This versatile gluten-free Indian millet can be used in everything from flat breads to polenta, breakfast porridges and even desserts. Adding whole grain Indian millet to soups and stews is also a great way to thicken these dishes (add the grains to the soup or stew 20 to 25 minutes before the end of the expected cooking time).

Below are some recipes featuring Indian millets. Bookmark and visit often for new recipes.

Let’s start off by learning how to cook Indian millets.

Indian millets are sold in Indian grocery stores in the US in the form of tiny seeds with most of their outer layers of skin removed. To cook Indian millets, first wash the millets in running water using a colandar. Then measure three cups of water (or any stock) for one cup of millet. For a more grainier texture, take 2.5 cups of water. Take the water, salt and millets in a pot and boil it. Once the liquid boils, reduce the flame and simmer for 15 minutes until all the liquid is absorbed. Fluff it with a fork and let it sit for another five minutes. Move the cooked millets onto a different bowl so that it doesn’t get lumpy, and all the grains stay separate.