Why Millets Belong in Your Kitchen

Millets are back, and for good reason.

Ragi, foxtail, little and kodo millets are rich in fibre and minerals and cook much like rice.

Start by replacing one meal a week: ragi dosa, millet pongal or a warm bowl of ragi kanji.

Soak millets for a few hours before cooking to make them softer and easier to digest.