Cooking | Health | Nutrition | Weight Gain | Weight Loss | Women | Social Planning | IndiaCurry.com

Millet Bajra Jowar Ragi Kheri Kodo Jhungori

Millet is used to make breads and porridge. Millet is gluten-free alternative to wheat. Popular Millet are: Bajra Jowar, and Ragi

According to Bible millet was growing in Israel around 600 BC. The Greek historian Herodotus, described millet growing in Persian Empire in the 400's BC. Food historians and archeologists date back records to about 2,800 BC in China. It is suggested that people were farming millet in India about 2500 BC. The Harappans used millet to make Roti.

Millet grows fast with little rains in poor soil conditions. The grain can lie dormant for years, and then becomes harvest ready within 45 days from spring rains.

Millet is considered to have higher nutritional value than wheat, specially phosphorus and Iron. Also, Buckwheat and Millet are the only two grains that are alkaline. Therefore, these grains are widely used in India by people suffering from stomach ulcers or colitis.

India accounts for 40% of global millet production. Two thirds of this production is Pearl Millet, followed by Finger millet.

The most popular millets produced in India follow:

Pearl Millet/Spiked Millet (Bajra)

Bajra is grown in  Rajasthan, Maharashtra, Gujarat, Uttar Pradesh and Haryana.

Finger Millet (Ragi)

Ragi is also used to produce beer. Ragi is produced mainly in Karnataka, Orissa, Uttar Pradesh and Tamil Nadu.

Great Millet/Sorghum (Jowar)
Foxtail Millet (Kheri)
Little Millet (Kodo)
Barnyard millet (Jhungori)

Cooking Orientation | Recipe Groups | FAQ | Google Group | Disclaimer | What do you think! | Visitor Recipes | Submit Recipes