Did you know that 2023 has been declared as the year of millets Following India's suggestion, the United Nations has designated 2023 as the "International Year of Millet."
Millets are a small-grained cereal crop grown for both food and fodder. Millets come in thousands of different varieties. Experts believe they are one of the oldest cereals known to humankind and the first cereal to be produced for domestic use. Millet was also consumed throughout the Indus Valley culture, according to research. A nutritionally dense grain, millets were once a staple and mainstay in several regions of India. They were pushed to the margins when mainstream agriculture started promoting rice and wheat everywhere. Now, millets are making a comeback because they are climate resilient and require much less water to grow. Across India, millets are known by different regional names and consumed as a traditional food. Here are some millet dishes that you can sample on your travels.
Finger Millet
Finger millet is known as mandia in Odisha. Mandia jau is a traditional gruel made of ragi (finger millet) during summer to beat the heat. Mandia jau is well-known for its capacity to keep the body cool. It is generally prepared at night and then allowed to sit for 12 hours. The next day, people consume it as a cooling drink. Read more about the millet traditions of Adivasis here.
Pearl Millet
Bajra, or pearl millet, is widely grown in Gujarat and Rajasthan. Rotis and bhakris are among the meals that can be made with it. It is an excellent source of iron, magnesium, and calcium. Most meals in Rajasthan include bajre ki roti, which distinguishes for its sweetness and coarse texture from the locally cultivated bajra. In Rajasthan and Gujarat, you will find the wintertime beverage known as bajra raab. Since bajra flour is nourishing and refreshing, it is frequently used in the winter. In Maharashtra, mothers serve their children nachni or finger millet porridge with coconut milk and jaggery. This healthy dish is reported to contain more calcium than milk. Nachni ladoos are also popular among families. In Maharashtra, finger millet (ragi) flour is also used to make bhakri, a sort of flatbread.
Kodo Millet
Varagu, or kodo millet, is widely farmed in southern India. It is used to produce a variety of foods, including upma, idlis, and others. It is high in dietary fibre, protein, and minerals. Kodo Millet Paniyaram, or Varagu Arisi Paniyaram is a traditional breakfast in many parts of South India. Varagu is known as Kodo Millet in English, Harka in Kannada, Arikelu in Telugu and Kodra in Hindi.