Indian Millet

Millet is a type of cereal grain that has been a staple food in India for thousands of years. It is a drought-resistant crop and can grow in poor soil, making it an important food source in many parts of the country. In this blog, we will explore the history and cultural significance of Indian millet, as well as its nutritional value and culinary uses.

History and Cultural Significance

Millet has been cultivated in India for over 5,000 years and is believed to have originated in Africa. It was a primary crop in ancient India, and its use can be traced back to the Harappan civilization, which existed around 2600 BCE. Millet was also mentioned in the Rigveda, one of the oldest sacred texts of Hinduism.

In some parts of India, millet is known as “bajra” and is a staple food, especially in rural areas. It is often eaten in the form of roti or bread and is also used to make porridge, khichdi, and other traditional dishes.

Nutritional Value

Indian millet is an excellent source of nutrition and is high in protein, fiber, and minerals such as iron, magnesium, and potassium. It is also gluten-free, making it a great option for those with celiac disease or gluten intolerance. Millet is also low in fat and has a low glycemic index, making it an ideal food for those with diabetes.

Culinary Uses

Millet is a versatile grain and can be used in a variety of dishes. In India, it is often used to make roti or flatbread, which is served with dal or vegetables. It is also used to make khichdi, a one-pot meal made with millet, lentils, and vegetables.

Another popular dish made with millet is kheer, a dessert made with millet, milk, and sugar. Millet is also used to make a fermented drink called “bajra ki raab,” which is made by boiling millet with buttermilk and spices.


Indian millet has a rich history and cultural significance in the country, and is a nutritious and versatile grain that can be used in a variety of dishes. Whether you’re enjoying it in the form of roti or porridge, or as part of a dessert, there’s no denying the deliciousness and nutritional benefits of this ancient grain.