Millets & Grains

Foxtail, little, kodo and barnyard millets, whole jowar, bajra and ragi, rice varieties and dalia: whole grains for khichdi, pulao, porridge and vrat meals.

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Cooking a pot of foxtail millet for the first time feels a lot like cooking rice, with one difference: it needs a short rinse, sometimes a soak, and a little less patience. That ease is part of why whole millets and grains have found their way back into city kitchens.

Foxtail millet is called thinai in Tamil and kangni in Hindi; little millet is samai or kutki; barnyard millet, samak or sanwa ke chawal, is widely eaten during fasts. Kodo, ragi, jowar and bajra are sold whole as well. Alongside them sit rice in its regional forms, broken wheat dalia for porridge and upma, and other everyday grains.

Pick by dish: small millets for khichdi, pongal or pulao; dalia for a sweet or savoury bowl. On each pack, check for stones or husk mentioned in cleaning instructions, plus the FSSAI number, the packer and a packing date. Keep grains in airtight dabbas.

Frequently Asked Questions

How much water do millets need?

Small millets usually cook in about two to three cups of water per cup, depending on the variety and the texture you want. The pack often gives a guide.

Which millet is used during fasts?

Barnyard millet, known as samak or sanwa ke chawal, is commonly eaten in many North Indian vrats. Family customs vary.

Do I need to soak millets?

A short soak of thirty minutes or so helps some whole millets cook evenly, especially jowar and bajra. Small millets often need only rinsing.

What can I cook with dalia?

Sweet dalia with milk and jaggery, savoury vegetable dalia, or a khichdi with moong dal are common home dishes.