Ancient Grains, Modern Wellness
Millet Knowledge Center
Millets are a group of small-seeded grasses that have been cultivated in India for thousands of years. Known as “Siru Thaniyangal” (சிறு தானியங்கள்) in Tamil, these ancient grains are nutritional powerhouses that deserve a place in every modern kitchen.
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Ragi (Finger Millet)
கேழ்வரகுKey Attributes:
- Rich in calcium
- Good source of iron
- High dietary fibre
- Gluten-free grain
Common Uses: Dosa, roti, porridge, brownies, cookies, laddus
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Jowar (Sorghum)
சோளம்Key Attributes:
- High in antioxidants
- Rich in B vitamins
- Good protein content
- Naturally gluten-free
Common Uses: Roti, cookies, dosa, upma, bhakri
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Kambu (Pearl Millet)
கம்புKey Attributes:
- High in protein
- Rich in iron & zinc
- Warming grain
- Traditional Tamil Nadu staple
Common Uses: Koozh, dosai, adai, laddus, porridge
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Thinai (Foxtail Millet)
தினைKey Attributes:
- Low glycemic index
- Good for digestion
- Rich in minerals
- Light on the stomach
Common Uses: Pongal, upma, idli, soup mixes
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Kodo Millet
வரகுKey Attributes:
- High fibre content
- Eases digestion
- Rich in polyphenols
- Traditional fasting grain
Common Uses: Rice substitute, pongal, upma, dosa
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Samai (Little Millet)
சாமைKey Attributes:
- Rich in B-complex vitamins
- Good iron content
- Easy to digest
- Versatile grain
Common Uses: Rice substitute, biryani, sweet pongal
Note: Nutritional attributes mentioned are general characteristics of these grains. Individual results may vary. Please consult a healthcare professional for specific dietary advice.
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