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Millets in the Indian Kitchen: A Practical Cooking Guide Millets have been used in regional Indian kitchens for generations. Depending on the variety, they may be ground into flour, cooked like rice or included in porridge, pulao, khichdi and snack recipes. Each millet behaves differently. Some work well as flour, while others are cooked as whole grains. Jowar Jowar is also known as sorghum. Jowar Atta is commonly used for roti and bhakri. Because it does not develop wheat-like dough elasticity, warm water and careful shaping are often used. Some households combine Jowar Atta with Wheat Atta for easier rolling. Bajra Bajra is also called pearl millet. Bajra Atta is used for roti, bhakri, cheela and regional winter dishes. The dough is usually prepared in smaller portions because millet-flour dough can change as it rests. Ragi Ragi is also known as finger millet or nachni. Ragi Atta can be used for: Ragi roti Dosa and idli batter Porridge Malt-style preparations Cookies and selected baked recipes The recipe determines whether Ragi Atta is used alone or combined with another flour. Foxtail Millet Foxtail Millet can be cooked in pulao, khichdi and other grain-based dishes. Rinse it properly and follow the water ratio given on the pack. Kodo Millet Kodo Millet may be used for khichdi, pulao and porridge-style recipes. Its preparation should be adjusted according to soaking time and the cooking appliance. Little Millet Little Millet can be included in dishes normally prepared with small-grain cereals, including pulao, khichdi and upma-style recipes. Proso and Browntop Millet Proso Millet and Browntop Millet are additional millet varieties used in grain bowls, pulao, khichdi and selected regional preparations. Cooking time and water absorption vary, so follow the directions provided for the specific product. Whole Millet or Millet Flour? Choose millet flour for roti, bhakri, cheela and selected baked dishes. Choose whole millet for pulao, khichdi, porridge and grain-based recipes. A recipe written for millet flour cannot automatically be followed using whole millet, and the reverse is also true. Cooking Tips for Millet Recipes Read the pack directions before cooking. Rinse whole millets carefully. Soak only when required by the recipe. Add water gradually when preparing millet-flour dough. Prepare small dough portions when making bhakri. Do not assume every millet needs the same cooking time. Explore Dinesh Flour Mills Millets and Whole Grains Dinesh Flour Mills offers Jowar, Bajra, Ragi, Foxtail Millet, Kodo Millet, Little Millet, Proso Millet, Browntop Millet, Multi Millet and corresponding flour options.

Explore Dinesh Flour Mills Super Food Series with millet flour, jowar macroni, ragi pasta, soya chunks and seeds mix. Fresh, clean and everyday essentials for modern kitchens.