Rediscovering Millets: My Journey to Healthier Eating

Hey everyone!

I’ve been on a bit of a health kick lately, and I wanted to share something that’s completely changed the way I think about food—millets. Yes, those tiny, ancient grains that our grandparents probably ate but somehow got forgotten in the hustle of modern life. I’ve been experimenting with millets for a while now, and let me tell you, they’re a game-changer.

If you’re like me and always on the lookout for healthier, sustainable food options, millets might just be what you need. They’re gluten-free, packed with nutrients, and super versatile. Plus, they’re great for the planet because they need less water to grow compared to other grains. Win-win, right?

My First Encounter with Millets

I’ll be honest—I didn’t know much about millets until recently. I stumbled upon them while browsing for gluten-free alternatives (thanks to my friend who’s been raving about them). I started with Kodo millet (Kodari), and it was love at first bite. It’s light, easy to cook, and works perfectly as a rice substitute. I made a simple millet khichdi, and it was so comforting and wholesome.

Then I tried Bajri flour, which is made from pearl millet. I used it to make rotis, and they turned out so soft and delicious. Bajri is also rich in iron, which is great because I’ve been trying to boost my energy levels naturally.

Next up was Juwar flour (sorghum). I used it to make gluten-free pancakes, and they were a hit with my family. Even my picky eater nephew couldn’t tell the difference!

And let’s not forget Foxtail millet (Bajari). I’ve been using it in salads and porridge, and it’s such a versatile grain. It’s light on the stomach and keeps me full for hours.

Why I’m Hooked on Millets

Here’s why I think millets are amazing:

They’re super nutritious. Millets are loaded with fiber, protein, and essential vitamins and minerals.
They’re easy to cook. You can use them in pretty much any dish—porridge, rotis, salads, even desserts!
They’re great for the planet. Millets require less water and are more sustainable than many other crops.

Plus, they’re naturally gluten-free, which is perfect for anyone with gluten sensitivity or celiac disease.

How I Use Millets in My Daily Meals

If you’re wondering how to start with millets, here are a few simple ways I’ve been using them:

Breakfast: I make a warm porridge with Foxtail millet, topped with fruits and nuts. It’s my go-to morning comfort food.

Lunch: I swap rice with Kodo millet in my meals. It works great in biryani, pulao, or even as a side dish.

Snacks: I’ve started making millet-based snacks like chivda and ladoo. They’re healthy, tasty, and perfect for my mid-day cravings.

Dinner: Bajri rotis have become a regular at my dinner table. They pair so well with curries and dals.

A Little Tip: Choose Quality Millets

One thing I’ve learned is that the quality of millets matters. I’ve tried a few brands, and I’ve noticed that the better the quality, the better the taste and texture. Look for brands that source their millets responsibly and process them carefully to retain their nutrients. Trust me, it makes all the difference.

Final Thoughts

Millets have truly transformed the way I eat. They’re not just healthy; they’re also delicious and incredibly versatile. If you’re looking to add more nutrition to your diet or just want to try something new, I highly recommend giving millets a shot.

Start small— maybe with a millet porridge or a simple roti—and see how you like it. Who knows? You might just fall in love with these tiny grains like I did.