The return of Desi Superfood – Desi Superfood ki Wapsi

The return of Desi Superfood - Desi Superfood ki Wapsi
Aditya Chaudhary

Millets, the indigenous superfoods of India like centuries-old jowar, bajra, ragi, are becoming increasingly popular. Due to the properties of nutrition and keeping away from diseases, the era of these coarse grains has come back. Before the Green Revolution in India in the 1960s, millets had a share of 40 percent in food grain production, but in the Green Revolution, wheat and paddy were given importance, due to which coarse grains lagged behind and the share became 20 percent. India has celebrated 2018 as Millet Year and on the appeal of United Nations, the year 2023 is being celebrated as World Millet Year. Millets have been included in the food security campaign in 14 states. Rajasthan, Karnataka, Maharashtra, Uttar Pradesh and Haryana are the top millet producing states.

why eat
Glucose in the body from millet enters the blood at a relatively slow rate as compared to rice etc. Only a small amount of it gives a feeling of fullness or satiety. These are gluten free. Director of the Indian Institute of Millet Research (IIMR), Hyderabad, Dr. C.V. Ratnavati says that micronutrients are in good quantity in millet. Diabetes disease can be avoided by eating this. It is also helpful in keeping away hypertension and heart disease.

how to eat
Dozens of dishes can be made from these nutritious cereals like Khichdi, Namkeen, Roti, Paratha, Samosa, Chocolate, Cake, Rasgulla, Idli, Dosa, Dhokla. Multigrain flour can be eaten. Their method is available in the form of a booklet on the IIMR website.

precautions to buy
Millet products are verified by FSSAI AGMARK, so check AGMARK. Do not buy millet products if there is any kind of unpleasant smell. Do not eat if you feel bitterness in the taste. th

why farmers grow

Coarse grains do not require much irrigation, fertilizers, they can be grown easily even in dry areas. Their minimum support price is also higher than wheat, paddy, like the MSP of Jowar Hybrid in 2022-23 is Rs 2,970. per quintal. There is no effect of pest attack on millet. They are not sown at a depth of more than two inches.

cereal, not even
Ramdana/Rajgira (Amaranth)
It does not get the status of grain in botany, but now the government has included it in millets. It is called Ramdana in UP, Bihar and Rajgira in Gujarat. Easily digestible, Rajgira is rich in amino acids, fatty acids and proteins. It is used in abundance in laddoos, kheer and chikki. Those who keep fast eat.

Kuttu (Buckwheat)
This is also not a grain, it is like a grain. Evidence of its existence was found in China four and a half thousand years ago. Buckwheat flour dishes are eaten in abundance in the Awadh region. Rich in proteins, carbohydrates and minerals.

major millet

Jowar (Sorghum)
Crop of the world’s driest regions and the fifth most produced grain in the world
(Finger Millet)
South Indian
There is grain, it can be produced throughout the year. Crop of dry areas, rich in amino acids, vitamins A, B and phosphorus

Bajra (Pearl Millet)
Its cultivation started around 5,000 years ago around Sahara and then it came to Asia. Rich in Magnesium, Copper Zinc etc

(Kodo Millet)
Three thousand years old grain, Millet is the most fiber rich. Rich in Vitamin B, strengthens the nervous system.

small millets

Kangni/Kakum (Foxtail Millet)
Cultivated in China over 6,000 years ago. In Uttarakhand it is also called Kauni. It was included in the original diet four-five decades ago. Controls cholesterol and sugar, sweet taste like walnut.

(Kodo Millet)
Three thousand years old grain, Millet is the most fiber rich. Rich in Vitamin B, strengthens the nervous system.

Chena/Barre (Porso Millet)
Tremendous source of energy, that is, if eaten in the morning, you can work tirelessly till evening. Gluten Free, Rich in Calcium. It is cultivated along with red gram and maize.

Sava (Barnyard Millet)
Tremendous source of protein. Rich in fatty acids, suitable for people suffering from gluten-induced celiac disease.

Kutki (Little Millet)
Cultivated all over India, it is generally eaten in place of rice. Rich in fiber, it is widely used in processed food for children.


Apart from food, it has become possible to make biofuel from sorghum and its stem. Its pilot project has been completed. Production of this biofuel is possible in sugar mills.

Dr. C.V. Ratnavati
Director, Indian Institute of Millet Research, Hyderabad