Millets: From Farm to Cuisine – Exploring the Culinary Legacy of Telangana, Maharashtra, Karnataka & Kerala

Looking at 4 millet-loving regions in India that have celebrated the legendary grain.

Millets in Telangana

Jonna rotte

In Telangana, millets are deeply embedded in the local culture. Millets in Telegu such as Jonnalu (or Sorghum), is commonly grown and consumed, often transformed into Jonna Rotte, a traditional flatbread served with chutneys or curries.

Fermented Sajja Ambali, Sajjalu

Pearl Millet, called Sajjalu, is celebrated for its resilience and is made into Sajja Ambali, a fermented porridge enjoyed as a cooling drink. Finger Millet, or Ragi, is a staple in the form of Ragi Sangati, a ball-like dish that can be eaten with spicy curries - meaning spiced millet dishes do exist.

Ragi Sangati

Millets have been a cornerstone of subsistence farming in Telangana - by being cultivated in the Deccan Plateau region for centuries.

Millets in Maharashtra

Shift gears to Maharashtra, where millets like Jwari (Sorghum), Bajra (Pearl Millet), and Nachni (Finger Millet) are the culinary heavyweights.

Here, Jwarichi Bhakri, a flatbread made from Jwari flour, is so essential it might as well be written into the state’s constitution.

Jwarichi Bhakri

Here, Jwarichi Bhakri, a flatbread made from Jwari flour, is so essential it might as well be written into the state’s constitution.

Jwarichi Bhakri, a flatbread made from Jwari flour, is a staple, usually paired with pithla, a chickpea flour curry. Bajrichi Bhakri, another flatbread, is commonly served with thecha, a spicy chutney. Nachni Satva, a nutritious dessert made from Nachni flour, coconut milk, and jaggery, highlights the ability of millets to mix well with rich flavors.

These grains have been crucial for the driest parts of Maharastra and have played a significant role in the rural economy of Maharashtra - and boosting the Maharashtra growth story.

Millets in Karnataka

Millets in Kannada are Ragi (Finger Millet), Saame (Little Millet), and Navane (Foxtail Millet) and could even be considered a triumvirate ruling the culinary kingdom.

Saame Payasa

Ragi Mudde, steamed balls made from Ragi flour, are a dietary staple, typically enjoyed with sambar or saaru. Saame Payasa, a sweet pudding made from Little Millet, coconut milk, and jaggery, is a festival favorite.

Navane Dosa

Navane Dosa, a nutritious dosa made from Foxtail Millet, is a popular breakfast item.

Historically, millets have been a staple in Karnataka's diet, especially among farmers - keeping the farmers keen to continuously grow high quality Ragi.

Millets in Kerala

In Kerala, millets in Malayalam such as Ragi (Finger Millet), Kambam (Pearl Millet), and Chama (Little Millet) are able to use millets for real healing beyond just "food", possibly even calling "food is medicine" calling card.

Ragi Puttu, a steamed cylindrical cake made from Ragi flour, is often served with banana and

Ragi Puttu

grated coconut. Kambam Kanji, a traditional porridge made from Pearl Millet, is known for its cooling and nutritious properties. Chama Upma, a savory dish made from Little Millet, is a local favorite.

Historically, millets have played a role in local health practices - with its synergy with ayurveda where millets are used for balancing the doshas (body energies). They are used in treatments to manage conditions like digestion and metabolic disorders.

These states lead the nation in millet adoption -with their legendary use cases and ability to

absorb millets into the wellbeing and wellness of their states.