In India, several millet varieties are commonly consumed across different regions. Here are some of the most common millets in India along with their regional names:
- Pearl Millet (Bajra):
- Regional Names: Bajri (Gujarat, Rajasthan), Bajra (Hindi), Sajje (Kannada), Kambu (Tamil), Bajr’u (Punjabi), Kambam (Malayalam).
- Finger Millet (Ragi):
- Regional Names: Nachni (Marathi), Mandua (Hindi), Kezhvaragu (Tamil), Ragulu (Telugu), Muthari (Gujarati), Raggee (Kannada).
- Foxtail Millet (Kangni):
- Regional Names: Kangni (Hindi, Punjabi), Thinai (Tamil), Navane (Kannada), Korra (Telugu), Kang (Gujarati).
- Little Millet (Kutki):
- Regional Names: Kutki (Hindi), Samai (Tamil), Saame (Kannada), Samalu (Telugu), Moraiyo (Gujarati), Sama (Marathi).
- Barnyard Millet (Sanwa):
- Regional Names: Sanwa (Hindi), Kuthiraivalli (Tamil), Oodalu (Kannada), Udalu (Telugu), Bhagar (Marathi), Sawa (Gujarati).
- Kodo Millet (Kodra):
- Regional Names: Kodra (Hindi), Varagu (Tamil), Harka (Kannada), Arikelu (Telugu), Kodro (Gujarati), Kodra (Punjabi).
- Proso Millet (Chena):
- Regional Names: Chena (Hindi), Pani Varagu (Tamil), Baragu (Kannada), Varigulu (Telugu), Cheno (Gujarati).
These are some of the commonly consumed millets in India, and the regional names may vary across different states and languages. Each millet has its own distinct taste, texture, and nutritional composition, making them versatile and suitable for various culinary preparations.
Pearl Millet (Bajra)
Regional Names: Bajri (Gujarat, Rajasthan), Bajra (Hindi), Sajje (Kannada), Kambu (Tamil), Bajr’u (Punjabi), Kambam (Malayalam).
Finger Millet (Ragi)
Regional Names: Bajri (Gujarat, Rajasthan), Bajra (Hindi), Sajje (Kannada), Kambu (Tamil), Bajr’u (Punjabi), Kambam (Malayalam).