Seven millets, explained simply — and why a blend beats any one of them

"Millets" is a category, not an ingredient — a bit like saying "dal". Here is what each of the seven in our mix actually brings.

Finger millet (ragi, kezhvaragu)

The calcium one. Finger millet carries roughly 300-350 mg of calcium per 100 g, around ten times what whole wheat offers. Earthy, and it thickens hard.

Pearl millet (kambu, bajra)

The iron one, and the one for hot weather. Deep and almost nutty when properly roasted. Traditionally the grain of choice in India's hottest, driest districts.

Foxtail millet (thinai)

The gentle one. Mild, creamy, easy on the stomach. Usually the first millet anyone should try, and a good one for young children.

Little millet (samai)

Highest in fibre of the small millets and the lightest in the stomach. Slightly sticky, which gives a porridge body.

Kodo millet (varagu)

The most rice-like in texture, which makes it the easiest swap for someone who eats rice twice a day.

Barnyard millet (kuthiraivali)

Lowest in calories, highest in fibre, and it stops a porridge turning gluey. Excellent in a blend, dull on its own.

Proso millet (panivaragu)

Quick-cooking and mild, with a good protein content for a millet. Rarely sold on its own, which is a shame.

So why blend them?

Because every one of them is good at something and mediocre at something else. Ragi has the calcium but is heavy. Barnyard is light but bland. Foxtail is gentle but thin. Put all seven together with pulses, nuts and a few traditional rice varieties and you get the texture of one and the nutrition of all — which is the entire idea behind a forty-ingredient mix rather than a single-grain flour.

One practical warning

Millets are high in fibre. If your family has been eating mostly polished rice, introduce them gradually over two or three weeks. Going from zero to three millet meals a day tends to cause bloating, and people then blame the grain rather than the pace.