Types of Millets and Regional Names
What is Millets
Millets are a group of small-seeded grains that have been cultivated for thousands of years and are widely consumed in India. They are known for their nutritional benefits, drought tolerance, and versatility. They have been cultivated for thousands of years and are considered some of the earliest domesticated crops.
Millets are known for their resilience and ability to grow in harsh environments with poor soil fertility and limited water availability. They are often cultivated in semi-arid and arid regions, where they serve as an important source of food and income for small-scale farmers.
Millets can be used in various culinary preparations, including porridges, bread, cakes, cookies, and fermented beverages. In recent years, millets have gained popularity due to their nutritional value, gluten-free nature, and their potential as a sustainable and climate-resilient crop.
Overall, millets are a highly nutritious and sustainable crop that has gained recognition for their health benefits, climate resilience, and potential in addressing food security challenges. Their consumption promotes diversification in diets and contributes to sustainable agricultural practices.
Types of Millets
There are several types of millets, each with its unique characteristics:
- Pearl Millet (Pennisetum glaucum): Pearl millet is one of the most widely cultivated millets. It has a high protein content and is commonly used to make flatbreads, porridges, and fermented beverages.
- Finger Millet (Eleusine coracana): Finger millet is rich in calcium and iron. It is commonly consumed in the form of porridge, flour, or in dishes like dosa and idli.
- Foxtail Millet (Setaria italica): Foxtail millet is a good source of carbohydrates and fiber. It is used in various culinary preparations, including rice substitutes, upma, and porridge.
- Proso Millet (Panicum miliaceum): Proso millet is small, round, and yellow in color. It is often used in baked goods, breakfast cereals, and animal feed.
- Barnyard Millet (Echinochloa spp.): Barnyard millet is gluten-free and commonly used in porridges, upma, and mixed rice dishes.
Regional Names of various Types of Millets in India
- Pearl Millet (Pennisetum glaucum):
- Bajra (Hindi, Punjabi, Gujarati, Rajasthani)
- Sajje (Kannada)
- Kambu (Tamil)
- Kambam (Malayalam)
- Bajri (Marathi)
- Kambu (Telugu)
- Finger Millet (Eleusine coracana):
- Ragi (Kannada, Tamil, Telugu, Malayalam)
- Mandia (Odia)
- Nachni (Marathi)
- Kodra (Himachali, Punjabi)
- Marwa (Bengali)
- Foxtail Millet (Setaria italica):
- Kangni (Hindi)
- Thinai (Tamil)
- Korra (Telugu)
- Navane (Kannada)
- Kakum (Gujarati)
- Kang (Bengali)
- Proso Millet (Panicum miliaceum):
- Barri (Hindi)
- Variga (Telugu)
- Chena (Odia)
- Cheena (Marathi)
- Baragu (Kannada)
- Chin (Bengali)
- Barnyard Millet (Echinochloa spp.):
- Sanwa (Hindi)
- Udalu (Telugu)
- Kuthiraivali (Tamil)
- Oodalu (Kannada)
- Sama (Bengali)
- Jhangora (Himachali)