Foxtail Millets (Korralu)
Korralu, or foxtail millet, might be tiny but it packs a punch in the nutrition department, offering a healthy dose of protein, fibre, and vitamins. You can use the whole Korralu grains and cook up a pulao, upma or even mix them into salads for an extra crunch.

Barnyard Millet (Sanwa)
Sanwa, or barnyard millet, is a gluten-free grain that’s high in fibre and low in calories. Just cook the whole sanwa grains the same way you would rice. And if you’ve got a sweet tooth, whip up a creamy porridge that’s as comforting as it is healthy.

Pearl Millets (Bajra)
Bajra, or pearl millet, is a nutritional powerhouse that's been a staple in many Indian households for centuries. This drought-resistant grain is packed with fibre, vitamins, and minerals, making it a smart choice for your well-being. With its nutty flavour and a gluten-free tag, bajra is a versatile gem. You can use bajra to make rotis, use it as a substitute for rice in khichdi or risotto, or get creative with bajra pasta.

Finger Millet (Ragi)
Ragi, also known as finger millet, is a South Indian favourite, famed for its exceptional nutritional content. It's rich in calcium, iron, and fibre, making it a superfood for bone health and digestion. Ragi grains can be roasted and ground into flour for dosas, idlis, or whipped up in nutrient-packed pancakes. Feeling fancy? How about baking them into muffins and cakes, adding a nutritious twist to your favourite treats?

Amaranth (Rajgira)
Rajgira, or Amaranth, has been a cherished grain in Indian culture. It's nutrient-dense and a source of essential amino acids, making it a versatile addition to your kitchen. You can use Rajgira to create delectable ladoos, hearty porridge, or as a secret thickening agent in soups and stews. Fancy a quick pick-me-up snack? Mix them into granola bars for a midday energy boost.