Types of Indian Millets

EnglishPearl MilletFinger MilletFoxtail MilletKodo MilletLittle Millet Barnyard MilletSorghum
HindiBajraNachani, Mundua, Mandika, MarwahKangni, 
Kakum,
Rala
Koden,
Kodra
Kutki,
Shavan
Jhangora,
Sanwa
Jowar
TamilKambuRagi, Kezhvaragu, Kelvaragu, Keppai,
ThinaiVaraguSaamaiKuthiravali (Kuthiraivolly)Kuthiravali (Kuthiraivolly)
Cholam

  • 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.