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09:20 AM | 19-07-2019
Are you wondering what all the recent buzz about millets is? Or have you seen packets of millets - jowar, sama rice, ragi etc online and in supermarkets and are unsure about how to use them?
The superior nutrition, ease on digestion, easy growing and organic availability make millets attractive alternates to wheat and rice which have become our staples today. Read all about millets in this article and start diversifying your diet from plain old rice and wheat.
Millets are tiny grains that belong to the grass family. Historically, millets have been cultivated in large areas in the semi-arid regions of Asia and Africa. Here, they have been important food staples. They have been grown for centuries either for consumption by humans or as animal feed. According to archeologists, these ancient grains seem to have been cultivated in East Asia as far back as 10,000 years ago, around the same time human beings started agriculture.
Know your millets
There are many varieties of millets but only a few are commonly used. Based on the grain size, millets can be again classified as major millets (Sorghum and pearl millet) and small millets (of which Ragi is the most common).
There are two varieties of major millets:
Small millets also have their own names.
Irrespective of the size, you can learn to make them into super nutritious and tasty recipes.
The table below lists the common millets and their names in different Indian languages.
Table: Indian vernacular names of small millets (Source:vikaspedia.in)
|
English |
Finger millet |
Little millet |
Kodo millet |
Foxtail/ Italian millet |
Barnyard millet |
Proso millet |
|
Hindi |
Mandua |
Kutki |
Kodon |
Kangni, Kakum |
Sanwa, * Jhangon |
Barre |
|
Sanskrit |
Nandimukhi, Madhuli |
- |
Kodara |
Kanguni |
Shyama |
Chiná |
|
Kannada |
Ragi |
Same |
Harka |
Navane |
Oodalu |
Baragu |
|
Tamil |
Kelvaragu |
Samai |
Varagu |
Tenai |
Kuthiravaali |
Panivarag |
|
Telugu |
Ragulu |
Samalu |
Arikelu, Arika |
Korra, Korralu |
Udalu, Kodisama |
Varigulu, Varagalu |
|
Malayalam |
Moothari |
Chama |
Varagu |
Thina |
- |
Panivaragu |
|
Marathi |
Nachni |
Sava |
Kodra |
Kang, Rala |
Shamul |
Vari |
|
Gujarati |
Nagli, Bavto |
Gajro, Kuri |
Kodra |
Kang |
Sama |
Cheno |
|
Bengali |
Mandua |
Kangani |
Kodo |
Kaon |
Shamula |
Cheena |
|
Oriya |
Mandia |
Suan |
Kodua |
Kanghu, Kora |
Khira |
Chinna |
|
Punjabi |
Mandhuka, Mandhal |
Swank |
Kodra |
Kangni |
Swank |
Cheena |
|
Kashmiri |
- |
Ganuhaar |
|
Shol |
- |
Pingu |
* Also known as vrat ke chawal, commonly eaten during Navratri fasting
Did you know?
You can get creative and learn to incorporate millets into various recipes.
Millets – why did we forget them?
In India, 60 years ago, 40% of all cereal cultivated was millets. Now, just around 11% of cultivated area of cereals in millets. Millets were taken over by their upstart cousins – wheat and rice. Why did this happen?
In the 1960s, 1970s, the Indian government started the green revolution to convert the country’s traditional agricultural practices to an industrial system, by adopting modern methods and technology such as high-yielding variety seeds, tractors, irrigation facilities, pesticides, fertilizers etc. The government decided to pursue green revolution as a response to a perceived crisis in food production due to growing population, famines, colonial mismanagement and poor agricultural sector practices. The intention was to achieve self-sufficiency in grain production and improve malnutrition. Due to misguided policies, push by foreign MNCs and agricultural companies, the government was providing input subsidies including the seeds to grow wheat and was buying back the crop under a guaranteed price. Farmers were persuaded to ditch traditional crops like millets grown using organic farming to high yielding varieties of rice and wheat cultivated using hybrid seeds. Lured by these subsidies, farmers started switching from traditional crops like maize, rice, pulses and oil seeds to high yielding rice and wheat cultivation. Now, India is second in the world in wheat production and first in the production of rice. Millets lost out to wheat and rice which became the staple of the growing population.
Subsidized rice and wheat were sold through the public distribution system. Millets, unfortunately, came to be known as a poor man’s staple and as animal feed or was used for making alcohol. Millets were relegated to a food consumed only during fasts or vrats (religious fasting).The systematic neglect of millets has led to these grains almost disappearing from our plates.
Here's how you can bring millets back into your plates!
Why are millets making a comeback? Is it a fad?
In recent times, millet cultivation has seen a revival and is now available in many retail and online shops. It is now a common shopping item for many aware consumers. The government, health practitioners and even farmers are now pushing for millets. In fact, the Indian government has declared 2018 as the National Year of Millets and is publicizing millets as good for health and good for famers too.
What has changed?
The revived knowledge of their superior nutritional profile, easy digestibility, anti-allergenic properties, easy growing and harvesting, availability in organic and least polished forms has led to a surge in their revival. They are now viewed as a health food and being increasingly adopted by urban consumers who are seeking a staple food which Is easy on digestion, good for the heart and does not spike sugar levels of the blood and is also good for the environment. Fortunately, millets meet all these criteria.
Health benefits
By using the right cooking techniques and recipes, millets can be made super delicious- making them easier to incorporate into you daily eating.
Environment and food security benefits
In addition to health benefits, growing millets is good for the environment, profitable for the farmers and also takes care of the country’s food security.
By diversifying your diet from wheat and rice to include millets, you are not only improving your health but also contributing to the nation’s food security and supporting your local farmer.
Benefits to the farmer
Farmers find it easy to grow millets. Since the needs on water, soil, fertilizers are less, the need for investment is less. The seeds can be just be broadcasted and the crop is ready to harvest in 3 months, They just need 2-3 timely rains and will yield a good harvest.
Using millets in your daily food
Now that you know a lot about millets, it is time to diversify your diet. You can start by replacing 50% of your daily consumption of wheat and rice with millets. Many dishes traditionally made with wheat and rice can be made with millets too and taste great. Everyone can consume millets – from babies to the elderly. Millets are so versatile that they can be used for all kinds of recipes from cakes, rotis to kheer and salads.
However, some things to keep in mind –
Millets can be cooked like rice, wash well and boil them in an open pan. They do require more water compared to ordinary rice, 2.5 – 3 times depending on the millets being used.
Millets can be used to make traditional dishes like upma, idli, dosa and can even be used in salads.
Millet flours can be used for making all dishes like rotis , breads and cakes too.
Recipes
Join the online course on Healthy Millet Cooking for everyday millet recipes.
Recommended read:
Title pic credit:Smart millet and human health
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