The Forgotten Grains Making a Comeback
For centuries, millets sustained civilizations across Asia, Africa, and parts of Europe. These hardy, nutrient-rich grains were staples long before rice and wheat became dominant. In India, millets were once central to daily meals — nourishing farmers in Tamil Nadu with ragi porridge, sustaining warriors in Karnataka with jowar rotis, and flavoring festive dishes in tribal communities.
But as industrial agriculture expanded in the 20th century, millets were sidelined in favor of high-yield rice and wheat. Today, however, millets are making a global comeback. Celebrated as “smart foods” for their nutritional density and low environmental footprint, they are being rediscovered by chefs, nutritionists, and food enthusiasts worldwide.
What are Millets?
Millets are a group of small-seeded cereal grains belonging to the grass family (Poaceae). Unlike rice and wheat, which are often water-intensive, millets thrive in arid soils with minimal rainfall. This resilience makes them a lifeline in semi-arid regions.
Types of Millets (Major and Minor):
- Pearl Millet (Bajra) – Common in Rajasthan and Gujarat, used in flatbreads and porridges.
- Finger Millet (Ragi/Nachni) – Rich in calcium, popular in Karnataka and Tamil Nadu.
- Sorghum (Jowar) – Widely eaten in Maharashtra, Telangana, and parts of Africa.
- Foxtail Millet (Kangni/Tenai) – Nutty flavor, common in Tamil Nadu.
- Little Millet (Kutki/Samai) – Used in upma and pongal.
- Barnyard Millet (Sanwa) – Favored during fasting in North India.
- Proso Millet (Cheena) – Light and versatile, often used in porridges.
- Kodo Millet – Known for high dietary fiber, grown in central India.
Collectively, these millets form a family of grains that are gluten-free, high in protein, packed with micronutrients, and sustainable to cultivate.
Ancient History of Millets
Early Civilizations
Archaeological evidence suggests that millets were cultivated in China as early as 5000 BCE and in India around 3000 BCE. Excavations in the Indus Valley show remnants of millet consumption. In Africa, pearl millet was domesticated over 4000 years ago and remains a staple in Sahel regions.
Role in Indian Diets
Historically, millets were considered “coarse grains” but were vital for rural communities. Each region had its own millet culture:
- Ragi mudde (finger millet balls) in Karnataka.
- Bajra roti with lehsun chutney in Rajasthan.
- Jowar bhakri in Maharashtra.
- Foxtail millet pongal in Tamil Nadu.
For centuries, millets were food for kings, warriors, and commoners alike — prized for their satiety and energy.
Nutritional Benefits of Millets – Why They’re Called “Smart Foods”
Millets are often hailed as a superfood because of their impressive nutritional profile.
- Rich in Protein – Millets contain 7–12% protein, supporting muscle growth.
- High in Fiber – They improve digestion and help manage weight.
- Gluten-Free – Suitable for people with celiac disease or gluten intolerance.
- Packed with Micronutrients – Calcium (especially ragi), iron, magnesium, phosphorus, and zinc.
- Low Glycemic Index – Helps in managing blood sugar, beneficial for diabetics.
- Heart-Friendly – High in antioxidants and dietary fiber, reducing cholesterol.
Compared to polished rice or refined wheat, millets provide sustained energy without blood sugar spikes, making them ideal for modern sedentary lifestyles.
Environmental Significance – Climate-Resilient Crops
Millets are not only good for health but also for the planet. They are often called “climate-smart crops” because:
- Require 70% less water than rice.
- Thrive in arid and semi-arid conditions.
- Need minimal fertilizers and pesticides.
- Have a short growing season, providing food security in drought-prone areas.
In an era of climate change, promoting millets could ensure sustainable agriculture and nutritional security for millions.
The Decline of Millets
By the mid-20th century, India and other nations shifted agricultural focus to rice and wheat during the Green Revolution. Government subsidies and policies favored these grains, pushing millets to the margins. They were labeled as “poor man’s food”, leading to reduced consumption in urban households.
Within two generations, millets went from being everyday staples to “forgotten grains,” consumed mainly by rural communities.
The Revival – From Forgotten to Fashionable
In recent years, millets have been rediscovered for their health benefits and sustainability. Governments, NGOs, and chefs are driving this revival.
- UN Recognition – The United Nations declared 2023 as the International Year of Millets, led by India.
- Government Push – India has rebranded millets as “Shree Anna” (holy grains), promoting them through subsidies, school meals, and exports.
- Chefs & Restaurants – Leading Indian and global chefs are showcasing millet dishes in fine dining — millet risottos, ragi pasta, millet desserts.
- Health Movements – Nutritionists promote them for diabetes control, weight loss, and holistic wellness.
What was once stigmatized as “poor man’s food” is now celebrated as “future food”.
Culinary Uses of Millets – Traditional and Modern
Millets are versatile and can be adapted into countless dishes.
Traditional Indian Dishes:
- Ragi mudde – Karnataka’s rustic millet balls with curry.
- Bajra roti – Paired with jaggery and ghee in Rajasthan.
- Jowar bhakri – Flatbread staple of Maharashtra.
- Kambu koozh – Pearl millet porridge in Tamil Nadu.
- Foxtail millet pongal – A healthy twist on South India’s breakfast classic.
Modern Adaptations:
- Millet pizzas and pastas.
- Millet-based breakfast cereals and granola.
- Millet desserts like ragi brownies, millet kheer, and cakes.
- Gluten-free millet flour for baking.
Millets in Global Cuisine
Beyond India, millets are staples in Africa (sorghum porridges, pearl millet couscous) and increasingly popular in the West as part of gluten-free diets. Chefs worldwide use them in salads, pilafs, risottos, and breads.
Countries like the USA, Australia, and Japan are investing in millet-based health foods, making it a global trend.
Millets and the Future of Food
As the world faces climate change, rising lifestyle diseases, and food insecurity, millets stand out as a solution:
- For Farmers – Easy to grow, climate-resilient, less input cost.
- For Consumers – Nutrient-rich, versatile, sustainable.
- For the Planet – Lower carbon footprint, soil-friendly, drought-resistant.
India, once the global leader in millet consumption, is now working to reclaim that heritage — positioning millets as a central part of global diets in the coming decades.
The Return of the Ancient Grains
The journey of millets — from ancient staples to forgotten grains, and now to global superfoods — is a story of resilience and revival. These humble grains carry thousands of years of history, culture, and nourishment.
By embracing millets, we are not only returning to our roots but also taking a step toward a healthier, more sustainable future. Whether in a farmer’s field in Karnataka or on a Michelin-starred plate in Paris, millets remind us that sometimes the simplest foods are the ones with the most power.