History of Millets in India

Millet has been cultivated in India for more than 5000 years and was a staple food of many ancient civilizations. In fact, it is believed that millet was the first grain to be cultivated in India before wheat and rice. Millets were highly prized for their nutritional value and were used in a variety of dishes from porridge to bread. Over time, as modern agricultural practices were introduced, the practice of millet declined in India. Farmers began to focus on high-yielding crops such as wheat and rice, which were easy to cultivate and had wide market appeal. Millet was associated with poverty and was often seen as a "poor man's food".

However, in recent years, there has been a renewed interest in millets in India. People are beginning to recognize the nutritional value of these ancient grains and are looking for more sustainable food options. In 2018, the Government of India also declared the "National Year of Millets" to promote their cultivation and consumption.

Indian Millets: A Comprehensive Guide to Health and Nutrition

Millets are a group of small seeded grasses that have been cultivated in India for thousands of years. They are known for their high nutritional value, adaptability to different soil and climatic conditions and ability to grow in harsh environments. In recent years, millet has gained popularity as a health food due to its many health benefits.

What are millets and why are they important?

Millet is a genus of small seeded grasses belonging to the Poaceae family. They are drought-tolerant, flexible and adaptable to a variety of soil and climate conditions, which makes them ideal for growing in India, where rainfall patterns and soil quality vary widely. Millets can be cultivated year-round, from the kharif to the rabi season, and can provide multiple harvests in a year, making them a sustainable and cost-effective crop for smallholder farmers and marginal communities. Millets are also rich in micronutrients like iron, zinc and calcium and have a low glycemic index, which means they release glucose slowly into the bloodstream and help control blood sugar levels. Millets are also gluten-free, which makes them suitable for people with celiac disease or gluten sensitivity.

Several types of millets are grown in India, including:

Finger Millet (Ragi): Finger millet is one of the most widely grown millets in India, a popular millet in southern India, ragi is a good source of calcium, phosphorus and thiamine. It is used to make dosa, idli, porridge and malted drinks.

Pearl Millet (Bajra): Millet is a hardy crop that can be grown in dry and arid regions. A staple food in Rajasthan, Gujarat and Haryana, millet is rich in protein, fiber and iron. It is used in making rotis, bhakri, khichdi and namkeen.

Sorghum (Jowar): Sorghum is a drought-resistant crop grown in many parts of India. It is high in protein, fiber and antioxidants, and is used to make rotis, porridge and snacks like bhakri and papad.

Foxtail Millet (Kangni): Foxtail millet is a short grain millet grown in many parts of India. It is rich in protein, fiber and minerals like iron and calcium and is used to make porridge, upma and dosa.

Little Millet (Kutki): Small millet is a short grain millet grown in many parts of India. It is rich in protein, fiber and minerals like iron and magnesium, and is used to make porridge, upma and dosa.

Kodo Millet (Kodo): A hard millet grown in the hilly regions of India, Kodo millet is rich in protein, fiber and antioxidants. It is used in making Khichdi, Upma, Idli and Pongal.

Barnyard Millet (Sanwa): A gluten-free millet grown in many parts of India, Barnyard Millet is rich in calcium, phosphorus and iron. It is used to make upma, pongal, kheer and pulao.

Millet is also used in the production of alcoholic beverages such as beer and whiskey. In addition to their nutritional value, millets are also important for environmental sustainability. They require less water than other crops and can be grown in a wide variety of conditions, making them an ideal crop for farmers in drought-prone areas. In recent years, there has been a resurgence in popularity of millets in India. The government has launched several initiatives to promote the cultivation and consumption of millets, and many cooks and food enthusiasts have begun experimenting with these ancient grains in new and exciting ways.

Benefits of Indian Millet

Indian millets are loaded with numerous health benefits which makes them an ideal food for a healthy diet. Here are some of the benefits of eating Indian millet:

  • Rich in Nutrients: Indian millet is a rich source of protein, fiber, vitamins and minerals. They are also low in fat and gluten-free, making them an ideal food for people with celiac disease or gluten intolerance.
  • Promotes Heart Health: Millets are known to reduce the risk of heart disease by lowering cholesterol levels and controlling blood pressure. They are also a rich source of antioxidants, which help reduce the risk of heart disease.
  • Helps in Weight Loss: Millets are low in calories and high in fiber, which makes them an ideal food for weight loss. They keep you full for longer and prevent overeating.
  • Aids Digestion: Millets are rich in fiber, which promotes healthy digestion and prevents constipation.