Unpolished foxtail, kodo, barnyard and little millet — sold in 3×400g and 4×400g combos so you can rotate varieties rather than commit to one. Naturally gluten-free whole grains for khichdi, upma, dosa batter and everyday rice swaps.
Why unpolished matters
Millets have a tough outer bran layer. Polishing removes it, which makes the grain paler, faster-cooking and longer-keeping — and takes the fibre and much of the mineral content with it. Heavily polished millet sits closer to white rice than to a whole grain.
Ours are unpolished. They look duller and slightly uneven, take a little longer to cook, and keep for six to nine months rather than two years. Those are the right trade-offs.
Which variety does what
Foxtail (thinai, korralu, navane) — the mildest and most rice-like. The one to start with.
Kodo (varagu, arikelu, harka) — earthier and firmer, holds its shape. Good for biryani and khichdi.
Barnyard (kuthiraivali, sanwa, bhagar) — light and quick-cooking. The fasting grain, and the best for upma.
Little millet (samai, sama, saame) — smallest and slightly sticky. Best for pongal, kheer and payasam.
Cooking, briefly
Rinse, soak 20 to 30 minutes, then cook in fresh water at roughly 1:2 to 1:3 by volume depending on variety. Let pressure release naturally and rest ten minutes before fluffing. Full ratios and timings are in the guide below.
Read more
- Types of millets in India — the varieties, their names in five languages, and polished vs unpolished
- Which millet to use for what — taste, texture and best dishes for each of the four
- How to cook unpolished millets — water ratios, timings, and the five mistakes that ruin a first attempt
General information about food and cooking. Not medical or dietary advice.