From ₹50,000 to ₹7.5 Lakh a Month: The Millet-Idli Journey of Chittem Sudheer

 

Back in 2018, Chittem Sudheer—an agricultural-economics graduate from Visakhapatnam—decided that India’s ancient millets deserved a comeback. With only ₹50,000 and a small roadside stall he called “Vasena Poli,” he began serving idlis made entirely from millet instead of polished rice.
Fast-forward to today: his once-tiny venture now brings in roughly ₹7.5 lakh every month.

Turning a Traditional Dish into a Health Hit

Sudheer blends eight different kinds of millet for his batter and steams the idlis on vistaraku leaves, which add a subtle earthy aroma. Each plate is paired with fresh chutneys—think bottle gourd, carrot, and ginger—giving customers a meal that is light, flavorful, and packed with nutrients. Health-conscious diners quickly fell in love with the taste and the story behind it.

Fair Prices for Tribal Farmers

A big part of Sudheer’s success is how he sources his grain. Every month he buys about 700 kg of millets from tribal farmers in the districts of Srikakulam, Vizianagaram, and Visakhapatnam. He deliberately pays them above the usual market rate, ensuring they share in the growth of his business.

Doubts, Determination, and Recognition

Many people—including family members—initially questioned whether a millet-only food stall could survive. Sudheer pressed on, driven by both conviction and curiosity. His perseverance has since earned accolades from influential figures such as former Vice-President M. Venkaiah Naidu.

A Blueprint for Sustainable Enterprise

Sudheer’s story proves that reviving traditional grains can create a profitable business while promoting healthier eating and supporting local farming communities. For anyone dreaming of a purpose-driven venture, his path shows that a modest idea, if rooted in passion and fairness, can grow far beyond expectations.

 

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