Millet - Health Giving Grain

Sorghum, pearl-millet, finger-millet

Millet is one of the commonly used among whole grains. It is used as cereals, in soups, in breads, in baby food, as breakfast porridge and in other breakfast recipes. It is also used as bird and cattle feed.

It is very nutritious and non glutinous. It is not acid forming, is soothing and easy to digest. It warms the body in the cold climate.

It contains high fiber, proteins, calcium, B complex vitamins and also vitamin E. It is rich in minerals, lowers cholesterol.

It can be used up to 2 years if stored properly in a cool dry place. Once it is ground to flour, use it within 2-3 weeks.

The different types of these whole grains known in India are bajra, ragi ( nachani). Sorghum is called jowar in Indian languages.

Ragi or nachani is used more in the south indian states of Karnataka and Andhra Pradesh. Bajra and Jowar flour is used in Maharashtra, Gujarat and north Karnataka region. 

It is used to make flat breads (named Bhakari), dosa, rotti. Ragi grain is malted too and mixed with milk, water or yogurt and eaten at breakfast time. The sprouted ragi is used to make baby food. It is also useful for elderly people as it is easy to digest. 

I am sure you will find these healthy recipes below useful.

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Indian-Millet-Recipes

Ragi Roti - Finger-millet flat bread

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