Properly stored, whole millets stay fresh for several months.
Millets In Indian Food
Millets have always been part of traditional Indian cooking. Before the Green Revolution made wheat and rice dominant, millets were the everyday grain for millions of Indian families. Today, there is a strong movement to bring millets back to the Indian kitchen.
Here are some common ways millets are used in Indian food:
- Roti and Bhakri — Ragi, Bajra, and Jowar flours have been used to make rotis and bhakris in Rajasthan, Maharashtra, and Karnataka for generations.
- Rice replacement — Foxtail, Little, and Kodo millets cook just like rice and work perfectly in khichdi, pulao, biryani, and curd rice.
- Porridge and Kanji — Ragi porridge (ragi malt) is a classic breakfast across South India, especially for children and the elderly.
- Fasting food — Barnyard millet (Sanwa) and Foxtail millet are commonly eaten during Navratri and Ekadashi fasts.
- Snacks and breakfast — Millet poha, millet upma, and millet dosa are becoming popular as convenient, nutritious alternatives to traditional breakfast items.
Explore Good And Grow Millets
At Good And Grow, we offer carefully selected, unpolished whole millets that retain their natural fibre and mineral content. Our millets are naturally processed without chemical treatments, preserving the outer bran layer where most of the nutrients reside.
Browse our full range of millets and millet-based products:
- Ragi (Finger Millet) — Rich in calcium and iron, ideal for rotis and porridge.
- Foxtail Millet — Versatile rice substitute, great for pulao and khichdi.
- Kodo Millet — Traditional grain with high dietary fibre.
- Barnyard Millet — Light, fast-cooking grain, perfect for fasting meals.
- Little Millet — Delicate, fibre-rich grain that works like rice.
- Browntop Millet — Rare, nutrient-dense grain with high fibre.
Explore the full Millets collection at Good And Grow →
nFrequently Asked Questions
nnnMillets are small-seeded traditional grains that have been cultivated in India for thousands of years. They include varieties like Ragi, Foxtail, Kodo, Barnyard, Little, and Browntop millet. They are naturally gluten-free and rich in dietary fibre, iron, calcium, and other essential minerals.
Rinse the millets, soak for 4 to 6 hours, then cook using a 1:2 ratio of millets to water. Bring to a boil, cover, and simmer for 15 to 20 minutes until the water is absorbed. Fluff with a fork and serve.
Yes, millets like Foxtail, Little, and Kodo work as direct substitutes for white rice in dishes such as khichdi, pulao, biryani, and curd rice. They cook in a similar way and offer a comparable texture.
Store whole millets in a clean, airtight container made of glass or steel. Keep in a cool, dry place away from direct sunlight. Properly stored, they remain fresh for several months.
Absolutely. Millets have been part of Indian food traditions for centuries. Ragi rotis, Bajra bhakri, millet porridge, and fasting foods made from Barnyard millet are all deeply rooted in regional Indian cuisines across Rajasthan, Karnataka, Maharashtra, and Madhya Pradesh.