Millets Guide: Foxtail, Little, Kodo, Ragi and Jowar (and How to Cook Them)

Millets are traditional grains that Andhra kitchens have used for generations. They are naturally gluten-free, rich in fibre and easy to cook once you know a few basics. Here is a quick guide.

Millets and their Telugu names

• Foxtail millet (Korralu): mild, slightly nutty. Cooks like rice.
• Little millet (Samalu): small, soft grains. Good for upma, pulav and kheer.
• Kodo millet (Arikelu): earthy flavour. Suits curd rice and lemon rice.
• Ragi (Ragulu): finger millet, dark and rich. Ragi mudde, ragi java and dosa.
• Jowar (Jonna): sorghum. Rotte, roti and porridge.
• Bajra (Sajja): pearl millet. Warm rotis, especially in winter.

How to cook millet rice

1. Rinse 1 cup of millet two or three times.
2. Soak for 30 minutes to 2 hours. This softens the grain and helps digestion.
3. Cook with about 2 to 2.5 cups of water, depending on the millet, until soft.
4. Rest for 5 minutes, then fluff.

Easy ways to start

• Swap half your rice for foxtail millet in the first week, then increase.
• Make ragi porridge for breakfast with jaggery and milk.
• Use little millet for a quick upma in place of sooji.

A note on health

Millets are a good source of fibre and are often chosen by people who want to eat a more varied diet. If you manage a medical condition, such as diabetes, please follow your doctor's advice rather than any general guide.

Shop our rice and millets: Foxtail Millet, Little Millet, Kodo Millet and Ragi Flour.