Types of Indian Millets
|English||Pearl Millet||Finger Millet||Foxtail Millet||Kodo Millet||Little Millet||Barnyard Millet||Sorghum|
|Hindi||Bajra||Nachani, Mundua, Mandika, Marwah||Kangni, |
|Tamil||Kambu||Ragi, Kezhvaragu, Kelvaragu, Keppai,||Thinai||Varagu||Saamai||Kuthiravali (Kuthiraivolly)||Kuthiravali (Kuthiraivolly)
- Pearl: India is the highest producer of pearl millet or Bajra. It’s very high in protein, fuels you up and is great for rotis. It’s also eaten sprouted and in porridges.
- Finger millet: Known as Mandua in Hindi and famous as Ragi in Karnataka, finger millet has the highest calcium content and is a staple food in Karnataka in the form of muddes.
- Foxtail: With the highest mineral content of all millets, foxtail millet is justifiably the second most produced in the world. It’s known as Kangni in Hindi.
- Kodo: Known as Kodra or Kodon, Kodo millet is high in fibre and offers a great energy boost. It’s thus ideal for diabetics, and can be substituted for rice.
- Little millet: Has the highest fat content and is commonly consumed as bread, dosas, rotis and rice. It’s known as Kutki in hindi.
- Barnyard: Barnyard millet grows faster than you can say Jhangora (its Hindi name). It also has the highest fibre and iron content amongst its fellow millets.
- Sorghum: Say hello to Jowar, the hardy grain that’s consumed all over India as rotis and porridges, thanks to its high protein + carb + energy composition.