Millets

Millets are small seeded grasses grown across dry parts of India and Africa. Ragi, or finger millet, is a tiny brick red grain, kurakkan in Sri Lanka, used for porridge, mudde and dosa. Bajra, bajri or kambu is pearl millet, the grain of Rajasthani and Gujarati rotla. Saamai is little millet, cooked like rice in Tamil homes, and barnyard millet, samo, moraiyo or kuthiraivali, is the grain of Navratri and Ekadashi fasts.

For a first try, little millet and barnyard millet are the easiest swaps for rice, with a mild taste and quick cooking. Pearl millet is heartier and nuttier, best in khichdi or porridge. Whole ragi is usually sprouted or ground at home for porridge and malt. For rotis and bhakri, buy the flour instead, found in our millet flour range.

Rinse millets well, then soak for at least thirty minutes. Little millet and barnyard millet cook like rice, with about two and a half cups of water per cup, in fifteen minutes; pearl millet needs longer, or an overnight soak. More grains sit alongside, including barley and broken wheat, under millets and grains.