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Millets
Whole grains, flours and blends from the millet family — small, hardy grains that have been part of Indian kitchens for generations. Cook them much like rice, stir them into khichdi and pongal, or use the flours for rotis and dosas. Each pack states the grain variety and, where available, its region of origin.
What's in this category
What millets covers
This category brings together whole millet grains, freshly milled millet flours, and ready-to-cook millet blends. Whole grains keep their bran for a firmer, nuttier bite; flours suit rotis, dosas and baking; blends take the guesswork out of mixing varieties and ratios.
Whole grains
Foxtail, barnyard, little, kodo and pearl (bajra) millet — cooked like rice or added to khichdi and pongal.
Flours
Stone-style milled millet flours for rotis, dosas and everyday baking, with no maida added.
Blends
Balanced multi-millet mixes that simplify cooking ratios — a comfortable place to start.
Know your millets
A quick guide to millet types
A starting point for choosing — taste, texture and cooking vary by variety. Always check the pack for the exact cooking ratio.
| Millet | Taste / texture | Cooking ratio | Best for | Cooking time |
|---|---|---|---|---|
| Foxtail | Mild, soft, fluffy | 1 : 2.5 | First millet, pulao, khichdi | 18–20 min |
| Barnyard | Light, delicate | 1 : 3 | Upma, kheer, fasting meals | 15–18 min |
| Little | Soft, slightly nutty | 1 : 2.5 | Rice swap, lemon-style rice | 18–20 min |
| Kodo | Nutty, holds shape | 1 : 2.5 | Pilafs, salads, pongal | 20–25 min |
| Pearl (Bajra) | Hearty, full-flavoured | 1 : 3 | Rotis, bhakri, winter meals | 25–30 min |
New to millets? A balanced blend takes the guesswork out of ratios while you find the varieties you enjoy.
Whole grain, flour or blend?
Whole grain
Keeps the bran for more fibre* and a firmer bite. Best for rice-style meals, khichdi and pongal. Stores longest.
Flour
Freshly milled for rotis, dosas and baking. Buy in quantities you'll use within a few weeks for the best flavour.
Blend
A balanced mix of millets at a tested ratio — convenient and consistent, ideal when you're starting out.
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Browse all productsHow to choose & cook
How to cook with millets
Millets cook much like rice with a little more water and a short rest at the end. A 20–30 minute soak softens the grain, shortens cooking and improves texture.
- ✓Rinse well, then soak 20–30 minutes before cooking.
- ✓Use the ratio printed on the pack — most sit between 1:2.5 and 1:3 (millet:water).
- ✓Rest covered for 5 minutes off the heat so the grains finish steaming.
- ✓Start with foxtail or barnyard if millets are new to your table.
Good to know
Frequently asked questions
Are millets gluten-free?
Most millets are naturally free from gluten. If you need strict gluten-free assurance, check each pack — processing and shared facilities are noted where relevant (gluten-free* subject to controlled processing).
How are millets different from rice?
Millets keep their bran, so they tend to be higher in fibre* and have a firmer, nuttier bite than polished white rice. They usually need a little more water and a slightly longer cook.
Do I need to soak millets before cooking?
Soaking is optional but recommended. A 20–30 minute soak softens the grain, shortens the cook time and improves texture.
Which millet should I try first?
Foxtail and barnyard millet are mild and forgiving, cooking much like rice — a comfortable first choice. A balanced blend is another easy way to start.