From Obscurity to Superfood: The Rise of Millets on Our Plates

Once cherished in Indian kitchens, millets like bajra, ragi, jowar, kangni, and sanwa were essential to diets across dry and arid regions. But with the rise of the Green Revolution, focus shifted to high-yield crops like rice and wheat, pushing these traditional grains into obscurity. Now, in a world rethinking food choices for health and sustainability, millets are making a quiet but powerful return.

Packed with nutrients, millets are nutritional goldmines. Bajra delivers a generous amount of protein and fiber, while ragi is loaded with calcium—more than milk. Add to that a healthy dose of iron, magnesium, and zinc, and you’ve got a grain that truly fuels the body. Thanks to their low glycemic index, millets are also excellent for managing blood sugar, offering a wholesome choice for people with diabetes or anyone seeking smarter carbs.

What makes millets even more remarkable is their resilience. They thrive in poor soil, need minimal water, and can withstand high temperatures—traits that make them a sustainable solution in the age of climate change. Recognizing this, the Indian government and global organizations like the UN have launched campaigns to bring millets back into mainstream farming and dining. The food industry, too, is getting creative, adding millets to everything from breakfast cereals to baked snacks.

From rustic rotis and khichdi to modern salads and cookies, millets are slipping back onto our plates with ease and flavor. Their subtle, earthy taste blends well with various cuisines, making them a flexible ingredient for any meal. By reintroducing millets into our diets, we’re not just eating better—we’re investing in a healthier, more sustainable future. It’s time to rediscover these ancient grains and give them the place they deserve at our tables.

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