10 Different Types Of Millets And How To Use Them

Millets are small grains, ancient grains and have been used in feeding civilisations over 1000 years. These are climate change-resistant crops which grow in dry regions and do not need a lot of water; therefore, they are environmentally friendly and sustainable especially in Asia and Africa. 

With growing health awareness, people looking to buy Indian groceries in melbourne are also turning to buy millets online. These grains have gained global recognition as nutri-cereals thanks to their impressive nutritional profile and versatile cooking potential. 

High in fibre, vitamins, and minerals, millets are an excellent gluten-free alternative to rice or wheat, fitting perfectly into both traditional and modern diets.

From old-fashioned porridges to modern baked recipes, millets bring nourishment and flavor to any kitchen a must if you love to explore top indian grocery essentials that support a healthier lifestyle.

Why Millets Are Good for You

Millets are food giants boasting of complex carbohydrates, dietary fibre, essential amino acids and antioxidants. 

They balance the level of blood sugar and in diabetics, they contain high amounts of fibre that assists in digestion as well as the health of the gut. 

The millets also contain magnesium, calcium and iron which make them stronger and enhance better cardiovascular conditions. 

They are also gluten free hence are healthy when the individual is gluten intolerant or has gluten celiac disease. Besides this, millets contain a glycemic index; they are also fulfilling and this helps in weight management. 

They also do not pollute the environment since they require low water and fertiliser requirements hence sustainable agriculture.

Finger Millet (Ragi)

Ragi or finger millet is a staple grain in southern India and in some areas of Africa. It is also very high in calcium, which is an excellent bone-building material, and has iron, protein and essential amino acids. 

Dietary fibre is also a good source found in ragi to help in digestion and control of blood sugar. It is traditionally served in the form of porridge, rotis, dosa and even health drinks made of malt. It is also possible to add ragi flour to cookies, muffins, and pancakes to make them healthy.

Pearl Millet (Bajra)

Pearl millet in the form of bajra is one of the oldest types of grain that is still being grown. It grows in arid and hot environments.  

It is also known to contain high amount of iron and zinc which boost the immunity and prevent anemia.  Also, bajra is a protein source rich in healthy fats that promote the wellbeing of the heart and muscles.  

Most likely it is used in Indian cooking to prepare porridge, khichdi, and rotis.  Moreover, pearl millet flour may be mixed with multi-grain mixtures to add more nutrients to them or serve as the basis of gluten-free flatbreads.

Foxtail Millet

Foxtail millet is fast-growing and easy to digest, with a good supply of iron, magnesium and antioxidant value. It also has a soft taste and a little bit chewy, which makes it applicable in various meals. 

It also keeps the levels of cholesterol and blood sugar under restraint, which makes it an excellent option among people with metabolic issues. 

Foxtail millet 1kg can be used instead of rice in salads, stir-fries or biryanis. It is also very good with upma, idli and even baked items such as muffins or energy bars.

Little Millet

Little millet is a small and fast cooking grain and is rich in fibre, other minerals like potassium and iron. Specifically, it is valued because of its low glycemic index and detoxifying effect. 

Ics Little millets 1kg is un-spicy and it can be offered in place of rice in the daily meal or a constituent in soups, salads and pulao. 

It could also be put into flour to be used to prepare pancakes, dosas, or healthy desserts. It is a fantastic substitute as far as the individuals who are turning to millet-based meals due to their versatility are concerned.

Kodo Millet

Kodo millet (Varagu) 1kg has traditionally been considered a prudent choice due to its superior nutrition and suitability to the climate.  

It is also rich in antioxidants and polyphenols which possess anti-inflammatory and anti-oxidant properties, among other things.  

Since it contains lower fiber levels yet is nourishing and satisfying, it will be helpful to people with digestive problems.  

Kodo Millet may be cooked to form pulao and pongal and upma or may be cooked just as rice would be cooked.  It tastes like nuts and is a good calorie and healthy meal that goes with vegetables and spices.

Barnyard Millet

Moriayo (barnyard millet) is a fast-cooking nutrient-rich food particularly rich in iron and fiber.  Since it is light and it is one of the sources of energy, it can be added to detox meals or fasting meals.  

This grain has been recognized to control the level of blood sugar and cholesterol.  

It may substitute semolina or rice in such preparations as pudding, porridge or pilaf.  Salads, dosas and idlis may also be added with barnyard millet to provide texture and nutrients.

Proso Millet

White millet is one of the most versatile and high-protein millets also referred to as proso millet. Individuals who are dieting to lose weight or due to cardiovascular complications are able to consume it since it is not rich in fat, and it contains the essential amino acids.  It has a nutty taste which is mild and can be paired with savory and sweet food. 

Proso militia can be porreted into porridge or taken in salads or be mixed with vegetables to make wholesome pilafs. 

Ground proso millet may be used to make pancakes, cookies and bread giving it an added nutritional value.

Sorghum (Jowar)

Sorghum (also known as jowar) is the most widespread millet that is grown.  It is believed to be very good to the heart and the digestive system since it contains good portions of dietary fiber, protein, and antioxidants.  

Moreover, individuals who are intolerant of wheat are fond of it as it does not contain gluten.  The jowar flour is mostly used in baked goods, rotis and pancakes. 

Sorghum may be used as the grain base to make salads, soups, and grain bowls, or be used like popcorn.  It is a wonderful staple grain due to its impartiality and adaptability.

Teff

Teff is a primitive grain that originated in Ethiopia and it has been eaten over many years and its lightness and nutrition is unbelievable.  

It has an outstanding nutritional profile primarily because of the presence of the minerals calcium, iron, resistant starch, though its role in the regulation of the blood sugar level should not be overlooked as well.  

Even though teff is the primary component in injera, the flatbread consumed in Ethiopia all the time, it is slowly becoming a gluten-free supergrain beyond Ethiopia.

Teff may be used as a bread, pancake, and soups and stews thickener.  Whole Teff grain is nutritious and is earthy and can be placed in salads or prepared into porridge.

Amaranth

Technically, amaranth is a pseudo-cereal; it is commonly considered together with the millets, which share similar nutritional and food characteristics. 

This plant is rich in protein (of the best quality) as well as containing all the necessary amino acids, therefore, it is a good source of calcium, magnesium and iron.

Amaranth is thus highly beneficial to the immunity system, muscular and bones.  The seeds of amaranth may be popcorn, porridge, or baking flour.  It has a nutritious taste that goes well with savory and sweet dishes, such as soups and energy bars.

Cooking and Storing Tips for Millets.

Rinse millets before cooking them so that no impurities or dust are left. Certain types are better soaked 30 minutes before cooking to shorten the cooking time and its digestibility. Mostly, millets are cooked in a proportion of 1:2 to 1:3 of grain to water depending on the texture required.

Dry millets should also be placed in airtight containers in a cool and dark environment to avoid rancidity because they have natural oils. Millet can be refrigerated and held up to a period of 3 days or frozen to be stored longer. Millets can be toasted a bit prior to cooking to add flavour to the product.

Conclusion

Millets are not only old grains, they are the future of healthy and sustainable food. They have high nutrient density, versatility and adaptability which makes them an ideal diet in the present day.

Why not add many types of millets to your diet, not only to make the dishes taste and feel better, but also to contribute to a healthier and more sustainable environment? 

Be it as a substitute for rice, a fun baking experiment or a nutritious porridge, millets can be used indefinitely in improvisation and culinary delight that will not only sustain the body but also the planet.

The Sarawan Spices can explore a broad assortment of high-quality millets online which are wholesome and natural grains that are obtained with care. Along with high-nutrient ones such as ragi, foxtail, and pearl millet, Sarawan Spices offers the benefit of freshness, purity, and even authenticity in each pack of non-popular varieties such as kodo and barnyard millet.

They are also health-conscious, and their millets are easy to use in your day-to-day meals, whether you want to make rotis or a salad, or even in baking, so it is never that difficult to get farm-fresh, nutritious millets online delivered at your door.