Jowar, or sorghum millet, is a versatile grain in India. It’s used in flatbreads, porridge, and snacks. It’s nutritious, rich in fiber, and drought-resistant, making it ideal for diverse diets.
Bajra millet, or pearl millet, is widely used in India for making flatbreads and porridge. It grows best in hot, dry climates. Its top producing states are Rajasthan, Haryana, and Uttar Pradesh.
Ragi grows well in cool, dry weather. Its major producing states are Karnataka, Tamil Nadu, and Andhra Pradesh. It helps in bone health and is ideal for diabetic diets.
Jhangora millet, or Barnyard millet, is a high-fiber, protein-rich grain used in dishes like khichdi and upma. It boosts digestion, aids weight loss, and suits a gluten-free diet.
Proso millet, or Barri, has roots in Asia and Africa. In India, it’s grown mainly in Karnataka, Andhra Pradesh, Tamil Nadu, and Maharashtra. It thrives in dry, arid regions and aids in water-scarce farming.
Foxtail millets, or Kangni, are tiny, crispy grains with a nutty flavor. Grown in Karnataka, Andhra Pradesh, Maharashtra, and Tamil Nadu, they are nutritious and drought-resistant, making them farmer and health-friendly.
Kodo millet, or rice grass, is a highly resilient grain grown in Madhya Pradesh, Tamil Nadu, and Karnataka. It is nutritious, drought-resistant, and supports economic growth.
Moraiyo is a gluten-free grain rich in fiber and protein. Its mild flavor and fluffy texture are perfect for dishes like khichdi and idlis. It is mainly grown in Karnataka, Tamil Nadu, and Andhra Pradesh.