there are many types of millet, these are more commonly used; pearl
millet, foxtail, finger, proso, sorghum etc. These whole grains are very
nutritious and are used in Asian and African countries.
They are grown and used commonly in India since prehistoric times.
In India 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.
The seed to harvest time of millet is short, about 65 days.
Store properly and millet grain keeps good for 2-3 years.
Millet crops need less water compared to rice and wheat crops. They are water saving crops.
Traditionally grown millet do not need any chemical/synthetic fertilizers.
They are pest-free crops.
Millet are all-season crops and not season specific like wheat.
Millet are better than rice and wheat in protein, vitamins and mineral contents. It is very nutritious and non glutinous.
It is not acid forming, is soothing to the stomach and easy to digest.
It warms the body in the cold climate.
Millet are least allergic. They are very useful for diabetics.
It contains high fiber, protiens, calcium, B complex vitamins and also vitamin E.
It is rich in minerals, lowers cholesterol. It is helpful in reducing the weight.
Millet are very high in minerals like iron, magnesium, phosphorous and potassium. Finger millet (Ragi) is richest in calcium content.
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.
different types of these whole grains known in Indian languages.
Pearl millet Is also known as black millet and green millet.
It is known in Indian languages as bajra (Hindi,Gujrati), bajri (Marathi), Sajji / Sajje (Kannada), Kambu(Tamil), Gantilu (Telugu), Kambu (Tamil).
India is the largest producer of pearl millet.
Thinai - Foxtail millet- Navne
In Indian languages known as navane in Kannada, Kang or rala in Marathi, thinai/tenai in Tamil, Korra in Telugu.
Barnyard millet - sama rice
Also known as bhagar, varai tandool, samo rice, this millet grain is used for making vrat/upvas recipes.
Bajra and Jowar grain as well as flour are used in Maharashtra, Gujarat and north Karnataka region.
Ragi or nachani is used more in the south Indian states of Karnataka and Andhra Pradesh. It is also used in Maharashtra. 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 flour is used to make baby food. It is also useful for elderly people as it is easy to digest. It is known as vaddragi hittu and ragi huri hittu in Kannada.
Millet is mainly used as food.