Millets: Why India’s ‘Shree Anna’ is Ruling the Global Superfood Movement - A Complete Guide
Understanding Why Ancient Grains Are Becoming Modern Wellness's Greatest Discovery
Did your grandmother make bajra roti every winter? It was probably not because it's trendy. Or because she'd read about its health benefits on paper. She made it because that's what grew in her field, that's what her body recognized as food, and that's what kept her strong through the cold winter months when wheat & rice prices soared in the markets.
Today, nutritionists call bajra a superfood. Researchers publish studies about its glycemic impact. International organizations have declared entire years dedicated to it. But what they're discovering now, our ancestors knew through lived experience: millets are extraordinary. Not because they're exotic or newly invented. Because they're honest food, the kind that doesn't ask your body to work harder to recognize it as fuel.
This is the real story of millets that most blogs won't tell you. Not the marketing version. Not the Instagram-friendly version. But the truth: these grains have been sustaining Indian agriculture, Indian health, and Indian tradition for millennia. And in 2023, they're going to make a comeback not because of hype, but because the world is finally desperate enough to remember what works.
The Real Reason Millets Disappeared (And Why They're Coming Back)
Here's what actually happened to millets in India. It wasn't gradual. It was sudden!!
In the 1960s, the Green Revolution arrived with a promise: modern science would solve hunger through high-yield seeds, chemical fertilizers, and mechanization. Wheat and rice were pushed as the future. Millets were considered backward, unproductive, “poor man's grain” & were actively discouraged. Government policy shifted. Agricultural universities stopped teaching millet cultivation. Banks stopped lending for millet farming. Seed banks stopped maintaining millet varieties.
Within two generations, millets had nearly vanished from Indian tables. But here's what the Green Revolution didn't account for: soil degradation. Water depletion. The growing toxicity of chemical-dependent agriculture. The fact that hybrid grains required more and more inputs just to produce the same yield. The human cost of farmers trapped in debt cycles, unable to escape chemical dependency.
Meanwhile, the millets that had been abandoned were still thriving in marginal lands, in small farmer plots, in regions where people couldn't afford the Green Revolution's expensive inputs. They were still growing without chemicals. Still nourishing bodies. Still building soil health instead of depleting it.
By 2023, when the UN declared the International Year of Millets, they weren't discovering something new. They were acknowledging something that had never stopped being true: millets are genuinely superior to modern grains nutritionally, environmentally, and economically. India's government launched “Shree Anna” (meaning 'wealth of grain') not as a marketing campaign, but as a deliberate policy reversal: bring millets back. Rajamudi Organics (https://rajamudi.com/collections/millets) was a proud participant of multiple millet events in India and continues to produce and sell 9+ millet varieties organically.
The Nine Millets You Need to Know: Not Just Nutrition, But Real Difference
At Rajamudi, we work with certified organic farms and farmers to grow nine millet varieties organically. Each one is different. Each one solves different problems. Each one has a reason it survived millennia of human civilization.
1. Ragi (Finger Millet) - The Calcium Rich Grain
Walk into any traditional South Indian village, and you'll find ragi in the kitchens of nursing mothers, growing children, and elderly family members. We have to give it to this grain because it's actually the only millet that survived the Green Revolution, we can still see recipes like Ragi Mudde as a popular choice across many South Indian homes. That alone speaks to its power
Ragi contains more bioavailable calcium than most vegetables, the kind of calcium your body actually absorbs and uses, not just passes through. For a woman avoiding dairy, or a child whose family can't afford milk, ragi roti or ragi mudde is nourishment that actually builds bones. A nursing mother consuming ragi regularly ensures her milk is calcium-rich, and an elderly woman eating ragi rotis maintains bone density in ways that prevent fractures in later years. The grain is also rich in iron and fiber, making it particularly valuable during menstruation, pregnancy, and postpartum recovery.
Ragi is naturally gluten-free and whole grain, making it safe for those with celiac disease or gluten sensitivity. Unlike many processed gluten-free alternatives, ragi delivers complete nutrition in its purest form and hence, it's been the grain of choice for children's nutrition and postpartum recovery across South India for generations.
2. Bajra (Pearl Millet) - The Energy Grain
Bajra was the grain that kept Indian agriculture alive through droughts and water scarcity. It grows where wheat won't survive, needs minimal water, and demands minimal chemical inputs. In Rajasthan and Gujarat, bajra sustained farming communities for centuries in regions where most crops would fail. Farmers didn't choose it because it was fashionable, they chose it because it worked, because it kept their families fed during dry seasons when other crops withered.
Nutritionally, bajra provides sustained energy through complex carbohydrates that don't spike blood sugar, the complete opposite of white rice. A construction worker eating bajra roti at lunch would maintain steady energy until evening, whereas the same worker eating rice would experience a midday crash requiring additional food. This is why bajra became the grain of choice for athletes and laborers who needed all-day stamina without energy crashes. The grain is also rich in magnesium, B vitamins, and antioxidants that support hormonal balance, nervous system health, and metabolic function.
For women experiencing hormonal fluctuations, or anyone dealing with stress and fatigue, bajra's mineral profile addresses root causes rather than masking symptoms. The grain also contains compounds that support heart health and cholesterol management, making it valuable for anyone concerned with cardiovascular wellness.
3. Jowar (Sorghum) - The Complete Protein
Most grains are incomplete proteins lacking some essential amino acids your body needs to build muscle, repair tissue, or create enzymes. Jowar is one of the few plant-based grains containing all nine essential amino acids, making it a genuine protein source. This matters profoundly for vegetarian families who've been told they need to combine multiple food sources at every meal to get complete protein, that's not the case with jowar. A bowl of jowar khichdi with dal is a complete meal. The grain is also rich in antioxidants like tannins and policosanols that protect heart health and support cholesterol management.
Jowar's mild, slightly sweet flavor makes it versatile in the kitchen. It can be steamed like rice, ground into flour for roti, popped as a snack like popcorn , or fermented for traditional preparations. Its accessibility makes it easy to incorporate into daily meals without requiring specialized cooking knowledge.
4. Foxtail Millet (Navane) - The Digestion Grain
Navane has a reputation in traditional Indian medicine spanning centuries: it's the grain you give to someone whose digestion is struggling. The grain is remarkably small and easily digestible. It doesn't create the heaviness or bloating that wheat and rice can cause. For someone with IBS, digestive sensitivity, or recovering from illness, navane is gentle food that actually nourishes the system.
Navane is also rich in B vitamins and minerals, supporting energy production and metabolic health without the digestive burden of heavier grains. The grain cooks quickly and has a mild, slightly sweet flavor that doesn't challenge sensitive palates, working beautifully in khichdi, upma, or mixed into dal for additional nutritional depth.
5. Little Millet (Saame) - The Blood Sugar Grain
Saame has the lowest glycemic index of all millets, meaning it releases glucose so slowly that blood sugar remains stable for hours after consumption. For someone with diabetes or pre-diabetes, this is genuinely life-changing. Most people with diabetes have been told to avoid rice entirely or consume it in tiny portions. With saame, you can eat a normal, satisfying meal of grain and feel genuinely nourished. The grain provides sustained energy without the blood sugar disruption that characterizes most meals. Saame is also rich in fiber, which slows glucose absorption and supports weight management.
The grain cooks quickly, has a delicate texture, and works in both traditional preparations and modern recipes. It can be used for upma, dosa, idli fermentation, or as a rice substitute in everyday meals.
6. Kodo Millet (Harka) - The Mineral Grain
Harka is earthy, slightly sweet, and remarkably mineral-rich in ways most modern grains simply aren't. It's the grain you eat when your body needs rebuilding after illness, after blood loss, after demanding physical work, after childbirth, after surgical recovery. The grain is particularly rich in iron, making it valuable for anyone with anemia tendencies, heavy menstruation, or those recovering from blood loss. It's also rich in phosphorus, supporting bone and teeth health in ways that prevent brittleness and weakness.
Harka's slightly earthy flavor works beautifully in traditional porridges, khichdi, or as a rice substitute, and the grain absorbs flavors well, making it versatile for both simple preparations and complex recipes.
7. Barnyard Millet (Oodalu) - The Fasting Grain
Oodalu holds deep cultural significance in Hindu fasting (https://rajamudi.com/blogs/organic-talks/food-to-eat-during-maha-shivaratri) traditions, it's the grain traditionally consumed during religious fasts because it's considered both light and nourishing. During fasts, most grains are prohibited, but oodalu is not one of those. Many people report that consuming oodalu (https://rajamudi.com/collections/millets/products/oodalu-barnyard-millet) during or after fasting periods leaves them feeling genuinely nourished rather than depleted. Oodalu's cultural significance also makes it valuable for those seeking to honor their spiritual or religious practices while managing energy.
The grain cooks quickly and has a mild flavor that works in both sweet and savory preparations. It's traditionally made into porridge with milk and jaggery during fasts, but also works as an everyday grain for anyone seeking something light yet nourishing.
8. Brown Top Millet (Korale) - The Balanced Grain
Koraledoesn't have the dramatic story of other millets. It doesn't solve one specific problem or target one specific health condition. Instead, it offers complete, balanced nutrition including protein, fiber, minerals, antioxidants making it the everyday grain that simply works. In many ways, korale is the true staple millet.
Korale's balanced profile makes it valuable for family meals where different family members have different health concerns. One person seeking diabetes management, another seeking digestive health, another simply seeking good nutrition, Brown Top millet serves all of them simultaneously.
The grain has a mild flavor and moderate cooking time, making it accessible and practical for everyday cooking. It works as a rice substitute, in khichdi, or ground into flour for traditional preparations proving that everyday nutrition doesn't need to be complicated to be genuinely nourishing.
9. Proso Millet (Baragu) - The Accessible Grain
Baragu is possibly the most underrated millet. For someone new to millets, or someone with multiple food sensitivities, baragu is the gateway grain. It cooks in 15 minutes, making it practical for busy households. It has a clean, neutral flavor that works in both traditional Indian recipes and modern preparations.
Proso Millet is also valuable for those with compromised immune systems or multiple food sensitivities who need grain options that won't trigger reactions. Despite being hypoallergenic, the grain still provides solid nutrition like fiber, minerals, plant-based protein without the allergenic compounds present in wheat, rice, and other common grains.
Why Rajamudi Exists: Building the Agricultural Shift We Actually Need
As you can see, the benefits of these nine millets are real and profound. From ragi's calcium for bone health, to bajra's sustained energy, to saame's blood sugar stability, to navane's gentle digestion, each grain solves specific problems that modern agriculture created. You're probably wondering where to actually buy millets you can trust.
Rajamudi Organics comes in here. We source from certified organic farms where millets are grown without chemicals, without shortcuts, with genuine respect for the grain and the soil. Our millets taste different because they grow in healthy soil sweeter, more aromatic, more alive. You notice it on the first bite. We test everything not just for certification, but for actual purity and nutrient density. When you choose Rajamudi organic millets, you're choosing grain that was actually grown the way grain was meant to be grown.
What You Choose Today Shapes Tomorrow
Every time you reach for complex carbs, you're making a choice. Not just about what you eat today, but about what soil will look like next year. What farmers will experience next season. What your body will actually receive as nourishment.
The grains that kept agriculture alive through droughts are the same grains your body recognizes and processes efficiently. The same grains that build soil instead of destroying it. You've seen what nine different millets can do: real solutions, real stability, real nourishment.
Rajamudi brings these forgotten grains to you grown organically, tested for purity. When you choose differently tonight, your body will notice. Your health will improve. And quietly, you'll be part of a shift that actually matters.
This is the millet revolution. And it starts with what you cook for dinner tonight.