Types of Millets

Names in Hindi

Pearl Millet (Bajra बाजरा)**

• High in protein and fiber.

Finger Millet (Ragi रागी or Nachni)**

• Rich in calcium.

• Often used in South Indian cuisine, such as dosas and idlis.

• Raagi Soup
• Raag Upma
• Try Ragi Idiyappam

Foxtail Millet (कंगनी)

• Slightly nutty flavor.
• High in dietary fiber; used in soups, stews, and as a rice substitute.

Pearled Foxtail Millet

• Upma (soak for 30 mins and cook like sooji upma)
• Dosa fermented (instead of Rice, just use pearled foxtail millet)
• Biryani

Foxtail millet Flour

Proso Millet (Panicum Millet, चेना)

• Quick to cook with a mild flavor.
• Used in breakfast cereals, salads, and as a side dish.

Barnyard Millet (सामवा)

- High fiber content and low glycemic index.
- Used in weight-loss diets and as a rice alternative.

Little Millet (कुटकी)

• Used in various dishes like porridge and pulao.
• Valued for its high antioxidant content.

Kodo Millet (कोद्र)

• Mild flavor.
• Used in recipes like upma and khichdi; high in minerals.

Tamarind Millet**

• Less common.
• Known for its unique flavor; used in specific regional dishes.

Amarnath (राजगीरा/रामदाना)

Buckwheat/Kuttu (कूटू)