Different Types Of millets And How To Use Them?

Millets, one of the earliest known foods consumed by humans, but until now a lost cereal, is now once again making waves across the globe. As economies all over promote these ‘super grains’ to chart their future food security to health, it is imperative to delve deep into the significance of this nutritious and promising versatile grain alternative.

Millets have been cultivated for thousands of years, prized for their nutritional richness, resilience, and adaptability to diverse environments which enable them to grow in harsh climates without requiring much water. These small-seeded grasses come in several varieties, each offering unique flavors, textures, and health benefits. In this article, we will delve into the different types of millets and explore creative ways how to use them.

Sorghum millet:
Widely cultivated as a popular grain also known as Jowar, it is a rich source for baking, especially flatbreads and cakes. Jowar can be ground down for a porridge meal or made into syrup and used as a sweetener. It also finds use as fodder and for manufacturing ethanol in many countries all over the world. Its significant impact on the global nutrition chain aptly makes it one of the most important cereal crops in the world.

Pearl millet:
Also known as bajra, these grains stand as one of the most widely cultivated millet varieties globally. Pearl millets boast an impressive nutritional profile, loaded with essential nutrients. Bajra finds a place in traditional cuisines, often ground into flour to make wholesome flatbreads like roti. Additionally, they can be used to prepare nourishing porridge to delightful desserts.

Foxtail millet:
This is the second most grown variety of millets in the world. Rich in Vitamins A and E and nutrients like phosphorus and potassium, it is widely used in baking flatbreads and cakes. In some parts of India, it is used to make lemon rice. Cooked foxtail millet serves as an excellent rice substitute in flavourful pilafs, vibrant stir-fries, and refreshing salads. Furthermore, it lends itself well to baking, with its flour-enriching recipes for bread, cookies, and pancakes.

Finger Millet (Ragi):
Finger millet, commonly referred to as ragi is particularly renowned for its high content of calcium, iron, and amino acids. It boasts a distinctive earthy flavor and a coarse texture that makes it a perfect choice for both savory and sweet dishes and has a wide range of uses in puddings, porridges, breads, and cakes. Serving as a cornerstone in traditional Indian cuisine, Ragi is amply used to prepare food items like roti, dosa, and idli. Moreover, it is also incorporated into baked goods such as bread, muffins, and cakes elevating their both nutrition and taste profiles.

Kodo millet:
This millet has a high nutrition profile with fiber and protein content that helps people suffering from metabolism-related disorders and lifestyle diseases like diabetes. Mostly, in India it is cooked as a pilau or pilaf and substituted for rice. As a versatile grain, it can be used to make many dishes such as idli, dosa, porridge, kheer, and biscuits.

Proso millet:
Unique Indian millet also called white millet; Proso is a gluten-free grain rich in nutrients such as carbs, protein, and niacin. It can be used as a rice substitute in many recipes like khichdi, pilafs, or even in salads due to its perfect texture. Proso is also employed as birdseed and food for livestock apart from human consumption. Its flour finds use in making flatbreads to chapatis.

Little millet:
Believed to have originated in India, Little millet is extensively grown and used for food almost exclusively. It prospers in areas with scanty rainfall. Boasting a rich array of nutrients such as B vitamins, and minerals like calcium, iron, and zinc apart from high fiber content, little millets reduce the risk of diabetes, control cholesterol, and help maintain good gut health. As a great rice alternative, these grains make great idlis, and dhoklas and also work wonders as great porridge or upma for breakfast.

Conclusion:
Millets, with their diverse varieties and nutritional richness, present an exciting opportunity to diversify and enhance our diets. From the robustness of pearl millet to the versatility of foxtail millet and the nutritional prowess of finger millet, each type offers its unique culinary potential. The health benefits these humble yet wholesome food grains offer are truly unique. Not only that, millet cultivation is also incredibly sustainable. You will notice the positive changes it brings to your life after including this superfood in your everyday diet.