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Grains, rice & flours · Millets

Millet

Small, round, gluten-free grains from several grasses, including pearl (bajra), finger (ragi), proso and foxtail millet.

Also called: bajra, ragi, proso millet, foxtail millet, darı

8 recipes with it

What it is

Millet is a name for a group of small-seeded cereal grasses. Pearl millet (bajra) has grey-green seeds, finger millet (ragi) has tiny brick-red seeds, and proso and foxtail millets are pale yellow. Hulled millet cooks to a fluffy grain or creamy porridge depending on water and stirring. All are gluten-free.

How it’s used

  • Fluffy pilaf in place of rice
  • Porridges such as ragi malt and Eastern European kasha
  • Bajra roti (as flour)
  • Fermented drinks and porridges across Africa
  • Upma and khichdi

Characteristics

Taste
Mild, slightly sweet and corn-like.
Texture
Fluffy or creamy, depending on method.
When cooked
Toast first for separate grains; simmer in about 2–2.5 parts water for 15–20 minutes, or more water for porridge.
Sold as
whole, ground
Cooking uses
Commonly cooked, Suitable for boiling

Varieties

  • Pearl millet (bajra)
  • Finger millet (ragi)
  • Proso millet
  • Foxtail millet
  • Kodo millet
  • Little millet
  • Barnyard millet

Kinds in our pantry

Storage

Cool, dry and dark. Airtight in a cool, dry place; millets contain oils that can go stale, so use within a few months.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Naturally gluten-free; check for cross-contact.

Nutrition per 100 g

Energy
378 kcal
Protein
11.02 g
Carbohydrate
72.85 g
Fat
4.22 g
Fibre
8.5 g
Sugars
— g

USDA FoodData Central: Millet, raw.

Related ingredients

Recipes with millet

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