Increasing health issues, lifestyle diseases, and nutritional insecurity call for more attention to the miracle grain, millets. Millets were grown and consumed as a staple food in India. But with the passage of time rice and wheat were preferred and there has been a decline in the cultivation and consumption of millets. Millets are a powerhouse of nutrients that are rich in iron, calcium, protein, vitamins phytochemicals, and anti-oxidants and have again come back to our plates.
How to prepare millets
Ways to include millets
As Idlis :
Ragi idli is a power-packed meal. Idlis can be made with most millet varieties, and one can experience a new idli every time you make it.
In Biriyanis/Pulao :
Foxtail millet can be used while preparing biriyanis /pulao. It has a low glycemic index and helps in reducing cholesterol and fasting glucose in type-2 diabetes patients.
Switch your regular flour with any millet-based flour (foxtail millet, amaranth, and bajra are our top picks) and you’ll have an absolutely delicious pancake or dosa as you may like to call it.
To make millet-based chapatis, 50% wheat flour can be mixed with any millet-based flour like ragi flour or jowar flour for the remaining part of the dough.
So what are you waiting for, try a VEYR millet based dish for your next meal.
|Millets - Glossary in Tamil and Hindi
||Ragi | Nachni
|Mountain Finger Millet
||Ragi | Nachni
|Little Millet (boiled)
|Little Millet (unboiled)
|Foxtail Millet (boiled)
|Foxtail Millet (unboiled)
|Barnyard Millet (boiled)
|Barnyard Millet (unboiled)
|Country Pearl Millet