Millets & Ancient Grains

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Buy Millets Online in India — Ragi, Rajgira & Millet Mixes Millets are the small-grained cereals India grew for centuries before rice and wheat took over: ragi (finger millet), bajra (pearl millet), jowar (sorghum), foxtail, kodo and little millet, plus the pseudo-cereals rajgira (amaranth) and quinoa that are cooked the same way. They are naturally gluten-free, slower to digest than polished rice, and suit everyday Indian cooking — mudde, roti, dosa, upma, porridge and khichdi. This collection has whole grains you can sprout or grind yourself, and ready millet mixes for breakfast. How to choose Whole grain vs flour. Whole ragi and rajgira keep for months and can be sprouted; millet flour goes stale within weeks of milling, so buy whole and grind small batches, or buy flour with a recent packing date. Which millet for what. Ragi for mudde, roti, malt and porridge; rajgira for ladoo, chikki and fasting (vrat) dishes; multigrain daliya for upma and khichdi; sprouted-ragi mixes for a five-minute porridge. Cooking. Rinse well — small grains carry field grit — and soak six to eight hours before cooking as a grain. Roasted millet flour cooks faster and lumps less. Labels. "Organic" on an Indian pack should name a certifying body (NPOP or PGS-India) under the Jaivik Bharat mark; our vendor certifications page lists who holds what. Related: Organic Grocery , Baby Foods and Dairy-Free Milk . Read Ragi: benefits and how to use it daily . Pan-India delivery in 3–5 days.